Ingredients

Crust:

• 3/4 cup all purpose flour
• 1/2 cup sweetened shredded coconut, toasted, cooled
• 7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
• 1/3 cup powdered sugar
• 1 teaspoon instant coffee crystals
• 1/4 teaspoon salt

Filling:

• 1/4 cup sugar
• 6 1/4 teaspoons instant coffee crystals
• 2 tablespoons cornstarch
• 1/2 cup plus 2 tablespoons whipping cream
• 6 tablespoons cream of coconut (such as Coco Lopez)
• 4 large egg yolks
• 1/2 teaspoon vanilla extract

Topping:

• 3/4 cup chilled whipping cream
• 1/4 cup cream of coconut (such as Coco Lopez)
• 2 tablespoons powdered sugar
• Sweetened shredded coconut, toasted

Preparation

For crust: Preheat oven to 350°F. Combine all ingredients in processor. Process until moist clumps form, about 1 minute. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Freeze crust until firm, about 10 minutes.

Place crust on baking sheet. Pierce all over with toothpick. Bake crust until golden brown, about 25 minutes. Cool.

For filling: Whisk sugar, coffee crystals and cornstarch in heavy medium saucepan until no cornstarch lumps remain. Gradually whisk in cream, then cream of coconut (coffee crystals will not dissolve completely). Mix in yolks. Whisk over medium heat until mixture thickens and boils, about 8 minutes. Cool in pan, whisking occasionally. Whisk in vanilla. Spread filling in crust. Chill until cold, about 2 hours. (Can be made 1 day ahead; cover and keep chilled.)

For topping: Beat whipping cream, cream of coconut and powdered sugar in medium bowl until firm peaks form. Spoon into pastry bag fitted with medium star tip. Pipe decoratively over filling.

Sprinkle with shredded coconut. Refrigerate until cold about 1 hour

Bon Appetit, October 1995

Ingredients

Cornmeal shortcakes:

• 1 1/2 cups flour
• 1/2 cup cornmeal
• 1 teaspoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup butter
• 3/4 cup heavy cream, plus extra for brushing

Shrimp and chorizo in cream:

• 1 tablespoon butter
• 1/4 cup diced Spanish chorizo
• 1/2 pound mushrooms, quartered
• 2 tablespoons minced shallot
• 1/2 cup dry white wine
• 1/2 pound small cooked shrimp
• 1/2 cup heavy cream
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper
• 2 tablespoons minced green onions

Preparation

Cornmeal shortcakes: Heat oven to 375 degrees.

In a food processor bowl, pulse together the flour, cornmeal, sugar, baking powder and salt. Add the cold cubed butter and pulse just until the mixture has the texture of lightly moistened cornmeal. There may be a few pea-sized chunks of butter remaining.

Pour in 3/4 cup whipping cream all at once and then pulse 4 to 6 times just to moisten the dough. Do not overmix or the dough will be tough.

Turn the dough out onto a lightly floured work surface and gather into a crumbly mass. Knead 3 to 4 times to make it cohesive and then pat into a rough circle 6 to 7 inches in diameter and a consistent 3/4 to 1 inch in height.

Using a sharp knife, cut the circle into 6 wedges. Transfer to a cookie sheet, brush with a little cream, and bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking. Remove to a cooling rack.

Shrimp and Chorizo Cream: Melt the butter in a medium skillet over medium heat. Add the diced chorizo and cook until it begins to brown and crisp, about 3 minutes. Add the mushrooms and cook until they soften, about 5 minutes. Add the shallot and cook until it softens, about 3 minutes. Add the white wine and cook until it reduces to a syrupy glaze, about 5 minutes. Add the shrimp and toss them in the glaze. Add the cream and smoked paprika and simmer until the cream has reduced enough to lightly coat the back of a spoon, about 5 minutes. Season to taste with salt and freshly ground black pepper.

Split each shortcake in half horizontally. Place the bottom half on a plate and spoon the shrimp mixture over. Sprinkle lightly with minced green onion, place the shortcake tops on top and serve immediately.

Chicago Tribune

Ingredients

• 1/2 cup packed dark brown sugar
• 1/4 cup sugar
• 1 stick butter, softened
• 1 large egg
• 1 tsp vanilla
• 3/4 cup flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp mace
• 1/2 cup chopped pecans, lightly toasted
• 1/4 cup dried apricots, diced
• 1/4 cup dried cranberries
• 1 1/2 cup old-fashioned oatmeal

Preparation

Preheat oven to 350º. Cream together the sugars and butter. Add the egg and vanilla and mix well. In a small bowl, mix together the flour, baking soda, salt, and spices. Add the flour mixture to the butter mixture a bit at a time, mixing well after each addition. Mix together the pecans, apricots and cranberries in the bowl that used to hold the flour. Alternate adding the oatmeal and the fruit/nut mix to the batter, mixing well after each addition. Form walnut-sized balls of dough and place on ungreased cookie sheets. Flatten the cookies slightly with your hands. Bake for 6 minutes and the flip the cookie sheets from front to back and top to bottom if baking with two sheets at once. Bake and additional 6 minutes. Let cool on a tray. Keep the dough in the refrigerator between batches.

