Fine Cooking - Breakfast Recipes

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recipe ad

Getting the mostfrom our recipes

How to follow a

recipe

Beforeyoustart,read

therecipefrombegin-

ningtoendsothereare

nosurprises.

Beforeactuallystarting

tocookorbake,gather

allthenecessaryingre-

dientsandequipment.

Preparetheingredients

accordingtothedirec-

tionsintheingredient

list(seeWatchthose

modifiersatrightfor

moreonthis).

Fordetermining

doneness,alwaysrely

firstontherecipes

sensorydescriptor,such

ascookuntilgolden

brown.Considerany

timesgiveninarecipe

merelyasaguidefor

whentostartchecking

fordoneness.

ingredients

Unlessotherwisenoted,

assumethat:

butterisunsalted.

eggsarelarge

(about2oz.each).

flourisunbleached

all-purpose(dontsift

unlessdirectedto).

sugariswhitegranulated.

freshherbs,greens,and

lettucesarewashedanddried.

garlic,onions,andfresh

gingerarepeeled.

watcH tHose

modifiers

Arecipeingredientlist

containswordssuchas

dicedandchopped

thattellyouhowto

prepareeachingredient

fortherecipe,butwhat

youmaynotrealizeisthat

theplacementofthese

preparationmodifiers

intheingredientlineisas

importantasthemodifier

itself.Take,forexample,

thefollowingtwosimilar

linesthatyoumayseeina

recipeingredientlist:

1 cup rice, cooked

1 cup cooked rice

Thefirstlineistellingyou

totake1cupofriceand

cookit;thesecondline

iscallingfor1cupofrice

thathasalreadybeen

cooked.Thedifference

betweenthetwoisabout

2cupsofcookedrice,

andthatcanmakeabig

differenceintheoutcome

ofarecipe.


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The allure of cooking in cast iron goes beyond its

glossy good looks. Cast iron heats up slowly, but it holds

heat well. Because its thick, cast iron heats evenly, with-

out hot spots, which suits it or cooking at high heat.

And well-seasoned cast iron is truly stickproo and easy

to clean.

But cast iron does have a reputation, mostly by those

who havent cooked with it, o being fnicky. Most prob-

lems arise rom not seasoning the pan correctly or rom

not maintaining the fnish, both o which are actually

easy to do. Heres a primer on how cast iron works and

how to care or it to ensure years o pleasurable use.

Season it right

New cast-iron pans need to be seasoned with oil to

keep oods rom sticking. For the initial seasoning, most

manuacturers recommend coating the pan with a bit o

shortening and baking or an hour or more. Heres how:

Heat the oven to 350F. Meanwhile, heat your pan on

the stovetop until hot. With a thick wad o paper towels,

spread 1 to 2 teaspoons lard, bacon grease, or solid

vegetable shortening all over the inside and outside o the

pan. Apply a very thin coating o attoo much grease

and youll end up with a gummy residue in your pan.

Put the pan upside down on the center rack o the

oven or 1 hours. (Slide a baking sheet or piece o alu-

minum oil onto the rack beneath the pan to catch anydrips.) Turn o the heat and let the pan sit in the oven

until cool. The pan wont be deep black right away but

will develop a dark patina with regular use.

Preserve the patina

Once the pan is seasoned, its quite simple to maintain.

Some say that washing cast iron destroys the season-

ing; these olks preer to just wipe the pan clean, using

coarse salt as an abrasive or cooked-on residue. From

our experience, though, thats oten not enough. So we

wash cast iron with soap and water and immediately

towel it dry. Next, set it on a burner on medium heat

until the pan is hot and completely dry. While the pan

is still hot, use a paper towel to spread a thin coating ovegetable oil on the interior. With this extra attention,

cast iron stays perectly seasoned and dry.

breakfast b

Cast-Iron CookwareFrom sausage to eggs to pancakes, a cast-iron skillet is essential

to making great breakfast food. Heres how to care for it.

Cast-iron coo

is inexpensiv

cooks well, a

last for gener

f inecook ing .com 1 3


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equipment

Juice It UpThe easiest way to get your daily fruit is by drinking it.

Heres a look at how to make the freshest juice.

The intense flavor o resh juice, whether squeezed rom a

peach or a Bellini or rom a lemon or a salad dressing makes

a world o diference. The world o equipment to help you get

at a ruit or vegetables juice is complex, ranging rom one-

piece manual reamers to involved electric countertop models.

Deciding what to buy depends on how oten you need juice,

and how much. I you like to drink reshly squeezed juice

every day, youll want a diferent juicing method than i you

just need a teaspoonul or so or recipes once in a while.

Heres your guide to the diferent types o juicers and how

to buy one that suits your needs.

fuit factTo gt th most juic,

softn citus fuit bypssing down on it

with you palm andolling it back and foth

along a counttop.This wakns cll walls

and maks it asi toxtact th juic.

14 B r e T 2 0 1 1


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18 B R E A K F A S T 2 0 1 1

sparkling pomegranatecocktailOne bottle of sparkling wine is enough to mak

about six cocktails. You can easily double or

triple this recipe.

Serves 6

1 cup plus 2 Tbs. unsweetened pure

pomegranate juice(such as Pom brand), chilled

3 Tbs. sugar syrup (recipe below), chilled

1 750ml bottle dry sparkling wine or

Champagne, chilled

In a small pitcher, stir the pomegranate juice

and sugar syrup. Fill each flute about one-thir

full with the pomegranate mixture. Top with th

sparkling wine, dividing it evenly among the flu

Serve immediately.

sugar syrupYields a scant cup, enough to make about

15 cocktails

cup granulat ed sugar

cup wate r

In a small saucepan, bring the sugar and water

to a boil over high heat, stirring until the sugar

dissolved. Boil for 1 minute. Let cool and then

refrigerate until ready to use.masala chaiIf you find typical coffeehouse chai overpowering, try

this version of the well-known Indian spiced tea. Its

judicious use of spices results in a kinder, gentler drink.

Yields 3 cups; serves 4

1 Tbs. loose black tea, such asEnglish Breakfast or Darjeeling

6 green cardamom pods, gently

crushed

5 whole cloves

1 small cinnamon stick (about

1 inches long)

tsp. black pepper corns

cup whole milk

2 Tbs. granulated sugar; more to taste

In a small saucepan, bring 3 cups water to a boil.

Remove from the heat and add the tea, cardamom,

cloves, cinnamon, and peppercorns. Let steep uncov-ered for 4 minutes, stirring once or twice. Pour through

a fine strainer set over a bowl, rinse the saucepan, and

pour the tea back into the pan. Add the milk and sugar

and stir until the sugar is dissolved. Add more sugar to

taste. Reheat if necessary over low heat, but dont boil.

Serve hot.

BREAKFAST DRINKS


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28 B f 2 0 1 1

Bread Basket

his classic yeast bread, rich

and golden with butter and

eggs, is a breakast staple.

Yields 6 three-inch brioches

tte

lb. 2 oz. (4 cups)unbleached all-purpose flour

1/3 cup gran ulated sugar

oz. (4 tsp.) activedry yeast, preferablyRed Star brand

oz. (2 tsp.) table salt,plus a pinch for theegg wash

4 large eggs, at roomtemperature, plus 2 largeeggs and large egg yolkfor the egg wash

4 oz. ( cup) whole milk, at

room temperature

8 oz. ( cup) unsalted butter,cut into 6 pieces, slightlysoftened; more for thepans

M

In a stand mixer itted with the

paddle attachment, mix the

lour, sugar, yeast, and salt on

low speed until well combined.

dd 4 o the eggs and the milk

and continue mixing on low

speed to combine. s soon

as the dough starts to clump

together, remove the paddle

attachment and attach the

dough hook. (here will still be

unmixed egg and lour in the

bowl.) Mix on medium speed

or 2 minutes. Using a plastic

dough scraper or strong

plastic spatula, scrape the

bowl and hook. Continue to

mix until the dough is irm and

elastic, about 2 minutes more.

he dough may stick to the

hook at this point, but thats

O. crape the dough o the

hook again.

With the mixer on medium-low speed, add hal o the

butter, a ew pieces at a time.

crape down the bowl and

dough hook, and remove the

dough hook. Give the dough a

ew kneads by hand in the

bowl, repeatedly olding the

dough over on itsel, to help

incorporate the butter.

eattach the dough hook a

add the remaining butter, a

pieces at a time, mixing on

medium-low speed. Once a

o the butter has been add

increase the mixer speed t

medium and mix or 4

minutes. crape the dough

hook and the sides and

bottom o the bowl. Mix aga

until the dough is smooth, s

and shiny, about 4 minutes

more. Youll hear the dough

slap against the sides o the

bowl when its ready. (I you

kitchen is warm, the dough

may seem too loose at this

point. esist the urge to ad

extra lour, or the brioche mbe tough.)

