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Title: Halloween Recipes
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ClaireonWheels78
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Date Posted：11/01/2016 12:04 PMCopy HTML

Mushroom Soup Gratinée


This hearty soup takes its cue from the classic soupe à l’oignon gratinée. I swapped out the onions for mushrooms and served the hearty soup paved with a layer of toast and cheese as a cold-weather first course. For an informal supper, it could be the main event, especially with additions like potatoes or other root vegetables, shredded cabbage, cooked lentils, buckwheat pasta or even chunks of duck confit, sausage or  boneless short ribs or veal shank. As for the finishing glaze of cheese, I suggest Gruyère, though the Bitto of the region, a firm cow’s milk cheese made with a funky touch of goat milk, would be lovely if you can find it.

Featured in: Valtellinas Are No Longer Hiding In The Hills. 

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil
  • 1 pound cremini mushrooms, very finely minced, as for duxelles
  • 1 large red onion, sliced thin
  • 4 cloves garlic, sliced
  • 1 ½ pounds shiitake mushrooms, stems discarded, sliced thin
  •  Salt
  • 5 cups mushroom or vegetable stock
  • 1 cup dry red wine
  • 2 tablespoons red miso
  •  Ground black pepper to taste
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 6 slices sourdough bread, about 3 inches in diameter
  • 6 ounces Gruyère, shaved thin

PREPARATION

  1. Heat oil in a large sauté pan. Add minced mushrooms and sauté on low until they glisten with moisture, about 5 minutes. Remove 1/3 cup and set aside. Add onion and garlic to pan and cook, stirring, until the onion wilts. Add shiitakes and a dusting of salt, increase heat to medium and sauté, stirring, until mushrooms have softened, 5 minutes or so. Stir in stock and wine, bring to a simmer and cook 15 minutes.
  2. Place miso in a dish and dissolve in a few tablespoons of the cooking liquid, then stir back into the pan. Add pepper to taste, cloves and ginger. Simmer, partly covered, about 30 minutes. Check consistency, adding a little water if needed. Adjust salt and pepper. Soup can be finished and served at once, or set aside, then reheated and finished.
  3. To serve, heat broiler. Transfer soup to a 3-quart ovenproof dish or casserole. Toast bread. Spread reserved minced mushrooms on each slice and cover with cheese. Float slices on top of soup. Place dish under the broiler long enough to melt and lightly brown the cheese, then bring to the table and serve into bowls. Alternatively, the soup can be divided into individual oven-proof bowls, each topped with toast, mushrooms and cheese, and broiled.
ClaireonWheels78 Share to: Facebook Twitter MSN linkedin google yahoo #1
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Re：Halloween Recipes

Date Posted：11/01/2016 12:29 PMCopy HTML

Thai Rice Soup With Pork-Cilantro Meatballs


Jok, also called congee, is a rice porridge that’s like the oatmeal of Asia -- a soft, soothing, filling breakfast that can be sparked with add-ins and toppings for flavor and crunch. Before dawn in Bangkok, jok vendors begin the battle to make the juiciest meatballs, the tiniest ginger matchsticks and the liveliest pickled fresh chiles. This recipe, which also makes a great lunch on a chilly weekend morning, is adapted from two cooks: Leela Punyaratabandhu, author of Simple Thai Food, who makes a vendor-style, puddingy jok; and Chrissy Teigen, the Thai-American supermodel, who makes a simpler version, adapted from her mother Vilaluck’s home recipe.

Featured in: Hearty Cravings, Sometimes Unfulfilled. 

INGREDIENTS

FOR THE MEATBALLS:

  • 2 large cloves garlic, peeled
  • 2 tablespoons finely chopped cilantroroots or stems
  • ½ teaspoon white peppercorns
  • 1 pound ground pork
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce

FOR THE SOUP:

  • 1 cup jasmine or long-grain rice
  • 6 cups light chicken stock (see note)

TO FINISH:

  • 6 to 8 eggs, optional
  •  Red chile powder (preferably Thai, but ancho or Aleppo will do)
  • 1 2-inch piece fresh ginger, peeled and cut into matchsticks
  • 2 scallions, white and green parts, finely chopped
  • ¼ cup loosely packed fresh cilantro leaves
  •  Fish sauce and sriracha, for garnish

PREPARATION

MAKE THE MEAT MIXTURE:

  1. Pound or grind the garlic, cilantro and white pepper together into a coarse paste. Transfer to a bowl and add the pork, oyster sauce and soy sauce. Mix well, cover and refrigerate at least 1 hour or overnight.

