One-Pot Turmeric Coconut Rice With Greens

• Yield 4 servings
• Time 40 minutes

Romulo Yanes for The New York Times. Food Stylist:Vivian Lui 

No matter how you modify this one-pot rice, it can’t help but simultaneously comfort and enliven: The rice is cooked with turmeric, black pepper and rich coconut milk, which is all brightened by a mix of coconut, sesame seeds and lime. The greens, which conveniently cook on top of the rice, can be swapped out for anything that steams in 10 minutes, such as frozen peas or edamame, green beans, broccoli, grated carrots or sliced fennel. While a meal all on its own, this rice would also be great accompanied by tofu, white fish, chicken thighs or stewed black beans. Prepared as written, this dish has a relatively pure, mild flavor, so if you want more oomph, add more turmeric and saffron and season with plenty of salt and pepper as you cook.

Ingredients

• 2 cups long-grain rice, such as jasmine or basmati
• ½ cup unsweetened coconut flakes
• 1 tablespoon white or black sesame seeds
• 2 tablespoons coconut oil
• 1 scallion, thinly sliced, white and green parts separated
• 1 teaspoon ground turmeric
• ½ teaspoon black pepper, plus more as needed
• 1 (14-ounce) can full-fat coconut milk
• Pinch of saffron (optional)
• Kosher salt
• 1 medium bunch kale, spinach or Swiss chard
• 1 lime

Preparation

1. Rinse rice until water runs clear. Drain and set aside.
2. In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
3. In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
4. Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
5. Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
6. As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
7. As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
8. Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.

Cooking Notes

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Anna13 hours ago

I also added more turmeric, and found I needed to add more liquid than the recipe called for.

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CF1 day ago

I had high hopes for this recipe but in the end it was incredibly tasteless. In the future I would definitely amp up the flavor with ginger, garlic, curry paste - any type of sofrito like base. The ratio of rice to liquids ensured a nice fluffy end product.

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Maria2 days ago

I cooked rice for 17 minutes. As a rule: Firm rice 1 1/4 cup liquid to 1 cup rice Softer rice 2 cups liquid water to 2 cups rice Keeping this ratio in mind I adjusted to liquid Recipe does state season with plenty of salt and pepper. Overall recipe very good

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Tammy3 days ago

I used 3 scallions, garlic, and a heaping tablespoon of green curry paste in the rice. Used a cube of vegetable bouillon instead of salt. If you use the two cans of liquid the recipe calls for, you'd end up with 28oz--far too much for the typical 1:1 rice to liquid ratio. I added enough water to the coconut milk to make it 2 cups, or 16 fluid ounces. I cooked the rice for 10 minutes after adding the greens and that resulted in well cooked, not-mushy rice.

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Baked Eggs With Beans and Greens

• Yield 4 to 6 servings
• Time 30 minutes

Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

Consider this a heartier version of the classic Italian dish “eggs in purgatory,” which works well for breakfast, lunch or dinner. It’s also very forgiving. If you’d rather keep this a vegetarian meal, skip the sausage. No chickpeas? No problem. Any white bean will work well in its place. Same with the greens. Use what you have (anything that wilts works). Sprinkling the dish with grated cheese before serving is not required, but it sure does taste good. Serve with thick slices of toasted sesame bread slathered with plenty of softened butter.

Ingredients

• 2 tablespoons olive oil
• ½ pound sweet or spicy Italian sausage, casings removed (optional)
• 1 medium yellow onion, thinly sliced
• 1 (15-ounce) can chickpeas or white beans, drained and rinsed
• 2 garlic cloves, finely chopped
• Kosher salt
• 1 (28-ounce) can whole tomatoes, gently crushed by hand
• 4 cups stemmed and packed roughly chopped greens such as spinach, kale or Swiss chard
• 6 large eggs
• Black pepper
• 2 tablespoons mixed herbs, such as Italian parsley and basil, for garnish
• Grated cheese, such as pecorino or Parmesan, for serving (optional)

