Otsu Noodles

Sauce:
1/4 cup tahini
2 tablespoons tamari or other soy sauce
1 tablespoon sweet soy sauce or 2 teaspoons sugar
2 teaspoons rice vinegar
Juice and grated zest from half a lemon (or lime)
1-inch piece fresh ginger, peeled and grated
1 teaspoon sriracha or 1/2 teaspoon cayenne pepper
Freshly ground black pepper

Noodles:
9 ounces plain buckwheat soba noodles
2 tablespoons vegetable oil
8 ounces extra-firm tofu
1/3 cup toasted sesame seeds
1 English cucumber, cut into 1/2-inch cubes
2 scallions, white and light green parts only, thinly sliced
Flaky sea salt
Freshly ground black pepper

For the sauce:
Combine tahini, tamari, sweet soy sauce, vinegar, ginger, sriracha, and pepper, in a small bowl and whisk until smooth.

For the noodles:
Prepare the noodles according to the package directions, typically by boiling for about 4 minutes.  Rinse in cool water and drain.

Heat 2 tablespoons oil in a skillet over high heat. Slice the tofu into approximately 2x1x3/4-inch rectangles, dry thoroughly with a paper towel, and saute in a single layer until nicely browned onboth sides, about 5 minutes total.

Taste and adjust the sauce; thin with a little cool water if necessary to create a fairly liquid texture.

In a large bowl, toss together the noodles, sauce (reserving 2 tablespoons), sesame seeds (reserving 1 tablespoon), cucumber and tofu.  To serve, top with (in order) the reserved sauce, the scallions, the remaining sesame seeds, a few pinches of seasalt, and a grind of black pepper.

Serves 4.


From Herbivoracious by Michael Natkin, with minor changes

Kouftikes de Prasa Sandwiches

Spicy cabbage:
2 cups finely shredded red cabbage (use slicing blade, not grating blade, of food processor)
1/2 teaspoon kosher salt
1/4 cup white vinegar
Juice from half a lemon
2 teaspoons harissa or sriracha (chili sauce)

Leek fritters:
2 large leeks, white and light green parts only (about 12 ounces)
2 tablespoons vegetable oil
3/4 teaspoon kosher salt
4 large eggs, beaten
1/2 cup bread crumbs
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of ground cinnamon
Vegetable oil, for shallow frying
Flaky sea salt

4 pita breads, lightly toasted or grilled
20 thin half-moons of cucumber
1/2 cup thick Greek yogurt or labneh
Ground sumac
Handful of fresh mint or cilantro leaves, torn

For the spicy cabbage:
Thoroughly toss together the cabbage, salt, vinegar, lemon juice, and chili sauce.  Cover and refrigerate for at least 2 hours and up to 24 hours.  Allow to return to room temperature before serving.

For the leek fritters:
Cut the leeks in half lengthwise and then into 1/4-inch-thick half moons.  Wash in 3 changes of water and dry thoroughly (a salad spinner works well for this).

Heat the 2 tablespoons vegetable oil in a large skillet over medium-high heat.  Add the leeks and sauté until tender, about 5 minutes.  Transfer to a mixing bowl.  (You can use the same skillet to fry the leek fritters in a minute.)

Thoroughly mix the leeks, salt, eggs, bread crumbs, cumin, paprika, and cinnamon.

Heat about 1/8 inch vegetable oil in the skillet over medium-high heat.  When the oil is shimmering, drop in 1/4 cup leek batter with a measuring cup, and use the back of the cup to smooth the batter into a circle about 4 inches in diameter.  Repeat with the remaining batter, making 8 fritters total (fry them in 2 batches if necessary, adding a bit more oil as needed).  Fry each fritter until golden brown, about 3 minutes per side.  Transfer to paper towels and season with flaky sea salt. 

Place 2 leek fritters on a pita.  Top with a handful of the spicy cabbage, 5 cucumber slices, and 2 tablespoons Greek yogurt.  Sprinkle a little sumac on the yogurt and scatter a few mint or cilantro leaves over the whole sandwich.  Repeat with the remaining ingredients.  Fold the pita over to eat as a sandwich.  Serve immediately.
Makes 4 sandwiches.