L RS

Use a plastic dough scrape

or a spatula to turn the dou

out onto a clean, very lightl

loured work surace. he

dough will be very moist.

nead it by hand a ew time

and then orm it into a ball

by olding the sides into the

middle at 12, 3, 6, and 9 ocl

flip the dough over, place

your palms on either side o

the dough, and tuck it undeitsel, turning the dough as

you tuck to orm a loose ba

with a smooth top . ranse

the dough, smooth side up, t

clean large bowl. Cover loose

with plastic and let the dough

in a warm, drat-ree spot unt

doubled in size, about 1 hour

L RS

Use the dough scraper or

spatula to turn the dough o

smooth top down, onto a v

lightly loured work surace

gain, orm it into a ball byolding the sides into the

middle at 12, 3, 6, and 9 ocl

flip the dough over, place

your palms on either side o

the dough, and tuck it unde

itsel, turning the dough as y

tuck to orm a loose ball wit

a smooth top. ranser the

bake aheadBrioches reheat well, so any that arenot eaten within a day or two can bereheated in a 325f oven until theoutside is crisp, about 7 minutes orsmall brioches or 15 minutes or large.Wrap cooled brioches well and storeat room temperature or up to twodays, or reeze or up to ive weeks.haw, wrapped, at room temperature.

authentic brioche


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. m 3

ottage cheese is the secret to these delectable

flaky buns.

Yields 12 buns

Cooking spray

FOR THE DOUGH

3 cup cottage cheese (4% milk fat)

/ cup butt ermi lk

cup granulated sugar

2 oz. (4 Tbs.) unsalted butter, melted

1 tsp. pure vanilla extract

9 oz. (2 cups) unbleached all-purposeflour; more for rolling

1 Tbs. baking powder

tsp. table salt

tsp. baking soda

FOR THE FILLING

3 oz. (1 Tbs.) unsalted butter, melted

/ cup packed light or dark brown sugar

1 tsp. ground cinnamon

tsp. ground allspice

tsp. ground cloves

1 cup (4 oz.) chopped pecans

FOR THE GLAZE

2 oz. (scant / cup) confectione rs sugar

2 to Tbs. cold whole or low-fat milk

1 tsp. pure vanilla extract

Heat the oven to 400. rease the sides and botto of

a 9- or 0-inch springfor pan with cooking spray.

MAE THE DOUGH

n a food processor, cobine the cottage cheese, butter-ilk, sugar, elted butter, and vanilla. Process until

sooth, about 0 seconds. Add the flour, baking powder,

salt, and baking soda and pulse in shor t bursts just until

the dough clups together (dont overprocess). The

dough will be soft and oist.

Scrape the dough out onto a lightly floured surface and

knead it with floured hands 4 or 5 ties until sooth. With

a rolling pin, roll the dough into a 2x5-inch rectangle.

MAE THE FILLING

Brush the dough with the elted butter, leaving a 1-inch

border unbuttered around the edges. n a ediu bowl,

cobine the brown sugar, cinnaon, allspice, and cloves.

Sprinkle the ixture over the buttered area of the dough

and pat gently into the surface. Sprinkle the nuts over thesugar ixture.

Starting at a long edge, roll up the dough jelly-roll style.

Pinch the sea to seal, and leave the ends open.

With a sharp knife, cut the roll into 2 equal pieces. Set

the pieces, cut side up, in the prepared pan; they should

fill the pan and touch slightly, but dont worry if there are

sall gaps.

fastest-ever cinnamon buns

Bake until golden brown and fir to the touch, 20 to28 inutes. Set the pan on a wire rack to cool for

5 inutes. Run a spatula around the inside edge of the

pan and reove the springfor ring. Transfer the rolls to

a serving plate.

MAE THE GLAZE

n a sall bowl, ix the confectioners sugar, 2 Tbs. ilk,

and vanilla to ake a sooth glaze. t should have a thick

but pourable consistency, so add up to Tbs. ore ilk

if necessary. Drizzle the glaze over the rolls. Let stand for

5 inutes and serve.


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Leek and Morel Strata, p. 46


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38 b r e a k f a s t 2 0 1 1

brunch for a crowd


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. 39

waffle success Takecenterstage

People like to watch waffles being made, sodont be shy about cooking the waffles whileyou and your guests have cocktails or coffee.eep the waffles warm until its time to eat by

spreading themdont stackdirectly on arack in a 200 oven.

BepatientAlways let your waffle iron heat up until a fewdrops of water flicked on the surface sizzle.Dont be tempted to rush batter onto an ironthats not preheated, or you wont getmaximum browning and flavor.

Staylooserease the waffle iron between waffles byapplying a light coating of nonstick cooking sprayor brushing on a light coating of vegetable oil.

Sneakapeekf the ready light or alarm on your waffle makercorresponds to a level of doneness you like, great.f not, dont be afraid to lift the lid after a coupleminutes. You can always leave the waffle in longerif its too pale, or crisp it further in the oven.

crme rachewhipped creamRich and tangy crme frache adds a

wonderful zing to whipped cream. This

can be made a day ahead.Yieldsabout3cups

4 oz.(1cup)crmefrache(soldinthespecialtycheesesectionofsomesupermarkets)

3 Tbs.granulatedsugar

cupcoldheavycream

Inalargebowl,whisk the crme frache

with the sugar until smooth. n a sepa-

rate large bowl, whip the cream with

an electric hand-held or stand mixer

until the cream just barely reaches the

firm-peak stage (it should hold a peak

when the beater is pulled away, but

it shouldnt be grainy). With a rubber

spatula, gently fold half of the whipped

cream into the crme frache and then

gently fold in the remaining half. over

and refrigerate until ready to serve;

whisk a few times before serving.

berry compoteSweet-tart berries are the per fect complement

to the toasted hazelnuts in the waffles.

Yieldsabout3cups

2 tsp.cornstarch Tbs.fruitbrandyorwater

2 0-oz.packagesfrozenmixedberries(or4 heapingcups),thawed,withtheirjuices

cupgranulatedsugar

Finelygratedzestfromlemon

tsp.groundallspice

tsp.groundcinnamon

Inasmallbowl,dissolve the cornstarch in the

brandy or water. Set aside. ombine the thawed

berries and their juices, sugar, lemon zest, allspice,

and cinnamon in a medium saucepan and bring

to a boil over medium-high heat, stirring often until

the sugar dissolves. When bubbles appear on the

side of the pan, just before the fruit reaches a full

boil, quickly stir in the cornstarch mixture. Let the

fruit boil for only 1 minute to cook the cornstarch;

overcooking will make the fruit disintegrate. Remove

from the heat. The compote will thicken further

as it cools. ake the compote a day or two ahead

and refrigerate until needed. The compote may be

served at room temperature or slightly warm.

hazelnut wafesThe finely ground hazelnuts that go into

this batter add a nice nuttiness to the

finished waffles. You can top them with

maple syrup, but berries and whipped

cream (below) will give them a more

festive feel.

Yields61cupsbatter,enoughfor

about2standardwaffles

3 oz.(/cup)hazelnuts,toasted andskinned

9 oz.(2cups)unbleached all-purposeflour

2 oz.(/cup)cakeflour

Tbs.bakingpowder

1 tsp.bakingsoda

tsp.tablesalt

2 cupsbuttermilk

1 cupvegetableoil

4 largeeg gs / cupgranulatedsugar

1 tsp.purevanillaextract

Vegetableoilornonstick cookingsprayforthewaffleiron

Warmmaplesyrupandbutter, forserving

Witharotarygrater, finely grind the

hazelnuts. (r process the hazelnuts

with 2 Tbs. of the flour in a food

processor until finely ground.)

Inalargebowl,whisk the ground

hazelnuts, all-purpose and cake flours,

baking powder, baking soda, and table

salt until well combined. n another

bowl, whisk the buttermilk, oil, eggs,

sugar, and vanilla until well combined.

With a very open whisk or a rubber

spatula, lightly stir the wet ingredients

into the dry ingredients until just

combined (small lumps in the batter

are fine).

Letthebatterrest for at least

20 minutes (and up to 2 hours in

the refrigerator). ook the waffles

according to your waffle iron

manufacturers instructions. n aBelgian waffle maker, the waffles have

a tender interior; in a standard waffle

maker, theyll be crisper.


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g . m 45

A strata is like an talian quiche, but instead of

an involved pastry crust, leftover bread fors

the e custard base. As with a bread puddin,

asseble this dish ahead of tie and refrier-ate it unbaked for up to 2 days. ts up to you

whether or not to tri the bread cruststhey

ive the strata a heartier texture.

