Blender Pesto

Servings: 6
Source: Classic Italian Cooking by Marcella Hazan

Ingredients
2 cup fresh basfl leaves (see note below)
½ cup olive oil
2 Tbsp pine nuts
2 cloves garlic, lightly crushed with a heavy knife handle and peeled
1 tsp salt
½ cup freshly grated Parmesan cheese
2 Tbsp freshly grated Romano pecorino cheese
3 Tbsp butter, softened to room temp

Directions
Put the basil, olive oil, pine nuts, garlic cloves, and salt in the blender and mix at high speed. Stop from time to time and scrape the ingredients down toward the bottom of the blender cup with a rubber spatula.

When the ingredients are evenly blended, pour into a bowl and beat in the two grated cheeses by hand. (This is not much work, and it results in more interesting texture and better flavor than you get when you mix in the cheese in the blender.) When the cheese has been evenly incorporated into the other ingredients, beat in the softened butter.

Before spooning the pesto over pasta, add to it a tablespoon or so of the hot water in which the pasta has boiled.

NOTE The quantity of basil in most recipes is given in terms of whole leaves. American basil, however, varies greatly in leaf sizes. There are small, medium, and very large leaves, and they all pack differently in the measuring cup. For the sake of accurate measurement, I suggest that you tear all but the tiniest leaves into two or more small pieces. Be gentle, so as not to crush the basil. This would discolor it and waste the first, fresh droplets of juice.

Black Bean Tart with Chili Crust

Servings: —
Preheat: 350°
Source: Gourmet January 1996

Ingredients
For crust
1 1/4 cup all-purpose flour
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp salt
1 stick (1/2 cup) chilled unsalted butter, cut into bits
2 Tbsp ice water
raw rice for weighting shell
For filling
1/2 lb dried black beans, picked over, or 3 cup canned black beans, rinsed and drained
1 bay leaf
1 med red onion, chopped
2 Tbsp sour cream
1 Tbsp vegetable oil
a 10 oz pkg frozen corn, thawed
1 red bell pepper, chopped (ab 1 cup)
1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped
1 1/2 cup coarsely grated Monterey Jack (ab 6 ounces)
2 fresh jalapeño chilies, seeded and chopped fine (wear rubber gloves)
1/2 cup chopped scallions (ab 2)
For lime sour cream:
1 cup sour cream
2 tsp fresh lime juice, or to taste

Directions
Make crust: In a bowl with a pastry blender or in a food processor blend or pulse together flour, spices, and salt until combined well. Add butter and blend or pulse until mixture resembles coarse meal. Add ice water and blend or pulse until incorporated and mixture forms a dough. Press dough evenly onto bottom and sides of a 10-inch tart pan with a removable fluted rim and chill 15 minutes, or until firm. Line shell with foil and fill with rice. Bake shell in middle of oven until edge is set, 8 to 10 minutes. Carefully remove foil and rice and bake crust 10 minutes more, or until golden. Cool crust in pan on a rack. Crust may be made 1 day ahead and kept at room temperature, covered loosely with plastic wrap.

Make filling: In a bowl soak dried beans if using in water to cover by 2 inches overnight and drain. In a large saucepan combine soaked beans, bay leaf, onion, and water to cover by 2 inches and simmer, uncovered, 1 to 1 1/4 hours, or until tender, adding more water if necessary. Drain beans, discarding bay leaf, and cool. In a food processor purée 1 cup cooked or canned beans with sour cream until smooth and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and sauté corn with salt and pepper to taste, stirring, about 2 minutes. Cool corn. In a large bowl stir together corn, whole beans, bell pepper, coriander, Monterey Jack, jalapeños, and scallions and season with salt and pepper. Spread bean purée evenly onto crust and mound with remaining filling, pressing gently. Bake tart in middle of oven about 20 minutes, or until hot and cheese is melted. Let tart cool in pan on a rack 15 minutes. Remove rim of pan and serve tart warm or at room temperature with lime sour cream.

Make lime sour cream: In a bowl whisk sour cream and lime juice with salt and pepper to taste. Sauce may be made 1 day ahead and chilled, covered. Makes about 1 cup.

