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Wednesday, March 29, 2017

Pork and Mushroom Stir-Fry

Nigella Lawson  
  Time 15 minutes 
 Yield 4 servings
Featured in: At My Table; The Stir Fry Conquered, With Skill And Skillet. 

1 pound pork tenderloin
¼ cup oyster sauce
2 tablespoons plus 1/4 cup dry sherry or Chinese cooking wine
2 teaspoons sesame oil
1 clove garlic, minced
1/8 teaspoon hot red pepper flakes
1 ½ teaspoons corn or canola oil
4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces
1 cup baby corn, each cob halved crosswise
1 ½ cups sugar snap peas
2 cups sliced bok choy
1 cup sliced oyster mushrooms
1 cup sliced shiitake mushrooms
3 cups bean sprouts
2 tablespoons finely chopped cilantro

1. Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
2. Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
3. Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.

Nutritional analysis per serving (4 servings)
289 calories; 8 grams fat; 2 grams saturated fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 29 grams protein; 73 milligrams cholesterol; 587 milligrams sodium

Pork Top Loin Roast With Asparagus, Spring Onion and Butter Lettuce

Jane Sigal  
  Time 1 hour 30 minutes 
 Yield 4 servings 
Featured in: It May Be Cheap, But It’s Also Tasty. 

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 2-pound boneless pork top loin roast or rib-end loin roast
 freshly ground black pepper
1 cup dry white wine
1 bay leaf
1 large thyme sprig
½ yellow onion, coarsely chopped
2 ounces thinly sliced pancetta, cut into 1/2 -inch strips
1 large spring onion, white and green parts, thinly sliced
1 pound thin asparagus, cut into 2-inch lengths, or snap peas
1 head butter lettuce, cut into 1/2-inch strips
¼ cup mixed fresh chopped herbs, such as parsley, dill and basil
 Lemon juice to taste

1. In a small enameled cast-iron casserole, melt 1 tablespoon butter in 1 tablespoon olive oil. Add pork, season with salt and brown well over medium to medium-high heat, about 10 minutes. Transfer pork to a plate and pour off fat in casserole. Add wine to casserole and boil over high heat, scraping up browned bits. Add bay leaf, thyme, yellow onion and pork. Cover and cook over very low heat, turning once, until an instant-read thermometer inserted in center registers 160 degrees, about 1 hour. Transfer pork to a carving board and let rest at least 10 minutes. Set casserole and its contents aside.
2. In a large sauté pan, melt remaining 1 tablespoon butter in remaining 1 tablespoon olive oil. Add pancetta and cook, stirring, over medium heat until lightly browned, about 5 minutes. Stir in spring onion. Add asparagus or snap peas, lettuce and 1/3 cup pork juices from casserole; season with salt. Cover and cook over medium-high heat until asparagus is crisp-tender, about 3 minutes. Uncover and cook until juices thicken. Remove pan from heat and stir in chopped herbs. Season with salt, pepper and lemon juice.
3. Bring juices in casserole to a simmer and season with salt and pepper. Thickly slice pork, spoon pan juices over meat and serve with vegetables.

  Nutritional analysis per serving (4 servings)
619 calories; 37 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 53 grams protein; 169 milligrams cholesterol; 343 milligrams sodium

Pulled Lamb Shoulder

  Sam Sifton  
  Time 6 to 7 hours 
 Yield 10 to 12 servings 

This pulled lamb is an homage to the barbecued mutton of Western Kentucky. Smoke the meat over charcoal and wood, not gas. It’s bonkers delicious. Or at least make the dry rub that covers the meat and use it to cook something else.
Featured in: Fette Sau’s Joe Carroll Writes ‘Feeding The Fire,’ A Worthy Barbecue Primer. 

