Ingredients

• 1 large shallot, chopped
• 3 cloves garlic, chopped
• 1/3 c. light brown sugar
• 1/4 c. fish sauce
• 2 tbsp. soy sauce
• 2 tbsp. vegetable oil
• 2 tsp. pepper
• 4 1/4"-1/2" thick bone-in pork chops
• 3 firm red plums, cut into 1/2" wedges
• 2 green onions, thinly sliced
• 1 small chile (pref. red), thinly sliced
• 2 c. mixed herbs (basil, cilantro, mint, etc.)
• 1/2 c. bean sprouts
• 2 tbsp. rice wine vinegar
• lime wedges

Preparation

Blend shallots, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Pour into a ziploc bag with the pork. Toss and refrigerate for at least one hour and up to 12 hours. Prepare a grill for medium-high heat. Remove pork chops, season both sides with salt, and grill until lightly charred (about 2 min. per side). Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a bowl. Season with salt. Serve pork with salad and lime wedges.

Bon Appetit, June 2016

Ingredients

• 500 mL lukewarm milk
• 16 g yeast
• 180 g granulated sugar
• 1 ½ tsp fine sea salt
• 1 tbsp + 1 tsp ground cardamom (preferably freshly ground)
• 1 egg
• about 1 kg bread flour
• 170 g unsalted butter, at room temperature
• 150 g soft butter
• 6 tbsp granulated sugar
• 1 tbsp + 2 tsp cinnamon
• 1 egg
• pearl sugar, to sprinkle

Preparation

Combine the yeast with some flour and add to the warm milk mixture. Stir with a spoon until the yeast is completely dissolved. Add sugar, salt, cardamom, and egg and mix until combined. Gradually add about two thirds of the flour and knead. Add butter and knead until well combined. Continue to knead the dough, and gradually add just enough flour so the dough comes clean off the sides of the bowl and doesn’t stick to your hand.

Don’t overwork the dough or you’ll end up with hard rolls. Shape into a ball and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free place for about 1 hour, or until double in size.

Meanwhile, mix together the butter, sugar, and cinnamon for the filling. Set aside.

Line four baking sheets with parchment paper.

Punch down the dough and divide into two equally sized portions. Lightly dust a clean work surface with flour. Roll out the first portion of dough into a large, about 60-by-40-centimeter / 23-by-16-inch rectangle. Spread half of the filling evenly on top. Beginning with the long side, roll the dough into a tight tube shape, seam side down. Cut into 15 cylinders and press each point tightly into the center with your index finger.

Place the shaped cinnamon rolls on the baking sheets, spacing them about 5 cm / 2" apart. Cover with a clean kitchen towel and let rise for further 30 minutes, or until they’re double in size. Repeat with the second batch.

Meanwhile, preheat the oven to 225°C (435°F).

For the egg wash, lightly whisk the egg. Before baking, brush each roll with the egg wash and sprinkle generously with pearl sugar. Bake the rolls on the middle rack for 10 – 15 minutes, or until golden to dark brown in color. When the rolls are done, the bottoms will most probably be dark brown in color; this is totally normal and typical for Nordic cardamom-spiced sweetbread. Repeat with the other sheets of rolls.

The cinnamon rolls are best eaten while still slightly warm or on the same day. However, you can freeze them once baked and warm them up when ready to serve.

My Blue & White Kitchen

Ingredients

• 3 cups vanilla cookie crumbs
• ¾ cup melted butter
• 1 cup whipping cream
• 2 rounded tsp powdered sugar
• 1 tsp vanilla extract
• 9 extra large egg yolks
• ⅓ cup sugar
• Two 10 ounce cans of sweetened condensed milk
• 1 cup lemon juice
• zest of 2 lemons finely minced

Preparation

Grease a 10 inch deep dish pie plate or line the bottom of a 10 inch spring-form pan and lightly grease the sides. Mix together the cookie crumbs and butter. Press into the bottom and sides of the pie plate or to about ¾ of the height of a spring form pan if you are using one. Bake for 10 minutes at 325 degrees F. Set aside to cool. Whip the cream, icing sugar and vanilla to soft peaks and set aside. In the bowl of a stand mixer with the whisk attachment in place, add the egg yolks and ⅓ cup sugar. Whisk at high speed until light, foamy and pale yellow in color, about 5 minutes. Slowly whisk in the sweetened condensed milk lemon zest and lemon juice. Gently fold in the previously whipped cream. Pour into the prepared pie crust. Freeze overnight. Garnish with whipped cream, additional Nilla cookies and lemon zest before serving.

