Full of mild, sweet flavor, Japchae is an accessible Korean dish the whole family will enjoy. Deuki Hong and Matt Rodbard's simple recipe from Koreatown: A Cookbook is a perfect introduction to Korean cuisine.
Wok-Fried Glass Noodles with Crispy Shitakes
1. In a stockpot, bring a gallon of water to a boil over high heat. Add the noodles and boil about 6 minutes, until tender but chewy. Using tongs or a strainer, remove noodles but keep the water boiling and run the noodles under cold water until cool; drain well. Add enough salt to the boiling water to make it pleasantly salty. Fill a bowl with ice water and set it nearby. Blanch the spinach for 30 seconds or until tender and bright green. Remove and shock in the ice water. Drain, squeeze dry and set aside.
2. Heat 2 cups vegetable oil over high heat in a heavy medium saucepan with a few inches of clearance. When the oil reaches 350°F on a frying thermometer, fry the shiitake mushrooms in batches until they turn golden brown and crisp, 1 to 2 minutes. Remove the mushrooms with a slotted spoon, drain on a paper-towel-lined plate and season them well with salt.
3. In a large sauté or cast-iron pan, heat 2 tablespoons of vegetable oil over high heat. When shimmering hot, add the garlic and saute, stirring until fragrant. Add onion and carrots and saute for 2 minutes, stirring frequently until slightly softened. Add oyster, Bunapi and enoki mushrooms and saute for 2 minutes, until softened. Add cooked noodles and saute, stirring, for 2 minutes, then let cook undisturbed for 1 to 2 minutes so the noodles color slightly. Continue cooking—the level of browning is a matter of personal preference.
4. Add the blanched spinach and mirin, oyster sauce and soy sauce, dropping the heat to medium and tossing everything to combine, about 1 minute. Remove from the heat and stir in the scallion, sesame oil and sesame seeds and top with the fried shiitake mushrooms. Season with additional soy sauce to taste.
This homey Sausage & Guinness Pot Pie recipe from Ken Haedrich's new cookbook of savory, one-dish delights, Dinner Pies, is the perfect choice to fill your stomach and warm your soul during these last days of winter.
Sausage & Guinness Pot Pie
Makes 4 to 6 Servings
I love the deep, rich flavor of this saucy pie. It’s the sort of hearty dish you’d expect to find in a good Irish pub, accompanied by slabs of grainy bread, a glass of stout and a round of cheer. Unlike a lot of pot pies with a cast of thousands, this one is all about the sausage and carrots, but if you can’t resist, then go ahead and add some peas.
1. Prepare the dough as instructed, dividing it into four to six pieces, depending on the size of the individual pot pie dishes you’ll be using (they should each have a capacity of 1 to 1¼ cups). The pastry will be used for the top crust—there is no bottom crust—so unless your dishes are more than, say, 5 inches wide, you can probably get six out of a single batch of dough. Wrap each piece of dough in plastic wrap and refrigerate for at least 1½ hours. While the dough chills, butter your pot pie dishes and set them aside.
2. Heat the oil in a large stovetop casserole over medium-high heat. Prick each of the sausages several times with a fork, then add to the pot. Brown for 5 minutes, turning once or twice. Transfer the brats to a plate and set them aside.
3. Add the onion and carrots to the pan. Cook, stirring often, for 4 to 5 minutes. Stir in the garlic and flour. Cook and stir for another 30 seconds, then stir in the beef broth and stout. Bring to a simmer and, as the liquid starts to thicken, stir in the chili sauce, tomato paste and brown sugar. Slice the brats thickly and add them to the pot. Simmer gently for 10 minutes, then stir in the Worcestershire sauce. Remove from the heat and stir in the cheese. Add salt and pepper to taste. It will likely need at least ¼ teaspoon salt and perhaps even ½ teaspoon or more, depending on the saltiness of your beef broth.