For the lamb:
1 bone-in lamb shoulder, approximately 8 to 10 pounds
¾ cup packed dark brown sugar
½ cup kosher salt
½ cup ground espresso beans
2 tablespoons cracked black pepper
2 tablespoons garlic powder
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon cayenne pepper
 Potato rolls or hamburger buns, for serving

For the sauce:
½ cup Worcestershire sauce
½ cup stout, porter or other dark beer
½ cup white vinegar

1 tablespoon ketchup
2 teaspoons lemon juice
3 tablespoons dark brown sugar
1 teaspoon kosher salt
½ teaspoon cracked black pepper
¼ teaspoon ground allspice
¼ teaspoon onion powder
¼ teaspoon garlic powder

1. Place the lamb on a rimmed sheet pan and set aside.
2. For the dry rub, combine the sugar, salt, ground espresso beans, black pepper, garlic powder, cinnamon, cumin and cayenne in a mixing bowl and stir well to combine. You should have approximately 2 cups.
3. Use half of the dry rub to coat all sides of the lamb, making sure to rub it into all the cracks and crevices in the meat. Reserve the remaining dry rub.
4. Heat a smoker to 225 degrees, or set up a grill for smoking, leaving half of the grill area free of coals for wood, or one of the burners off for gas.
5. Place the lamb into the smoker or onto the grill and cook, maintaining a temperature between 225 and 250 degrees, replenishing wood chips or chunks as needed.
6. After approximately 4 hours, begin to check on the lamb every 20 minutes or so. You’re looking to be able to tear off a chunk of the meat easily, beneath a thick crust of what’s called “bark.” The interior temperature of the meat, measured in a thick part not touching bone, will be approximately 185 degrees. The process can take up to 6 hours.
7. Remove the lamb to a clean rimmed sheet pan and set aside to rest.
8. Meanwhile, make the sauce: In a medium sauce pan set over medium heat, combine 1 1/2 cups of water with the rest of the ingredients and stir well to combine. Allow the sauce to come to a boil, then reduce heat and let thicken slightly, approximately 5 to 7 minutes. Remove from heat and allow to cool.
9. Using tongs or two forks, begin to pull the lamb apart into pieces, discarding any large pieces of fat. When all the lamb has been pulled, taste it, add extra dry rub to taste, and stir to combine. Serve with potato rolls or hamburger buns, with the sauce on the side.
Lamb typically goes beautifully with a wide range of red wines. Simpler preparations are great foils for the best bottles of well-aged Bordeaux, northern Rhônes or Riojas. This pulled shoulder recipe, with its sweet and spicy flavors, is more appropriate for casual bottles that will please and refresh without requiring your full attention. A fruity Rioja crianza would work well, as would a Crozes-Hermitage from the northern Rhône. An easygoing Loire red would be terrific, as would a modestly priced Oregon pinot noir. Any number of Italian reds would be delicious: Montepulciano d’Abruzzo, for one, and some lovely little-known grapes like teroldego from Trentino and lagrein from the Tyrolean northeast. For an afternoon meal outdoors, you could easily serve a good dry rosé. Chill lightly and enjoy. ERIC ASIMOV

Adapted from “Feeding the Fire,” by Joe Carroll

Nutritional analysis per serving (10 servings)
1225 calories; 87 grams fat; 37 grams saturated fat; 36 grams monounsaturated fat; 7 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 70 grams protein; 293 milligrams cholesterol; 3115 milligrams sodium

Quick Pizza Dough

Suzanne Lenzer  
  Time About 30 minutes 
 Yield 2 crusts (4 servings) 

The trouble with most homemade pizza dough recipes is that they’re sort of a pain. You have to plan ahead. Knead the dough. Let it rise. Clean up after it. This might be the pizza dough recipe that finally persuades you it’s worth the effort — what little effort is required. With the help of two allies in the kitchen — your food processor and your freezer — now homemade pizza dough is nearly as simple as taking a chicken breast out of the freezer to thaw on your way out the door in the morning.

Featured in: Homemade Pizza, Easier And Faster.

2 ¾ cups/390 grams bread flour
2 ½ teaspoons/7 grams active dry yeast (1 packet)
2 teaspoons sea salt
¼ cup extra-virgin olive oil
1 cup warm water
2 or 3 tablespoons medium or coarse cornmeal

Make the dough:
1. Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.
2. Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
3. Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.

