Eggplant Lasagna

Eggplant Lasagna

Roasted eggplant takes the place of pasta in this veggie-heavy riff on traditional lasagna. All the other lasagna elements are here, including a spinach, herb and ricotta filling; marinara sauce; and plenty of Parmesan and mozzarella cheese. The result is a completely gluten-free dish that tastes every bit as hearty and comforting as a true lasagna, with a welcome brightness from the addition of lemon zest. This is by no means a difficult recipe, but there are several steps. To save time, you can roast the eggplant slices in advance and store them in the refrigerator for up to 24 hours before assembling the lasagna.

Yield: 6 to 8 servings

3 pounds globe eggplant, cut into ¼-inch- to ½-inch-thick planks

⅓ cup extra-virgin olive oil

1½ teaspoons dried oregano

Kosher salt and black pepper

1 (10-ounce) package frozen chopped spinach, thawed

1½ cups part-skim ricotta cheese

⅔ cup grated Parmesan

⅓ cup chopped fresh basil or parsley, plus more for serving

1 large egg, lightly beaten

1½ teaspoons finely grated lemon zest

¼ teaspoon red-pepper flakes

1 (24-ounce) jar marinara sauce or 2½ cups homemade

1½ cups shredded low-moisture mozzarella cheese

Heat oven to 425 degrees. Line 3 sheet pans with parchment paper and arrange the eggplant planks in an even layer. Brush all over with oil and sprinkle with oregano, 2 teaspoons salt and 1 teaspoon pepper. Roast for 20 to 25 minutes, flipping the eggplant and rotating the pans halfway through, until tender and lightly browned.

Meanwhile, make the ricotta filling: Squeeze the spinach over a strainer to remove as much moisture as you can, then place in a medium bowl. Add the ricotta, ⅓ cup Parmesan, the basil, egg, zest, red-pepper flakes, ½ teaspoon salt and ¼ teaspoon pepper; mix well.

Spread ½ cup marinara sauce in a 9-by-13-inch baking dish. Arrange one layer of eggplant on top, cutting pieces to fit any gaps if necessary. Dollop about half the ricotta mixture on top and use a spatula to spread it evenly over the eggplant. Top with ½ cup mozzarella cheese.

Spoon 1 cup marinara over the cheese, then top with another layer of eggplant slices. Dollop the remaining ricotta mixture on top, spreading it over the eggplant, then sprinkle on another ½ cup mozzarella.

Spread the remaining 1 cup marinara on top, then follow with a final layer of eggplant. Top with the remaining ⅓ cup Parmesan and the remaining ½ cup mozzarella.

Bake, uncovered, for 30 minutes, until the cheese is browned and the sauce is bubbling.

Cool for at least 10 minutes to allow the lasagna to set, then sprinkle with more basil. Use a sharp knife to cut the lasagna into squares and serve hot.

TIP: 

Rather than use frozen spinach, which I find tastes like iron, I chop fresh spinach and stir into the ricotta - no blanching or wilting needed. Works well, tastes great and no excess water.

I find frozen spinach to be bitter. So when making lasagna, I will pour the pasta water over fresh spinach to wilt. In this case, I would use the electric kettle to boil water to wilt the spinach in a colander. The spinach also has less water to squeeze out.

Do not skip roasting the eggplants. You will not achieve the right texture or depth of flavor without roasting the slices first!

This is a summer go to for me (thanks to my garden)...I don't pre-bake/roast the eggplant. I slice mine very, very thin (think mandoline), then throw in a bowl, italian seasonings, some OO, then pretty much do the same...layers...and bake for about 45 minutes. Perfect..

Honey Lemon Chicken Meatballs

Honey Lemon Chicken Meatballs 

Sweet and sour meatballs, caramelized lemon slices and a sticky honey sauce come together in this irresistible one-pan dinner. The meatballs are tender, juicy and extra-lemony thanks to freshly grated lemon zest and bread crumbs soaked in lemon juice. For caramelized lemon slices that melt in your mouth, don’t use a large lemon with a very porous peel. Instead, aim for a smaller fruit with a thin skin; it should feel juicy when you give it a gentle squeeze. Serve this meal with freshly cooked rice and a glass of crisp white wine. 

Yield: 4 servings

For the Meatballs

1 small lemon 

⅓ cup bread crumbs 

1 teaspoon ground turmeric 

1 teaspoon coriander seeds, crushed 

2 tablespoons avocado oil or other vegetable oil, plus more for cooking 

1 pound ground chicken

1 egg 

2 garlic cloves, finely grated 

2 tablespoons freshly chopped parsley (optional)

Salt and pepper

For the Honey Lemon Sauce

⅔ cup white wine, such as pinot grigio 

1 small lemon, sliced as thinly as possible, ends reserved 

¼ cup honey 

3 tablespoons cold butter

Prepare the meatballs: Into a medium mixing bowl, zest and juice the lemon. Add the bread crumbs, turmeric, coriander and oil, and mix to combine. Add the chicken, egg, garlic, parsley (if using) and a hefty pinch of salt and pepper. Mix everything until combined.