Serves 8

2 Tbs. unsalted butter; more for the pan

lb. asparagus, ends snapped off, cutinto 1-inch pieces

Kosher salt and freshly ground black

pepper

1 oz. oyster mushrooms (or shiitake orwhite mushrooms), stemmed and

thinly sliced

6 scallions, trimmed and thinly sliced,whites and greens separated (2 Tbs.

whites, 1 cup greens)

9 large eggs, beaten

23 cups milk (preferably whole)

large loaf (about lb.) rustic white bread

(like ciabatta), cut into -inch cubes

1 lb. thinly sliced deli ham, cut into-inch strips

cups grated extra-sharp Cheddar

(about 8 oz.)

Melt the butter in a lare (12-inch) skillet over

ediu-hih heat. Add the asparaus, sprinkle

with tsp. each salt and pepper, and cook,

stirrin occasionally, until the spears start to

brown and soften, about 3 inutes. Add the

ushroos and scallion whites and cook, stirrin

occasionally, until the ushroos soften and

cook throuh, about 2 inutes. Reove fro the

heat and let cool for a couple of inutes.

Butter a 9x13-inch bakin dish. Whisk the es

with the ilk and tsp. each salt and pepper.

Spread the bread in a sinle layer on the bot-

to of the bakin dish. Top with half of the e

ixture and then cover with half of the ha,

cheese, and asparaus ixture, and sprinkle

with half the scallion reens. Repeat with the

reainin e ixture, ha, cheese, aspara-

us ixture, and scallions. over with plastic,

pressin down so the bread is copletely sub-

ered in the e ixture, and refrierate for atleast 4 hours and up to 2 days before bakin.

Position a rackin the center of the oven and

heat the oven to 350. Let the strata sit at

roo teperature while the oven heats. Bake

until the custard sets and the top browns,

about 30 inutes. Loosely cover with foil

and bake for another 20 inutes. Let cool for

10 inutes before cuttin.

asparagus, ham, andmushroom strata

apple, sage, andfennel breakfastsausageThese sausaes are full of flavor with

the addition of sauted apple and

crushed fennel seeds.

Yields 6 21-inch patties; serves 8

Tbs. vegetable oil; more as needed

2 tart cooking apples (5 oz. total),such as Granny Smith or Pink Lady,

peeled, cored, and cut into -inchdice

bunch scallions, trimmed and thinly

sliced, white and green parts divided

2 lb. ground pork (avoid pork labeledextra tender, if possible)

1 cup loosely packed fresh sage leaves,finely chopped

1 tsp. fennel seeds, crushed in a mortar

or lightly chopped

Table salt and freshly groundblack pepper

Heat the oven to 200. n a 10-inch

skillet, heat 1 Tbs. of the oil over ediu

heat. Add the apples and the scal-

lion whites. ook, stirrin occasionally

until the apples soften and just bein

to brown, 5 to 8 inutes. Let cool for

10 inutes. n a lare bowl, cobine tapple ixture with the pork, scallion

reens, sae, fennel seeds, 1 tsp. salt,

and tsp. pepper. mix with your hand

until well cobined, but dont copa

the ixture. gently shape into 16 pat-

ties, about 3 inches in diaeter and

inch thick.

In a 2-inch heavy skillet, or a rill

pan, heat the reainin 2 Tbs. oil over

ediu-low to ediu heat. ook

the sausaes (in batches so theyre

not crowded) until nicely browned an

cooked throuh, about 5 inutes per

side. Add ore oil only if needed afte

each batch, and adjust the heat to pre

vent overbrownin.

This twist on baels and lox ets a

flavor boost fro orane zest and

coriander.

Yields 8

firm-ripe medium avocados,cut into medium dice

2 medium scallions, thinly

sliced

/ cup chopped fresh cilantr o;whole leaves for garnish

2 Tbs. plus 2 tsp. fresh lime juice

to 1 tsp. finely chopped

jalapeo

Kosher salt

4 Tbs. extra-virgin olive oil

tsp. toasted coriander seeds,

coarsely ground

1 tsp. (scant) finely gratedorange zest

lb. thinly sliced cold-smoked

salmon, cut into 1-inch-wide

strips

8 slices sourdough bread

(each 61 inches longand 1 inch thick),

toasted very crisp

2 medium cloves garlic,halved

In a large bowl, ently ix (dont

ash) the avocado, scallion,

chopped cilantro, lie juice,

jalapeo, and tsp. salt. n

another ediu bowl, ix the oil,

coriander, and orane zest. Toss

the salon with the oil ixture.Rub the toasts lihtly with the cut

sides of the arlic clove. Portion

the avocado ixture aon the

toasts. Pile the salon strips on

top. garnish with the cilantro

leaves and serve iediately so

the toast stays crisp.

open-faced smoked salmon andavocado sandwiches


47/125


48/125


49/125

Brandied Apricot-Almond Slab Pie, p. 52


50/125


51/125


52/125

c . c 5

smoky black bean and cheddarburritos with spinach

ake the bean mixture the night before. n the morning,

just spread it on the tortilla, roll it, and hit the road.

Serves 4

4 burrito-size (9- to 10-inch) flour tortillas

15 grape tomatoes (about 1 pint), quartered lengthwise

2 Tbs. fresh lime juice; more as needed

cup chopped fresh cilantro

Kosher salt


cup raw pepitas (optional)

1 tsp. seeded and minced chipotle plus 1 tsp. adobosauce (from a can of chipotles en adobo)

3 tsp. ground cumin

1 19-oz. can black beans, drained and rinsed

cup grated sharp Cheddar

1 oz. baby spinach (about 1 c ups)

to cup sour cream (optional)

Heat the oven to 250. Wrap the tortillas in aluminum

foil and warm in the oven.

Meanwhile, in a small bowl toss the tomatoes with 1 Tbs.

of the lime juie, about 1 Tbs. of the ilantro, and a

generous pinh of salt. Set aside. f using the pepitas, heat

1 Tbs. of the olive oil and the pepitas in a 12-inh skillet

over medium heat. cook, stirring frequently, until theyre

puffed and some are golden brown, 1 to 2 minutes. Using

a slotted spoon, transfer the pepitas to a plate lined with

a paper towel. Sprinkle with a generous pinh of salt and

toss.

Return the pan to medium heat. Add the remaining

1 Tbs. olive oil (or, if not using pepitas, heat the 2 Tbs. oil).

Add the hipotle, adobo saue, and umin. Stir to blendinto the oil, and then add the beans and 2 Tbs. water to

the pan, stirring to blend. Simmer until warmed through,

about 2 minutes. Redue heat to low. ash about half of

the beans with a fork. Stir in the cheddar and the remain-

ing 2 Tbs. ilantro and 1 Tbs. lime juie. Season to taste

with salt. f the beans seem too thik, add 1 to 2 Tbs. water

to thin to a soft, spreadable onsisteny.

Working with one tortilla at a time, spread about a

quarter of the beans along the bottom third of a tortilla.

Top with a quarter of the spinah, and sprinkle with about

a quarter of the tomatoes and pepitas (if using). f you

like, add a little lime juie and sour ream on top. old the

bottom edge over the filling, fold in the sides, and roll up

the burrito.

french-style grilled hamand gruyreorget take-out breakfast sandwihes: This grilled ham

and heese gets a twist from Dijon mustard and tarragon

Serves 4

6 oz. coarsely grated Gruyre

2 tsp. chopped fresh tarragon (or 1 tsp. dried)

4 tsp. salted butter, at room temperature

8 -inch-thick slices egg bread, such as challahor brioche

2 Tbs. Dijon mustard; more for serving

4 thin slices (about lb. total) Black Forest ham

In a small bowl, mix the heese and tarragon. Butter all

the bread slies on one side only. Put four slies, buttere

side down, on a utting board. Distribute the heese ove

the bread and top with the ham, folding the ham slies

if theyre large. Spread about 1 tsp. mustard on the

unbuttered side of the remaining bread slies and set

them, mustard side down, on top.Heat a large nonstick pan or griddle over medium-high

heat for 2 minutes. Put as many sandwihes as will fit in

the pan or on the griddle without rowding, over, and

ook until the heese has just begun to melt and the

bread is golden brown, about 2 minutes. Remove the lid

and turn the sandwihes, pressing eah one firmly with a

spatula to flatten it slightly. cook the sandwihes unov-

ered until the bottom is golden brown, about 1 minute.

Turn them one more and press with the spatula again

to rerisp the bread, about 30 seonds. cut in half and

serve immediately, with more mustard on the side.


53/125

52 2 0 1 1

lab pies are like giant Pop-arts designed

to feed a crowd. s the pie cools, the filling

made with apricots both fresh and dried

firms up enough that the slices can be eaten

out of hand.

