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

Ingredients

• 1 cup soy sauce
• 2 tablespoons dry Sherry
• 2 tablespoons (packed) dark brown sugar
• 2 tablespoons honey
• 2 tablespoons hoisin sauce
• 2 large garlic cloves, minced
• 1 tablespoon oriental sesame oil
• 1 teaspoon Chinese five-spice powder
• 1/2 teaspoon cayenne pepper
• 1 5-pound duck, thawed if frozen, rinsed

Preparation

Combine first 9 ingredients in medium bowl; whisk to blend. Place duck in jumbo resealable plastic bag. Pour in soy mixture. Seal bag; turn to coat duck. Refrigerate 2 days, turning occasionally.

Preheat oven to 400°F. Drain duck well; discard marinade. Arrange duck, breast side up, on rack set on rimmed baking sheet. Pat duck dry inside and out with paper towels. Roast duck 45 minutes. Turn duck over. Roast until tender and glazed deep brown, about 15 minutes longer. Insert long wooden spoon into main cavity of duck and tilt, allowing juices to drain onto baking sheet. Transfer duck to platter. Let rest 15 minutes before serving.

Bon Appetit, September 2001

Ingredients

• 1/3 c mayonnaise
• 1/4 tsp five-spice powder
• 2 tbl Asian fish sauce
• 2 tbs soy sauce
• dash of sugar
• 4 mini french bread loaves or hoagie buns
• 8 strips cucumber–6"x1/4"
• 8 oz thin strips deli or leftover roast pork or Asian barbecue pork
• 1/2 c julienned carrots
• 8 strips seeded deveined jalapeno chili
• 12 sprigs cilantro (leaves and thin stems)

Preparation

Combine mayonnaise and five-spice powder in a small bowl. Combine fish sauce, soy sauce, 1 tsp water and sugar in another bowl.

Slice bread horizontally without cutting all the way through. Spread about 1 tbs mayonnaise mixture on the inside of each loaf. Top each side with 1 cucumber slice, fill with pork. Top with carrots, chile and cilantro; drizzle lightly with fish sauce mixture.

Ingredients

• 3 tbs. extra-virgin olive oil
• 1 oz. pancetta, finely chopped
• 1 large carrot, peeled and minced
• 2 small celery ribs, minced
• 1/2 med. onion, minced
• 1 1/3 lb. coarsely ground beef skirt steak or ground chuck
• 3/4 c. chicken or beef stock
• 2/3 c. dry white wine
• 2 tbl. tomato paste
• 1 1/2 c whole milk

Preparation

Heat olive oil and pancetta in a large saucepan over medium-low heat and cook until pancetta releases its fat but is not browned, about 8 minutes. Increase the heat to medium and add carrot, celery and onion. Cook, stirring until the onions are translucent, about 5 minutes. Add ground beef and brown. Stir in stock, wine, and tomato paste. Reduce heat to low and simmer gently, partially covered and skimming occasionally and add milk 2 tbl. at a time from time to time as the sauce simmers. Cook until the sauce is the consistency of a thick soup, about 2 hours. Remove from the heat and let cool. Cover and refrigerate for up to 24 h. Skim the fat off the top before reheating. Serve over wide noodles.

Ingredients

• 3 thick slices applewood smoked bacon, cut crosswise into matchstick-size strips
• 1 large sweet onion, diced
• 1/2 small butternut squash, peeled, halved, seeded, cut into 1/2-inch cubes
• 4 cloves garlic, finely chopped or crushed
• 1 teaspoon minced ginger root
• 5 cups chicken broth or stock
• 1/2 cup dry white wine or broth
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 cups arborio rice
• 2 cups shredded roasted duck, chicken or turkey, optional
• 1/2 cup finely grated aged cheese, such as manchego, smoked aged gouda, Parmesan
• 2 tablespoons chopped fresh chives or parsley or a combination

Preparation

1. Place bacon in a Dutch oven; cook until the fat is rendered and the strips are crisp, 7 minutes. Remove the bacon with a slotted spoon to drain on paper towels. Add the onion and squash to the bacon fat; cook, stirring often, until tender, about 8 minutes. Stir in the garlic and ginger; cook 1 minute.