Preparation

1. Heat the oven to 375 degrees. Heat the olive oil in a 12-inch ovenproof skillet over medium heat. If using the sausage, add to the pan and cook, breaking it into 1/2-inch pieces, by pressing with the back of spatula or wooden spoon until crisp and cooked through, about 8 minutes. Remove with a slotted spoon and set aside.
2. Add the onion to the skillet and cook until softened, about 3 to 5 minutes. Add the chickpeas and the garlic and cook until the garlic is fragrant, about 1 minute. Season with salt. Add the sausage back to the pan along with the tomatoes and stir to combine. Bring to a simmer and gradually add in the chopped greens by the handful, tossing together until wilted. Season with salt.
3. Using a spoon, create hollows in the sauce and gently crack the eggs into each, and season the eggs with salt and pepper. Transfer to the oven and cook until the eggs are set, about 7 to 9 minutes. Scatter the herbs on top along with a tablespoon or two of grated cheese, if using.

Tuscan Farro Soup

Mark Bittman

• Yield 4 servings
• Time 1 1/2 hours

Simple yet amazing. This healthy soup, a kind of minestrone with farro, is ubiquitous in Lucca, a city in Tuscany. The farro is traditional, but you could use spelt or barley with good results.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, sliced
• 2 celery stalks, trimmed and chopped
• 2 carrots, peeled and chopped
• Salt and pepper
• 1 tablespoon minced garlic
• 1 cup farro, spelt or barley
• 1 cup dried white beans, soaked for several hours or overnight
• 2 cups chopped tomatoes (canned are fine; do not drain)
• 6 cups stock or water, more as necessary
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh basil, optional
• Freshly grated Parmesan

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Preparation

1. Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
2. Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

Cooking Notes

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Charlotte1 day ago

I added a bit of red wine vinegar and red chili flakes to give it a kick. I also didn't have celery so I added a smidgen of celery powder for the flavor. Turned out great! It made a ton and I froze half. If you're cooking for 1 or two consider halving the recipe.

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Corrine4 days ago

Reminds me of soup in Pienza. One change; cook the vegetables very slowly so they almost caramelize, add and reduce some white wine, Parmesan rind while cooking beans adds extra flavor dimension.

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Emily5 days ago

As is typical, i made a few changes only because I used what I had. Instead of farro, I used a barley, lentil & split pea blend. Canned beans instead of dried and Penzeys dried herbs instead of fresh. I also added a splash o lemon for brightness. Whatever mods you make, don’t skip the Parmesan. It really adds a necessary depth & heartiness. Next time, I’ll add greens to make it truly Tuscan. In the end, this is a great base recipe that can be modified in many or no ways! You can’t go wrong!

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Lisa5 days ago

Added fresh thyme with tomatoes. The beans took two hours to cook. The semi-pearled farro takes only 30 minutes to cook.

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Lentil and Orzo Stew With Roasted Eggplant

For rich, golden cubes of roasted eggplant, a high-temperature oven is crucial. Here, lentils and pasta make for a hearty stew, and the coriander seeds introduce a robust, clean flavor. Use a mortar and pestle, a spice grinder or the base of a wine bottle to crush the seeds, opening them up before they’re tossed with the eggplant. Serve this stew warm or hot, topped with an aged, salty cheese like ricotta salata or feta, and a soft-poached egg if you like. The lemon zest and juice are essential and enhance the finish.

• Yield 4 servings
• Time 45 minutes to 1 hour

 

Ingredients

• 1 ½ pounds eggplant (2 small or 1 large, skin on, or peeled, if desired), chopped into 1-inch pieces
• ¼ cup plus 2 tablespoons olive oil
• 1 tablespoon coriander seeds, crushed
• Kosher salt and black pepper
• 1 medium carrot, finely chopped
• 1 medium yellow onion, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 1 cup dried lentils (green, black or brown)
• 5 cups chicken or vegetable stock, or water
• ½ cup orzo or other small pasta, such as ditalini, stelline or macaroni
• Zest and juice from 1 lemon, plus 4 lemon wedges for garnish
• ¼ cup shaved ricotta salata or crumbled feta

Preparation

1. Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
2. In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
3. Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
4. Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
5. Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
6. Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.

