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Friday, March 24, 2017

Maple Pecan Sweet Potatoes







Martha Rose Shulman  
 Yield Serves four 

Lime juice and maple syrup bring sweet, tangy flavors to these sweet potatoes. They taste even better the day after you make them.

Featured in: Sweet Potatoes: Nutrition Wrapped In Vivid Flavors. 

Ingredients
3 large sweet potatoes (about 2 1/4 pounds), scrubbed
3 tablespoons maple syrup
3 tablespoons lime juice
¾ cup water
¼ cup chopped pecans

Preparation
1. Preheat the oven to 350 degrees. Oil a baking dish large enough to accommodate the sweet potatoes in a single layer. Cut the sweet potatoes in half lengthwise, then into wedges if they’re fat. Combine the maple syrup, lime juice and water, and toss with the sweet potatoes in the baking dish until they are thoroughly coated. Cover the dish tightly with foil, and bake 45 minutes until tender.
2. Turn up the heat to 425 degrees. Uncover the dish, baste the sweet potatoes with the syrup in the baking dish and sprinkle on the pecans. Continue to bake uncovered until the sweet potatoes are thoroughly tender, about 15 minutes. Remove from the heat and serve, or allow to cool slightly before serving.

Sweet potatoes may be labeled as yams. Look for dark orange flesh.

Advance preparation: You can make this a day ahead of serving. Reheat in a nonstick skillet until the sweet potatoes caramelize.

Nutritional information per serving
285 calories; 5 grams fat; 57 grams carbohydrates; 9 grams dietary fiber; 140 milligrams sodium (does not include salt to taste); 5 grams protein

http://cooking.nytimes.com/recipes/1013446-maple-pecan-sweet-potatoes

Mediterranean Artichoke and Fresh Fava Stew







Martha Rose Shulman  
  Time About 45 minutes 
 Yield Serves six 

Favas, artichokes, spring onions and green garlic are all fleetingly in season at the same time. Here’s a way to use them all together. This dish is based on a Greek olive oil recipe, meaning that the vegetables are traditionally stewed in two or three times as much oil as I use here. I substitute water for some of the oil.

Featured in: Farm Fresh Favas. 
Mediterranean

Ingredients
12 baby artichokes, trimmed
2 lemons
¼ cup extra virgin olive oil
1 bunch of spring onions, chopped
3 large garlic cloves, minced, or 1 bulb of green garlic, skinned and minced
3 pounds fresh fava beans, shelled and skinned
¼ cup chopped fresh fennel or dill
 Salt
 freshly ground pepper to taste

Preparation
1. Trim the artichokes, cut in half and immediately submerge in a bowl of water acidulated with the juice of 1/2 lemon.
2. Heat 2 tablespoons of the oil over medium heat in a large, heavy casserole or Dutch oven. Add the onion, and cook, stirring, until tender, about three minutes. Add the garlic, and cook, stirring, for a minute until fragrant. Drain the artichokes, and add the skinned fava beans, the fennel or dill, and the juice of 1 lemon (3 tablespoons) and the remaining olive oil. Add enough water to just cover everything, and salt to taste. Bring to a simmer. Cover and simmer 20 to 30 minutes until the vegetables are tender and the broth fragrant.
3. Turn the heat to high, and reduce the liquid in the pan by about a third. Stir in a generous amount of freshly ground pepper. Taste and adjust salt. Serve warm.

Advance preparation: You can prepare this a day or two ahead of serving, and reheat on top of the stove. Leftovers will be good for four to five days. The color of the favas will fade, but the flavors won’t.

Nutritional information per serving
316 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 7 grams monounsaturated fats; 43 grams carbohydrates; 18 grams dietary fiber; 239 grams sodium (does not include salt to taste); 17 grams protein

http://cooking.nytimes.com/recipes/1013641-mediterranean-artichoke-and-fresh-fava-stew

Mexican-Style Pepper Steak







Jane Sigal  
  Time 20 minutes 
 Yield 4 servings 

Shaved steak is not a staple of Mexican cuisine. Most cooks prefer the slightly thicker beef milanesa cut, similar to minute steak. But Memo Pinedo, the proprietor of a restaurant and a food truck in Houston, both called Jarro Cafe, appreciates Angus beef sliced from sirloin for his tacos de bistec. It’s so thin he can cook it in steam coming off a skillet of sizzling onions, tomatoes and jalapeños.