From Herbivoracious by Michael Natkin

Pita Bread

3 cups unbleached all-purpose flour
2 teaspoons instant yeast
1 teaspoon baking powder
2 teaspoons sugar
1 1/2 teaspoons salt
1 cup water
2 tablespoons vegetable oil

Combine all the ingredients, mixing to form a shaggy/rough dough.

Knead the dough, by hand (10 minutes) or by mixer (5 minutes) or by bread machine (dough cycle) until it's smooth.

Place the dough in a lightly greased bowl and allow it to rest for 1 hour; it will become quite puffy, although it may not double in bulk.  (If you have used a bread machine, simply let the machine complete its cycle.)

Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.

Roll 2 to 4 of the pieces into 6-inch circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).

Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500° F.  Keep the unrolled pieces of dough covered.  Roll out the next batch while the first batch bakes.

Place the baking sheet on the lowest rack in the oven, and bake the pitas for 5 minute; they should puff up.  If they haven't puffed up, wait a minute or so longer.  If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.

Transfer the baking sheet to the oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.

Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough. 

Store cooled pitas in an airtight container or plastic bag.

Makes 8 pitas.


From King Arthur Flour

Tomato-Chickpea Soup

1/4 cup canola oil
1 onion, finely diced
1 teaspoon kosher salt
2 small carrots, cut into 1/8-inch-thick half-moons
1 handful green beans, ends trimmed and cut into 3/4-inch lengths
1 1/2 cups very small cauliflower florets
1 28-ounce can whole peeled tomatoes
1 15-ounce can chickpeas, rinsed and drained
1 tablespoon tamari
Juice of half a lemon
2 cups vegetable stock
1/2 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon paprika
Extra virgin olive oil
Flat-leaf parsley leaves, for garnish

Heat the oil in a medium saucepan (at least 3 quarts) over medium-high heat.  Add the onion and salt and saute for 1 minute.  Add the carrots and saute for 2 minutes.  Add the green beans and cauliflower and saute for 2 minutes more. 

Add the juice from the tomatoes.  Coarsley chop the tomatoes and add them to the pan.

Add the chickpeas, tamari, lemon juice, stock, basil, thyme and paprika.  Bring to a simmer; reduce the heat and simmer for 10 minutes.  Taste and adjust the seasoning.

Serve, garnished with a drizzle of extra virgin olive oil and parsley.

Serves 4.


From Herbivoracious by Michael Natkin

Cornmeal-Lime Cookies

1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 tablespoons finely grated lime zest (about 4 limes)
2 eggs
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1/2 cup medium-coarse yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt

1 cup confectioners' sugar
2 teaspoons water
2 tablespoons fresh lime juice (1 to 1 1/2 limes)
1 1/2 teaspoons finely ground lime zest (about 1 lime)

Heat the oven to 350° F.

Using a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar on medium speed for about 5 minutes, or until light and fluffy.  (Alternatively, use a handheld mixer or wooden spoon, in which case this step will take about 10 minutes.)  Stop the mixer a few times and use a rubber spatula to scrape the sides and bottom of the bowl and the paddle to release any clinging butter or sugar. 

Add the lime zest and beat on medium speed for about 1 minute to release the lime flavor.  Add the eggs and vanilla and continue to beat on medium speed for 2 to 3 minutes, or until thoroughly combined.  Scrape the bowl and paddle again to make sure the eggs are thoroughly incorporated.

In a small bowl, stir together the flour, cornmeal, baking powder, and salt.  On low speed (or with the wooden spoon), slowly add the flour mixture to the butter-sugar mixture and then mix until the flour is completely incorporated and the dough is evenly mixed.

Drop the dough in scant 1/4-cup balls onto a baking sheet, spacing them about 2 inches apart.  Flatten each ball slightly with the palm of your hand.

Bake for about 25 minutes, or until the cookies are pale brown on the edges, still pale in the center, and just firm to the touch in the center.  Be careful not to overbake the cookies and let the tops brown.  Let cool on the baking sheet on a wire rack for 15 to 20 minutes, then transfer to the rack to cool to room temperature or just a bit warmer before glazing.

To make the glaze: While the cookies are cooling, in a small bowl, whisk together the confectioners' sugar, water, lime juice, and lime zest until smooth.  You should have about 1/2 cup.