Yields large pie; serves 0

FOR THE DOUGH

5 oz. (3 1/ cups) unb leached all-p urpose flour

3 Tbs. granulated sugar

tsp. kosher salt

9 oz. ( cup plus 2 Tbs.) cold unsaltedbutter, cut into 8 pieces

oz. (3 Tbs.) cold vegetable shortening,cut into 3 pieces

FOR THE FILLING

0 oz. (about 2 cups) dried apricots,coarsely chopped

/ cup granulated sugar

/ cup dry white wine1/ cup oran ge juice

2 oz. fresh apricots (about 6 small),pitted and sliced

tsp. fresh lemon juice

3 oz. ( cup) sliced almonds, toasted

Tbs. brandy

tsp. pure almond extract

FOR AS SEMBLY

large egg yolk

2 oz. ( cup) confectioners sugar, sifted

Tbs. heavy cream or whole milk

tsp. pure vanilla extract

MAE THE DOUGH

Put the flour, sugar, and salt in a food proces-

sor. dd the butter and vegetable shortening

and pulse until the mixture resembles coarse

meal, 10 to 12 pulses. prinkle /3 cup cold water

over the mixture and pulse until the dough just

starts to come together, 8 to 10 pulses more. If

the mixture seems dry, add more water 1 tsp. at

a time. Do not overprocess.

Turn the dough out onto a clean work

surface, and gather it into a rectangle thats

about 8 by 12 inches. latten slightly, wrap in

plastic and refrigerate for at least 2 hours

and up to days.

MAE THE FILLING

In a heavy-duty 4-quart saucepan, combine

the dried apricots, sugar, wine, orange juice,

and /3 cup water. immer over medium-low

heat, stirring often, until the apricots are very

tender and can be mashed with a wooden

spoon, 40 to 45 minutes. dd more water if

the apricots are still not soft after most of the

liquid has evaporated. he mixture should get

thick and syrupy; dont let it scorch. dd the

fresh apricots and lemon juice and cook, stir-

ring often, until very soft, about 10 minutes.

Mash the mixture with a wooden spoon or

potato masher so that it has a thick, jam-like

consistency. emove from the heat.

Stir cup of the almonds, the brandy, and

almond extract into the apricot mixture. Cool

to room temperature and set aside. (he fill-

ing can be made, covered, and refrigerated up

to 2 days ahead.)

ASSEMBLE AND BAE THE IE

Position a rack in the center of the oven and

heat the oven to 75. Line a large rimmed

baking sheet with parchment. In a small bowl,

beat the egg yolk with 1 tsp. water.

On a lightly floured surface with a lightly

floured rolling pin, roll the dough into a /-inch-

thick, 12x18-inch rectangle. e sure to loosen

the dough several times and reflour under-

neath so that it doesnt stick. rim the dough

into an 11x16-inch rectangle and transfer it

to the baking sheet. urn the baking sheet

so that a long side faces you, and brush the

edges of the dough with the egg wash. pread

the apricot filling evenly over the bottom half

of the dough, leaving a -inch border. old the

top half of the dough over the filling, pressing

along the edges to secure the sides. Press

lightly along the edges with the back of a fork

to seal. rush egg wash all over the top of the

dough. Using a paring knife, cut 5 small steam

vents in the dough at about -inch intervals.

Bake until the pie is golden-brown, 55 min-utes. ransfer to a rack to cool completely.

In a small bowl, mix the confectioners sug

cream, and vanilla extract to form a smoot

glaze thats just fluid enough to drizzle. Wi

spoon, drizzle the glaze over the top of the

and immediately sprinkle with the remain-

ing cup almonds. llow to set for at least

2 hours before serving.

When ready to serve, use a serrated knife

cut the pie. he pie is best eaten the day it

made, but it will keep for 1day, well wrappe

at room temperature.

brandied apricot-almond slab pie

seal righto seal the filled pie, press a forkdown gently, just enough to createa good bond (and a pretty crimpedeffect), but not so hard that itpushes through to the second layer

of dough or pierces it, which maycause the filling to leak.

on the go


54/125

f . m 53

leftover brieAlthough brie is tradition-ally spread on crackers orbread, its also a deliciousingredient in savory cook-ing. Try olding letover brieinto ashed potatoes,risotto, or polenta, whereit will add sharp richness

just be sure to reove therind irst.

Reove the rind ro the brie while the

cheese is still cold. for a eaty lavor

and texture, choose a thinly sliced ha

steak rather than deli ha. Look or a

ha steak thats labeled ha in natural

juices.

Serves 4

1 large baguette (about 1 lb),cut into 4 pieces

7 oz. brie, most of the rind trimmedoff, thinly sliced

2 Tbs. unsalted butter

1 medium Granny Smith apples,

peeled (optional), cored, andcut into -inch-thick wedges

(about 1 cups)

lb. ham steak, thinly sliced on the

diagonal2 Tbs. whole-grain Dijon mustard

1 Tbs. honey

1 tsp. chopped fresh thyme

Position a rackin the center o the oven

and heat the oven to 425f. Split the

baguette pieces lengthwise, open the

up like a book, and top one side with the

brie. Set on a baking sheet lined with

parchent or aluinu oil and bake

until the cheese elts and the bread

lightly browns, about 5 inutes.

Meanwhile, melt the butter in a large

(12-inch) heavy skillet over ediu-high

heat. Add the apples and cook, tossing

every inute or so, until they start to

soten and brown in places, 3 to 4 in-

utes. Add the ha and cook, tossing

gently, until it wars. Reove ro the

heat and gently toss with the ustard,

honey, and thye until the ha and

apples are evenly coated. Using tongs,distribute the ha ixture into the war

pieces o baguette, secure with 2 tooth-

picks, cut in hal, and serve.

oven-toasted ham, brie, and apple sandwiches


55/125

54 2 0 1 1

on the go

chinese pork andmushroom wrapshis sian take on a soft burrito can be eaten out

hand, hot or cold. Its a great way to use up pork lo

leftovers.

Serves 6 to 8

6 cups thinly sliced green cabbage

(about 3 lb.)

Kosher salt

2 Tbs. hoisin sauce (we like Koon Chun or LeeKum Kee brands), plus cup for serving

Tbs. soy sauce

2 tsp. Asian sesame oil

tsp. rice vinegar

Tbs. canola or peanut oil

2 cups matchstick-cut already cooked roastedpork loin(about lb.)

bunch scallions, trimmed, whites and light gre

parts thinly sliced and green parts cut into 2-ipieces (keep separate)

lb. fresh shiitake mushrooms, stemmed and

thinly sliced (about 4 cups)

2 large eggs, beaten

2 tsp. minced fresh ginger

2 tsp. minced garlic

6 to 8 medium (about 8-inch diameter) flour

tortillas, warmed

Put the cabbage in a colander over the sink and t

with tsp. salt. Let sit for 10 minutes. ransfer to

baking sheet lined with paper towels and pat dry.

In a small bowl, mix 2 bs. of the hoisin sauce wit

the soy sauce, sesame oil, and vinegar. et aside.

In a 2-inch heavy-duty nonstick skillet, heat 1 b

of the canola oil over medium-high heat untilshimmering. dd the pork, sprinkle lightly with sal

and cook, stirring, until it starts to brown around

the edges, about 3 minutes. ransfer to a large

plate. dd another 1 bs. oil to the pan and once i

shimmering, add the scallion whites, the mushroo

and tsp. salt and cook, stirring occasionally, unt

they brown and soften, 2 to 3 minutes. Push the

mushroom mixture to one side of the pan and ad

the eggs. Cook, scrambling and breaking up with a

wooden spoon or spatula into small pieces, until j

set, about 1 minute. ransfer the contents of the

skillet to the plate with the pork.

Heat the remaining1 bs. oil and add the scallion

greens, cabbage, ginger, and garlic. Cook, stirring

occasionally, until softened, about 2 minutes. dd

the reserved hoisin mixture and the pork mixture

the cabbage and stir to distribute the hoisin. Coo

stirring occasionally, for 1 minute to meld the flav

pread about 1 bs. of the hoisin down the cente

of a tortilla, arrange a generous amount of the po

mixture over the hoisin, and wrap in the tortilla,

burrito-style.

watermelon, tomato,and feta saladPop this into a plastic container and pack a fork for a fruit-

filled start to your day.

Serves 6 to 8

2 large yellow tomatoes (about 1 lb.), cored and cut into3-inch pieces

lb. seedless watermelon, trimmed of rind and cut into

3-inch pieces

2 Tbs. chopped fresh mint


Tbs. red wine vinegar

1 tsp. crushed red pepper flakes

Kosher salt

8 oz. feta, cut into 3-inch pieces

Coarse sea salt (optional)

In a large serving bowl, combine the tomatoes, water-

melon, and mint. In a small bowl, whisk the oil, vinegar, red

pepper flakes, and 1 tsp. kosher salt. Pour over the tomatomixture and toss well. Let the mixture sit for 15 minutes at

room temperature. old in the feta and toss well.