Featured in: Shaved Steak, A Favorite With Many Names. 
Mexican

Ingredients
2 tablespoons extra virgin olive oil
1 medium onion, halved and sliced
2 medium Roma tomatoes, coarsely chopped
1 medium red bell pepper, cut into julienne strips
4 jalapeño or habañero chilies, sliced crosswise with seeds
 Kosher salt
 black pepper
1 cup unsalted chicken broth
8 fresh bay leaves
1 pound shaved beefsteak
2 tablespoons chopped cilantro

Preparation
1. In each of 2 large skillets, heat 1 tablespoon of olive oil over medium-high heat and add half of the onion, tomatoes, bell pepper and chilies, season with salt and pepper, and cook, stirring, until slightly softened, about 2 minutes.
2. Add half of the broth and bay leaves to each skillet and bring to a simmer. Lay beef slices over top, season with salt and pepper and cook, turning beef once, until it loses its pink color, about 3 minutes total. Transfer meat to a platter or plates. Simmer pan juices until slightly thickened, 1 to 2 minutes. Spoon vegetables and juices over the beef and sprinkle with cilantro.

Adapted from Memo Pinedo, Jarro Cafe, Houston

 Nutritional analysis per serving (4 servings)
363 calories; 25 grams fat; 8 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 25 grams protein; 70 milligrams cholesterol; 539 milligrams sodium

http://cooking.nytimes.com/recipes/1013487-mexican-style-pepper-steak



 

Meyer Lemon and Blood Orange Marmalade







Melissa Clark  
  Time 1 hour 
 Yield 2 cups 
Featured in: Crumpets And Marmalade On Super Bowl Sunday.

Ingredients
3 medium Meyer lemons, ends trimmed
1 medium blood orange, ends trimmed
1 ¼ cups granulated sugar
1 ¼ cups Demerara (raw) sugar

Preparation
1. Place several small plates or saucers in the freezer.
2. Wash the citrus well under warm running water. Cut the lemons and orange in half lengthwise. Cut each half into 1/8-inch segments, lengthwise. Pluck out any exposed membrane and remove the seeds.
3. Measure the cut citrus. You should have 2 1/2 cups, but if you have less, use the same volume of water and sugar as you have citrus. (If there are only 2 cups, for example, use 2 cups water and 2 cups sugar.) Place the citrus and the same volume of water into a large, heavy-bottomed pot. Bring to a boil over medium-high heat. Cook until the peels are very soft and fully cooked, about 20 to 30 minutes.
4. Add the sugar to the pot, stir to combine. Turn the heat up to high and bring back to a boil. Lower the heat to medium and let the marmalade simmer until set. It should take about 20 to 30 minutes, but start checking after 15 minutes to see if it is set by spooning a little onto a chilled plate from the freezer. If it looks like jam and not runny syrup, it’s ready. (If you want to use a candy thermometer, you are looking for 222 degrees.)
5. Allow marmalade to cool to room temperature before serving. Store leftovers in the refrigerator and use within a month.

Nutritional analysis per serving (2 servings)
1074 calories; 278 grams carbohydrates; 4 grams dietary fiber; 268 grams sugars; 1 gram protein; 41 milligrams sodium

http://cooking.nytimes.com/recipes/1013456-meyer-lemon-and-blood-orange-marmalade

 

Mochi Rice Stuffing







Ligaya Mishan  
  Time 1 hour 
 Yield 8 to 10 servings 

Thanksgiving dinner in Hawaii may start with pineapple-Vienna-sausage skewers and litchis stuffed with cream cheese. Later there is turkey and ham, but also Spam fried rice and Filipino lumpia, maybe poke (sashimi salad), laulau (ti-leaf-wrapped meat or fish) and a Molokai sweet potato pie topped with haupia (coconut pudding). It is the crazy-quilt, all-embracing nature of the feast that makes it local-kine — that is, island-style.
Lara Mui Cowell of Honolulu offers this recipe from her popo (maternal grandmother), Jannie Luke Thom, a second-generation Chinese-American who was born in Hawaii before it became a state. The dish is a Chinese take on Western-style sage stuffing, swapping out bread crumbs for mochi rice and adding lap cheong (Chinese sausage) and char siu (Chinese barbecue pork). But in true Hawaiian style, you may substitute Portuguese sausage — or even Spam.

Featured in: The United States Of Thanksgiving.
Chinese

Ingredients
2 ½ cups mochi rice (also known as glutinous sweet rice or sticky rice), rinsed
6 large dried shiitake mushrooms, soaked according to package instructions
1 tablespoon freshly grated ginger
1 tablespoon plus 2 teaspoons olive oil, divided
3 slices bacon, chopped
2 teaspoons oyster sauce, or soy sauce
½ teaspoon sugar
1 cup diced onion (from 1 onion)
½ cup chopped green onion (from 3 to 4 onions)
½ pound diced lap cheong (Chinese sausage), or use dried sweet sausage such as chorizo or salami

¼ pound diced char siu (Chinese barbecue pork), or use sugar-cured ham steak seared on both sides
1 ½ cups cooked chestnuts, roughly chopped (store-bought is fine)
1 cup chopped water chestnuts
 Salt and pepper, to taste
2 large eggs, beaten
2 tablespoons roughly chopped cilantro, for garnish