Make the pizza:
1. Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don’t have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it’s relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.
2. Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.

Nutritional analysis per serving (4 servings)
504 calories; 15 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 77 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 12 grams protein; 925 milligrams sodium


Quinoa and Beet Pilaf

Martha Rose Shulman  
  Time 20 minutes 
 Yield Serves four to six 

Use regular pearl white quinoa for this beautiful pink pilaf, which uses both roasted beets and their greens.
Featured in: Proper Uses For Quinoa

1 bunch of beets 3 large, 4 medium or 5 small, roasted
¾ to 1 pound beet greens (the greens from 1 generous bunch)
 Salt to taste
1 to 2 tablespoons extra virgin olive oil (to taste)
2 garlic cloves, minced
2 teaspoons caraway seeds, lightly crushed
3 cups cooked regular quinoa
2 ounces goat cheese, crumbled or diced 1/2 cup

1. Scrub and roast the beets. Once they are cooled, remove the skins and cut into 1/4-inch dice. Set aside.
2. Blanch the greens in a large pot of generously salted water or steam them above an inch of boiling water until wilted, one to two minutes. Refresh with cold water, squeeze dry and chop.
3. Heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the caraway, beet greens, and salt and pepper to taste. Stir over medium heat for 30 seconds to a minute until the greens are nicely infused with the garlic and oil. Add the beets and quinoa. Toss together until the ingredients are well combined and the quinoa is heated through and colored with beet juice. Taste and adjust salt and pepper. Transfer to a wide serving bowl or platter, and sprinkle the goat cheese over the top. Serve hot.
Advance preparation: All of the major ingredients — the roasted beets, blanched greens and cooked quinoa — will keep for four days in the refrigerator.

Nutritional information per serving (four servings)
310 calories; 4 grams saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 15 milligrams cholesterol; 40 grams carbohydrates; 9 grams dietary fiber; 308 milligrams sodium (does not include salt to taste); 14 grams protein

Nutritional information per serving (six servings)
207 calories; 3 grams saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 10 milligrams cholesterol; 27 grams carbohydrates; 6 grams dietary fiber; 205 milligrams sodium (does not include salt to taste); 9 grams protein

Tuesday, March 28, 2017

Pepper-fried Rice

Mark Bittman  
  Time 20 minutes 
 Yield 4 servings
Featured in: The Minimalist; Frosty The Vegetable.

4 tablespoons peanut or neutral oil, like grapeseed or corn
1 pound frozen bell pepper strips, preferably a mixture of red and yellow
 Salt and pepper
4 cups cooked rice, preferably long grain
2 tablespoons good soy sauce, or to taste
1 tablespoon dark sesame oil

1. Put peanut oil in a large skillet, preferably nonstick, and turn heat to medium high. A minute later, add peppers and raise heat to high. Sprinkle with salt and pepper, and cook, stirring occasionally, until they begin to brown, about 10 minutes.
2. Add rice, separating it with your hands as you do so. Cook, stirring and breaking up the rice lumps, until it is hot and begins to brown, about 10 minutes. Stir in the soy sauce and sesame oil, taste and adjust seasoning, and serve.

Nutritional analysis per serving (4 servings)
400 calories; 18 grams fat; 1 gram saturated fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 52 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 6 grams protein; 445 milligrams sodium


This muffin is sweet, moist, light, full of flavor and pretty to look at (I love muffins than have nice rounded tops). They are very quick and easy to make and they freeze well; what more can you ask for?

3 large eggs
1 + 1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 + 1/2 cups sour cream
1 + 1/2 cups blueberries

In large bowl, beat the eggs and sugar until well combined. Leave mixer running and drizzle in the vegetable oil, stir in vanilla.

In another bowl, mix the flour, salt and baking soda. Add this dry mixture (to the egg mixture)alternately with the sour cream (I added it in thirds).

Gently fold in the blueberries.  Line cupcake pans with paper liners and fill about 3/4 full (I use an ice cream scoop).

Bake in preheated 400° oven for 20 minutes (my electric oven takes 23 minutes).

* Adapted version of recipe found on