Cooking Notes

500

• Use two medium or one very large eggplant. Its the best part of this dish

• I decreased the cooking water to 4 cups and added some sliced mushrooms.

• I doubled the tomato paste and added a touch more of orzo and lentil to make this more of a thick stew than the photo. 10/10 would make again!

• Delicious, even with a few substitutions (pearl onions instead of chopped, parmesan rather than feta). The eggplant was so delicious. Next time, I'll take the suggestion to either mix in or serve on a bed of greens.

• This was great. I substituted a can of white beans for the orzo as suggested. I roasted the eggplant in 1 inch slices but they weren’t crispy enough so I cut them up and put them back in the oven.

• Outstanding in every way. Easy to make and the eggplant was so good we ate a bunch of it before we ever threw it on the stew. Froze half the stew and will roast another eggplant when we defrost it. Saving the rest of the eggplant to throw on salads, other soups. Could easily become one of my favorite condiments.

Sri Lankan Dal With Coconut and Lime Kale

"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author. In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles, garlic and ginger. It's not traditional to serve the kale on top, but it turns a simple dish into a luxurious, complete meal: Just add hot rice and a spoonful of yogurt on the side.

• Yield 4 to 6 servings
• Time 55 minutes

 Ingredients

• 1 pound red lentils
• 3 green cardamom pods
• 3 tablespoons coconut oil
• 1 cinnamon stick
• 3 whole cloves
• 2 small white onions, thinly sliced
• 4 cloves garlic, crushed
• ¾ inch piece of ginger, peeled and grated (about 1 tablespoon)
• 2 green finger chiles or Serrano chiles, stemmed and finely sliced
• Scant 1/2 teaspoon ground turmeric
• 1 large bunch kale (about 9 ounces)
• ½ teaspoon mustard seeds
• 2 tablespoons unsweetened shredded coconut
• 2 teaspoons kosher salt
• 1 lime, juiced
• 7 ounces (3/4 cup plus 2 tablespoons) canned coconut milk
• Yogurt, for serving
• Rice, for serving

Preparation

1. Wash the lentils in a strainer in cold water until the water runs clear, then place in a medium bowl, cover with water and set aside. Bash the cardamom pods with the side of a knife so they crack open.
2. Put 2 tablespoons of the coconut oil into a large pot over medium heat. When hot, add the cardamom pods, cinnamon stick and cloves. Fry for a minute, then add the onions. Cook for 10 minutes, stirring frequently, until the onions are browning and soft. Add the garlic, ginger and green chiles and stir-fry for 1 to 2 minutes, then remove a third of the mixture from the pot and set aside. (Leave the cinnamon stick behind.)
3. Drain the lentils and add to the pot, along with the turmeric and 4 1/4 cups of hot water. Turn the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.
4. While the lentils are simmering, chop the kale into thin strips and discard the thicker stems. Put the remaining tablespoon of coconut oil into a lidded frying pan (keep the lid off for now) over medium heat and, when hot, add the mustard seeds. When the seeds begin to pop, add the reserved onion mixture and fry for 1 to 2 minutes. Add the kale, shredded coconut and 1/2 teaspoon of the salt. Stir-fry for 1 minute, add 1/4 cup of hot water and put the lid on to steam the kale for 2 minutes, or until soft and tender. Add the lime juice and stir.
5. When the lentils are soft and creamy, add the coconut milk and remaining salt and simmer for 5 more minutes. Remove from the heat, and pick out and discard the cardamom pods and cinnamon stick. To serve, ladle into bowls and divide kale over the top. Serve with a side of yogurt and rice.

Doubled everything except lentils, water, coconut oil & milk, kale and salt. (Did not use chilis.) Tripled the mustard seeds to 1½ tsp. Came out great! 2 tbsp. oil total was plenty (especially with the coconut fat in the reduced fat coconut milk). For the first time ever with a recipe, I added more salt (2½ tsp). Just keep tasting and seasoning the dal - the lentils must absorb and diffuse the flavors. Took 3+ hours to make. Next time I'll slice the onions with a food processor to gain time.