Serve, sprinkled lightly with the coarse sea salt, if using

(use about tsp.it adds a bit of texture); this salad can

sit for 1 to 2 hours at room temperature.


56/125

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58 2 0 1 1

on the go

tuffed with ham and cheese,

these croissants are a decadent

take on the traditional breakfast

sandwich.

Yils 15

Fr the dgh

1 lb. 2 oz. (4 cups) unblacall-pupos flou; mo foollin

5 oz. ( cup plus 2 tbs.) colwa

5 oz. ( cup plus 2 tbs.) colwol milk

2 oz. ( cup plus 2 tbs.)anula sua

1 oz. (3 tbs.) sof unsalbu

1 tbs. plus scan sp.insan yas

2 sp. abl sal

Fr the tter Yer

10 oz. (1 cups) col unsalbu

Fr the egg h d Fg

1 la

lb. slic am

lb. inly slic Ca oguy

MKe the dgh

Combine all of the dough ingredi-

ents in the bowl of a stand mixer

fitted with the dough hook. Mix on

low speed for 3 minutes, scrap-

ing the sides of the bowl once if

necessary. Mix on medium speed

for 3 minutes. ransfer the dough

to a lightly floured 10-inch pie pan

or a dinner plate. Lightly flour the

top of the dough and wrap well

with plastic so it doesnt dry out.

efrigerate overnight.

MKe the tter Yer

he next day, cut the cold butter

lengthwise into -inch-thick

slabs. rrange the slabs on a

piece of parchment or waxedpaper to form a 5- to 6-inch

square, cutting the butter cross-

wise as necessary to fit. op with

another piece of parchment or

waxed paper. With a rolling pin,

pound the butter with light, even

strokes. s the pieces begin to

adhere, use more force. Pound

the butter until its about 7

inches square and then trim the

edges of the butter. Put the trim-

mings on top of the square and

pound them in lightly with the

rolling pin. efrigerate while you

roll out the dough.

Mte the dgh

Unwrap and lay the dough on a

lightly floured work surface. oll

into a 10-inch square. rush

excess flour off the dough.

emove the butter from the

refrigeratorit should be pliable

but cold. If not, refrigerate a bit

longer. Unwrap and place the

butter on the dough so that the

points of the butter square are

centered along the sides of the

dough. old one flap of dough

over the butter toward you,

stretching it slightly so that the

point just reaches the center

of the butter. epeat with the

other flaps. hen press the edges

together to completely seal the

butter inside the dough. ( com-

plete seal ensures butter wont

escape.)

ily flou op and bottom

of the dough. With the rolling

pin, firmly press the dough to

elongate it slightly and then begin

rolling instead of pressing, focus-

ing on lengthening rather thanwidening the dough and keeping

the edges straight . oll the dough

until its 8x24 inches. If the ends

lose their square shape, gently

reshape the corners with your

hands. rush any flour off the

dough. Pick up one short end of

the dough and fold it back over

the dough, leaving one-third of

the other end of dough exposed.

rush the flour off and then fold

the exposed dough over the

folded side. Put the dough on a

baking sheet, cover with plasticwrap, and freeze for 20 minutes

to relax and chill the dough.

rpa ollinand folding,

this time rolling in the direction

of the two open ends until the

dough is about 8x24 inches.

old the dough in thirds again,

brushing off excess flour and

turning under any rounded edges

layer for flavorhinly sliced ham and sliced orgrated cheesea good Cheddar orGruyre is bestmake the classiccroissant deliciously savory.

ham and cheese croissants


60/125


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62/125

. m 6

individual cinnamon cofee cakeswith chocolate-cherry-almond swirlf you want to bake these fresh for special overnight guests, start the

dough the day before and get up early the next day to finish in tie

for a leisurely breakfast. The cakes also freeze like a drea. Wrap

unglazed cooled cakes well in plastic wrap and freeze for up to aonth. Defrost the overnight (or for a few hours) in the refrigerator

and war the in a low oven before heading out the door.

Svs 8

Fr e dg

1 cup wam whol milk (about 05F)

1 tsp. activ ast

/3 cup plus 2 tsp. anulat sua

9 oz. (2 cups) all-pupos flou

1 tsp. tabl salt

tsp. oun cinnamon

2 la s, lihtl batn

5 oz. (0 bs.) v soft unsalt butt

1 cup slic almons, toast

Fr e Fg

lb. smiswt chocolat

6 oz. (about cup) i chis

cup slic almons, toast

/3 cup anulat sua

1 tsp. oun cinnamon

la , spaat

1 tsp. whol milk

Fr e ge

cup confctions sua

4 to 5 tsp. ston bw coff

dy eFre g, e e dg

n the bowl of a stand ixer, gently whisk the war ilk with the y

to cobine. Sprinkle with 2 tsp. of the sugar. Let the yeast proof u

air pockets float up, aking the ixture look spongy, 5 to 10 inu

th mainindough ingredients and ix with the paddle

attachent on ediu-low speed until the dough coes toget

and then continue ixing for 6 inutes to knead the dough, scra

the sides of the bowl once or twice. The dough should be loose a

see ore like a tacky batter.

mmiatl scap th ouh into a greased bowl thats at leas

twice the doughs size, cover tightly with plastic wrap, and refrige

overnight.

e e Fg

The next orning, put the chocolate in a food processor and pu

chop coarsely. Add the dried cherries, alonds, sugar, and cinna

and pulse until quite fine. Add the egg white and process just unt

the ingredients for a rough paste. (over the leftover yolk and

refrigerate.)

SSee e red

rease 8 cups of a 12-cup uffin pan. Scrape the chilled dough

liberally floured surface. Using a well-floured rolling pin, gently ro

dough into a rectangle about 12x8 inches. Work quickly; the war

the dough gets, the harder it is to handle. Spread the filling by han

over the dough, leaving a 1-inch border on all four sides. ts all rig

if its a bit uneven. Starting with a long side, roll the dough into a lo

shape. f the dough sticks to the work surface, use a bench knife

spatula to lift it.

ush th xcss flou fro the top and sides of the dough roll.

a sharp knife, tri the ends of the roll just enough to expose the

of filling. Discard the triings. ut the roll into 8 equal slices (e

about 1 to 2 inches wide). Set each slice, spiral side up, in a grea

uffin cup, brushing the flour fro the botto of each piece as

go. Press very gently to be sure each piece reaches the botto o

cup. Pour a few Tbs. of water into the epty, ungreased cups.

Cov th ouh with a clean, dap dishtowel or an oversize pla

storage container (to ake a little greenhouse) and let rise unt

and billowy, 1 to 2 hours.

anwhil, heat the oven to 350. make an egg wash by ixing

reserved egg yolk with the tsp. ilk. Just before baking, brush t

dough with the egg wash. Bake until puffed and deep golden, 20 t

25 inutes. Let cool for 10 to 15 inutes. arefully siphon or dra

water fro the extra cups and wipe dry. Loosen under the edge o

cakes caps with the tip of a paring knife. f the cakes grew togeth

during baking, cut between the to separate. Turn onto a cooling

e d y e ge

n a cup, ix the confectioners sugar and coffee to ake a soo

paste. t should be thick but still pourable. Drizzle over the cakes

they have cooled slightly.


63/125

Creamy Coconut Oatmeal with Dried Peaches

and Candied Coconut Pecans, p. 71


64/125


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67/125

Quick start

66 k f 2 0 1 1

baked eggs withchives and creamhese eggs are surprisingly easy:

heyre ready in about 10 minutes.

Serves 2

2 tsp. unsalted butter,softened

4 large eggs

Kosher salt and freshlyground black pepper

1 tsp. chopped fresh

chives

2 Tbs. heavy cream

Position a rackin the center o

the oven and heat the oven to

425f. utter two 6-inch gratin

dishes with 1 tsp. butter each.

Crack2 eggs into each gratin

dish. eason with a pinch o salt

and pepper and sprinle with the

chives. Drizzle 1 bs. cream in

each dish, starting over the yols

and woring around the dish.

ae until the eggs are bubbly

and browned on the edges

but not quite set in the middle,

5 minutes. (for irmer eggs, baean additional 1 minute .)

Heat the broiler on high. roil the

eggs, still on the center rac o

the oven, until the center is just

set, about 2 minutes. emove

rom the oven immediatelythe

eggs will continue to set.

candied baconhis maple syrup-coated, brown sugar-

crusted bacon is the perect salty-sweet

marriage.

Serves 2

6 slices thick-cut bacon

2 Tbs. plus 1 tsp. pure maple syrup

1 Tbs. light brown sugar


and heat the oven to 425f. rrange the

bacon slices on a rimmed baing sheet.

Drizzle both sides with the maple syrupand then sprinle both sides evenly with

the brown sugar. ae until browned and

crisp, 20 to 22 minutes.