Preparation
Cook the rice:
1. If using a rice cooker, combine rice and 2 1/2 cups water in the rice cooker and soak for 1 hour, then cook until tender, about 20 minutes. If cooking on the stovetop, combine rice and 2 1/2 cups water in a large pot. Cover, bring to a boil, then reduce the heat to low and cook 20 minutes, or until water is almost completely absorbed. Remove from heat and let steam, covered, 15 minutes.
1. Drain shiitakes, then remove stems and slice caps; set aside. In a small saucepan, combine ginger and 1 tablespoon olive oil over medium-low heat and cook 2 minutes; set aside and let steep.
2. In a large skillet, cook bacon over medium heat until crisp, about 8 minutes; drain fat. In a small bowl, stir together oyster sauce and sugar, then add to the skillet with the bacon. Stir in onion, green onions, lap cheong, char siu, chestnuts, water chestnuts, ginger oil and mushrooms. Cook over medium-high heat until onions are translucent, about 4 minutes. Toss mixture with the prepared rice; set aside.
3. Heat 2 teaspoons oil in a small nonstick skillet over medium heat. Pour eggs into hot pan and cook until edges begin to set, about 10 seconds. Pull omelet in from the edges toward the center of the pan and let liquid eggs flow underneath. When eggs are mostly set, fold omelet in thirds like a letter and transfer to a cutting board. Slice into strips. Serve rice with slivered omelet and cilantro on top.

Adapted from Lara Mui Cowell and Jannie Luke Thom

Nutritional analysis per serving (8 servings)
506 calories; 17 grams fat; 5 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 69 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 15 grams protein; 82 milligrams cholesterol; 352 milligrams sodium

http://cooking.nytimes.com/recipes/1016889-mochi-rice-stuffing


Thursday, March 23, 2017

Mango Lassi Ice






Martha Rose Shulman  
 Yield 1 quart, serving 5 to 6 

I set out to make something more like a sherbet, a mango lassi ice. I calculated the amount of sweetening needed for the right texture and flavor in a blend of buttermilk and mango. As a general rule, the sugar in fruit ice should be 15 to 20 percent of the weight of the fruit. This time, I used honey instead of sugar. The result is a creamy, tangy sherbet.

Featured in: Mango Ice Means Summer Is Now.
Indian

Ingredients
2 ¼ cups/425 grams diced mango (2 large mangos)
3 tablespoons plus 2 teaspoons/55 grams fresh lime juice (about 1 1/2 limes)
2 tablespoons/50 grams corn syrup
5 tablespoons/100 grams honey
1 ¾ cups buttermilk

Preparation
1. Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.
2. (Chill a 1-quart container in the freezer while you spin the ice.) Remove bowl from refrigerator and blend the mango purée again for 1 to 2 minutes in a blender or with an immersion blender. Add to ice cream maker and spin for about 25 minutes. Transfer to chilled container and freeze for 2 hours or longer to pack.
3. Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.

Nutritional information per serving (6 servings)
150 calories; 1 gram fat; 3 milligrams cholesterol; 36 grams carbohydrates; 1 gram dietary fiber; 82 milligrams sodium; 3 grams protein

http://cooking.nytimes.com/recipes/1017396-mango-lassi-ice

Mango Lime Sorbet







Martha Rose Shulman  
 Yield 1 quart, serving 5 to 6 

This sorbet is tangy and not very sweet. I added only enough sugar and corn syrup to allow the mixture to freeze properly without developing ice crystals.

Featured in: Mango Ice Means Summer Is Now.

Ingredients
½ cup/100 grams sugar
4 cups/750 grams diced mango (3 to 4 large mangos)
2/3 cup/150 grams fresh lime juice (about 6 limes)
2 tablespoons/50 grams corn syrup

Preparation
1. Combine 1/2 cup water and sugar in a small saucepan and stir. Bring to a simmer and simmer until sugar has dissolved. Remove from heat.
2. Combine all ingredients in a blender and purée until completely smooth. Transfer to a bowl or container and chill overnight in refrigerator.
3. (Chill a 1-quart container in the freezer while you spin the sorbet.) Remove bowl from refrigerator and blend the mango purée again for 1 to 2 minutes in a blender or with an immersion blender. Add to ice cream maker and spin for about 25 minutes. Transfer to chilled container and freeze for 2 hours or longer to pack.
4. Once frozen solid, allow to soften in refrigerator for 30 minutes before serving.

Nutritional information per serving (6 servings)
168 calories; 1 gram fat; 43 grams carbohydrates; 2 grams dietary fiber; 7 milligrams sodium; 1 gram protein

http://cooking.nytimes.com/recipes/1017395-mango-lime-sorbet