Farro With Salmon, Cucumber, Radicchio and Dill

Salmon steams right over toasty farro, saving you from having to wash an extra pan. The silky fish and chewy grains get a refreshing lemony salad of cucumbers and radicchio on top, which is prepared while the farro cooks. Each bite goes from crunchy cool to warm and comforting, though the salad is also good room temperature or cold. If you don't like the bitter edge of radicchio, try thinly sliced endive or fennel instead. For a salty, creamy hit of flavor, sprinkle the top of the salad with crumbled feta.

• Yield 4 servings
• Time 40 minutes

 Ingredients

• 5 tablespoons extra-virgin olive oil, plus more as needed
• 1 onion, finely chopped (1 cup)
• Kosher salt and black pepper
• 2 cups farro (12 ounces), rinsed and drained
• 1 lemon
• 3 mini (or Persian) seedless cucumbers (7 ounces) 
• 1 small head radicchio (5 ounces) or fennel
• ⅓ cup packed finely chopped dill
• 4 boneless salmon fillets (4 ounces each, and about 1-inch thick)

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Preparation

1. Heat 3 tablespoons of the oil in a large straight-sided skillet with a lid over medium heat. Add onion, sprinkle with salt and pepper, and cook, stirring often, until starting to turn clear, about 3 minutes. Add farro, sprinkle with salt, and cook, stirring, until the pan is dry and the farro smells toasty, about 2 minutes. Stir in 2 1/2 cups water. Bring to a boil, then cover skillet, reduce the heat to medium-low, and simmer for 20 minutes.

1.  Meanwhile, zest the lemon into a large bowl, then squeeze in its juice. Cut the cucumbers in quarters lengthwise, then slice into 1/2-inch slices crosswise (you should have 2 cups); add to the bowl. Quarter and core the radicchio, then thinly slice into 1/4-inch strips (you should have 3 cups); add to the bowl. Add dill, remaining 2 tablespoons oil and a pinch each of salt and pepper to the bowl, and toss until evenly coated.
2. When the farro is done, season the salmon with salt and pepper. Uncover the farro. Most of the water should be absorbed and the grains should be al dente. Set the salmon on top of the farro in a single layer, skin side up if applicable. Cover and steam to desired doneness, 6 to 7 minutes for medium-rare. Remove from the heat. If your salmon has skin, grip a corner with a paper towel and peel off and discard; repeat with the remaining fillets. The skin should come off easily in a single piece.
3. Divide the farro and salmon among bowls, flaking the salmon into pieces if you like, and top with the cucumber salad. Drizzle with olive oil and season with salt and pepper to taste.

Freezer Recipe: Three Sisters Empanadas

From The Kitchn.


These empanadas are made with a mixture of corn, beans and squash — a marriage that's traditionally known as "The Three Sisters." When I lived in Colorado, there were a number of Tex-Mex restaurants that offered burritos and enchiladas featuring a blend of three sisters vegetables. At that time I was a broke college student and a vegetarian, so I had my fair share.

If you're not familiar with the blend, according to Iroquois legend beans, corn and squash literally supported one another in the growth chain. Native American farming communities would plant corn, beans and squash next to one another because in doing so, they'd need less tending. Beans need no pole if instead they can send their vines up a stalk of corn, for instance. For that reason, corn, beans and squash are still known as "The Three Sisters" and are used together frequently by home cooks and in restaurant kitchens because of their vibrant colors and complete protein. And, frankly, because they just taste great.


This recipe for empanadas is a new favorite for a few reasons. The dough is delicious and flaky, and is made with half whole-wheat flour. With the recipe for this dough in your back pocket, you can venture off into your own empanada creations!