Shape the mixture into 12 meatballs: Lightly wet your hands and scoop the mixture with your fingers, then gently roll it between your palms. Alternatively, you can scoop the meat using an ice cream scoop. Set the meatball on a plate and continue with the rest of the mixture.

In a 12-inch skillet over medium heat, heat 2 tablespoons of oil. Place the meatballs in the pan. Sear until deeply brown on the bottom, 6 to 8 minutes. Flip and continue searing on the other side for 4 to 6 minutes. Adjust the heat as needed to prevent burning. Transfer the seared meatballs to a plate.

Make the sauce: Add the wine to the skillet and scrape any brown bits from the bottom of the pan. Pour the liquid into a small bowl and set aside. Carefully pat the skillet dry using a paper towel.

Set the dry skillet over medium heat and add 2 tablespoons of oil. Arrange the lemon slices in a single layer and sear for 2 to 3 minutes, until they develop some dark spots on the edges. Flip the lemons and continue cooking for 1 minute.

Pour in the reserved white wine and ⅓ cup of water. Squeeze any juice from the lemon ends into the pan and season with salt. Bring the mixture to a simmer.

Add the honey and stir to combine. Reduce the heat to maintain a steady simmer. Transfer the meatballs back to the skillet and partially cover it with a lid. Simmer for 12 minutes, until the sauce has slightly thickened and the meatballs have cooked through.

Push the meatballs to the side and add the butter to the sauce, a tablespoon at a time, vigorously mixing to emulsify the sauce. Repeat until the butter has been incorporated and serve.

TIP: Delicious! I had everything on hand except the wine so I used vermouth. Came out delicious. I also used a lemon olive oil in the meat mixture. I will definitely make again. Super quick and flavorful. Served over plain white rice and that was perfect.

Slow Cooker Gochujang Chicken and Tomatoes

Slow Cooker Gochujang Chicken and Tomatoes

In this straightforward slow cooker recipe inspired by dakdori tang, you’ll be rewarded with a tomato-braised chicken that’s light enough for summer but hearty enough for winter. The balance comes from the interplay of cherry tomatoes and gochujang: The tomatoes burst into a tart, light broth that’s deepened with warming heat and fermented savoriness from the chile paste. Serve the chicken with plenty of the sauce and tomatoes over rice, rice cakes, udon or ramen noodles, roasted sweet potatoes or grits. Garnish with any combination of toasted sesame seeds, lime wedges, cilantro or thinly sliced scallions or serrano chiles.

Yield: 4 servings

1½ to 2 pounds boneless, skinless chicken thighs, patted dry

Salt

1½ pounds cherry tomatoes

1 (3-inch) piece of ginger, halved lengthwise and smashed with a knife

1 to 3 tablespoons gochujang, depending on heat preference

2 tablespoons low-sodium soy sauce, plus more as needed

1 tablespoon toasted sesame oil

1 tablespoon honey, plus more as needed

In a 6- to 8-quart slow cooker, lightly sprinkle the chicken all over with salt. Stir in the cherry tomatoes, ginger, gochujang, soy sauce, sesame oil and honey until coated. Cover and cook on low until the chicken is very tender and most of the tomatoes have burst, 5 to 6 hours. Taste the broth and season accordingly with more honey (if too tart, salty or spicy) and soy sauce (if too sweet or muted).

Cookies and Cream Icebox Cake

Cookies and Cream Icebox Cake

This simple, no-bake dessert is perfect for any chocolate lover. Chocolate sandwich cookies are enrobed in fluffy whipped cream enriched with a bit of vanilla and sugar. The whipped cream has a generous amount of cream cheese, which helps balance the sweetness of the cookies with a little tang. The cake requires very little prep and a long chill time, which makes it perfect for a party. You can assemble the entire thing the day you plan to serve it, or even two days before the celebration. You can make this in just about any 2-quart dish with a flat bottom; an 8-inch square pan or 9-inch round pan works perfectly.

Yield: 8 servings

1 (8-ounce/226-gram) block cream cheese, at room temperature

1 to 3 tablespoons granulated sugar, to taste

3 cups/720 milliliters heavy cream

1 tablespoon vanilla extract

40 chocolate sandwich cookies (such as Oreos), from 1 (18-ounce) package

In a large bowl with an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth, about 3 minutes. Scrape down the sides of the bowl and the paddle, then mix again until smooth, 30 seconds more.