MAKE THE SOUP:

  1. In a large heavy pot, combine the rice and stock and bring to a gentle boil, then reduce to a simmer. Simmer, uncovered, for 30 minutes, stirring occasionally and scraping up any starch from the bottom to prevent scorching. Add 2 cups hot water and simmer 30 minutes more. Add another 2 cups hot water and simmer 20 to 30 minutes more, until the rice begins to fall apart in the soup.
  2. From the refrigerator, remove the dumpling mixture and the eggs, if using. Heat your serving bowls. Adjust the heat under the soup so that it bubbles gently. Pinch off pieces of the meat mixture to make bite-size balls, dropping them one at a time into the soup. When all of the meatballs have firmed up and turned opaque, about 2 to 3 minutes after adding the last one, the soup is ready.
  3. To serve, scoop a ladleful of soup into a bowl. Crack one egg, if using, into the bowl. Gently ladle more hot soup over the raw egg, covering it completely. After about 4 minutes, the eggs will be softly cooked. Dust each bowl with chile powder and sprinkle with ginger, scallions and cilantro. Serve immediately, passing fish sauce and sriracha at the table. Each diner breaks the egg yolk and scoops up the egg with the soup. Note: Use a very light-bodied chicken stock. If using prepared or canned broth or bouillon cubes, dilute with water until the salt and chicken flavors are very mild.
ClaireonWheels78 Share to: Facebook Twitter MSN linkedin google yahoo #2
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Re：Halloween Recipes

Date Posted：11/01/2016 13:02 PMCopy HTML

Roberta’s Pizza Dough


This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week. It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated “00” on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour. As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator.

Our Greatest Pizza Recipes

Featured in: A Little Pizza Homework. 

INGREDIENTS

  • 153 grams 00 flour (1 cup plus 1 tablespoon)
  • 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
  • 8 grams fine sea salt (1 teaspoon)
  • 2 grams active dry yeast (3/4 teaspoon)
  • 4 grams extra-virgin olive oil (1 teaspoon)

PREPARATION

  1. In a large mixing bowl, combine flours and salt.
  2. In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
  3. Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
  4. To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
ClaireonWheels78 Share to: Facebook Twitter MSN linkedin google yahoo #3
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Re：Halloween Recipes

Date Posted：11/04/2016 18:17 PMCopy HTML

Pizza With Sweet and Hot Peppers


This pizza is in the light-handed California style, with no tomato sauce. If you prepare the dough in advance (it takes only 20 minutes or so, and can be refrigerated for several days), putting a pizza or two together for dinner is actually a breeze, arguably easier than making a pasta. Omit the sausage for a vegetarian version.

Featured in: Pizza, Made With A Light Hand, California Style. 

INGREDIENTS

  • 6 cups thinly sliced bell pepper or other sweet pepper
  • 2 cups thinly sliced red onion
  • 1 jalapeño pepper, thinly sliced
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  •  Salt
  • 4 balls of pizza dough, ready to stretch and bake (see recipe)
  •  All-purpose flour, for dusting
  • 8 ounces/225 grams low-moisture mozzarella or Fontina, grated
  • 1 pound/450 grams fresh mozzarella
  • 8 ounces/225 grams Italian fennel sausage (2 sausages in casings), cut into 1/2-inch pieces (optional)
  • 1 tablespoon chopped fresh marjoram
  •  Basil leaves, for garnish

  • PREPARATION

  • PREPARATION

    1. Prepare the pepper mixture: Place peppers, onion, jalapeño, garlic and oil in a mixing bowl. Season well with salt and toss to distribute seasoning, then set aside.
    2. Heat oven to 500 degrees and place a baking stone or heavy baking sheet on middle rack.
    3. Shape the dough: Pat 1 dough ball to a flat disc, lightly dust both sides with flour and stretch by hand to a 10-inch diameter. Alternatively, lightly dust dough with flour and roll out with a pin. Place dough circle on a parchment-lined rimless baking sheet (or use a rimmed baking sheet turned upside down, or a pizza peel).
    4. Sprinkle each pizza evenly with 2 ounces of grated cheese, leaving a 1/2-inch border. Top each with 4 ounces sliced fresh mozzarella. Arrange the pepper mixture over the cheeses and dot each pizza with 2 ounces of sausage meat in very small pieces. Sprinkle with a pinch of marjoram.
    5. To bake, quickly slip the pizza, still on the parchment, onto the baking stone. Bake for 5 to 7 minutes, until dough is well browned and pepper mixture is slightly charred in spots. Use a large spatula to remove pizza from oven, discard parchment and place on a large cutting board. Garnish with basil leaves and cut into slices.
ClaireonWheels78 Share to: Facebook Twitter MSN linkedin google yahoo #4
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Re：Halloween Recipes

Date Posted：11/04/2016 18:22 PMCopy HTML

Marcella Hazan’s Tomato Sauce


This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don’t be scared off by the butter. It gives the sauce an unparalleled velvety richness.