4. Divide the filling evenly among the buttered dishes. Cool for 15 minutes while you preheat the oven to 375°F.
5. Working with one piece of dough at a time (and leaving the others in the refrigerator), roll the pastry a little larger than the diameter of the pie dish. Drape the pastry over the filling and the sides of the dish. Poke the center of the pastry with a paring knife to make a steam vent. Repeat for the other pot pies. If you have a large enough baking sheet, line it with parchment paper or foil and bake them on the sheet. Or bake them directly on the center oven rack. Either way, they’ll be done in about 35 minutes, when the filling is good and bubbly and the pastry is golden. Transfer the dishes to a rack and cool for 10 to 15 minutes before serving.
Go-To Pie Dough
Makes enough for 1 (9 ½-inch) pie or tart shell)
It’s no mystery why I call this my “go-to” dough: It’s so versatile that I use it for perhaps four out of every five of the savory (and sweet) pies that I make. You can’t beat it for reliability, and it bakes up to a beautiful texture, perfectly balanced between flaky and short. This is the single crust recipe; the double crust version follows. The recipe calls for a food processor; to make the dough by hand, see the Note.
1. Put the butter and shortening cubes in a single layer on a flour-dusted plate, with the shortening off to one side of the plate by itself. Refrigerate for at least 30 minutes. Combine the flour, cornstarch and salt in a bowl and refrigerate that mixture also. Pour the vinegar into a 1-cup glass measure. Add enough cold water to equal 1⁄3 cup liquid. Refrigerate.
2. When you’re ready to mix the pastry, transfer the flour mixture to a food processor. Pulse several times to mix. Remove the lid and scatter about 6 tablespoons of the butter—a little more than half of the total fat— over the dry mixture. Pulse the machine five times—that’s five 1-second pulses—followed by an uninterrupted 5-second run. Remove the lid and add the remaining fat. Give the machine six or seven 1-second pulses.
3. Remove the lid and loosen the mixture with a big fork; you’ll have a range of fat clods, most quite small but a few larger ones as well. With the lid off, drizzle about half of the liquid over the mixture. Replace the lid and give the machine three very quick, half-second pulses. Remove the lid, loosen the mixture with your fork and add the rest of the liquid. Pulse briefly three or four times, just like before. The mixture will still look crumbly, but the crumbs will be starting to get a little clumpier.
4. Transfer the contents of your processor to a large bowl, one large enough to get your hands in. Start rubbing the crumbs together, as if you were making a streusel topping—what you’re doing is redistributing the butter and moisture without overworking the dough. (Note: If your dough mixture came out of the food processor more clumpy than crumb-like, don’t worry. Just pack it together like a snowball, knead it very gently two or three times and proceed to step 5.) You can accomplish the same thing by “smearing” the crumbs down the sides of the bowl with your fingers. When the dough starts to gather in large clumps, pack it like a snowball and knead gently, three or four times, on a lightly floured surface.
5. Put the dough on a long piece of plastic wrap and flatten it into a 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate for at least 1 ½ to 2 hours; overnight is fine. (You can also slip the wrapped dough into a gallon-size plastic freezer bag and freeze it for up to 2 months. Thaw overnight in the refrigerator before using.)
To make the dough by hand, chill all of your ingredients as specified in step 1, but increase the flour to 1½ cups plus 1½ tablespoons. Remove the butter and shortening from the refrigerator 5 to 8 minutes before mixing; it should have a little “give” to it when squeezed between your fingers. Add about 6 tablespoons of the butter to your dry mixture; toss to coat with flour. Using your pastry blender, cut in the butter until the largest pieces of fat are pea-size. Add the remaining fat, toss to coat and cut that in. The entire mixture should look like it has been “touched” by the fat and nothing should be larger than pea-size. Pour half of your liquid down around the sides of the bowl, but not in any one spot. Mix well with a large fork, moving the mixture in from the sides and up from the bottom. Repeat with the remaining liquid, but add the last few teaspoons only if needed. Rub and smear the crumbs as specified in step 4 until a dough starts to form. Pack the dough and knead gently a couple of times. Flatten into a disk, then wrap and refrigerate.
Quick and easy Lasagna Roll-Ups from Ree Drummond's The Pioneer Woman Cooks: Dinnertime, our January Top Pick in cookbooks, are perfect for those nights when you want a hearty meal that doesn't require much prep or hassle.