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80/125

c . c 79

aple syrup brings a bit of breakfast flavor

to any meal.

Serves 2

4 thin (-inch) boneless center-cutpork chops

1 cup all-purpose flour

3 cup homemade or lower-salt chicken

broth or water

2 Tbs. dark rum

Tbs. pure maple syrup, preferably

grade B

Kosher salt and freshly ground blackpepper

2 Tbs. olive oil; more if needed

Tbs. minced fresh ginger

medium clove garlic, finely chopped

Tbs. unsalted butter

Tbs. finely chopped fresh cilantro

Tbs. finely chopped fresh mint

Pat the pork chops dry with paper towels.

Put the flour on a plate. combine the broth

or water, rum, and maple syrup in a measur-

ing up or small bowl; set aside. enerously

season the pork hops on both sides with

salt and pepper. Dredge the hops in the

flour and shake off the exess.

Heat a large skillet on medium-high heat for

1 minute. Add the oil, and when its hot, set

the hops in the pan (if they wont fit without

rowding, ook them in bathes). cook until

one side is light golden, about 2 minutes.

Turn the piees and ook until the other

side is light golden and the meat is ooked

through but still moist, another 1 to 2 min-

utes. (Beause the meat is so thin, it ant

get more than light golden on eah side

without beoming overooked and dry.)

Transfer the hops to a plate and repeat

with the remaining hops, if neessary.

Add the ginger and garli to the pan and stir

onstantly until they begin to turn golden,

5 to 10 seonds, and then immediately add

the maple-rum mixture to the pan. Use a

wooden spoon or spatula to srape up the

browned bits and help them dissolve. Boil

until the saue has redued by about two-thirds and is niely sauy, 3 to 4 minutes.

ff the heat, add the butter, swirling the

pan vigorously (or whisking) as it melts so it

emulsifies the saue. Season to taste with

salt and pepper. Spoon the saue over the

pork and then sprinkle on the ilantro and

mint. Serve right away.

pork chops with maple-ginger pan sauce


81/125

80 k 2 0 1 1

braised sausages withbalsamic-glazed onionand grapesausage and grapes are a classic Italian pai

he addition of balsamic vinegar and caram

ized onions turns this into a quic, warming

braise. Piercing the sausages with the tines

a for will allow them to release some of the

juices and infuse the broth.

Serves 4

3 Tbs. olive oil

8 links sweet Italian sausage (about2 lb.), pricked with a fork

1 large yellow onion, thinly sliced

(about 2 cups)

Kosher salt

cup homemade or lower-salt

chicken broth

2 Tbs. balsamic vinegar

20 seedless red grapes, halved

2 Tbs. chopped fresh oregano

In a large (12-inch) skillet, heat 1 bs. of th

over medium heat until its shimmering. d

the sausages and coo, turning every coup

minutes, until theyre browned all over, abo

8 minutes. ransfer to a large plate.

Add the remaining 2 Tbs. oil and the onion

to the pot, sprinle with tsp. salt, and coo,

stirring occasionally, until the onion softens

completely and starts to turn light brown, abo

7 minutes. dd the chicen broth and balsam

vinegar and scrape the bottom of the pot wit

wooden spoon to incorporate any browned b

educe to a gentle simmer (medium low or lo

depending on your stovetop). dd the sausa

and grapes, cover the pot with the lid ajar, and

coo, stirring occasionally, until the sausages

cooed through (slice into one to chec), abo

25 minutes. erve sprinled with the oregano

storing linksMost sausage will hold inthe refrigerator for three

or four days after open-ing. or longer storage,pac a couple of lins ina zip-top bag and freezefor up to three months.When ready to use, thawin the refrigerator.

tomato andmozzarella omeletPaired with a green salad and

baguette, this omelet maes a

satisfying dinner.

Yields 1 omelet; serves 1

2 tsp. olive oil

2 Tbs. minced onion

tsp. minced garlic

Kosher salt

cup chopped and drained

canned tomatoes

1 oil-packed sun-dried tomato,

minced (to yield 1 tsp.)

Freshly ground black pepper

2 large or extra-large eggs

5 leaves fresh basil, very thinlysliced (to yield 1 Tbs.)

1 tsp. unsalted butter

1 thin slice mozzarella, cut in half

1 Tbs. freshly grated Parmigiano-Reggiano

1 Tbs. good-quality store-bought

basil pesto

In a medium skillet, heat 1 tsp.

of the oil over medium heat. dd

the onion; coo, stirring, until

tender and translucent, about 5

minutes, adding the garlic and 2

pinches of salt halfway through.

aise the heat to medium high.

Coo, stirring, until golden, another

1 to 2 minutes. tir in the canned

tomatoes; simmer until the liquidhas evaporated, about 2 minutes.

dd the sun-dried tomatoes, sev-

eral grinds of pepper, and a pinch

of salt if needed. You should have

about cup filling; set aside 1 tsp.

for garnish.

In a medium bowl, whis the eggs,

basil, 1 bs. water, 2 pinches of salt,

and 4 grinds of pepper until the

yols and whites are well combined

but not foamy. In an 8-inch heavy-

duty nonstic sillet over medium-

high heat, heat the remaining 1 tsp.

oil and then add the butter. wirl to

coat the pan.

When the butter melts, pour the

eggs into the pan. With a heatproof

spatula, scramble the eggs using

small, circular scribbling motions

until soft curds start to form, 30 to

50 seconds. s the mixture firms,

spread it over the bottom of thepan; swipe the sides as needed.

top woring the curds to let the

omelet begin to firm and let it sit

about 30 seconds. (If you lie your

eggs well done, let it go a bit longer.)

dd the mozzarellaevenly, leaving

a scant margin around the omelets

edge. dd the tomato filling and

use your spatula to gently press

them into the curds to incorporate

the filling into the omelet.

With the spatula, lift one-third

of the omelet and fold it over the

center lie a business letter. ilt

the pan toward the plate to slide

the omelet so one-third of it hangs

over the pans edge. Invert the pan,

using the spatula to help support

the omelet so that it flips neatly

over itself as it slides out of the pan.

Garnish with the Parmigiano, the

pesto, and the reserved filling.

breakfast for dinner


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breakfast for dinner

steak and eggsrancherosThis beefed-up version of the Mexican

breakfast dish huevos rancheros (ranch-

style eggs) makes a hearty dinner.

Serves 2

tiny clove garlic

Kosher salt

small tomato, cut into small dice

avocado, cut into small dice

1 cup homemade or store-bought

salsa, drained

1 fresh jalapeo, minced

2 Tbs. chopped fresh cilantro


Tbs. vegetable oil

2 6-inch corn tortillas

2 large eggs

4 to 5 oz. sliced leftover steak (about

four -inch-thick slices), warmed in

the microwave or in a skillet

1 cup crumbled feta

Peel and chop the garlic. Sprinkle the gar-

lic with a generous pinch of salt and mash

it into a paste with the side of a chefs knife.

In a small bowl, combine the garlic with

the tomato, avocado, salsa, jalapeo, and

1 Tbs. of the cilantro. Season to taste with

salt and pepper.

Have ready two dinner plates and a stack

of paper towels. Heat the oil in a 10-inch

nonstick skillet over medium-high heat.

Using tongs, fry the tortillas one at a time

until just golden and slightly crisp, about30 seconds per side, and transfer to the

paper towels. Reduce the heat to medium

low and let the skillet cool down a bit.

Meanwhile, blot the excess oil from the

tortillas with the paper towels. Sprinkle

each tortilla with a pinch of salt. Put one

tortilla on each plate.

Crack the eggs into the skillet. Season with

salt and pepper, cover, and cook until the

yolks edges have just begun to set, 2 to

3 minutes. (The eggs should cook gently,

so lower the heat if needed.)

While the eggs are cooking, divide half

the salsa between the tortillas. Divide the

steak between the tortillas and top with

the remaining salsa. Separate the eggs

with the edge of a spatula, if needed. Slide

one egg onto each tortilla. Sprinkle with

the remaining 1 Tbs. cilantro and the feta.

Serve immediately.

pan-friedsouthwestern hashButtery fingerling potatoes and a

healthy punch of spice wake up this

hash. This techniqueparboiling th

potatoes and then sauting them a

the onions and peppers separately

ensures that the potatoes have a so

interior and crisp exterior.