If using a stand mixer, switch to the whisk attachment. While mixing on medium-low, slowly stream about ½ cup of the cream. Stop the mixer and scrape down the sides and bottom of the bowl and mix until smooth and slightly aerated.

Turn the mixer up to medium-high and stream in the rest of the cream, followed by the vanilla extract. Mix until fluffy soft peaks form, about 4 minutes.

Spread 1 ¼ cups cream mixture in a 2-quart baking dish (such as an 8-by-8-inch square or 9-inch round cake pan). Arrange a single layer of cookies over the cream. Spoon about 2½ cups of the cream mixture over the top and smooth it out. Top the cream with another layer of cookies, then the rest of the cream.

Cover the pan and chill for at least 8 hours, or overnight. Before serving, crush the remaining cookies and sprinkle them over the top. Spoon the icebox cake into bowls and serve chilled.

Hojicha Tiramisù

Hojicha Tiramisù

A trendy addition to baked goods and desserts, hojicha steps in for espresso in this fun take on tiramisù. Hojicha is a Japanese green tea like matcha, but this roasted tea has a distinct chestnut brown color with a full-bodied nutty, toasty flavor that is akin to coffee and cocoa. Available from Japanese grocery stores, online and popping on more supermarket shelves, hojicha is sold either as tea leaves or as a finely ground powder, which is best for baking and desserts like this one. (If you can only find the tea leaves, simply blend them into a powder.) This simplified tiramisù forgoes eggs, instead opting for a mixture of mascarpone and Greek yogurt, which delivers an airy texture and a tartness that compliments the earthiness of the tea. If you can’t find hojicha, use matcha powder, cocoa or Earl Grey tea. The flavor and texture of this dish will improve overnight, as the ladyfingers soak up the hojicha, making it the perfect make-ahead dessert.

Yield: 6 to 8 servings

2 cups/16 ounces mascarpone (or cream cheese; see Tip), at room temperature

⅓ cup plus 2 tablespoons sugar, divided 

2 cups/16 ounces full-fat Greek yogurt

2 teaspoons vanilla extract 

¼ cup plus 2 teaspoons finely ground hojicha powder, divided

1 cup just-boiled water

1 (7-ounce) package ladyfingers (about 24 cookies, each about 4 inches long)

Place the mascarpone and ⅓ cup sugar into a large bowl and whisk together until it loosens up and looks like whipped cream. (This should take 30 to 60 seconds or so.) Gently fold in the yogurt and vanilla extract by dragging a flexible spatula under and over the mixture, scraping the sides and bottom as you go, until combined.

Sift ¼ cup of the hojicha powder into a wide bowl and then add the remaining 2 tablespoons sugar and the just-boiled water. Whisk until the hojicha is dissolved and there are no lumps.

You will need a 9-by-5-inch loaf pan. (An 8-by-8-inch square pan would work too, made in 2 layers.) Working quickly, dip one side of each ladyfinger into the hojicha mixture and immediately flip it over so both sides are soaked. (Dip quickly, as the ladyfingers will fall apart if they get too soggy.) Transfer the dipped ladyfinger to the baking dish, rounded side up. Repeat, lining them up neatly, until you have one layer of ladyfingers. (If using a 9-by-5-inch loaf pan, there will be a row of 8 across the bottom.)

Spoon ⅓ of the mascarpone mix (about 1¾ cups) over the ladyfingers and spread it out neatly into an even layer. (An offset spatula helps here.) Repeat these layers of hojicha-soaked ladyfingers and mascarpone mixture two more times until you have three layers of each. Cover and refrigerate for at least 4 hours or overnight.

When ready to serve, sift the remaining 2 teaspoons hojicha powder over the top until it is fully covered. Cut into slices and serve cold. (The hojicha tiramisu will keep, tightly covered, in the fridge for up to 3 days.)

Tip

If you can’t find mascarpone, you can substitute with the same amount of cream cheese. When the cream cheese is at room temperature, loosen it with water, a few tablespoons at a time, until it’s the texture of whipped cream.

Potato Salad With Dijon Vinaigrette

Potato Salad With Dijon Vinaigrette

There’s nothing complicated about this potato salad — it’s really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs — and that’s the beauty of it. It’s served cold or at room temperature, and its flavor gets better as it sits, making it an ideal dish to bring to a potluck or a picnic.

Yield: 8 to 10 servings

3 pounds red new potatoes

¼ cup red wine vinegar

3 tablespoons whole grain Dijon mustard

½ cup olive oil

6 scallions, chopped

½ cup chopped parsley

¼ cup chopped dill

Salt and pepper

Place the potatoes in a large stockpot, and cover with water. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.

Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.

Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Salt and pepper to taste.