MAKES 20 ROLL-UPS, OR 5 LOAF PANS
Lasagna roll-ups are so perfectly convenient and handy, particularly for smaller households, because they can be easily assembled in small loaf pans and you can just grab the amount you need rather than bake off a huge pan at once. I can never have enough of these in the freezer!
1. Boil the lasagna noodles in a large pot of salted water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.
2. In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, bell pepper and garlic and sauté for 4 to 5 minutes, until the vegetables are starting to soften.
3. Remove the veggie mixture from the pan. Add the ground beef to the pan and cook, stirring occasionally, until it’s totally browned. Drain the excess fat and add the diced tomatoes, tomato paste, ½ teaspoon of the salt, ½ teaspoon of the pepper and the veggie mixture. Stir to combine. Let the mixture simmer on low heat for 30 minutes.
4. To make the filling, combine the ricotta, ½ cup of the mozzarella, ¾ cup of the Parmesan, the eggs, the remaining ½ teaspoon salt and ½ teaspoon pepper, 3 tablespoons of the parsley and 3 tablespoons of the basil. Stir to combine.
5. To assemble, spoon a thin layer of sauce into the bottom of a 9 x 13-inch baking pan OR five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons of the ricotta filling on each noodle and roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pans (four will fit in each loaf pan, or you can fill a 9 x 13-inch pan with the roll-ups). Top evenly with the remaining sauce, mozzarella and Parmesan.
6. Follow the instructions to freeze below. If you’re making the roll-ups right away, preheat the oven to 375°F, place the pan(s) on a baking sheet and bake for 20 minutes, until hot and bubbly.
7. Serve with salad and a hunk of bread. Convenient and wonderfully good!
Cover the unbaked pans tightly with heavy foil and freeze for up to 4 months.
To bake the roll-ups, preheat the oven to 350°F. Place the pans on a baking sheet and bake the foil-covered pans for 1 hour 30 minutes. Remove the foil and bake for 30 minutes more, until hot and bubbly.
Thaw the pans in the refrigerator for 24 to 36 hours, until completely thawed.
Bake according to the recipe instructions.
Home-cooked meals shouldn't be a hassle according to Alana Chernila (The Homemade Pantry), and she's happy to share more of her everyday kitchen tips in her newest cookbook, The Homemade Kitchen. In just a few minutes with a little multi-tasking, you can whip up this enticing Asparagus Carbonara.
Making carbonara is a little bit like conducting an orchestra. One pot cooks, another fries the bacon, veggies here, herbs there, egg poached—then BAM! Dinner is ready.
1. Set a large pot of salted water over high heat. Simultaneously heat your largest skillet or frying pan over medium-high heat. Add the bacon to the skillet and fry, stirring often, until it’s crispy, 3 to 5 minutes. Remove from the heat and use a slotted spoon to transfer the bacon to a small bowl. Leave the bacon fat in the pan and set aside.
2. When the water boils, add the pasta and cook until tender, 7 to 10 minutes for dried or 2 minutes for fresh. If using dried pasta, add the asparagus when the pasta is about halfway done. If using fresh pasta, you can start the pasta and asparagus together. Pour a few cups of the pasta water into a smaller pot set over medium-low heat (you’ll use this to poach the eggs), then drain the pasta and asparagus in a colander and rinse in cold water.
3. Return the reserved skillet to medium-high heat. Whisk the butter into the bacon fat, then whisk in about ½ cup of the reserved pasta cooking water.
4. Add the pasta, asparagus, Parmesan and reserved bacon to the skillet, gently tossing until the pasta and asparagus are fully coated in the sauce. Divide the pasta evenly among four plates.
5. Crack an egg into a ramekin or teacup. Pour off the most watery part of the white, and give the small pot a little swirl to get the water moving. Gently slide the egg into the water and cook until the white is firm, for 2½ minutes. Use a slotted spoon to lay the egg over one of the bowls of pasta, then repeat with the other 3 eggs. Top with the herbs, lots of pepper and a bit of extra Parmesan.
Recipes reprinted from The Homemade Kitchen. Copyright © 2015 by Alana Chernila. Photographs by Jennifer May. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Read our review of this book.
