Ingredients

• Mediterranean pie dough
• 2 tbl olive oil
• 1 onion, finely chopped
• 1 lb ground or minced lamb shoulder
• 1/2 c chopped fresh Italian parsley
• 1/4 c pine nuts, toasted
• 1/4 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• yogurt for serving

Preparation

Make the dough as directed. Preheat oven to 400 F. Lightly oil a baking sheet.

To make the filling, in saute pan over medium heat warm the oil. Add the onion and saute until tender, about 5 min. Transfer to a bowl. Add the lamb, parsley, nuts, spices and seasonings and mix well.

Divide the dough into 12 portions and roll out in 3 in rounds. Top each round with a heaping spoonful of the filling, then bring up the three edges of the round to meet in the center and press together to seal. The pasties will be triangular.

Place on the prepared baking sheet. Brush the pastries with oil. Bake until golden, 15-20 min. Serve warm with yogurt.

Ingredients

• Mediterranean pie dough
• 1 lb spinach
• 1 tsp salt
• 2 tbl olive oil
• 1 c finely chopped onion
• 1 tsp ground allspice
• 6 tbl pine nuts, toasted
• 1/4 c fresh lemon juice
• 3 tbl chopped fresh mint
• 1/2 tsp freshly ground black pepper

Preparation

Prepare the dough according to directions.

Preheat the oven to 400 F. Lightly oil a baking sheet.

Stem the spinach, chop coarsely, and wash well to remove traces of sand. Drain well, place in a colander and sprinkle with 1 tsp of salt. Let stand 1 h. Squeeze all moisture out of the spinach and then chop coarsely.

In a large saute pan over medium heat warm the oil. Add the onion and saute until tender and translucent, 8-10 min. Add the allspice, stir well and cook for 1 min longer. Stir in the chopped spinach and cook, stirring occasionally, until the spinach wilts, a few minutes. Stir in the pine nuts, lemon juice, mint, pepper, and salt to taste. Remove from heat.

Divide dough into 12 equal portions and roll out each portion into a 6 in round. Spoon about 1/3 c of the spinach mixture into the center of each round. Bring up the three edges of the round to meet in the center and press together to seal. The pastries will be triangular.

Place on the prepared baking sheet. Brush pastries with oil. Bake until golden, 15-20 min. Remove from the oven and brush the tops with olive oil. Serve warm.

Ingredients

• 3 tablespoons canola or corn oil
• 4 pounds boneless pork shoulder, cut into 4 equal pieces
• 1 yellow onion, finely chopped
• 1 cup cider vinegar
• 3/4 cup ketchup
• 1/2 cup dark molasses
• 1/3 cup firmly packed brown sugar
• 2 teaspoons red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon each: dry mustard, salt, freshly ground pepper
• 1/2 teaspoon paprika
• 12 soft sandwich rolls, toasted

Preparation

Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.

Pour off all but 1 tablespoon of the fat from skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook, stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper and paprika. Cook stirring occasionally, until mixture begins to bubble, 1 minute. Pour over pork.

Cover slow cooker; cook on high until pork is very tender, 4-5 hours. (The pork can be cooked on low 8-10 hours).

Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar coleslaw.

Ingredients

• 3/4 c mirin
• 3/4 c tangerine or orange juice
• 2/3 c lower-sodium soy sauce
• 3 tbl sugar
• 1 tbl dark sesame oil
• 1 tbl grated tangerine or orange peel
• 1 3 in piece of fresh ginger, peeled and sliced 1/8 in thick
• 1/4 to 1/2 tsp chipolte chili powder
• 1 tbl cornstarch
• 1 1/2 lb shelled, deveined uncooked med shrimp
• 1/3 c sliced green onions
• 3 tbl toasted sesame seeds

Preparation

Simmer mirin, tangerine juice, soy sauce, sugar, sesame oil, tangerine peel, ginger and chili powder in large skillet over medium-high heat for 3 min.