Bittersweet Cocoa Brownies

Servings: —
Preheat: 325°
Source: Fine Cooking Winter 2004
Brownies made with cocoa powder are softer on the inside than those made with bar chocolate.
I like the tart and lively flavor of natural cocoa powder here; Dutch-processed gives a mellower flavor. Try both types to see which you like best

Ingredients
2¼ ounces (¾ cup) unsweetened cocoa powder
1 1/3 cups granulated sugar
½ teaspoon pure vanilla extract
¼ teaspoon table salt
5 ounces (10 tablespoons) hot melted unsalted butter
2 cold large eggs
1½ ounces (1/3 cup) all-purpose flour
1 cup broken walnut or pecan pieces (optional)

Directions
Heat the oven to 325°F. Line an 8×8-inch baking pan(preferably metal) with foil across the bottom and up two opposite sides of the pan.

In a medium bowl, thoroughly mix the cocoa, sugar, vanilla, salt, and hot melted butter with a hand mixer or with vigorous strokes of a whisk. Add the eggs, one at a time, beating until the batter is thick and lightened in color, 1 to 2 minutes. Add the flour and stir with a rubber spatula just until blended. Fold in the nuts, if using. Spread the batter evenly in the prepared pan and bake until the top is puffed and slightly crusted and a toothpick inserted in the center comes out with a little fudge batter clinging to it, 28 to 30 minutes.

Let the brownies cool completely in the pan on a rack. Lift the ends of the foil to remove them. Invert the brownies on a tray and peel off the foil. Turn the brownies right side up on a cutting board and cut into squares (wipe the knife between each cut, as the brownies will be soft and sticky).

Big, Bold Noodle Soup

Servings: 6-8
Prep Time: 15 min
Cook Time: 35 min
How can a dish be dark, mysterious, and filling, but spirited, uplifting, and light at the same time? I don’t know, but while you’re pondering, try this great soup.

Fresh Asian egg noodles (particularly the thick Shanghai variety or Japanese udon) are ideal here, but go ahead and use any kind of long pasta-fresh or dried-and your soup will be wonderful. Keep the cooked noodles separate and add them to each bowl just before ladling in the liquid. Explanation: The noodles tend to expand greatly if left in the soup, leaving you to wonder who drank all the broth.)

Ingredients
6 or 7 dried shiitake mushrooms
1½ cup boiling water
8 cup strong vegetable bouillon.
2 Tbsp miso
Tofu
6 star anise
4 or 5 lg slices ginger
4 cup (packed) stemmed, chopped mustard greens
(about half a lg bunch)
4 cup chopped bok choy, stems included (2 or 3 sm heads)
10 scallions, thinly sliced on the diagonal
1 lb fresh egg noodles – or ½ lb dired (ab 3 or 4 cup cooked)
Options for the top
Soy sauce
Chile garlic paste, chile oil, or red pepper flakes
Chinese sesame oil
Torn cilantro leaves

Directions
Preliminary:Rinse the mushrooms and place them in a small bowl. Pour in 1 ½ cups boiling water and cover with a plate. Let stand at least 30 minutes. (This can be done several days ahead, and the mushrooms can just stay in the water until use.)

Combine the bouillon, star anise, and ginger in a soup pot, and bring to a boil. Turn the heat down, cover, and simmer for about 20 to 30 minutes. At this point, the broth can sit for up to several hours-or even overnight-before you proceed.

Remove the ginger and star anise with a slotted spoon. Strain the mushrooms over the soup, squeezing them firmly, so all of their soaking liquid goes in. Then slice the mushrooms thinly and add them to the soup as well.

Heat the soup to the boiling point, and add fhe mustard greens, bok choy, and scallions. Turn the heat down, and simmer for about 2 minutes.

Meanwhfle cook the noodles in boiling water until just tender. Drain them in a colander, rinse, and drain again, so they won’t clump. Divide the cooked noodles among the largest soup bowls you can find, and ladle the soup on top. Pass around the optional toppings on a small tray, so each person can customize his or her portion.