Ree Drummond's incredibly popular food blog, The Pioneer Woman, launched her culinary career, and now she's one of America's most beloved cooks. Her fourth cookbook, The Pioneer Woman Cooks: Dinnertime is our January Top Pick in cookbooks for it's wealth of comforting family meals like this Broccoli Cauliflower Casserole.
BROCCOLI CAULIFLOWER CASSEROLE
MAKES 4 TO 6 SERVINGS
The most tremendous veggie casserole in the history of veggie casseroles! I started making it around Thanksgiving as an alternative to broccoli-rice casserole, but it has slowly crept into other meals throughout the year. It’s irresistible.
1. Preheat the oven to 375°F.
2. Using your hands, break the cauliflower and broccoli into very small florets. Place them in a steamer and steam them over simmering water until slightly tender, 3 to 4 minutes. Set them aside.
3. Melt 6 tablespoons of the butter in a large skillet over medium heat, then add the onion and garlic and cook until the onion is translucent, 3 to 4 minutes. Sprinkle in the flour, stirring it into the onion mixture and cook it for a minute or so. Pour in the broth, stirring continuously and cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes.
4. Add the cream cheese and stir until it melts completely. Then stir in the seasoned salt, kosher salt, pepper and paprika. Turn off the heat and set the sauce aside.
5. In a small bowl, combine the breadcrumbs and the remaining 2 tablespoons melted butter and blend with a fork.
6. To assemble, butter a small (2-quart) casserole and add half the broccoli-cauliflower mixture. Pour on half the sauce, top with half the cheese and sprinkle on a little paprika. Repeat another round of the veggies, sauce, cheese and paprika . . . then top the casserole with the buttery breadcrumbs.
7. Bake the casserole for 25 to 30 minutes, or until the breadcrumbs are golden and the casserole is bubbly around the edges. Serve it nice and piping hot!
The casserole can be assembled and stored in the fridge, unbaked, for up to 24 hours. Allow 10 minutes extra cooking time if baking straight out of the fridge.
This recipe can easily be doubled!
Use all cauliflower or all broccoli, if you prefer.
Use sharp Cheddar cheese instead of Monterey Jack for a slightly different flavor.
Sauté 8 ounces sliced mushrooms with the onions and garlic.
Warm your bones with this recipe for a hearty Roasted Red Pepper Corn Chowder form Alana Chernila's charming and encouraging new cookbook, The Homemade Kitchen.
Roasted Red Pepper Corn Chowder
Serves 6 to 8
My favorite time in New England is the end of August, when summer sticks around for most of the day until the sun starts to set and the chill comes in. A month earlier I might have tried (and succeeded!) to pass off Popsicles as dinner, but the pre-fall chill brings on the desire to cook again. Lucky thing, as this is the moment when all the best vegetables are ready. This recipe is late summer in a bowl for me, and with frozen roasted red peppers and frozen corn, I can re-create it at any time of year.
1. Melt the butter in a large pot over medium heat. Add the leeks and shallot and cook, stirring often, until the leeks soften and turn bright green, about 3 minutes. Add the oregano, thyme and corn and continue to cook, stirring often, until the corn softens and shrinks, about 10 minutes.
2. Meanwhile, put the millet in a small bowl and cover with water. Let it soak for about 5 minutes, then drain and add the millet to the pot along with ½ cup of the stock. Continue to cook, stirring often, for 10 more minutes. Add the rest of the stock and the roasted peppers to the pot. Bring to a boil, reduce the heat to medium low, cover and cook at a low simmer until the millet is tender, about 20 minutes.
3. Remove the pot from heat and add the milk. Use an immersion blender to blend the soup with a few pulses, just enough to make it a bit creamy while retaining whole kernels. Alternatively, put 2 cups of the soup in an upright blender, blend, and return to the pot. Add the parsley, mint, chives, and salt and pepper. Reheat if necessary, and garnish with additional parsley.
Roasted Red Peppers
Makes 1 quart
1. Preheat your broiler with the rack about 6 inches from the broiler element. If your broiler has a temperature setting, set it for medium or 450°F. Line a rimmed baking sheet with parchment paper.