TIP: I use the Barefoot Contessa’s method. Bring the potatoes to a boil until they are barely fork tender. Drain them in a colander. Place the colander holding the potatoes over the pot you used to boil them. Cover with a dry disinherited towel or two and wait 25-30 minutes. When the potatoes are cool enough co handle they will be done. What is great about this method is the skin stays red or colors back up with the dressing and when you halve or quarter the potatoes the skin does not peel.

Truly delicious, but as other noted, proportions are way off. I reduced Dijon to 1 and half TBLSP, 1/8 cup of red wine vinegar, 1/8 cup of oil and reduced dill to 1 teaspoon. I added three strips crumbled bacon, and reserved 1 TBLSP of bacon grease and added to sauce and a TBLSP of capers. I tossed potatoes with dill and and scallions before adding sauce. YUM!

Smashed Beef Kebab With Cucumber Yogurt

Smashed Beef Kebab With Cucumber Yogurt 

This quick skillet dinner of spiced, seared ground beef over cooling yogurt combines elements of two Persian classics: kebab koobideh (grilled kebabs) and mast-o-khiar (cucumber yogurt). The creamy yogurt base keeps close to the original, while the ground beef is hard-seared on one side like a scallop for a crisp texture. Walnuts and raisins, traditionally toppings for mast-o-khiar, get toasted in the beef fat, adding crunch and sweetness to balance the savory meat and tangy yogurt.

Yield: 4 servings

2 cups full-fat or low-fat Greek yogurt (about 16 ounces)

2 mini cucumbers (about ½ pound), grated on the large holes of a box grater

3 tablespoons finely chopped mint, plus mint leaves for serving 

1 large garlic clove, finely grated 

1 pound ground beef (preferably 80% lean) or ground lamb 

1 small yellow onion, grated on the large holes of a box grater (see Tip)

½ teaspoon ground turmeric

2 teaspoons kosher salt (such as Diamond Crystal)

Freshly ground black pepper

¼ cup walnut halves or pieces, or both (see Tip)

2 tablespoons raisins or dried cranberries

Pomegranate molasses, optional, for serving 

Warmed pita or white rice, for serving

Add the yogurt, cucumbers, chopped mint and garlic to a medium bowl. Mix well to combine. Chill until ready to serve.

Add the beef, onion, turmeric, 1 teaspoon of salt and lots of black pepper to a second medium bowl and mix well to combine.

Heat a large well-seasoned cast-iron skillet (or other large heavy-bottomed pan) over medium-high. Once the skillet is very hot, divide beef into large, irregular chunks by using two spoons or your hands and drop into the skillet. Cook, undisturbed, until charred and crisp on the underside and browned at least halfway up the sides, 6 to 8 minutes.

Using a wooden spoon, toss the meat, breaking up any very large pieces. Add the walnuts and raisins and continue to cook, stirring often, until the meat is cooked to desired doneness and the walnuts are toasted, 2 to 3 minutes more.

Remove the yogurt from the fridge and season with the remaining 1 teaspoon of salt. Spread the yogurt on the bottom of a serving platter and top with the crispy meat. Finish with a drizzle of pomegranate molasses, if using, and garnish with mint leaves. Serve with warmed pita or rice.

Tips

To minimize eye irritation while grating, use a chilled onion.

Two tablespoons of pistachios or pine nuts can be substituted for the walnuts.

Fantastic technique for making a quick no-fuss version of kofte kebab. I made it last night and my family loved it. But next time I make it I’ll add typical kofte spices for a more authentic flavor. For this amount of meat, I’d add at least a teaspoon of ground allspice plus a half-teaspoon each of cayenne, cardamom, sumac, nutmeg, and paprika. Nonetheless, this recipe is easy and yields a tasty dish, but it has no Middle Eastern flavor.

Instead of grating onions, I cut them and put the pieces in a blender with a little water. It’s much easier.

Stovetop Berry Crisp

Stovetop Berry Crisp

You don’t need to wait for summer’s ripest fruit to enjoy a fruit crisp. This quick, small-batch version delivers jammy fruit beneath a crispy topping any night of the week, no matter the season. Start by making the topping in the microwave, then as it crisps, simmer the berries on the stovetop. Once they resemble a compote, add more berries for pops of freshness. You can use a mix of berries or just blueberries, and they can be fresh or frozen — no need to thaw the frozen ones first. Because the topping is already cooked when it’s scattered on the fruit, it won’t get soggy, delivering a brown-sugary crunch in every bite.