Serves 4 to 6

1 lb. fingerling potatoes, cut into

-inch pieces

Kosher salt

3 cup canola oil

large yellow onion, finely diced

(about cup)

large red bell pepper, cut into1-inch dice (about cup)

medium green bell pepper, cut

into 1-inch dice (about cup)

tsp. chili powder

tsp. fresh oregano


Put the potatoes in a -quart sauc

pan, cover with cold water by a cou

of inches, stir in 1 Tbs. salt, and bring

a boil. Reduce to a simmer, cover, an

cook until the potatoes are tender b

still firm, about 10 minutes. Drain we

In a 2-inch heavy skillet, heat 3 Tb

of the oil over medium-high heat un

the oil is shimmering. Lower the hea

to medium, add the potatoes, sprin

with tsp. salt, and cook, stirring

occasionally, until they brown and s

to crisp, 6 to 8 minutes. Transfer to

large plate.

Raise the heat to medium high, po

the remaining oil into the skillet, add

onion and bell pepper, sprinkle with

tsp. salt, and cook, tossing occasion

until they brown and become some

what tender, about 4 minutes. Stir in

the chili powder, oregano, and tsp

pepper, and cook, tossing, for 30 se

onds so the spices become fragran

Add the potatoes and cook, tossing

until they heat through and pick up t

flavors of the vegetables and spicesabout 2 minutes. Taste and season

salt and pepper if needed, and serv


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c k . c 8

toasted bread

with chocolate

Sometimes, all you want is something sweetbefore bed. Adding a drizzle of olive oil and a

pinh of salt is a sophistiated touh.

Serves 8

8 1-inch-thick slices good bread, such asa rustic peasant bread or a real baguette

Best-quality extra-virgin olive oil

for drizzling

4 oz. best-quality bittersweet chocolate,very coarsely chopped (scant cup)

Sea salt, kosher salt, or any specialty salt

Position a rack4 inhes from the broiler element

and heat the broiler to high. Put the bread on a

baing sheet and toast until light golden on bothsides, 1 to 2 minutes per side. Drizzle the bread

with olive oil. Distribute the hoolate evenly on

top of the bread. Turn off the broiler and return

the bread to the oven until the residual heat

melts the hoolate, about 1 minute. Smooth the

hoolate with a table nife, if you want. Sprinle

a pinh of salt on eah slie and serve.


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88 2 0 1 1

Instead of pork chops for breakfast, a small tenderloin

topped with fruit and vegetables is a satisfying dish.

Serves 2 to 3

1 medium sweet potato (about 11 oz.), unpeeled

1 medium yellow onion (about 6 oz.), peeled

1 Golden Delicious apple, unpeeled

1 small pork tenderloin (about 1 lb.)

Kosher salt and freshly ground black pepper

3 Tbs. unsalted butter


1 1-inch piece fresh ginger, peeled and finelychopped or grated

4 Tbs. cider vinegar

2 Tbs. coarsely chopped fresh flat-leaf parsley (optional)

Cut the sweet potato, onion, and apple into -inch cubes

or pieces and set each aside separately. lice the pork into

12 to 14 medallions about 3 to 1 inch thick (dont worry if

theyre not all even). eason them with 1 tsp. salt and a little

pepper and set aside.

In a large straight-sided skillet, melt 1 bs. each of the but-

ter and oil over medium heat. dd the sweet potato pieces

in one layer and season with about 3 tsp. salt and a little

pepper. aut them until theyre brown and crusty on most

sides, about 10 minutes. (Dont stir often; let them sit in the

pan for 2 or minutes on each side before flipping with a

metal spatula.) Carefully add bs. water to the pan, and,

as it sizzles, cover the pan briefly (about 1 minute) to let the

potato steam. Uncover, stir, and transfer to a bowl.

Turn the heat to medium high, heat another 1 bs. each but-

ter and oil in the pan, and add the onion and apple. eason

with tsp. salt. aut, stirring occasionally, until the onion

is soft and both the onion and apple are nicely browned

around the edges (the bottom of the pan will be brown), 6

to 8 minutes. tir in the ginger, saut briefly, and pour 2 bs.

cider vinegar and 2 bs. water into the pan. emove the

pan from the heat and stir to scrape up the browned bits.

ransfer the contents of the pan to the bowl with the sweet

potatoes.

Put the pan back over medium-high heat and add the

remaining 1 bs. butter and 1 bs. oil. s soon as the butter

sizzles loudly, add the pork medallions in one layer. Cook for

2 minutes (theyll be lightly browned), turn over, and cook

for another 2 minutes. ransfer the pork to a plate. Carefully

pour in the remaining 2 bs. cider vinegar and 2 bs. water,remove the pan briefly from the heat, and scrape up the

browned bits. eturn the sweet potato mixture to the pan

over the heat and stir until heated through. Put several pork

slices in the middle of each of 2 or warm plates. old the

parsley, if using, into the sweet potato mixture and evenly

mound it on top of the pork.

pork, sweet potato, and apple saut

midnight cravings


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n n g . 89

f youd like to make this pasta for four people,

double the recipe, but trasfer the pasta back

ito the pot used for cooki it ad the toss it

with the es ad cheese.

Serves 2

Kosher salt


4 oz. fatty pancetta or guanciale, sliced

inch thick and cut into 1x-inchrectangles


cup diced red onion

2 large eggs, chilled

lb. imported dried spaghetti

cup lightly packed, freshly gratedParmigiano-Reggiano

Bring a large pot of well-salted water to a boil

over hih heat.

In a 10-inch skillet, heat the olive oil overmedium heat. Add the pacetta or uaciale ad

tsp. pepper ad cook, stirri occasioally, util

olde ad beii to crisp, about 5 miutes.

(f the meat is browi too quickly, reduce

the heat to medium low.) Add the oio ad

cotiue to cook util its soft ad olde ad the

meat is crisp, about aother 5 miutes.

Remove the pan from the heat ad carefully

spoo off all but about 2 Tbs. of the fat. Add

1 Tbs. water to the pa ad scrape ay browed

bits from the bottom.

In a small bowl, beat the es util smooth ad

set aside.

Cook the spaghetti i the boili water accordi

to packae directios util its just shy of al dete.

Reserve cup of the cooki water ad drai the

spahetti. Trasfer the spahetti to the skillet, set

it over medium heat, ad toss with tos to coat

the spahetti with the fat ad fiish cooki to al

dete, about 1 miute. f the pasta is too dry or

starts to stick to the bottom of the pa, add 1 or

2 tsp. of the pasta water. You wat the bottom of

the pa to be just barely wet. f the pa is too dry,

the es will scramble whe you add them.

Remove the skillet from the heat ad pour

the es over the pasta, tossi quickly ad

cotiuously util the es thicke ad tur to

the cosistecy of a thi custard, 30 secods

to 1 miute. (Tossi costatly is importat,as it prevets the es from scrambli.) The

sauce should be smooth ad creamy, ad it

should cli to the pasta. Add a little more pasta

water if ecessary to loose the sauce. Stir i

the Parmiiao ad seaso to taste with salt ad

pepper (you may ot eed additioal salt, as

both uaciale ad pacetta ca be very salty).

Serve immediately.

spaghetti alla carbonara

carbonara tricks

Add eouh pasta water to prevetthe bottom of the pa from becom-i dry; the es will scramble i adry pa.

Pour the es over the pasta adkeep tossi util the es thickeito a custard-like cosistecy.


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Serve this cake drizzled with a little heavy

cream or crme frache. The cake will keep for

a day, covered, at room temperature; if you

keep it longer, the moisture from the plums

will start to soften the streusel.

Yid n 8-inc-qa cak;

v 8 9

For the streusel

21 z. ( cp) nbacd a-pp f

1 cp packd dak bwn ga

/ p. k a

Pinc ( ab /6 p. ) f gn d cada mm

z. (3 tb.) nad b, md; m

a ndd

For the Ce

1 b. ( cp) cd nad b, c in

ma pic; m fnd f p

z. ( cp) nbacd a-ppf; m f pan

2 ag gg

cp ganad ga

1 cp packd dak ig bwn ga

1 cp w mik

p. p vania xac

p. baking pwd

p. ab a

p. gnd cadamm

3 fim-ip mdim pm, ac pidand qad

Me the streusel

Put the flour, sugar, salt, and cardamom i

small bowl and stir with a fork until thorou

combined. Drizzle the melted butter ove

the mixture and stir with the fork until themixture resembles a clumpy dough. Using

your fingers, break the mixture into pistac

size clumps and large crumbs. (If the stre

is sandy and wont clump, add a little mor

melted butter, 1 tsp. at a time.) Refrigerate

streusel while you prepare the cake batte

Me the Ce

Position a rack in the center of the oven a

heat the oven to 375F. Lightly butter and

flour an 8x8x2-inch straight-sided cake p

Ba gg igy in a small bowl. Whis

the granulated sugar, brown sugar, milk, a

vanilla until well blended. Set aside.