The second reason I love these empanadas is because they freeze beautifully. And as we get into the busy back-to-school season and a bustling fall for many of us, it's nice to have a few options for quick lunches or dinners that you can just pull out of the freezer. To do just that, you can double the dough recipe and throw a ball of dough in the freezer, pulling it out to thaw in the refrigerator overnight if you know you'd like to whip up a batch the next day. Or, even better — in my humble opinion — is to double this empanada recipe altogether and freeze a batch to bake off when you have a particularly harried weeknight.

They're that easy, simple and delicious. And they make planning ahead for fall meals less painful. I'd love to hear about any interesting new filling combinations you whip up, too! 

Makes 10 empanadas

 

For the dough:
1 1/2 cups (225 grams) whole-wheat flour
3/4 cup (105 grams) all-purpose flour
1 1/2 teaspoons kosher salt
1/2 cup (8 tablespoons) unsalted cold butter, cubed
1 large egg
1/4 cup ice water, plus more as needed 

For the filling:
1/2 pound zucchini (2 medium), cut into 1/2–inch cubes
1 cup corn kernels (from 1 medium ear) or 1 cup frozen kernels, thawed
2 tablespoons extra-virgin olive oil
Salt and freshly-ground black pepper
3/4 cup canned black or pinto beans, rinsed and drained
3/4 cup shredded cheddar cheese
1/2 cup thinly-sliced green onions
3 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons diced green chiles
1 teaspoon ground cumin
1/4 teaspoon chile powder
Sour cream, for serving, optional
Salsa, for serving optional

For the egg wash:
1 large egg, beaten
1 tablespoon water 

To make the dough, combine both flours and salt in a medium bowl. Using a pastry blender or your fingertips, cut butter into the flour mixture until it’s roughly the size of small peas.

In a separate small bowl, whisk together egg and water. Pour over dry ingredients and mix with a fork until dough begins to come together. If still shaggy, add additional water to help the dough come together, 1 tablespoon at a time. Dump out onto a well-floured surface. Knead dough a few times and carefully gather together into a ball. Wrap in plastic wrap and place in the refrigerator to chill for one hour.

To make the filling, first preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.

Spread the diced zucchini and corn on the baking sheet. Drizzle with olive oil and a few grinds of salt and black pepper. Roast for 20 to 25 minutes, or until the zucchini are softened and slightly browned around the edges.

Transfer to a bowl. Fold in the black beans, cheese, green onions, cilantro, chiles, cumin and chile powder.

In a small bowl, prepare the egg wash by mixing together the beaten egg and water.

To assemble the empanadas, divide the dough into 10 equal portions (about 55 grams each). Shape each portion into a ball and roll into a 5- to 6-inch circle about 1/8-inch thick on a cool, lightly-floured surface. Working one at a time, place 1/3 cup filling into the center of the circle. Moisten the edges with the egg wash. Fold one edge over the top of the filling to create a half-moon shape and crimp the edges to seal. Alternative: use empanada maker.

Place the empanada on a parchment-lined baking sheet, brush tops with egg wash, and repeat with remaining dough. Slice a few small slits in the center of each empanada to help release steam while baking.

Bake at 400°F for 22 to 30 minutes or until lightly browned. Serve with sour cream and salsa along with a garnish of cilantro, if desired.

Recipe Notes

• Freezing Empanadas: You can easily freeze these empanadas, either baked or unbaked, to enjoy later on a busy weeknight. To do so, wrap the empanadas well in aluminum foil and label. To bake the empanadas, preheat the oven to 400°F and bake for 30 to 35 minutes or until golden brown and hot all the way through. Cooking time is roughly the same to warm previously-baked empanadas or to fully cook the unbaked empanadas. Do not thaw the empanadas before baking — simply toss them in the oven frozen. 

Szechuan Spicy Eggplant

Tried this recipe today and it was good.