2. Lightly rub each pepper with oil, laying them on the baking sheet as you go. Broil until the tops are blackened. Stay attentive to their progress, as this will take anywhere from 10 to 25 minutes for each side. The peppers are done when they’re mostly blistered and collapsed. Use your tongs to transfer the peppers to a big heatproof bowl. Cover tightly with plastic wrap or a plate that fits the bowl exactly. Let the peppers sit for at least 20 minutes, and up to a few hours.
3. If the peppers are fully roasted, they should slide right out of their skins after steaming and cooling in the bowl. Separate the flesh from the seeds and stems as you go. Tear each pepper into strips and collect them in a quart jar. Pour any pepper juice from the bowl over the peppers, and top off the jar with enough olive oil to cover the peppers.
As long as they’re covered with olive oil, roasted red peppers keep in the refrigerator for up to a week. Alternatively, you can freeze the peppers without oil in a freezer bag, saving any juice from the bowl for use in soups or sauces, for up to 6 months.
Recipes reprinted from The Homemade Kitchen. Copyright © 2015 by Alana Chernila. Photographs by Jennifer May. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC. Read our review of this book.
Looking for a hearty, spicy meal to chase those winter blues away? Look no further than this Rib Eye with Pepita-Lime Butter from our Top Pick in Cookbooks for December, the elegant and Mexican-infused Hartwood by Eric Werner and Mya Henry.
Rib Eye with Pepita-Lime Butter
This recipe is for an enormous rib eye, a special occasion cut. The total cooking time is 20 minutes, so you want to rest it for 10 minutes—5 minutes on either side. Follow this formula for all the meat you grill (skirt steak, lamb, pork), and you’ll notice the difference.
1. Prepare a grill for high heat. Preheat the oven to 450°F.
2. Oil the grill grate. Season the rib eye with the allspice and salt and pepper. Cook the meat until grill marks form, about 2½ minutes, then turn it 45 degrees to form a crosshatch pattern, and cook for another 2½ minutes or so. Repeat on the other side.
3. Transfer the meat to a large cast-iron skillet, put it in the oven, and cook for
10 minutes, basting the meat with its juices every 2 minutes. Remove to a cutting board and let it rest for 10 minutes, turning once.
4. Meanwhile, clean and oil the grill grate. Cook the fresh arból chiles and habaneros until lightly charred, about 3 minutes per side. Transfer to a plate and season with a pinch of salt.
5. Make the pepita-lime butter: Combine the butter, pepitas and lime zest in a small bowl and mix until smooth.
6. Slice the meat. Serve each portion topped with 1 tablespoon of the butter and garnish with the lime and the grilled chiles.
Stay warm this winter with MIT-trained food nerd J. Kenji López-Alt's recipe for 30-Minute Minestrone from his new cookbook, The Food Lab: Better Home Cooking Through Science.
Minestrone is my soup of choice during the spring and early summer, when vegetables from the farmers’ market are at their brightest and most flavorful. Some minestrone soups get cooked down for hours.
I actually prefer my quick version, because it keeps the vegetables mildly crisp and fresh tasting. I always start with onion, carrot, celery, and canned tomatoes as my base, but on top of that, you can use the vegetables suggested here or go with anything from the table on pages 189–91. Just make sure to keep the total amount of extra vegetables at around 3 to 4 cups (not counting greens, which will cook down dramatically).
Serves 6 to 8
1. Heat the olive oil in a large saucepan over medium-high heat until shimmering. Reduce the heat to medium, add the onion, carrots, celery and garlic, and cook, stirring, until softened but not browned, about 3 minutes. Add the chicken stock, tomatoes and beans, with their liquid, and the bay leaves and bring to a boil over high heat, then reduce to a bare simmer. Cook for 20 minutes, adding the zucchini, squash, green beans and spinach for the last 10 minutes, and the pasta for last 5 or 10 minutes (depending on the package directions).
2. Season the soup to taste with salt and pepper. Discard the bay leaves, add the peas, cherry tomatoes and basil, and stir until the peas are thawed. Serve, drizzling each serving with olive oil.