Combine 3 tbl water and cornstarch, stir into sauce. Simmer 1 to 2 min until thick and glossy. Add shrimp, cook 3 to 5 min or until shrimp turn pink. Sprinkle with green onions and sesame seeds.

Ingredients

• 3 lbs. boneless leg of lamb, cut into 1 1/2" chunks
• 1/4 cup dry white wine
• 2 lg. garlic cloves
• 6 TBSP (or more) olive oil, divided
• 2 TBSP chopped fresh rosemary
• 1 TBSP chopped fresh oregano
• 1 TBSP chopped fresh mint
• 4 anchovy fillets, finely chopped
• 5 to 6 ounces baby arugula
• lemon wedges

Preparation

Sprinkle lamb with salt and pepper put in a large zip-lock. Add wine, pressed garlic, 4 TBSP oil, all herbs and anchovies. Mush around to mix and coat well. Chill at least 2 hours or over night, mushing and turning occasionally.

Toss arugula with remaining oil in large platter; sprinkle with salt and pepper.

Put lamb on metal skewers and either grill or broil to desired doneness - about 10 minutes for med. rare. Serve on top of arugula with lemon slices.

Ingredients

• 6 c water
• 2 c lager beer
• 1 1/2 c kosher salt
• 1 c golden brown sugar
• 1 1/2 tbl Insta Cure No. 1 (optional)
• 1/4 c pickling spices
• 6-8 lb flat-cut beef brisket, trimmed, with some fat remaining
• 12 oz bottle Guinnesss stout or other stout or porter
• 4 bay leaves
• 1 tbl coriander seeds
• 2 whole allspice
• 1 dired chile de arbol, broken in half
• 12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered
• 8 unpeeled medium white-skinned or red-skinned potatoes (about 3 lb)
• 6 medium carrots, peeled
• 4 medium onions, peeled, halved through root ends
• 2 medium parsnips, peeled, cut into 2-in lengths
• 2 lb head of cabbage, quartered
• Horseradish cream
• Guinness mustard

Preparation

Pour 6 cups of water and 2 cups beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar, stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with the tip of a small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.

Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse in cold running water. Can be made 2 days ahead, wrap corned beef in plastic, cover with foil, and refrigerate.

Place corned beef in a very large wide pot. Add stout and water to cover by 1 in. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to a large baking sheet.

Add all vegetables to liquid in pot, bring to a boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 min. Using a slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 min. Discard spice bag

Cut beef against the grain into 1/4 in thick slices. Arrange beef and vegetables on platter. Serve with horseradish cream and Guinness mustard.

Preparation

• 2 cups sugar
• 2 cups water
• 5 1/3 cups fresh or frozen cranberries (not thawed; 24 oz)
• 1/4 cup vodka
• 1/4 cup fresh lime juice
• 2 tablespoons Cointreau or other orange liqueur

Preparation

Bring sugar and water to a boil in a 3-quart heavy saucepan, stirring until sugar is dissolved. Add cranberries and simmer, uncovered, until berries are collapsed, 8 to 10 minutes. Pour through a large sieve into a bowl, gently pressing on solids to extract liquid (without forcing pulp through), and discard solids. Cool syrup, then chill, covered, until cold.

Stir in vodka, lime juice, and Cointreau and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden.

Gourmet, November 2001

Ingredients

• 1 12-ounce basket fresh strawberries, hulled, coarsely chopped
• 3/4 cup chilled whipping cream
• 1/3 cup plain yogurt (do not use low-fat or nonfat)
• 5 tablespoons sugar
• 3 tablespoons fresh orange juice
• 1 teaspoons grated orange peel
• 2 teaspoons Cointreau or other orange liqueur (optional)
• Additional strawberries, halved

Preparation

Place chopped strawberries in medium bowl. Mash coarsely with fork. Place in colander and let drain 15 minutes.

Beat cream in large bowl to stiff peaks. Gently fold in yogurt, sugar, orange juice and peel. Fold in Cointreau, if desired. Gently fold in strawberries. Divide among 4 wineglasses or coupes. (Can be made 4 hours ahead. Cover; chill.)