Brush the cookies with a thin layer of the glaze, and then allow the glaze to set for about 10 minutes before serving or storing.

The cookies can be stored in an airtight container at room temperature for up to 3 days.  The unbaked dough can be stored in an airtight container in the refrigerator for up to 1 week.  The glaze can be made up to 1 week ahead and stored in an airtight container at room temperature.

Makes about 18 cookies.


From Flour by Joanne Chang

Strawberry-Lemon Trifle

Lemon Filling:

3/4 cup fresh lemon juice

1 cup sugar

8 tablespoons (1 stick) unsalted butter

6 large egg yolks

1 1/4 cups heavy whipping cream

2 pints strawberries

Fallen Angel Food Cake (see note at end of cake recipe)

Strawberry Sauce

One 2-quart glass serving bowl

To make the lemon filling, bring the lemon juice, sugar, and butter to a boil in a nonreactive saucepan over low heat.  Meanwhile, whisk the yolks in a medium bowl.  Whisk one-third of the lemon mixture into the yolks.  Return the remaining lemon mixture to a boil over low heat and whisk in the yolk mixture.  Continue whisking constantly until the mixture is thickened and just at a boil.  Pour into a bowl, press plastic wrap against the surface and chill.  Immediately before assembling the dessert, whip the cream and fold it into the lemon curd. 

To assemble, rinse the berries, and reserve one or several to use for decoration.  Hull and slice the remaining berries.  Slice the cake into thin slices.  Place a layer of cake in the bottom of the glass bowl. Moisten the cake with the strawberry sauce, and strew with one-third of the sliced berries.  Spread with one-third of the lemon filling.  Repeat the pattern, ending with a final layer of lemon filling.  Top with one or more reserved whole berries.

Store in the refrigerator.  Serve with a large spoon.

Serves about 10.

From Perfect Cakes by Nick Malgieri, with some changes

Cornmeal Pound Cake

1 1/2 cups plus 2 tablespoons (3 sticks plus 2 tablespoons) unsalted butter, softened

1 cup plus 2 tablespoons sugar

6 large eggs

2 tablespoons milk

1 1/2 teaspoons vanilla extract

2 1/2 cups cake flour

1/2 cup coarse cornmeal

1 1/4 teaspoons baking powder

1/4 teaspoon salt

Heat the oven to 350° F.  Butter and flour a 9x5-inch loaf pan, or a 6-cup bundt pan. 

Using an electric mixer fitted with the paddle attachment, cream the butter and sugar until well-combined, about 2 minutes. 

In a bowl, whisk together the eggs, milk, and vanilla.  Gradually add the egg mixture to the butter mixture, beating well to combine. 

In another bowl, sift together the flour, cornmeal, baking powder, and salt.  Add half the dry mixture to the batter and beat to combine.  Add the remaining dry mixture and gently fold in with a spatula.

Scrape the batter into the prepared pan and smooth the top with a spatula.  Place the pan on a baking sheet and bake for 15 minutes.  Lower to the oven temperature to 325° F and bake the cake for about 1 hour longer, until a tester inserted in the middle of the cake comes out clean.  If the top of the cake seems to be getting overly browned but the cake is not done, cover with foil and continue baking.  Let the cake cool slightly on a rack before inverting.

From The Last Course by Claudia Fleming

Angel Food Cake

1 cup cake flour (not self-rising)*

1/3 cup plus 1 cup sugar

1/2 teaspoon salt

1 1/2 cups egg whites (from about 12 large eggs), at room temperature

1 teaspoon cream of tartar

2 teaspoons fresh lemon juice

1/2 teaspoon vanilla extract

Heat the oven to 350° F. Have a 9-inch tube pan ready.

In a small bowl, sift together the flour, 1/3 cup sugar, and salt.

In the bowl of an electric mixer, begin to whip the egg whites on medium speed. When they become foamy, add the cream of tartar and lemon juice.

Increase the speed to high and continue to whip the egg whites until they just begin to hold their shape in soft, droopy peaks. Gradually whip the remaining 1 cup of sugar into the whites, 1/4 cup at a time. Do not overwhip; the egg whites should not be overly dry or stiff, but soft and cloud-like. At the last moment, mix in the vanilla.