Yield: 1 to 2 servings

For the Topping

¼ cup/30 grams all-purpose flour

3 tablespoons old-fashioned oats or finely chopped toasted nuts

2 tablespoons brown sugar, preferably dark

Salt

3 tablespoons cold unsalted butter, cut into cubes

For the Fruit

2 cups fresh or frozen mixed blueberries, raspberries and blackberries (or just blueberries; no need to thaw)

1 tablespoon brown sugar, preferably dark, plus more as needed

1 teaspoon lemon or lime juice, or white distilled vinegar

Salt

Heavy cream or vanilla ice cream, for serving (optional)

Make the topping: In a microwave-safe shallow bowl or plate, use your hands to stir together the flour, oats, sugar and a pinch of salt until combined. Add the butter and use your fingers to rub the butter into the flour mixture until all the flour is absorbed and the mixture holds together in clumps when squeezed. Break the mixture up into small clumps. Microwave, stirring gently every 30 seconds, until dry and a shade darker, 2 to 3 minutes. Don’t worry if the mixture seems loose; it will form small clumps after stirring. Set aside to cool and crisp.

Cook the fruit: While the topping cools, in a small or medium skillet over medium heat, stir together 1½ cups berries, the brown sugar, 2 tablespoons water, lemon juice and a pinch of salt. Cook, stirring and mashing often, until thick and jammy, 4 to 7 minutes. Add the remaining berries and stir until the berries are warm, 1 to 2 minutes. Taste and add more sugar if necessary.

Sprinkle the fruit with the topping. Eat portions with a pour of cream or scoop of ice cream, if desired. 

TIP: I've been making a crisp this way (except baking ahead a batch of topping in a toaster oven for multiple uses) for years and it's great. The fruit retains a bright snappy character and the topping, as noted by the author, remains crisp.

One-Pot Ratatouille Pasta

One-Pot Ratatouille Pasta

This one-pot dish that’s ready in 30 minutes is a weeknight dinner must make. The pasta has all the beloved flavors and vegetables of the classic summer stew, ratatouille, but made faster and fresher. Cooking the eggplant, tomatoes, zucchini and bell pepper in stages allows the flavors to be drawn out more and for the textures to vary from bite to bite. Choosing a shorter pasta shape with ridges or curves will allow even more of the summery sauce to hold on to those noodles.

Yield: 4 to 6 servings

¼ cup extra-virgin olive oil, plus more for drizzling

2 tablespoons tomato paste

1 teaspoon Italian seasoning 

1 small globe eggplant, cut into 1-inch pieces (about 5 cups)

1 medium onion, coarsely chopped

3 medium plum tomatoes, cut into 1-inch pieces

3 cloves garlic, finely chopped

Salt and black pepper 

1 pound short pasta, such as rotini 

2 medium zucchini, cut into 1-inch pieces

1 medium orange bell pepper, cored and cut into 1-inch pieces

2 basil sprigs   

Freshly grated Parmesan (optional)

Pour ¼ cup oil into a large, wide pot or Dutch oven over medium. Add the tomato paste and gently fry, stirring occasionally, until slightly caramelized, 3 to 5 minutes. (The oil will become a bright shade of orange.) Add the Italian seasoning and stir until combined.

To the pot, add the eggplant, onion, half the tomatoes, all the garlic and 1 teaspoon salt. Toss until vegetables are coated with the tomato-infused oil. The eggplant will absorb most if not all the oil. Add 3 cups water, the pasta and 1 teaspoon salt. Bring to a boil, reduce heat to medium, cover and cook the pasta for half the time listed for al dente on the package directions, 4 to 6 minutes.

Remove the lid and stir well to combine pasta with the sauce. Add the zucchini, peppers, remaining tomatoes and a few grinds of black pepper. Fold to combine, and reduce heat to medium-low. Cover and cook until pasta is al dente and peppers are crisp-tender, 2 to 3 minutes. Remove lid, and turn off heat. Taste and season with salt and pepper as desired. Serve in shallow bowls and top with torn basil leaves. Drizzle with olive oil and sprinkle with Parmesan, if using.

TIP: 

Add capers and crushed olives to add more acidity. If you're not vegetarian, crush an anchovy or two for more umami.

Threw in a can of cannellini beans to give it some protein. Delicious.

Classic Mentaiko Spaghetti

Classic Mentaiko Spaghetti

Mentaiko spaghetti is a staple of wafu cuisine, or Japanese adaptations of foreign ingredients. At its simplest, mentaiko spaghetti is made with nothing more than mentaiko (the salt-cured roe of Alaskan pollock), cream, butter and some simple umami seasonings like soy sauce or Parmesan. They’re whisked together in a bowl and tossed with hot pasta and a splash of pasta water, as with any sauce that is best served warm but uncooked (like pesto or carbonara). Adding an egg yolk to the base gives the dish a glossier, creamier texture, and using crème fraîche in lieu of regular heavy cream brightens the flavors. So does a bit of lemon zest and juice. The minty flavor of Japanese shiso leaves is a nice finish, but mint, basil, parsley, chives or even torn nori all work. By Kenji Lopez-Alt

