Ingredients

• 1 1/2 pound Yukon Gold potatoes
• 1 garlic clove, finely chopped
• 1/3 cup plus 1/2 cup finely chopped scallions, divided
• 6 tablespoons annatto oil, divided
• 1/2 teaspoon ground cumin
• 1 medium tomato, chopped
• 3/4 cup milk
• 1/2 cup crunchy peanut butter
• 6 ounces Münster cheese, coarsely grated (2 cups)

Preparation

Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.

While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute. Add tomato and cook, stirring, 2 minutes. Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well. Keep peanut sauce warm, covered, off heat.

Drain potatoes, then mash in a bowl.

Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.

Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch. Add remaining tablespoon annatto oil for second batch.

Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.

Gourmet, September 2007

Ingredients

• 1 tbsp groundnut oil
• 6 long dried chillies
• 2 tsp Sichuan peppercorns
• 1 whole star anise (optional)
• 100g/3½oz smoked lardons, cut into 1cm/½in thick pieces
• 1 red chilli, de-seeded, finely chopped
• 1-2 tbsp Shaoxing rice wine or dry sherry
• 2 tbsp clear rice vinegar or cider vinegar
• 2 tbsp toasted sesame oil
• 200g/7oz cucumber, halved lengthways, de-seeded and sliced into 1cm/½in thick wedges
• pinch sea salt
• 1-2 pinches dried chilli flakes [CP: omit for heat]
• 1 tbsp lime juice
• 1 tbsp chili oil [CP: omit for heat]
• 1 small handful fresh coriander leaves, roughly chopped
• dry-roasted peanuts (optional)

Preparation

Heat a wok until smoking and add the groundnut oil, then add the dried chillies and Sichuan peppercorns. Stir fry for a few seconds, or until fragrant.

Add the star anise (if using), bacon lardons and chilli and stir fry for 2-3 minutes, or until the lardons have turned golden-brown at the edges.

Add the rice wine or sherry, vinegar and sesame oil and stir-fry for a few seconds, then add the cucumber and stir-fry for a few more seconds.

Season with sea salt, dried chilli flakes and lime juice, stirring well.

Pile the stir-fry onto a serving plate, drizzle over the chilli oil, garnish with the chopped coriander, sprinkle over some peanuts, if using, and serve immediately.

Ching-He Huang, Chinese Food Made Easy, BBC

Ingredients

• 6 tablespoons extra-virgin olive oil
• 1 1/2 pounds whole small button mushrooms, wiped clean
• 3 tablespoons butter
• Gray sea salt
• 1 tablespoon minced garlic
• 1 1/2 teaspoons fresh thyme leaves, chopped
• 2 tablespoons lemon juice
• 1/2 cup white wine
• 1 tablespoon chopped parsley leaves

Preparation

In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.

Add the butter. Cook and toss for 5 minutes, until beautifully browned.

Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.

Toss in the parsley and serve immediately.

Michael Chiarello, Food Network

Ingredients

• 250g dried Puy lentils
• 1 410g (15 0z, small) tin chickpeas
• 150ml red wine
• 100g chorizo (optional)
• 6 shallots
• 2 garlic cloves
• 1 red pepper
• Handful chopped fresh coriander
• Handful chopped fresh parsley
• 2 tbsp. extra virgin olive oil
• 1 litre vegetable stock
• 1 tsp. smoked paprika
• Salt and pepper

Preparation

1. Finely chop the shallots, chop and deseed the pepper and mince the garlic cloves. Slice the chorizo.

2. Bring the stock to a simmer and then add the lentils and simmer for twenty minutes.

3. Meanwhile, heat half of the oil to a frying pan and fry the chorizo for five minutes. Once it has released some of its oil, add the shallots, garlic and pepper and fry for another 6-8 minutes until the pepper and shallots begin to soften.

4. Add the paprika and fry for one minute, then add the cooked drained lentils. Drain the chickpeas and add these, and then stir in the rest of the olive oil.

5. Add the wine and simmer until it has almost all evaporated. Once it is at this stage, season the dish well with salt and pepper and then stir in the freshly chopped herbs.

Food Recipes Online

Ingredients

• 1 small bunch of young, tender greens (kale, collards, or turnip greens)
• 1/4 cup of olive oil
• 2 cloves of garlic, chopped
• kosher salt
• 1/4 teaspoon of hot red pepper flakes or 1/2 teaspoon of pimentón de La Vera
• a splash of wine vinegar

Preparation

First wash the greens in several changes of water. Remove the harder, tougher parts of the stem. (With really tender greens, much of the stem can be eaten: it has a nice crunch). Chop the greens very coarsely in ribbons.

In a heavy bottom pot or pan, fry the garlic in the olive oil until fragrant, but not browned. Remove the pan from the heat and let the oil cool some. Add a pinch of salt, the pepper flakes, or the pimentón de La Vera. Stir. Add the chopped greens, stir them until well coated with oil, and return the pot to the burner. It’s usually not necessary to add any liquid. The water clinging to the leaves is enough.

Cook the greens on medium, stirring until they wilt. Cover the pot and let them steam on low heat until tender. This usually takes 10 minutes but it may take more or less time, depending on the tenderness of the greens.

When they’re done, toss them with a splash of vinegar, if you like.