In a ag bw, whisk the flour, baking powdtable salt, and cardamom until well blended

Add the butter pieces and cut them into the

flour with a pastry blender until the mixture

resembles a very coarse meal strewn with

pieces of butter the size of small peas and o

flakes. Add the egg mixture to the flour. Wit

a wooden spoon, fold and stir until you have

thick batter speckled with visible lumps of

butter, 45 seconds to 1 minute.

scap ba into the prepared pan an

spread it evenly. Break up the streusel mixtu

with your fingers and sprinkle half of it evenl

over the batter. Arrange the plum quarters s

side down on the batter, with each piece at 45-degree angle to the sides of the pan. Spr

the remaining streusel evenly over the cake

Bak for 20 minutes and then rotate the

Continue baking until the top of the cake

golden brown and a toothpick inserted in

center comes out with a few moist crumb

clinging to it, another 15 to 20 minutes. Le

the cake cool in its pan on a rack for at lea

an hour before cutting. Serve warm or at

room temperature.

plum cofee cake with brown sugarand cardamom streusel


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Deep-Fried Bacon and Eggs with Lemon and Egg Vinaigrette, p. 104


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96 b k 2 0 1 1

special occasions

Puff pastrys light and airy texture comined

with dense, earthy mushroom slices maes

this a standout reafast addition.

Svs 8

Fr he Shr S1 bs. oliv oil

1 bs. unsaltd butt

1 lb. mixd fs musooms (ty 4 oz.siitak and 6 oz. ac cmini and witmusooms), wasd, timmd, andslicd inc tick

2 clovs galic, mincd

Kos salt and fsly gound blackppp

2 bs. coppd fs flat-laf pasly

Coppd fs bs, suc as tym, sag,and civs (optional)

Fr he r

1 st fozn puff pasty

Flou, fo dusting

1 gg, batn

13 oz. ( cup) finly gatd Fontina

S he ShrS

Heat the oil and utter in a 12-inch saut pan

or sillet over medium heat until the utter

foams. dd the mushrooms and garlic. he

mushrooms will quicly asor all the fat

in the pan. prinle with tsp. salt and stir

until the mushrooms start to release their

moisture and egin to shrin, 2 to 3 minutes.

Increase the heat to medium high so that

you hear a steady sizzle; stir occasionally. In

aout 5 minutes, when the liquid evaporatesand the mushrooms start to rown, give just

an occasional sweep with the spoon (aout

once a minute) to let the mushrooms rown

nicely, cooing them another 2 to 4 minutes.

esist the inclination to stir too often. urn off

the heat and toss in the parsley and pepper

to taste, adding more salt if needed. dd the

other hers if using and set aside to cool.

Ke he r

Meanwhile, thaw the puff pastry at room

temperature until pliale, 30 to 45 minutes.

Position a ackin the center of the ovenand heat the oven to 425. Lightly dust a

wor surface with flour. Unfold the pastrysheet and roll it into a rectangle thats aout

10x15 inches and aout /6 inch thic. lide

it onto a aing sheet lined with parchment.

With the exception of aout an inch order

around the rectangle, pric the pastry all over

with a for. With a pastry rush, rush the

eaten egg over the order (you wont need

mushroom-fontina tart

all of it). bae until the pastry egins to puff

and the surface feels dry, aout 5 minutes.

Scatt t musoom saut onto the

pastry, leaving an inch or so of the orderuncovered. bae until the crust order is

puffed and deeply golden rown, aout

10 minutes. catter the cheese over the

mushrooms and continue aing until

the cheese melts, another 2 to 3 minutes.

Let cool riefly on a rac efore slicing

and serving.


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f . 10

hollandaise sauceHeres the trick to making this

simple sauce: Whisk it over

simmering water so the egg yolks

cook gently and dont curdle.

Yields about 1 cups

4 large egg yolks

2 Tbs. fresh lemon juice

tsp. Dijon mustard (optional)

6 oz. (2 Tbs.) unsalted butter,

melted

Pinch of cayenne or a fewdrops

of hot pepper sauce

Kosher salt

Position a largeheatproof bowl

over a pot o barely simmering

water, making sure the bottom o

the bowl doesnt touch the water.

n the bowl, whisk the yolks,lemon juice, and mustard (i

using) until well combined.

radually whisk in the butter in a

thin stream and keep whisking

until the sauce is thick enough or

the whisk to leave tracks that

hold or a couple o seconds, 1 to

2 minutes. the sauce is too

thick, whisk in a ew drops o hot

water to thin it. Whisk in the

cayenne or hot sauce and

season to taste with salt. eep

the sauce warm in its bowl set

over the simmering water,

whisking occasionally, until ready

to use.

start slowlyWhen whisking in the meltedbutter, start with a thin streamand slowly add it, to keep thesauce creamy.

passionfruit andcitrus salad withcoconut meringues

You can make this rereshing des-

sert in minutes. Serve it with coconut

meringues or a estive touch.

Serves 4

2 kiwis, peeled and sliced

2 ripe mangoes, peeled and sliced

2 blood oranges, peeled and sliced

ripe star fruit, sliced

/8 fresh pineapple, sliced/3 cup fresh orange juice

2 Tbs. fresh lime juice

tsp. sugar, preferably superfine;

more to taste

4 passionfruit

Candied orange zest, for garnish(optional)

Coconut meringues (recipe at right)

In a large bowl, combine the slices o

kiwi, mango, blood orange, star ruit,

and pineapple. n a small bowl, stir the

orange juice, lime juice, and sugar and

pour this mixture over the ruit. Split the

passionruit and either spoon the pulpand seeds over the sliced ruit, or strain

the pulp to remove the seeds and then

pour over the ruit. arnish with candied

orange zest, i using. Serve with coconut

meringues.

coconut meringuesThese meringues can be made 1 day

ahead o time and stored in an airtight

container until ready to serve.

Yields about 2 pieces,

depending on size

1 cup unsweetened coconut flakes

large egg whites

6 Tbs. granulated sugar

tsp. pure vanilla extract


and heat the oven to 300f. Spread

cup o the coconut lakes on a baking

sheet. Bake until golden, about 5 min-

utes. Lower oven to 200f.

In a large bowl, beat the egg whites until

they orm sot peaks. Slowly sprinkle in

the sugar while beating until the whites

are sti and glossy. fold in the vanilla and

the remaining untoasted coconut.

Use a pastry bagwith a large tip to

pipe the meringue into shapes onto

an ungreased or parchment-lined

baking sheet. Sprinkle with the toasted

coconut and bake or 1 hour. Turn o

the oven and let the meringues dry in

the oven until crisp, about 2 hours. Let

the meringues cool completely beore

removing them rom the sheet.

get creativePipe the meringue into any shapeyou wish, rom kisses to logs.


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Fh gg a t fo poaching

technique

A poply poached egg, pp. 12, 76, and 104, will hold togth and tnd, not tough. On tic to poaching thm? U fh gg.Th thic whit of a fh gg poach autifully without cat-

ing all that m in th wat.

test kitchen

112 b r e A k F A s T 2 0 1 1

sinning hazlnutTo in th hazlnut fo th waffleson p. 39, pad th nut in a ingllay on a aing ht and toat in a

375F ovn until th in a motlyplit and th nut a light goldn

own (th in will loo da) andfagant, aout 10 minut. Dont ov-

toat o th nut will com itt.Wap th hot nut in a clan dihtowl

and lt thm it fo 5 to 10 minut.Thn vigoouly u th nut againt

thmlv in th towl to movmot of th in. Ty to gt at lat

half of th in off. Thi may ta a lot

of uing, o pitnt.

technique

How to capd fom avanilla anFo th vanilla an in th AppleBrown-Butter Jalousie on p. 57,hold th an at on nd and, uing apaing nif, plit th an lngthwi

in half (if only half a an i calld fo,cut th whol an in half cowi

fo plitting jut on of th halv).Thn lid th ac of th nif down

th opnd o cut nd of th an andcap out th d.

tip

technique

Youll pl, co, and thn dicth pa fo th Winter FruitSalad on p. 42. To co th pa,fit pl and cut it in half. Thn,

u a mlon all to coop outth d and fiou co.

Coing pa


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ReciecaloRies(kcal)

Fatcal(kcal)

Rotein(g)

caRb(g)

totalFat (g)

sat Fat(g)

Mo noFat (g)

olyFat (g)

chol(Mg)

sodiuM(Mg)

Fib(g)

bReakFast basics, p. 10

Buttermilk Pancakes (per pancake) 110 30 3 16 3.5 1.5 1 0 30 170 0

bReakFast dRinks, p. 16

Masala Chai 50 15 1 8 1.5 1 0 0 5 20 0

Sparkling Pomegranate Cocktail (based on 6 servings) 130 0 0 12 0 0 0 0 0 5 0

Classic Strawberry-Banana Smoothie 110 5 2 25 0.5 0 0 0 0 20 3

Orange Slush (

Fine Cooking - Breakfast Recipes

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Transcript of Fine Cooking - Breakfast Recipes