Yield: 4 servings

2 whole sacs mentaiko or tarako (about 4 ounces, see Tip)

4 tablespoons crème fraîche, or a mixture of 2 tablespoons each heavy cream and full-fat sour cream

1 tablespoon extra-virgin olive oil

1 large egg yolk

1 tablespoon yellow or brown miso paste

Zest and juice from ½ lemon

Salt and freshly ground black pepper

1 pound spaghetti, bucatini or other long skinny pasta

A small handful of chopped fresh shiso leaves (or another herb, such as mint, parsley, basil or chives)

With the tip of a sharp knife, split open the mentaiko sacs and lay them flat against a cutting board with the membrane on the bottom. Using a spoon or the back of a knife, scrape the eggs from the membrane and discard the membrane.

In a bowl at least large enough to hold 1 pound cooked pasta, create the sauce by whisking together the mentaiko, crème fraîche, olive oil, egg yolk, miso, lemon zest and lemon juice.

Heat a couple inches of lightly salted water in a straight-sided sauté pan or saucepan over high until boiling. Add the pasta and cook, stirring occasionally, until it is as done as you like it. (Start tasting about a minute before the package directions suggest.)

Using a ladle, scoop about ½ cup pasta water from the pan. Whisking constantly, add it to the bowl with the sauce. Set aside another ladle of pasta water in a cup or bowl nearby, then drain the pasta and immediately add it to the bowl of sauce. Toss the sauce and pasta thoroughly and constantly until the sauce thickens and coats the spaghetti with a glossy sheen. If it starts to get too thick, thin it out with some of the reserved pasta water.

Stir in the fresh herbs, adjust seasoning to taste with salt and pepper, and serve immediately.

Tips

Mentaiko is a spicy form of tarako. Either will work in this recipe. If you can’t find mentaiko but would like your pasta a little spicy, a pinch of Korean chile flakes or red-pepper flakes, or a dash of your favorite hot sauce whisked into the sauce in Step 1 would all work instead. Mentaiko and tarako are typically sold fresh or frozen in well-stocked Japanese or Korean markets and come in their original membrane sacs, either intact or split in half.

For a carbonara-style recipe, mix together the mentaiko or tarako with 2 whole eggs, 4 egg yolks, 1 tablespoon yellow or brown miso paste and 1½ teaspoons freshly ground black pepper (more or less to taste). Proceed with Step 2 and 3, but return the pasta to the now-empty sauté pan. Leave it off heat. Stirring the pasta vigorously with a wooden spoon in one hand, slowly drizzle in the egg mixture, stirring and tossing until the sauce coats the pasta in a velvety sheen. Thin it out with some of the reserved pasta water.) To make it extra rich, give each diner an extra raw egg yolk and extra raw mentaiko to stir into their pasta.

Chicken Florentine

Chicken Florentine

In this weeknight recipe, perfectly browned chicken breasts are smothered in a creamy spinach sauce that comes together with ease, all in one skillet. The highlight of this recipe is the buttery white-wine sauce, which is enriched and thickened with a secret ingredient: cream cheese. The sauce nicely coats the wilted spinach, though you can use sun-dried tomatoes, sautéed mushrooms or canned artichokes instead of, or in addition to, the spinach.  A side of mashed or roasted potatoes would round out this dish well, but some crusty bread to sop up every last bit is a must.

Yield: 4 servings

¼ cup all-purpose flour

¼ cup grated Parmesan, plus more for serving

Salt and black pepper

4 thin-cut boneless skinless chicken breasts (about 1 pound) 

1 tablespoon olive oil

4 tablespoons butter (salted or unsalted)

1 medium shallot, minced

2 garlic cloves, minced

½ cup dry white wine

½ cup chicken broth

1 teaspoon dried basil (or 1 tablespoon chopped fresh basil)

1 teaspoon dried oregano (or 1 teaspoon chopped fresh oregano)

½ cup heavy cream

2 ounces cream cheese, at room temperature

2 cups packed baby spinach (about 3 ounces)

On a plate, mix together the flour, Parmesan and 1 teaspoon each salt and pepper. Dredge each chicken breast in the mixture, evenly coating on both sides.

Heat a large pan over medium. Add olive oil and 2 tablespoons of butter to the pan and melt to combine. Add the chicken and cook until golden brown (but not cooked through), about 4 minutes on each side. Remove chicken from pan and set aside.

Add remaining 2 tablespoons of butter to the pan and let it melt. Add shallot, garlic and a pinch of salt and cook, stirring until the shallot is softened and the garlic is aromatic, about 2 minutes.

Add wine, broth, basil and oregano, and stir, scraping the browned bits from the bottom of the pan, until the liquid has reduced by about half, 3 to 4 minutes. Add the heavy cream and cream cheese and stir, allowing the cream cheese to soften and melt, until a thick sauce forms, about 6 minutes. Add baby spinach and stir until it is folded into the cream sauce and the spinach is beginning to wilt, about 1 minute.