With a rubber spatula, fold the flour and sugar mixture into the whites gradually, a small amount at a time.

Spoon the batter in the tube pan, smooth the top, and bake for 45 minutes. Remove from the oven and immediately invert the tube pan over a cooling rack. If the pan doesn’t have “feet”, set it over the neck of a heavy bottle or overturned metal funnel, using the center hole of the pan to hold the cake, until cool.

Makes one 9-inch cake.

From David Lebovitz

*Cake flour substitute: Remove 2 tablespoons from 1 cup of all-purpose flour and replace it with corn starch, then sift the two together several times.

NOTE: To make a nice spongy cake for use in a trifle (Fallen Angel Food Cake - hee hee), do not invert the cake pan after removing it from the oven.

Lemon Cake

2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons) (or use limes or oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice (or lime or orange juice)
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted

Heat oven to 350° F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper, or grease and flour one bundt pan.

Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

From Smitten Kitchen (adapted from Barefoot Contessa Parties! by Ina Garten)

Broad (Fava) Bean Spread

About 6 ounces broad (fava) beans, shelled weight
3 tablespoons extra virgin olive oil
Juice of 1 lemon
Handful of basil leaves, chopped
Salt and black pepper
A few tablespoons of grated Parmesan or Romano cheese (optional)

Boil the broad beans for 5 minutes or so, until they are tender.  If you have time, squeeze them out of their skins (without skins, the beans make a smoother puree).  Puree them with the olive oil, lemon juice, basil, salt and black pepper, and cheese (if using).

From Sarah Raven's Garden Cookbook, with a few changes

Spaghetti with Tomato Sauce

3 pound plum tomatoes
3/4 teaspoon coarse salt
1 large clove garlic, thinly sliced
Pinch of red pepper flakes
Small handful basil leaves, most left whole, a few slivered for garnish
1/4 cup olive oil
12 ounces (3/4 pound) dried spaghetti


Bring a large pot of water to boil. Cut a small X at the bottom of each tomato. Blanch the tomatoes in the boiling water for 10 to 30 seconds, then either rinse under cold water or shock in an ice water bath. Peel the tomatoes; discard the skins. Keep the pot full of hot water — you can use it to cook the spaghetti in a bit.

Cut each of the tomatoes in half lengthwise and scoop out the seeds into a small strainer set over a bowl. Discard the seeds, but reserve the juices.

Add tomatoes and salt to a large saucepan (you’ll be adding the pasta to this later, so err on the big side) and turn the heat to medium-high. Break the tomatoes down with an immersion blender or potato masher.

Once the sauce has begun to boil, turn the heat down to medium-low and gently simmer the tomatoes for 35 to 45 minutes, mashing them more if needed. If they begin to look a little dry, add the strained and reserved tomato juices.

While the tomato sauce cooks, combine garlic, a few whole basil leaves, a pinch of red pepper flakes and 1/4 cup olive oil in a small saucepan. Heat slowly, over the lowest heat, until the oil comes to a simmer. Immediately remove from the heat and strain the oil into a small dish.

When the tomato sauce has been simmering for about 25 minutes, bring the tomato-blanching pot of water back to a boil with a healthy helping of salt. Once boiling rapidly, cook spaghetti until it is al dente. Reserve a half-cup of pasta cooking water and drain the rest.

Stir the reserved olive oil into the tomato sauce and adjust seasonings to taste. Add drained spaghetti and half the reserved pasta water to the simmering tomato sauce and cook them together for another minute or two. Add remaining pasta water if needed to loosen the sauce. Serve immediately with slivered basil for garnish.

Serves 4.

From Smitten Kitchen blog

Mustard-Tarragon Dressing

1/4 cup Dijon mustard
2 tablespoons sherry vinegar
1/2 teaspoon sea salt
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh tarragon

In a small bowl, whisk together the mustard, sherry vinegar, and salt. Gradually whisk in the olive oil to make an emulsion, then whisk in the tarragon.