2. Meanwhile, heat the broth, wine, salt and pepper in a saucepan to a simmer. Stir rice into squash mixture; cook, stirring, over medium heat to coat the grains of rice with the fat, 1 minute. Stir in 2 cups of the broth mixture; cook over medium-high heat until the broth comes to a simmer. Reduce heat to keep the broth at a gentle simmer. Cook, stirring often, until most of the liquid has been absorbed, about 8 minutes. Add another 1/2 cup of the broth. Simmer gently, stirring until it is absorbed, 5 minutes. Continue simmering and adding broth, 1/2 cup at a time, until the rice is just tender but not hard in the interior, 12-15 minutes.

3. Stir in the shredded duck or chicken, cheese and chives. Serve in wide bowls; sprinkle each serving with the bacon and more cheese, if desired.

Source: Chicago Tribune

Ingredients

• 2 large onions, thinly sliced
• 1 beef rump roast, about 3 pounds, or 1 chuck roast, about 4 pounds
• 1 can (14 1/2 ounces) chicken broth
• 2 cloves garlic, minced
• 2 bay leaves
• 1 cup strong brewed coffee
• 1/4 cup soy sauce
• 1 teaspoon dried oregano leaves
• Freshly ground pepper

Preparation

1. Place half of the onions in a slow cooker; top with roast. Top roast with remaining onions, broth, garlic, bay leaves, coffee, soy sauce, oregano and pepper to taste.

2. Cover; cook on low until beef is tender, 6-8 hours, turning roast once or twice. Slice beef; serve with broth and onions.

Chicago Tribune

Ingredients

• 4 apples, Granny Smith, peeled, cored and sliced
• 1 lemon, juiced
• 2 teaspoons cornstarch
• Pinch salt
• 1/2 cup plus 1 tablespoon sugar or maple syrup
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 cup orange liqueur (recommended: Grand Marnier)
• Pie crust
• Whipped cream, for serving
• Caramel ice cream, for serving

Preparation

Preheat the oven to 400 degrees F.

In a large mixing bowl combine the apples with the lemon juice, cornstarch, and salt and toss to combine. Add 1/2 cup sugar, nutmeg, and cinnamon and stir well. Toss with the orange liqueur. Transfer to a heated, large skillet.

On a lightly floured surface, roll the pie crust to a thickness of 1/8-inch and transfer to the top of the fruit mixture. Trim the edges flush with the edges of the skillet. Using the tip of a sharp knife, cut several steam vents in the top of the pie crust. Bake the pandowdy uncovered for 30 minutes.

Remove the pandowdy from the oven and reduce the oven temperature to 350 degrees F. Use the edge of a metal spatula to cut the crust into 1-inch squares, then press the crust down into the filling. Return the pandowdy to the oven and bake until golden brown, about 30 minutes longer. Let cool 15 to 20 minutes before serving.

Serve the pandowdy warm, with a dollop of whipped cream and a scoop of caramel ice cream.

Emeril Lagasse

Ingredients

• 2 cups flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 1/8 c sugar
• 1/2 c vegetable oil
• 2 tbsp buttermilk
• 1/2 tsp vanilla
• 3 ripe medium-large bananas, mashed
• 1/2 + 1/3 cup chopped walnuts

Preparation

Preheat the oven to 325º. Grease a 9 x 5 x 3 loaf pan and dust with flour. Blend together the flour, baking soda and salt and set aside. Mix together the egg, sugar and vegetable oil until combined. Add the flour mixture and when blended add the buttermilk, vanilla and mashed bananas and mix until combined. Fold in 1/2 cup chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining 1/3 cup chopped nuts. Bake for 45 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire reack before removing from pan.

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