Return the chicken breasts to the pan and simmer until the chicken is cooked through, 4 to 5 minutes. Remove from heat and serve immediately with freshly grated Parmesan on top.

TIP:

This was outstanding. I used chicken tenders because that's what I had in the freezer. Also, I added some mushrooms sauteed in a little butter for flavor and some olive oil because I had a few left and they needed to be used. Didn't have heavy cream, so used 2% milk. That, along with light cream cheese made a lovely sauce that thickened up nicely. I also used a whole bag of baby spinach, 6 oz, which was a good amount. Served it with rice and steamed zucchini. Will definitely make again!

I made it just as directed by the recipe, but with more like 5 oz. of spinach. It's a rich sauce, so I'm glad I upped the veg. In the US, chicken breasts rarely come in "thin," so I cut my two halves (about 1# toal) down the middle to make four thin filets. This was a big hit with the whole family, and it was quite simple and used mostly pantry ingredients. It's going into a regular rotation for us.

Carnitas - pork

Glorious Carnitas (Little Meats)

From Week of Menus 

Serves 10-12 (make the whole batch and you get leftovers to enjoy, or make the whole batch and share with a family)

Ingredients (these ingredients will be divided into half between two pots)
6-7 lbs boneless pork shoulder or butt, cut into 2-inch pieces (I get the package from Costco that is already cut into strips, which makes the cutting into 2 inch pieces so much quicker)

1½ cups citrus juice - I use a mix of orange, lemon, lime, tangerine, whatever I have around. (Not too much of the super tart, as you do want some sweetness so don't shy away from using some orange or tangerine)
4 tablespoons chopped garlic
2 teaspoons kosher salt
2 bay leaves (optional)
2 sprigs of thyme (optional)

Method
In two large heavy pots, divide up the pork shoulder.  The ideal pots will hold a majority of the meat so that they touch the bottom of the pot, and not chunks of meat on top of one another.  The first part of the process is about rendering the fat and tenderizing the meat through cooking.  Add 3/4 cup of juice to each pot.  Add 2 tablespoons garlic to each pot.  1 teaspoon salt to each pot.  1 bay leaf and 1 sprig of thyme to each pot.

Add enough water to barely cover the pork pieces.  A couple of pieces poking out from out of the water is ok, as long as you can push down under the water during the cooking process. Bring both pots to a boil and then reduce the heat to a simmer.  Simmer uncovered for 1.5 to 2 hours, until about half the liquid has reduced.  Try and not touch the meat during this time.

After the liquid has reduced down, increase the heat to medium high and continue to cook, carefully and gently turning over pieces increasing the caramelization and browning. This is not a saute quickly and roughly moment, but rather a moment of carefully turning tender pieces of meat so that they can brown and crisp up in their own rendered fat. (This is really what makes carnitas so good - the browning of the meat in its own fat.) If I am unable to eat the entire pot at the moment, I will take pieces of the carnitas out and brown it in a fry pan, which is also delicious.

When the pork has gotten golden brown on as many sides as possible, it's ready for eating. Check seasonings and serve with whatever fixings you like.  I like some crispy salad, guacamole, cilantro, and some salsas.

Vanilla Bean Mochi Cake

Vanilla Bean Mochi Cake: From Weekofmenus 

adapted from Gourmet Magazine | May 2005

Makes one 9X13 pan, or 24 squares

1 lb box of mochiko flour (3 cups equivalent)

2 cups of sugar

2 teaspoons of baking powder

1/4 teaspoon salt

1 14 oz can regular coconut milk

1 14 oz can light coconut milk (readily found at Trader Joes)

5 large eggs

1/2 stick of butter (1/4 cup of butter) melted and slightly cooled

1 whole vanilla bean, split in half and beans scraped out

Preheat oven to 350. Grease a 9X13 baking pan.

In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, and salt.

In a separate bowl or large measuring cup (4 cup capacity), beat eggs, then add coconut milk, melted butter and vanilla bean.

Carefully pour the wet ingredients over the mochiko flour mixture and whisk until mixture is smooth and uniform in texture.

Pour batter into greased 9X13 pan. Carefully smooth out the top.

Bake for 90 minutes, until top is golden brown and the cake begins to pull away from the sides of the pan.

Allow cake to cool for about 30 minutes on a rack, and then carefully flip it out and cut into 24 squares, or the size of your choice. Can store mochi cake for three days, covered.