Barry Parsons

Ingredients

• 4 cups (1l) heavy cream or half-and-half
• 1/2 cup (100g) sugar
• 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
• 2 packets powdered unflavored gelatin (about 4 1/2 teaspoons)
• 6 tablespoons (90ml) cold water

Preparation

1. Heat the heavy cream or half-and-half and sugar in a saucepan . Once the sugar is dissolved, remove from heat and stir in the vanilla extract. If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

David Lebovitz

Ingredients

• 1 medium cauliflower
• 1 clove garlic
• 1 chili (red?)
• 2 tbsp olive oil
• 500g (just over 1 lb) orecchiette pasta
• 3 anchovy fillets, roughly chopped
• salt
• parmesan, for serving, grated

Preparation

Cut the cauliflower into little florets, cook in salted boiling water for 5 minutes, drain. Peel the garlic and deseed and chop the chili. Heat the oil and gently cook both for a few minutes. Add anchovies, cook two more minutes. Add cauliflower, cook until it just begins to brown on the edges. Meanwhile, cook pasta to package directions. Drain and toss with the cauliflower. Serve with generous parmesan and more olive oil.

Nudo

Ingredients

• 3/4 tsp. cinnamon
• 4 (1" thick) lamb shoulder chops
• 1 to 2 garlic cloves, pressed
• 2 c. flat-leaf parsley including trimmed stems
• 2 c. mint including trimmed stems
• 1/3 c. distilled white vinegar
• 1/2 c. extra-virgin olive oil
• 1 small package frozen peas
• 3 tbsp. water
• 2 tbsp. unsalted butter

Preparation

Add sauce ingredients and 1/2 teaspoon salt and pulse until herbs are finely chopped. Transfer to a bowl. Cook peas in water and butter in a small saucepan over medium-high heat, covered, stirring once or twice, until just tender, about 3 minutes.

Preheat broiler. Stir together cinnamon and 1 1/2 teaspoon each of salt and pepper in a bowl, then rub over chops. Broil in a 4-sided sheet pan 3 to 4 inches from heat, turning once or twice, 8 to 10 minutes total for medium-rare.

Serve chops drizzled with a little chimichurri and serve peas and remaining chimichurri on the side.

Gourmet, November 2009

Ingredients

• 1 tbsp. olive oil
• 1 tsp. ghee or butter
• 1 rabbit, cut into serving pieces
• salt and pepper
• 1 large onion, chopped
• 2 tbsp. minced or grated fresh ginger
• 1 tbsp. pressed garlic
• 1 sm. Anaheim or serrano chile
• 1 tbsp. curry powder
• 1 tsp. garam masala
• 1/2 tsp. turmeric
• 1/2 tsp. cayenne pepper
• 1 c. low-sodium chicken broth (or as needed)
• 1 can coconut milk
• 1 lime
• fresh cilantro, chopped rice, for serving

Preparation

1. Preheat the oven to 350 degrees. In a large dutch oven over medium high heat, melt the ghee and oil. Sprinkle the rabbit with salt and pepper. When the oil is hot, brown the rabbit on all sides, about 10-15 minutes.

2. While the rabbit is browning, pulse half of the onion, ginger, and garlic together in a food processor until finely minced.

3. Reduce the heat under the rabbit and add the rest of the onion. Cook until golden, about 5 minutes. Add the mix from the food processor, sautee for 2-3 minutes. Stir in the curry powder, garam masala, turmeric, and cayenne. Cook, stirring constantly, for 2 minutes, then stir in coconut milk, chicken stock, and the juice and hull of 1/2 of the lime. Bring to a simmer. Cover and place in the oven to cook for 90 minutes.

4. Remove the pot from the oven. Stir in the juice of the other 1/2 lime and the cilantro. Taste and adjust for seasoning, possibly adjusting thickness with more broth. Serve over rice.

Lindy’s Fusion, extensively modified by Mom

Ingredients

• 4 (6-8 oz) halibut fillets, ¾ to 1 inch thick
• Salt and pepper
• 6 tbsp. unsalted butter
• 2 fennel bulbs, halved, cored, and sliced thin
• 4 shallots, halved and sliced thin
• ¾ c. white wine
• 1 tsp. lemon juice, plus lemon wedges for serving
• 1 tbsp. minced fresh tarragon

Preparation

1. Sprinkle fish with 1/2 teaspoon salt. Melt butter in 12-inch skillet over low heat. Place fish in skillet, skinned side up, increase heat to medium, and cook, shaking pan occasionally, until butter begins to brown (fish should not brown), 3 to 4 minutes. Using spatula, carefully transfer fish to large plate, raw side down.