Penzeys

Ingredients

• 1 3/4 cup all-purpose flour
• 1/2 cup ground toasted almonds
• 1/2 cup sugar
• 4 ounces (1 stick) unsalted butter
• 1 egg, plus 4 eggs, separated
• Pinch salt
• 3/4 cup sugar
• 2 lemons, zested, plus 3 lemons, juiced

Preparation

Grease the bottom and sides of a 9-inch tart pan with butter and set aside.

Toss together the flour, almonds, and sugar. Cut the butter into the dry mixture until it is the consistency of fine bread crumbs. Add 1 egg and salt and mix well, kneading slightly. Form the pastry into a ball, wrap in plastic wrap, and refrigerate while you make the filling.

Beat the 4 egg yolks with the sugar until very thick, then beat in the lemon zest and juice. Transfer the mixture to the top of a double boiler and set over barely simmering water. Cook, stirring constantly, until the mixture becomes thick, about 15 to 20 minutes. Remove from the heat and set aside to cool slightly.

Preheat the oven to 450 degrees F.

Roll the dough, if you can, between 2 sheets of waxed paper. Place in a pan and prick the dough with a fork all over the bottom, line with waxed paper, and fill with dried beans or rice to keep the bottom from puffing. Place in the oven and bake 10 minutes, then remove the paper and beans, and cook an additional 5 minutes.

Meanwhile, beat the 4 egg whites until very stiff and fold them into the cooled lemon mixture.

Remove the pie casing from the oven and reduce the temperature to 325 degrees F. Spread the lemon filling over the pie shell and bake for 10 to 15 minutes, or until the filling is thoroughly set.

Mario Batali

Ingredients

• 1 pound halibut fillet, cut into 1 1/4-inch cubes
• 1/4 teaspoon fine sea salt, more to taste
• 1/4 teaspoon freshly ground black pepper, more to taste
• 4 tablespoons extra virgin olive oil
• 1 small rosemary sprig
• 1/2 teaspoon dried mint
• 2 garlic cloves, minced
• Fresh lemon juice, to taste (optional)
• Chopped fresh mint, for garnish

Preparation

Season halibut all over with a generous pinch of salt and pepper. In a medium-size skillet just large enough to hold fish cubes in a single layer, heat oil over low heat. Add fish, rosemary sprig and dried mint, and let cook slowly until fish begins to turn opaque, about 3 minutes.

Stir in garlic and 1/4 teaspoon each of salt and pepper, and cook until garlic is fragrant and fish is just cooked through, another 3 minutes or so (heat should be low enough so as not to brown the garlic or fish but high enough to gently cook everything; the cooking time will vary widely with your stove).

Taste and add more salt and pepper and a few drops of lemon juice if desired. Stir in the fresh mint and serve, using a slotted spoon if you want to leave the poaching oil in pan; it is delicious over couscous or potatoes.

Melissa Clark, New York Times

Ingredients

• 3 tomatoes, halved
• 10 garlic cloves
• 2 slices crusty bread
• 1/2 cup whole almonds, with skin
• 1/2 cup hazelnuts or pine nuts
• 1 pimento or roasted red pepper
• 1/2 cup red wine vinegar
• 3/4 cup olive oil
• 1 teaspoon paprika
• 2 teaspoons kosher salt
• 3 tablespoons olive oil
• 2 pounds prawns, shelled, tails removed, heads on

Preparation

Preheat oven to 450 degrees F.

Arrange the tomatoes, garlic, bread, and nuts on a baking sheet; roast for 10 to 15 minutes.

Transfer to a food processor and pulse to roughly break up. Add the pimentos, vinegar, oil, and paprika. Pulse again until well combined, add salt. This sauce is best if allowed to rest so the flavors can meld (may be made a day in advance).

Heat oil to almost smoking in a large skillet or roasting pan. Toss the prawns in half the romesco sauce to coat, and pan sear the shrimp quickly in the oil just until barely opaque. Then roast for 10 to 12 minutes in a 450 degree F oven. Serve the remaining sauce on the side for dipping.

Tyler Florence

Ingredients

• 2 pounds eggplant, sliced 1/2-inch thick
• Sea salt
• 3 tablespoons extra-virgin olive oil, plus 1 tablespoon, plus 2 tablespoons
• 1 pound penne or other short pasta
• 2 cups basic tomato sauce (from Mario’s cookbook)
• 1/2 cup fresh bread crumbs
• Salt and pepper
• 1/3 cup grated caciocavallo or pecorino
• 4 sprigs fresh basil, roughly torn

Preparation

Stack eggplant slices in a colander, each piece sprinkled with sea salt. Weigh the slices with a large, full can of tomatoes or other weight and set aside in the kitchen sink so that juices run free. After 1 hour, rinse and pat dry.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12 to 14-inch saute pan, heat 3 tablespoons olive oil over medium-high heat and saute eggplant slices until golden brown on both sides, working in batches if necessary and removing cooked eggplant to a plate lined with a paper towel.