Blueberry Vanilla Bean Mochi Cake

Makes one 9X13 pan, or 24 squares

1 lb box of mochiko flour (3 cups equivalent)

2 1/2 cups of sugar

2 teaspoons of baking powder

1/4 teaspoon salt

2 14 oz cans of coconut milk - not lowfat (I used two cans of 13.5 oz)

4 large eggs

1/2 stick of butter (1/4 cup of butter) melted and slightly cooled

1 vanilla bean, split and seeds scraped out

2 cups of blueberries, washed and picked over

Preheat oven to 350. Grease a 9X13 baking pan.

In a large mixing bowl, whisk together mochiko flour, sugar, baking powder, and salt.

In a separate bowl or large measuring cup (4 cup capacity), beat eggs, then add coconut milk, melted butter and vanilla bean. Mix together until vanilla bean is well distributed.

Carefully pour the wet ingredients over the mochiko flour mixture and whisk until mixture is smooth and uniform in texture.

Pour batter into greased 9X13 pan. Carefully smooth out the top. Sprinkle blueberries over entire surface.

Bake for 90 minutes, until top is golden brown and the cake begins to pull away from the sides of the pan.

Allow cake to cool for about 30 minutes on a rack, and then carefully flip it out and cut into 24 squares, or the size of your choice. Can store mochi cake for three days, covered.

Quick Vanilla Bean Tutorial 

Please excuse the photographs, as I had to shoot with my left hand while my right hand tried to demonstrate.  Hopefully you'll get a sense of what you need to do.

Carefully cut down the center of your whole vanilla bean and split it into two parts.

Starting at one end, with the back of your knife (not sharp side), scrape along the length of the vanilla bean.

You will have a knife tip covered with tiny gooey black dots.

  

Seven Layer Salad

Seven Layer Salad

As its name implies, this colorful retro salad is composed of seven distinct layers, including vegetables, hard-boiled eggs, bacon, shredded cheese and a creamy dressing. The salad is not tossed, but gets mixed upon serving, allowing for a beautiful presentation and a dish that works well when made in advance. This recipe includes the ingredients and layers typically seen in a seven layer salad, but feel free to swap in your own favorites, using some crunchy cucumber or bell pepper in place of the peas, or avocado in place of the hard-boiled eggs. You can also have fun with the layering, as long as you keep the lettuce and tomato far from the dressing so the salad stays fresh and crisp. The optional red onion is technically an extra layer, but its sharpness works really well with the richness of the dressing, bacon and cheese.

Yield: 10 to 12 servings

¾ cup mayonnaise

¾ cup sour cream

1 tablespoon white wine vinegar

1 teaspoon sugar

Salt and pepper

8 cups chopped iceberg lettuce (about 1 large head)

1 (10-ounce) package frozen peas, defrosted and patted dry

1½ cups finely chopped red onion (about ½ large onion), optional

1 pint cherry or grape tomatoes, quartered

6 hard-boiled eggs, peeled and chopped

1 cup/4 ounces shredded sharp Cheddar

12 ounces sliced bacon, cooked and diced or crumbled

Make the dressing: In a medium bowl, combine the mayonnaise, sour cream, vinegar and sugar, and whisk until smooth. Add salt and pepper to taste, then cover and place the bowl in the refrigerator to chill while you assemble the rest of the salad.

Place the lettuce in the bottom of a 4-quart trifle dish or a large glass bowl. (To make sure you end up with distinct layers, start layering each ingredient around the perimeter of the dish, then fill in the center.) Add the peas in an even layer, followed by the onion, if using, then the tomatoes and finally the eggs.

Spoon dollops of dressing to cover the entire surface of the egg layer, gently spreading the dressing to the edges of the dish with a spatula. Sprinkle the cheese over the dressing, followed by the bacon.

Serve right away or cover the dish with plastic wrap and refrigerate for up to 24 hours before serving. Serve the salad directly from the trifle dish, making sure to scoop straight down to reach every layer.

TIP: PS Pro tip: add a scant dash of Worcestershire to the dressing. Just a bit, but that bit makes a difference. Also, use apple cider vinegar, not white, and adjust the vinegar and sugar proportions to taste. It should be both vinegary and sweet, like so many good Southern foods.

Ms. Heuck’s recipe is informed by a beloved recipe published in Sunset Magazine’s 1982 Favorite Recipes II as Overnight Layered Green Salad. The dressing contains no vinegar. It is 2 C mayo, 2 tsps sugar, 1/2 C grated Parm, 1 tsp seasoned salt, and 1/4 tsp garlic powder. The salad included iceberg, green onions, celery, water chestnuts, and peas with the dressing on top to seal in the freshness. Just before serving, you added the bacon, egg and arranged egg and tomato wedges. So pretty, so delicious, and so homey! I agree that a splash of Worcestshire would be a great addition.

Often, I’d make this salad in a pretty clear dish or bowl, and leave it for the host as a gift along with the serving utensils and a decorative copy of the recipe.