Featured in: Tell Us Your Favorite Marcella Hazan Recipe. 


INGREDIENTS

  • 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes)
  • 5 tablespoons butter
  • 1 onion, peeled and cut in half
  •  Salt

PREPARATION

  1. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt.
  2. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.
  3. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.
ClaireonWheels78 Share to: Facebook Twitter MSN linkedin google yahoo #5
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Re：Halloween Recipes

Date Posted：11/04/2016 20:12 PMCopy HTML

Green and White Pizza



Topping a freshly cooked pizza with a freshly dressed salad of baby greens is a marvelous weeknight meal even if you order the pizza from down the street. But making your own, as The Times learned from the pizza mavens at Roberta’s in Brooklyn, from whom we acquired this recipe, delivers even greater pleasures. Any young greens may be substituted for the arugula.

Featured in: A Little Pizza Homework. 

INGREDIENTS

  • 1 12-inch round of pizza dough, stretched
  • 2 ¾ ounces fresh mozzarella
  •  Extra-virgin olive oil
  •  Kosher salt
  • ½ ounce Parmesan, finely grated
  • 2 handfuls baby arugula
  •  Half a lemon, juiced

PREPARATION

  1. Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
  2. Break the mozzarella into small pieces and place them gently on the stretched dough. Drizzle lightly with olive oil and a pinch of salt and scatter the Parmesan over the top.
  3. Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
  4. Meanwhile, put the arugula in a large bowl and dress it lightly with a splash of the olive oil, the lemon juice and a further pinch of salt, or to taste.
  5. When the pizza is done, put the dressed greens on top of the pie and serve immediately.
ClaireonWheels78 Share to: Facebook Twitter MSN linkedin google yahoo #6
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Re：Halloween Recipes

Date Posted：11/04/2016 20:19 PMCopy HTML

Creamy Homemade Yogurt




Homemade yogurt is a snap to make. All you really need is good quality milk, a few spoonfuls of your favorite plain yogurt to use as a starter culture, and some time to let it sit. You can substitute low-fat milk here if you’d rather; 2 percent works a lot better than 1 percent. Skim milk will give you a thinner yogurt, though if you add some dry milk powder to the milk as it heats (about 1/2 cup), that will help thicken it. Creamline (non-homogenized milk) will give you a cream top on your yogurt. Homogenized milk is smooth throughout.

Featured in: How To Make Yogurt At Home.


INGREDIENTS

INGREDIENTS

  • 2 quarts whole milk, the fresher the better
  • ¼ cup heavy cream (optional)
  • 3 to 4 tablespoons plain whole milk yogurt with live and active cultures

PREPARATION

  1. Rub an ice cube over the inside bottom of a heavy pot to prevent scorching (or rinse the inside of the pot with cold water). Add milk and cream, if using, and bring to a bare simmer, until bubbles form around the edges, 190 to 200 degrees. Stir the milk occasionally as it heats.
  2. Remove pot from heat and let cool until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds, 110 to 115 degrees. (If you think you’ll need to use the pot for something else, transfer the milk to a glass or ceramic bowl, or else you can let it sit in the pot.) If you’re in a hurry, you can fill your sink with ice water and let the pot of milk cool in the ice bath, stirring the milk frequently so it cools evenly.
  3. Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk. Cover pot with a large lid. Keep pot warm by wrapping it in a large towel, or setting it on a heating pad, or moving to a warm place, such as your oven with the oven light turned on. Or just set it on top of your refrigerator, which tends to be both warm and out of the way.
  4. Let yogurt sit for 6 to 12 hours, until the yogurt is thick and tangy; the longer it sits, the thicker and tangier it will become. (I usually let it sit for the full 12 hours.) Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.

  5. Tip

    • If you want to make Greek yogurt, set a colander or sieve over a bowl and line the colander with cheesecloth. Take your finished yogurt, either before or after you've chilled it, pour the yogurt into the colander, and let it sit in the refrigerator for 2 to 6 hours to drain. (Keep an eye on it, and when it looks thick enough to your liking, transfer it to a jar; if it becomes too thick, stir some of the whey back in.) Reserve remaining whey for smoothies, soups or lemonade, or for marinating poultry.
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