Bavarian Nut Stollen

Servings: —
Preheat: 375°
Prep Time: 30 min
Inactive Prep Time: 1 1/2 hrs
Cook Time: 45 min
Source: Gourmet 12/78 pg 51

Ingredients

Directions
In a small bowl proof 1 envelope active dry yeast in 1/4 cup lukewarm milk with 1 teaspoon sugar for 10 minutes. In a large bowl pour I cup scalded milk over ½ stick (1/4 cup) butter, cut into bits, stir the mixture until the butter is melted, and let it cool to lukewarm. Beat in 1 egg yolk and the grated rind of ½ lemon. Add the yeast mixture, beat in gradually 4½ cups flour sifted with 1/3 cup sugar and 1 teaspoon salt, and beat the mixture until it is very smooth. Transfer the dough to a buttered bowl, turn it to coat it with the butter, and let it rise, covered with a tea towel, in a warm place for 1 hour and 30 minutes, or until it is double in bulk.

In a saucepan combine 2/3 cup sugar and 1/3 cup water, bring the mixture to a boil over moderate heat, washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, and boil the syrup for 5 minutes, Stir in 2½ cups ground walnuts, ½ teaspoon cinnamon, and a pinch of salt and remove the pan from the heat. Let the mixture cool to lukewarm, stir in 1 egg white, lightly beaten, and let the mixture cool.

Punch down the dough, roll it into a 19 by 14-inch rectangle on a lightly floured surface, and spread it with the nut mixture, leaving a ½ inch border. Beginning with a long side roll the dough tightly jelly-roll fashion and pinch the edges and ends to seal them. Put the roll seam side down on a cutting board and halve it lengthwise with a sharp knife. Twist the halves together, keeping the cut edges up, pinch the ends together, and push the twist together lightly. Arrange the Stollen on a buttered and floured baking sheet and let it rise, covered with a tea towel, in a warm place for 30 minutes, or until it is one and a half times its bulk. Bake the Stollen in a preheated moderately hot oven (375° F.) for 15 minutes, reduce the heat to moderate (350° F.), and bake the Stollen, covering it lightly with foil if it browns too quickly, for 25 to 30 minutes more, or until it is golden. Let the Stollen cool on the baking sheet.

Into a small bowl sift 1 cup confectioners’ sugar, add 2 tablespoons hot water, and stir the mixture until it is smooth and glossy. Drizzle the glaze over the Stollen in a zigzag pattern, sprinkle it with ½ cup chopped walnuts, and let it dry.

Makes 1 Stollen. Recipe can (and should be) doubled

Baked Pears

Servings: 8
Preheat: 375°
Source: Gourmet December 1980

Ingredients

Directions
In a stainless steel or enameled casserole just large enough to hold the pears in one layer combine 3 cups dry white wine, 2½ cups sugar, 2 cups water, 2 tablespoons each of lemon juice, orange flavored liqueur, and grated orange rind, and a 3-inch cinnamon stick and bring the liquid to a boil over moderate heat, stirring until the sugar is dissolved. Add the pears and bake them, covered with a round of wax paper and the lid, in a preheated moderately hot oven (375°F.), turning them once, for 25 minutes, or until they are just tender when pierced with a fork. (The cooking time depends on the type and firmness of the pears.) Let the pears cool in the syrup.

The pears can be served at room temperature or chilled overnight and served cold. Transfer the pears carefully with a slotted spoon to a serving bowl and spoon some of the syrup over them.

Baked Figs with Grand Marnier and Whipped Cream

Servings: 6
Preheat: 300°
Prep Time: 10 min
Cook Time: 40 min
Source: Gourmet

Ingredients
12 fresh figs
1/3 cup plus 2 Tbsp sugar
1/2 cup water
1/4 cup plus 1 Tbsp Grand Marnier or other orange-flavored liqueur
1 cup chilled heavy cream

Directions
Preheat oven to 300°F.

Prick bottom of each fig several times and stand figs in a buttered 9- to 10-inch flameproof gratin dish or ovenproof skillet. Sprinkle figs with 1/3 cup sugar, then add water to dish.

Bake figs in middle of oven, basting twice with pan juices, until tender, about 30 minutes. Transfer dish to stovetop, then add 1/4 cup Grand Marnier and bring to a boil over moderately high heat. Remove from heat and carefully ignite pan juices. After flames subside, juices should be syrupy. If pan juices are too thin, transfer figs to a shallow serving bowl, then boil juices until syrupy and slightly thickened, 3 to 5 minutes, and pour over figs.