Ingredients

• 1 large long eggplant (300 grams / 10 ounces), cut into strips
• 1 1/4 teaspoon salt
• 3 teaspoons cornstarch
• 2 teaspoons light soy sauce
• 1 tablespoon Chinkiang Vinegar (black rice vinegar)
• 1 teaspoon Shaoxing wine
• 2 teaspoons sugar
• 2 tablespoons + 1 teaspoon peanut oil
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 100 grams (3.5 ounces) ground pork
• 1 teaspoon Doubanjiang (chili bean paste)
• 2 fresh Thai chili peppers, chopped (or 1 pepper for less spicy dish)

Instructions

1. Add eggplant and 1 teaspoon salt into a large pot of water and mix well. Place a lid on top of the eggplant to keep it submerged in the water. After 10 to 15 minutes, drain the eggplant and dry it thoroughly with a paper towel. Sprinkle 2 teaspoons cornstarch over the eggplant, 1 teaspoon at a time, and rub it by hand to coat all eggplant strips well.
2. Combine light soy sauce, vinegar, Shaoxing wine, 1/4 teaspoon salt, sugar and 1 teaspoon cornstarch in a small bowl, mix well, and set aside.
3. Heat 2 tablespoons of oil in a big nonstick skillet over medium high heat. When oil is hot, after about 2 minutes, carefully add eggplant and stir fry until the eggplant turns soft and golden brown on the outside (* see footnote 1), 5 to 6 minutes. Transfer eggplant to a plate and set aside.
4. In the same skillet, add 1 teaspoon oil, garlic and ginger, and give it a stir. Add ground pork and stir fry until surface of pork turns white, about 1 minute. Add Doubanjiang and continue stirring constantly until pork mixes with the paste and turns dark red, about 1 minute. Add Thai pepper and eggplant and give it a stir. Evenly pour the mixed fish fragrant sauce (from step 2) over the eggplant and stir immediately to mix everything well, for 1 - 2 minutes. (optional) Turn to lowest heat and taste the eggplant (be careful, the eggplant will be very hot!). Adjust flavor by sprinkling a bit more salt or sugar, then turn to medium heat and use a spatula to mix everything well again (*see footnote 2). Stop heat and transfer eggplant with the pork and sauce to a plate.
5. Serve warm with steamed white rice.

Notes

1. The eggplant will get a bit sticky during stir-frying due to the cornstarch. Do not worry! Try to separate the eggplant strips with a spatula to get them evenly cooked. The cornstarch will give the eggplant a crispier texture.
2. The type of soy sauce, vinegar and Doubanjiang used greatly affect the taste and saltiness of the final dish. The types I used in this recipe are relatively normal and easy to find, but everyone has different pantries, and don't afraid to add a bit more sugar or salt if something doesn't taste right.

Nenuca’s Chicken and Smoked Bacon Adobo with Olive Oil and Balsamic Vinaigrette

From Philippine Daily Inquirer.

½ k chicken (breast, thighs, legs)
300 g smoked bacon
2 tbsp olive oil
1 c balsamic vinaigrette
2 pc laurel
3 cloves crushed garlic
1 tbsp whole black pepper
Salt to taste
pork liempo (optional)

Marinate chicken with garlic, pepper and ½ c of balsamic vinaigrette for an hour or more. Set aside.

Trim some fat off the smoked bacon. Fry bacon in olive oil till golden brown. Set aside.

On the same pan, fry chicken until golden brown. Add the chicken marinade and fried bacon. Pour the other ½ c of balsamic vinaigrette on the pan. Add laurel. Add water and let it simmer until done. Deglaze pan with a little water and drizzle the drippings into adobo.

Serve warm.

The Craft of Baking

This Sunday’s Times Magazine features a story by Pete Wells with a recipe for spicy caramel popcorn from Karen DeMasco’s first book, “The Craft of Baking.” I was eager to get my hands on it; DeMasco is one of New York City’s most celebrated and talented pastry chefs. She baked at Fore Street in Portland, Me., at Chanterelle in Manhattan and then under Claudia Fleming at Gramercy Tavern. In 2001, she relocated a block south, where she shaped her baking style as Tom Colicchio’s pastry chef at Craft, Craftbar and ‘wichcraft. After a brief hiatus from the restaurant grind, she is back in it, this time as the pastry chef at Andrew Carmellini’s Locanda Verde.