Simple Spanish Food

Ingredients

• 1 1/2 cup dried Great Northern or other white bean, picked over
• 1 1/2 teaspoons salt
• 2 bay leaves
• 1 tablespoon coriander seeds, crushed coarse

For dressing:

• 2 garlic cloves if desired

• 2 to 3 tablespoons fresh lemon juice

• 1/4 cup extra-virgin olive oil, or to taste

• 1 cup thinly sliced red onion

• 1/2 cup chopped fresh coriander sprigs or parsley leaves

Preparation

In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans are just tender but not mushy.

Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.

In a colander drain beans, discarding bay leaves, and add to dressing. Toss salad and season with salt and pepper. Cool salad and stir in onion and herbs. Salad may be made 1 day ahead and chilled, covered.

Serve salad at room temperature, thinning if necessary with 1 to 2 tablespoons water.

Gourmet, July 1995

Ingredients

• 3/4 c. clarified butter
• 3 lb. potatoes
• salt
• pepper

Preparation

Layer thinly sliced potatoes in a circle pattern, brushing with butter and seasoning with salt and pepper as you go. Drizzle the extra butter over the top when you’re done. Cover w/ foil and bake at 425 for 30 minutes. Remove the foil and press with a spatula. Bake uncovered for 30 more minutes. Drain off the extra butter, invert out of the pan, and serve.

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 pounds small okra
• Salt and freshly ground pepper
• 6 garlic cloves, thinly sliced
• 1/2 cup salted roasted cashews, chopped
• 1 teaspoon finely grated lime zest, plus lime wedges, for serving

Preparation

In a large skillet, heat the oil until shimmering. Add the okra, season with salt and pepper and cook over high heat, stirring, until tender, about 5 minutes.

Add the garlic to the skillet and cook over moderate heat until softened and fragrant, 3 minutes. Stir in the cashews and lime zest. Transfer the okra to a platter, garnish with the lime wedges and serve.

Daniel Boulud, via Food & Wine

Ingredients

• 5-6 tbsp. golden or dark raisins
• 2 bunches red or rainbow Swiss chard (or 2 bags of spinach)
• 5 tbsp. pine nuts
• 3-4 tbsp. olive oil
• 6-8 garlic cloves, coarsely chopped
• 1-2 tbsp. water, if needed
• 1/2 - 1 tsp. salt
• 1/4 - 1/2 tsp. pepper

Preparation

Unbundle the chard, rinse, drain and dry well. Place the raisins in a small bowl; add very hot water to cover, and soak until plump, 10-15 minutes. Drain well and pat dry with paper towels, then set aside. While the raisins are plumping, tear the chard leaves from the stems, discard stems. Chop the leaves coarsely. Heat the olive oil in a pan over medium-low heat. Add the garlic, pine nuts, and soaked raisins, and cook until the nuts and the garlic are lightly golden, 3-6 minutes. Increase the heat to medium, add the chard, toss to coat with the oil mixture and cook, stirring, until it wilts and gets tender and begins to release a bit of liquid, approximately 2-3 minutes more. Season with salt and pepper to taste.

Penzey’s Spices

Ingredients for Breadcrumbs

• 4 cups cubed, day old/stale Italian or French bread
• 1/4 to 1/3 cup extra virgin olive oil
• 4 cloves garlic - minced, or 1 tablespoon garlic paste
• 1 tablespoon fresh, or 1 teaspoon dried oregano
• 1/2 teaspoon salt

Preparation for Breadcrumbs

Preheat the oven to 350 degrees Fahrenheit. Cut the bread into 1 to 2 inch cubes. Place the cubed bread into a large mixing bowl. In a small bowl, whisk together the oil, garlic, oregano and salt. Toss the bread cubes with the olive oil mixture, until all the bread is well coated. Place the seasoned bread cubes onto a baking sheet. Bake in the oven for 10 to 15 minutes, until golden brown, and crisp.

Ingredients

• 3-4 teaspoons minced garlic or 1 tablespoon garlic paste
• 4 anchovy fillets, finely chopped
• 1 teaspoon capers, drained
• 1 teaspoon grainy Dijon mustard
• 2 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 egg, room temperature
• 1/3 cup extra virgin olive oil
• Freshly cracked black pepper
• Grated Parmesan cheese
• 2-3 heads Romaine lettuce, chopped

Preparation

Place the garlic and anchovies into a mortar, and grind into a fine paste with a pestle. Add the capers, and mustard and continue grinding until a smooth paste is formed. Use a spatula to scrape the paste out of the mortar, and place it in a mixing bowl. Whisk in the lemon juice and Worcestershire sauce.

Place the egg in a large coffee mug, or other heat proof container. Pour boiling water over the egg, and let sit for 3 minutes. Drain the hot water off the egg, and cover with cold water. Whisk the coddled egg yolk into the mixing bowl with the other Caesar dressing ingredients (discard the egg white).

Slowly whisk in the olive oil, until well blended. The dressing should have a consistency which is just a bit thicker than heavy cream.

Add the Romaine lettuce to a large salad bowl. Toss with a bit of the Caesar salad dressing, then garnish with Parmesan cheese, freshly cracked black pepper and a few of the homemade breadcrumbs. The salad should be well coated, but not drowning, with dressing.

Cuisine Diva