Garnish fools with additional halved strawberries and serve.

Bon Appetit, May 1996

Total time: 1 1/2 hours, plus cooling and chilling times Servings: Makes 2 pies (6 to 8 servings each)

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes.

Cookie for crust

• 2/3 cup plus 1 tablespoon (3 ounces) flour
• Scant 1/8 teaspoon baking powder
• Scant 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) softened butter
• 1/3 cup (2 1/2 ounces) light brown sugar
• 3 tablespoons (1 1/4 ounces) sugar
• 1 egg
• Scant 1 cup (3 1/2 ounces) rolled oats

Heat the oven to 375 degrees.

In a medium bowl, sift together the flour, baking powder, baking soda and salt.

In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy. Whisk the egg into the butter mixture until fully incorporated.

With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Crust

• Crumbled cookie for crust
• 1/4 cup (1/2 stick) butter
• 1 1/2 tablespoons (3/4 ounce) brown sugar
• 1/8 teaspoon salt

Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together).

Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.

Filling

• 1 1/2 cups (10 1/2 ounces) sugar
• 3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar
• 1/4 teaspoon salt
• 1/3 cup plus 1 teaspoon milk powder
• 1 cup (2 sticks) butter, melted
• 3/4 cup plus a scant 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 8 egg yolks
• 2 prepared crusts
• Powdered sugar, garnish

Heat the oven to 350 degrees.

In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla. Gently whisk in the egg yolks, being careful not to add too much air.

Divide the filling between the shells.

Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. Remove the pies and cool on a rack.

Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.

Momofuku

Ingredients

Raita:

• 1 cup plain whole-milk yogurt (preferably Greek-style)
• 3 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh cilantro
• 1 1/4 teaspoons finely grated lime peel
• Coarse kosher salt

Burgers and vegetables:

• 4 tablespoons olive oil, divided
• 1 1/4 cups chopped onion
• 2 tablespoons minced peeled fresh ginger
• 2 teaspoons coarse kosher salt, divided
• 2 teaspoons Madras curry powder
• 1 3/4 pounds ground lamb
• 3 tablespoons chopped fresh cilantro
• 1 1/2 teaspoons cracked black pepper, divided
• 3 medium zucchini (about 12 ounces), cut lengthwise into 1/4-inch-thick slices
• 6 green onions, trimmed
• 1 fresh poblano chile, quartered, seeded
• 6 small naans (about 6 inches long) or pita breads
• 1 large tomato, thinly sliced

Preparation

For raita: Mix yogurt, mint, cilantro, and lime peel in small bowl. Season to taste with coarse salt and pepper. Cover; chill until cold, at least 30 minutes and up to 4 hours.

For burgers and vegetables: Heat 2 tablespoons oil in large skillet over medium heat. Add onion, ginger, and 1/2 teaspoon coarse salt. Sauté until onion is tender, about 8 minutes. Mix in curry powder and stir 30 seconds. Remove from heat. Cool onion mixture to room temperature, at least 15 minutes.

Place lamb in large bowl. Add onion mixture, 1 teaspoon coarse salt, cilantro, and 1 teaspoon cracked pepper. Blend mixture gently; shape into six 1/2-inch-thick patties.

Prepare barbecue (medium-high heat). Combine zucchini, green onions, and chile in another large bowl. Add 2 tablespoons oil, 1/2 teaspoon coarse salt, and 1/2 teaspoon cracked pepper; toss to coat. Place vegetables and burgers on grill. Cook until grill marks appear, about 4 minutes. Turn vegetables and burgers over. Cook vegetables until tender, about 3 minutes. Cook burgers to desired doneness, about 4 minutes for medium-rare. Cut zucchini and green onions crosswise into 2-inch-long pieces. Cut chile into thin strips.

Place breads on plates; top with burgers and tomato slices. Mound vegetables on burgers; spoon dollop of raita over. Fold bread up around burgers and serve with remaining raita.

Bon Appetit, July 2008