In her book, we see a combination of DeMasco the mom (she has two young daughters) and DeMasco the chef. Her recipes are the opposite of restaurant-y and include treats like yellow birthday cake with milk-chocolate buttercream, grandma’s cashew brittle, coconut marshmallows and Hostess-style cupcakes.

The recipes I followed worked perfectly and tasted delicious: brown-sugar cake (a favorite), peach and plum cobbler, pecan shortbread cookies (vanilla meets nutty butter), coffee-cake muffins with pecan streusel (not nearly as pretty as hers) and cacao-nib granita. The spicy popcorn, which has just the right kick of cayenne to mellow the sweet caramel, is so addictive that my colleagues cursed me for bringing all four quarts into the office.

One thing to note: DeMasco’s recipes call for kosher salt, but she doesn’t mention which brand she uses, Diamond Crystal or Morton. (Though they look similar, the brands vary quite a bit by weight.) She said in an e-mail message that she uses Diamond Crystal kosher salt exclusively. When using this book, either use Diamond Crystal kosher salt or adjust the quantity accordingly: 1/2 teaspoon of Diamond Crystal kosher salt = 3/8 teaspoon of Morton kosher salt = 1/4 teaspoon of fine sea or iodized salt.

Pecan Shortbread Cookies
3/4 cup pecans, roughly chopped
10 tablespoons unsalted butter, at room temperature
1/2 cup confectioner’s sugar
Half of a vanilla bean, split lengthwise, seeds scraped out, seeds and bean reserved
1/2 teaspoon vanilla extract
1/2 teaspoon Diamond Crystal kosher salt
1 1/2 cups unbleached all-purpose flour, plus more for rolling
1 egg yolk, lightly beaten
3 tablespoons Demerara sugar.

1. Preheat the oven to 350 degrees.
2. Spread the pecans out on a baking sheet and bake until fragrant and toasted, about 5 minutes. Place the baking sheet on a wire rack and cool completely. Keep the oven on.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, confectioner’s sugar, vanilla bean and seeds, vanilla extract and salt on medium speed until no visible chunks of butter remain, about 3 minutes.
4. With the mixer on low speed, add the flour in three additions, mixing each well before adding the next. Stir in the pecans.
5. Turn out the dough onto a lightly floured wood surface. Remove the vanilla bean and reserve it for another use. Roll the dough into a log about 1 1/2 inches in diameter. Wrap it in parchment paper, making sure to cover the ends completely, and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen, well wrapped, for up to 1 month.)
6. Let the dough stand at room temperature until it is soft enough to slice, about 5 minutes.
7. Brush the log of dough with the egg yolk, roll it in the Demerara sugar to coat it evenly, and then slice it into 1/2-inch-thick rounds. Place the rounds about 1 inch apart on a parchment-lined baking sheet. Bake, rotating the sheet halfway through, until the cookies are lightly golden and fragrant, 25 to 30 minutes. Transfer to a wire rack to cool completely. The cookies can be kept in an airtight container at room temperature for up to 1 week. Makes 24 to 30 cookies.

Cacao-Nib Granita
3 cups whole milk
1/2 cup sugar
1/4 cup cacao nibs
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla extract
1/4 teaspoon Diamond Crystal kosher salt.

1. Whisk together the milk, sugar, cacao nibs, cocoa powder, vanilla and salt in a large saucepan and bring to a boil. Remove the pan from the heat and pour the mixture into a bowl. Cover with plastic wrap and refrigerate until cold, about 1 hour.
2. Strain the granita mixture through a fine-mesh sieve into a shallow nonreactive baking pan. Freeze until solid, at least 2 hours, or overnight.
3. Transfer the frozen granita to a food processor and purée. Transfer the purée to an airtight container and place plastic wrap directly over the surface of the granita to prevent ice crystals from forming. Cover the container and freeze until the granita is firm, about 1 hour, or up to 4 hours before serving. (The granita will keep for up to 5 days.) Makes about 1 quart.
Recipes adapted from “The Craft of Baking” by Karen DeMasco and Mindy Fox.