Cook the penne in the boiling water until not quite done; about 5 minutes. Drain the pasta and toss with 3/4 cup of tomato sauce.

Preheat oven to 375 degrees F.

Grease a glass or ceramic oven dish with 1 tablespoon of olive oil. Cover the bottom of the dish with a few tablespoons of tomato sauce. Top with half the bread crumbs, and salt and pepper, to taste. Add half the cooked pasta, then half of the eggplant slices, arranged in a layer. Drizzle about 1/4 cup of the tomato sauce over, and top with half the grated cheese and torn basil leaves. Repeat the process with remaining tomato sauce, bread crumbs, pasta, eggplant, cheese, and basil.

Drizzle with remaining 2 tablespoons olive oil and bake in oven for 1 hour. Let rest 30 minutes before serving.

Mario Batali

Ingredients

• 3/4 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 chicken, cut into serving pieces and skinned
• 1/4 cup olive oil
• 1 yellow onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup dry white wine
• 1 (14 1/2-ounce) can crushed tomatoes
• Freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• 1/4 cup fresh basil leaves, cut into chiffonade, for garnish
• 1 cup black Nyons or kalamata olives, for garnish

Preparation

Combine the 3/4 cup flour and the salt in a resealable plastic bag. Add the chicken to the bag, several pieces at a time, and shake to coat completely.

Heat a large sauté pan over medium-high heat and add the oil. Add the chicken and cook, turning once, for 8 to 10 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then arrange in the slow cooker.

Set the sauté pan over medium-high heat and add the onion and the 2 tablespoons flour. Sauté, stirring frequently, for 10 minutes, or until lightly browned. Add the garlic and stir for 2 to 3 minutes. Add the wine and stir to scrape up the browned bits from the bottom of the pan. Increase the heat to high and add the tomatoes and pepper to taste. Cook, stirring frequently, for 10 to 15 minutes, until some of the tomato liquid evaporates.

Pour the onion mixture over the chicken in the slow cooker. Cover and cook on low for 3 to 8 hours, until the chicken is tender. At 3 to 4 hours, the chicken will still be firm and hold its shape. At 6 to 8 hours, the meat will be falling off the bone.

Divide the chicken among dinner plates and garnish with the parsley, basil, and olives. Serve immediately.

Lynn Alley, Epicurious

Ingredients

• 1 8- to 12-pound turkey
• 10 garlic cloves, peeled and lightly crushed, more to taste
• 1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon
• 1/3 cup extra virgin olive oil or butter
• Salt and pepper to taste

Preparation

Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, in a roasting pan. Wings should partly cover breasts, and legs should protrude a bit.

Tuck garlic and tarragon under the bird and in the nooks of the wings and legs. Drizzle with olive oil, and sprinkle liberally with salt and pepper.

Roast for 20 minutes, undisturbed. Turkey should be browning. Remove from oven, baste with pan juices, and return to oven. Reduce heat to 400 degrees (if turkey browns too quickly, reduce temperature to 350 degrees).

Begin to check turkey’s temperature about 15 minutes later (10 minutes if bird is on the small side). It is done when thigh meat registers 165 degrees on an instant-read meat thermometer. Check it in a couple of places. [An 18-lb. turkey cooked in a total of about two hours.]

Let turkey rest for a few minutes before carving, then serve with garlic cloves and pan juices.

Mark Bittman, New York Times

Ingredients

• 6 cups leftover turkey, chopped
• 2 tbsp canola oil
• 2 large onions, quartered and finely sliced
• 1 tbsp sweet curry
• 3-4 pieces leftover fruit (pears, peaches, plums)
• 1 1/2-2 cups water
• 2 tbsp white vinegar
• 1 cup yogurt, drained
• 1/4 cup fresh cilantro leaves, chopped

Preparation

In a large pan, heat the oil over medium. Add onions and cook until lightly brown, stirring frequently. Add the sweet curry powder, stir and cook another 5 minutes. While the onions are cooking, cut up fruit. Use whatever fruit has gotten a bit soft in the fridge, peel or not as desired. Add the water, vinegar and fruit to the pan, stir and get everything simmering, then add the turkey, Make sure the mixture never boils, so the turkey stays tender. Cook everything for as long as possible, 30 minutes minimum. Make rice or pasta while the curry is cooking. Drain the yogurt but placing it in a very fine strainer or a cheese cloth-lined regular strainer over a small bowl while curry is cooking. At the end of the cooking time, add the fresh cilantro leaves and cook for one final minute. Turn the heat off and stir in the yogurt. Serve.

Penzys