Master the art of Italian cooking with Lidia Matticchio Bastianich and Tanya Bastianich Manuali is easy with their new cookbook, Lidia’s Mastering the Art of Italian Cuisine. With their thorough guidance, in-depth explainations of Italian ingredients and cooking techniques along with 400 top-notch recipes, you too can learn the art of la cucina Italiana.
Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan. Melt the chocolate in the top of a double boiler or a metal bowl set over a saucepan of simmering water. Let it cool slightly. Grind the hazelnuts in a food processor until they are fine but not pasty.
In a mixer fitted with the whisk attachment, beat the egg whites until they are foamy. Add the sugar, and beat until the whites form stiff peaks, about 2 minutes. In a clean bowl, with the paddle attachment, beat the butter and chocolate-hazelnut spread until light, about 2 minutes. Add the yolks, salt and brandy, and mix until smooth. Add the melted chocolate and ground hazelnuts, and mix until smooth. Remove the bowl from the mixer.
Stir about a quarter of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining egg whites. Don’t overmix. Pour the mixture into the prepared pan. Bake until a tester comes out clean, about 45 to 50 minutes. Let the cake cool for about 10 minutes, then open the spring and remove the side ring. Let the cake cool thoroughly before serving. Slide a broad metal spatula, or two, under the cake to separate it from the metal pan bottom, then lift and set the cake on a serving plate.
Excerpted from Lidia’s Mastering the Art of Italian Cuisine by Lidia Bastianich. Copyright © 2015 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Read our review of this book.
Happy Thanksgiving, readers! Need a seasonal sweet to take to a gathering, but not quite up for the challenge of a pie? Try these spiced Molasses Cookies from Maggie Battista's Food Gift Love. They're also easy to handsomely package, so you can make a batch for your upcoming holiday gift exchanges as well!
MAKES: 90 TO 100 COOKIES // PREPARATION TIME: 1 HOUR 15 MINUTES
Molasses Cookies are fall and winter favorites, providing just the sort of comfort and flavors to help us get through tough New England weather. The original recipe was shared by a local chef, but I’ve altered it over the years to suit my need for more molasses and more spice. I like more of everything, and after you taste these cookies, you will too. The cookies are dairy-free, so they are a flavorful option for folks avoiding the stuff.
Keep a kitchen towel handy as this dough is a little slick. If you have any Cinnamon Sugar hiding in your Food Gift Love pantry, then roll the dough in that before baking.
1. Cut two large (18x12-inch) sheets of wax or parchment paper. You’ll wrap the cookie dough in the paper.
2. In a stand mixer, add the eggs, canola oil, molasses and both sugars. Beat at medium-high speed until well blended.
3. Add the remaining ingredients to a large bowl, and whisk to combine. Pour the dry ingredients into the mixer, and blend at low-medium speed until combined.
4. Drop the dough onto one sheet of the wax or parchment paper, using your well-floured hands to press any extra dough bits into the big lump of dough, forming a round disk. Using a well-floured knife or pastry cutter, slice the dough in half. Slide one half of the dough onto the second sheet of wax or parchment paper. Shape both doughs into low round disks, and wrap them up in the paper. Place on a plate or in a plastic bag and let chill in the fridge 2 hours or up to overnight. If you’d like to make these in the future, this is the moment to place the dough in the freezer as is or pre-rolled into dough balls (see step 6). (Defrost the dough disks overnight in the fridge before baking, but feel free to bake pre-rolled dough balls from frozen.)
5. Reheat the oven to 350°F. Line cookie sheets with parchment paper (not wax paper). Pour extra sugar onto a large flat plate.
6. Using a spoon, scoop out 1 tablespoon of dough and form into a ball. Repeat until all the dough is used. Roll the dough balls in the sugar until well coated. Place on a cookie sheet about 2 inches apart. Bake 8 to 10 minutes until the cookies have flattened slightly and cracked a bit but are still soft to the touch. Transfer to a cooling rack or new sheet of parchment paper to cool.
7. Store in an airtight container at room temperature up to 1 week.
Cut a slip of parchment paper to fit the box. Place the cookies in the box vertically. Slide the box cover closed. Cut a long length of string and wrap it around the box several times. Tie a knot and trim any excess string. Slip a hand-written (or stamped) tag under the string.