2. Add fennel, shallots, and 1/2 teaspoon salt to skillet and cook, stirring frequently, until vegetables begin to soften, 2 to 4 minutes. Add wine and bring to gentle simmer. Place fish, raw side down, on top of vegetables. Cover skillet and cook, adjusting heat to maintain gentle simmer, until fish registers 135 to 140 degrees, 10 to 14 minutes. Remove skillet from heat and, using 2 spatulas, transfer fish and vegetables to serving platter or individual plates. Tent loosely with aluminum foil.

3. Return skillet to high heat and cook until sauce is thickened, 2 to 3 minutes. Remove pan from heat, stir in lemon juice, and season with salt and pepper to taste. Spoon sauce over fish and sprinkle with tarragon. Serve immediately with lemon wedges.

CI

Ingredients

• 1⁄4 cup ketchup
• 1⁄4 cup prepared horseradish
• 1⁄4 cup creole mustard
• 2 tablespoons prepared yellow mustard
• 2 tablespoons white vinegar
• 1⁄2 lemon, juice of
• 1⁄2 cup finely chopped green onion
• 1⁄4 cup finely chopped celery
• 1⁄4 cup finely chopped parsley
• 1 clove garlic, minced
• 1 tablespoon paprika
• 1⁄8 teaspoon cayenne peppe
• 1⁄4 teaspoon salt
• 1 dash Tabasco sauce
• 1 fresh egg (or pasteurized equivalent)
• 3⁄4 cup vegetable oil

Preparation

Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor. Cover and mix at high speed until well blended. Remove cover and gradually add oil in a slow steady stream. Sauce will thicken to a pourable, creamy consistency.

Store in covered container in refrigerator up to 3 days. Serving suggestion: toss boiled shrimp in remoulade sauce. Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

Food.com

Ingredients

For filling

• 1 lb. ground beef
• 1 to 2 tbsp. vegetable oil or olive oil
• 1 onion, finely chopped
• 1 bell pepper (any color), finely chopped
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons cumin
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon cinnamon
• cayenne or black pepper, to taste
• 1 generous tablespoon tomato paste
• 1 to 2 handfuls pitted green olives, chopped or sliced

For the dough

• 1 tablespoon yeast
• 1 1/2 cups (236 ml) warm milk
• 4 1/2 cups (or 600g) flour
• 4 tablespoons sugar
• 1 teaspoon salt
• 4 tablespoons butter, very soft or melted
• vegetable oil, for brushing the tops of the baked rolls

Preparation

Make the Filling

1. In a large frying pan or skillet, saute the onion and pepper in the oil over medium heat for several minutes.

2. Add the ground beef and cook until no longer pink, stirring frequently and breaking up any large pieces of meat with your spoon.

3. Stir in the spices, then thoroughly blend in the tomato paste. Stir in the olives, remove the filling from the heat and set aside to cool.

Make the Dough

1. Dissolve the yeast in the warm milk and set aside.

2. In a large bowl, combine the flour, sugar and salt. Add the butter and milk with yeast, and stir the mixture to form a sticky dough barely firm enough for kneading. (Use small additions of flour or milk if necessary to achieve this consistency.)

3. Knead the dough by hand for 10 minutes, or in a mixer with a dough hook for 5 minutes, until very smooth but still a bit sticky. (The dough will lose its tacky quality after rising.)

4. Transfer the kneaded dough to an oiled bowl, turning the dough over once to coat it with oil. Cover the bowl with a towel and leave the dough to rise in a warm, draft free area for an hour or longer, until doubled in bulk.

Shape and Stuff the Rolls

1. After the dough has risen, turn it out onto your work surface. Divide the dough into smooth 1 1/2" balls.

   [CAP: The recipe says that it makes 20–24 appetizer-sized buns. You can make twelve instead, and they come out hamburger-bun size.]

2. Take a ball of dough and pat it out into a flat circle (approx. 3" in diameter) which is thinner around the edges and a little thicker to the touch in the middle.

3. Add a generous tablespoon of filling to the middle of the dough, then gather the edges up around the filling, pinching to seal and fully enclose the dough. Turn the stuffed ball of dough over and gently roll it under your palm against your work surface to smooth its appearance.

4. Transfer the stuffed dough to an oiled baking sheet (or pan lined with oiled parchment paper) and repeat with the remaining dough and filling.

5. When all of the rolls have been shaped, cover the tray with a towel and leave the stuffed dough to rest for 30 to 60 minutes, until light and puffy.

Bake the Stuffed Rolls

1. Preheat your oven to 425° F (220° C).

2. Bake the rolls in the middle of the oven for about 20 minutes, or until medium golden brown.

3. Remove the pan from the oven and, if desired, lightly brush the tops of the hot rolls with vegetable oil or butter. (This is an optional step if a soft crust is desired.) Transfer the rolls to a rack, cover loosely with a towel and allow to cool at least 10 minutes before serving.

About Food, Christine Benlafquih