Beat cream with remaining 2 tablespoons sugar and tablespoon liqueur using an electric mixer until it holds soft peaks.

Serve figs, warm or at room temperature, with syrup and cream.

Active time: 10 min Start to finish: 40 min

Baked Corn Casserole (John Cope’s)

Servings: 8
Preheat: 375°
Prep Time: 15 min
Cook Time: 1 hr

Ingredients
1 7.5 oz pkg John Cope’s Toasted Dried Sweet Corn
5 cup milk
3 1/2 Tbsp melted butter, plus additional for the baking dish
1 tsp salt or to taste
1 Tbsp sugar
4 eggs, beaten until well blended.

Directions
1. Preheat oven to 375°. Using a blender or food processor, chop the dried corn until finely ground.

2. In a large mixing bowl, combine the ground corn, milk, butter, salt, sugar and eggs. Mix well.

3. Butter a shallow 2-quart baking dish. Pour in the corn mixture. Bake until set and golden brown on top, about 1 hour. Serve hot.

Baked Apple

Servings: 1
Preheat: 450°
Prep Time: 15 min
Inactive Prep Time: 45 min
Source: Gourmet | September 2003
This is really easy and just what you expect.

Ingredients
1 sm apple (1/4 lb) such as Empire, McIntosh, or Gala
1 tsp fresh lemon juice
1 Tbsp unsalted butter, melted
2 Tbsp apricot jam
2 Tbsp brandy
1 tsp packed light brown sugar
1/8 tsp ground allspice
1 (3-inch) cinnamon stick

Directions
Put oven rack in middle position and preheat to 450°F. Peel and core apple, leaving it whole, then turn it on its side and slice into 1/4-inch-thick rounds. Reassemble to form a whole apple and brush with some of lemon juice. Put apple into a shallow 4-inch round or oval baking dish. Stir together butter, jam, brandy, brown sugar, allspice, and remaining lemon juice in a small bowl. Spoon 2 teaspoons of mixture into core of apple. Pour rest of mixture over outside of apple and bake, basting once or twice, 25 minutes. Reduce oven temperature to 350°F, then insert cinnamon stick into core of apple and bake, basting frequently, until apple is tender and well browned and juices are thick and syrupy, about 20 minutes more.

Apple Tarte Tatin

Servings: 8
Preheat: 425°
A French classic gets a little twist from Payard Pâtisserie & Bistro in New York.

Ingredients
Nonstick vegetable oil spray
8 – 10 med golden-delicious apples
1 cup sugar
6 Tbsp water
1/4 cup (1/2 stick) unsalted butter
1 sheet frozen puff pastry (half of 17.3 oz package), thawed

Directions
Position rack in top third of oven and preheat to 425°F (400°F if using double-walled pan). Spray 8-inch-diameter cake pan with 3-inch-high sides with nonstick spray. Peel, quarter and core apples; place in bowl and set aside.
Combine sugar and 6 tablespoons water in heavy medium saucepan. Stir over medium heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat and boil without stirring until syrup is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove pan from heat. Add butter (caramel will bubble vigorously); stir to blend. Pour caramel into prepared pan. Let cool 5 minutes.
Working carefully, stand apples on end in concentric circles in pan, crowding together as much as possible. Cut any remaining apple quarters into thin wedges; insert into empty spaces. Place pan directly over medium heat and bring caramel to simmer, about 2 minutes.
Place pan in oven; bake until apples are tender and caramel bubbles thickly, occasionally pressing apples lightly with spatula to compact. Check at 45 min. Should be done at 1 1/2 hours, depending on apples and oven.
Meanwhile, unfold pastry sheet on work surface. Using 9-inch tart pan bottom as aid, cut out 9-inch round; pierce all over with fork. Chill until ready to use.
Remove pan from oven. Top apples with pastry; tuck in edges. Return to oven; bake until pastry is golden, about 13-15 minutes. Transfer pan to rack. Cool tart completely in pan, about 3 hours.
Place platter atop pan. Hold platter and pan and invert; tart will fall out onto platter. Cut into wedges and serve.
Makes 8 servings.

Bon Appétit
September 2000

Payard Pâtisserie & Bistro, New York City