From Casual Cooking by Michael Chiarello

Honey Zabaglione

6 egg yolks
1/4 cup honey
1/2 cup dry white wine
3/4 cup heavy cream, whipped to firm peaks

In a large, stainless steel bowl, or the top pan of a double boiler, whisk the egg yolks with the honey until blended.  Set the bowl over - not touching - simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 minutes.  Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes.  The mixture will curdle if it gets too hot, so whisk it off the heat for a few seconds if you fear the eggs are cooking too fast.

When the zabaglione is light, fluffy, and capable of holding a soft peak, transfer the bowl to a larger bowl filled with ice water to cool the zabaglione quickly.  When cool, fold in the whipped cream.  Use immediately or cover and refrigerate for up to 2 days.  Serve as a dollop atop fruit salad.

Serves 6.


From Casual Cooking by Michael Chiarello

Hot Artichoke and Tarragon Dip

12 ounces marinated artichoke hearts, drained and coarsley chopped
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup grated Romano cheese
3 tablespoons chopped fresh tarragon or 1 tablespoon dried

Heat oven to 350°F.  Combine all ingredients in medium bowl.  Transfer mixture to 3-cup ovenproof souffle dish or small casserole.  Bake dip until heated through, about 30 minutes.

Makes 2 cups.


From Bon Appetit/Epicurious

Tomato Steak with Goat Cheese and Herb Salad

1/4 cup fine dried bread crumbs
Sea salt and freshly ground pepper
1/2 teaspoon water
1 egg
4 rounds fresh goat cheese, about 2 ounces each
4 thick, ripe tomato slices
2 teaspoons extra-virgin olive oil, plus more for the salad
2 cups lightly packed mixed tender fresh herb leaves, such as basil, chervil, tarragon, flat-leaf parsley, chives (1-inch lengths) or young watercress
Red wine vinegar

In a small, shallow bowl, mix the bread crumbs with salt and pepper to taste.  Add the water and work it in with your fingers to moisten the crumbs lightly.  In another small, shallow bowl, beat the egg just until blended.  Dip one flat surface of each goat cheese round in the egg, and then in bread crumbs, patting the crumbs in place.  Repeat on the other flat surface, leaving the sides of the round uncoated.  Refrigerate the coated cheese rounds for about 15 minutes.

Center the tomato slices on 4 salad plates.  Season with salt and pepper.

Heat a large, nonstick skillet over moderately high heat.  Add the 2 teaspoons olive oil.  When the oil is almost smoking, add the cheese rounds.  Cook until lightly browned, about 45 seconds, then turn and cook on the second side until the cheese just feels quivery, about 45 seconds longer,depending on the thickness of the rounds.  Place a cheese round on each tomato slice.

In a bowl, toss the herbs with a splash of red wine vinegar, a drizzle of olive oil, and salt and pepper to taste.  Mound the herbs on top of the cheese, dividing them evenly.  Serve immediately.

Serves 4.


From Casual Cooking by Michael Chiarello

Yeasted Banana Sandwich Bread

1 cup lukewarm milk
3 cups unbleached bread flour (or all-purpose flour, with 1 tablespoon vital wheat gluten)
2 tablespoons butter, at room temperature
2 1/4 teaspoons instant yeast
1 teaspoon salt
2 tablespoons honey
1 medium-sized banana, cut into chunks, about 3/4 cup

In a large mixing bowl, or in the bowl of an electric mixer, combine all the ingredients, mixing to form a shaggy dough.  Knead the dough, by hand (10 minutes) or by mixer (5 minutes), until it is smooth, adding additional flour as necessary; the finished dough should be soft and supple.  Place the dough in a lightly greased bowl, and allow to rest and rise for 1 hour.

Alternatively, place all ingredients in the pan of a bread machine and run the dough cycle, adding additional flour as necessary. 

Transfer the dough to a lightly floured work surface and shape into a log.  Place the dough in a lightly greased 8 1/2" x 4 1/2" loaf pan.  Cover the pan with lightly greased plastic wrap and allow the dough to rise for 45 minutes to 1 hour, until it is full and rounded.

Bake the bread in a 350°F oven for 35 to 40 minutes, until an instant-read thermometer inserted into the center registers 190°F.  If the bread appears to be browning too quickly, tent it with aluminum foil for the final 10 minutes of baking.


From King Arthur Flour website