Cooking at Debra's Recipe Cards

Conza – Bean, Cauliflower and Fennel Soup

2010-04-05T09:21:00.002-04:00

Conza is a traditional Sicilian sauce/soup made with chickpeas, favas, kidney or cranberry beans, white beans, black-eyed peas, and lentils. You can add a handful of whatever dried legumes you have on hand; think of it as spring cleaning your pantry. Nina Groppo cooks each variety of bean separately the day before she makes the sauce. Here, they all go into the pot together. Use the quick soak method (see below) before simmering. The recipe makes a large quantity, so have plenty of freezer containers on hand. Serve over pasta or on its own as a soup, garnished with Parmesan and chopped fresh parsley.

1 cup dried chickpeas
1 cup dried kidney or cranberry beans
1 cup dried cannellini or other white beans
1 cup dried black-eyed peas
1 cup dried fava beans
1 cup lentils
1 large onion, cut into 1-inch dice
4 carrots, cut into 1-inch dice
4 stalks celery, cut into 1-inch dice
1 large bulb fresh fennel with fronds, cut into 1-inch dice
16 cups water
3 tablespoons olive oil
1 large cauliflower, cut into florets
1 tablespoon salt, or more to taste
1 teaspoon pepper, or more to taste

1. In a colander, combine the chickpeas, kidney or cranberry beans, white beans, and black-eyed peas. Rinse with cold water. Transfer to a stock pot and add cold water to cover. Bring to a boil and simmer for 2 minutes. Turn off the heat and let the beans soak for 1 hour. Drain and set aside.
2. In the colander, rinse the favas; transfer to a medium saucepan. Add water to cover and bring to a boil. Cook for 2 minutes, turn off the heat and soak for 1 hour. Drain and peel off the loosened skins.
3. In the colander, rinse the lentils; set aside.
4. In the stockpot, combine all the beans, favas, lentils, onion, carrots, celery, fennel, and water. Bring to a boil and skim the foam from the surface.
5. Lower the heat to medium, set the cover on askew, and simmer for 2 hours, stirring frequently. The beans will absorb a large amount of water so add more hot water to the pot if necessary.
6. Stir in the olive oil. Continue cooking for 30 minutes or until the beans are soft and the mixture thickens.
7. Add the cauliflower and continue cooking for 30 minutes or until tender. (Total cooking time is about 3 hours.)
8. Add salt and pepper.
Adapted from Nina Groppo
© Copyright 2010 Globe Newspaper Company.

Chinese egg drop soup

2010-02-09T10:20:00.001-05:00

Serves 4
This popular restaurant bowl is easy to make at home but the technique is a little tricky. The finished soup should have pale yellow petals of barely set egg floating in a rich chicken broth. To achieve this, you have to wave chopsticks above the surface of the hot soup with one hand while you slowly pour in the eggs with the other - without overcooking the eggs. If you’re starting with commercially prepared chicken stock, enhance it by simmering it for 10 minutes with several slices of fresh ginger and scallions, both bruised slightly with the flat side of a broad knife.

2 eggs
2 teaspoons dark sesame oil
4 cups chicken stock
1 tablespoon soy sauce
Pinch of black pepper
1 tablespoon cornstarch stirred in a bowl with 1 tablespoon water
Extra dark sesame oil (for sprinkling)
1 scallion, chopped (for garnish)

1. In a glass measuring cup, beat the eggs with 1 teaspoon of sesame oil; set aside.
2. In a medium saucepan over medium heat, bring the stock to a boil. Add the soy sauce, pepper, and remaining 1 teaspoon sesame oil. Pour the dissolved cornstarch into the stock in a circular motion, stirring with a spoon. Continue stirring until the soup thickens slightly.
3. While the soup is very hot - not bubbling, but with steam rising from it - use a pair of chopsticks to stir the soup quickly clockwise so the liquid is swirling. Turn off the heat.
4. Wave the chopsticks back and forth horizontally over the pot as you slowly pour the eggs through them into the soup from a height of about 4 inches. This technique ensures that the eggs separate and set as they hit the hot liquid. Do not return the soup to the heat.
5. Ladle into bowls and sprinkle with sesame oil and scallion.

Four Tasty Tofu Recipes

2010-01-09T23:19:00.004-05:00

Chinese steamed silken tofu with ginger and scallions
Serves 4

At Rice Valley in Newton, cooks use silken tofu, which they steam with shreds of ginger and scallion. Then they bathe the cubes in hot soy sauce and chicken broth. You don’t need a wok or steamer. Use a deep 12-inch skillet and round cake rack. Serve with white or brown rice.

1 block (12 to 14 ounces) silken tofu
1 piece (2 inches) fresh ginger, cut into matchsticks
2 tablespoons soy sauce
2 tablespoons chicken stock
2 scallions, cut into matchsticks
1 tablespoon canola oil

1. Have on hand a large deep skillet (12 inches) with a lid. Place a 6-or-8-inch cake rack in the skillet. Add enough water to come up to the rack. You will also need an 8-to-10-inch heatproof plate or glass pie pan.
2. On a cutting board, halve the tofu horizontally; cut each half into 6 pieces to make 12 total.
3. With a wide spatula, gently transfer the tofu to the plate. Scatter the ginger on top. Set the plate on the cake rack.
4. Cover the skillet. Bring the water to a boil, lower the heat to medium, and steam the tofu for 4 minutes (check to make sure there is enough water in the skillet; add more if necessary). Turn off the heat and uncover the pan. With one end of a dish towel in each hand, carefully transfer the plate from the skillet to a heatproof surface on the counter.
5. In a small saucepan over medium heat, heat the soy sauce and chicken stock until it starts to bubble gently. Turn off the heat and spoon the sauce around the tofu - not on top. Scatter the scallions on top.
6. Wipe out the saucepan. Heat the oil for 1 minute or until it starts to shimmer. Carefully pour the oil into a soup ladle. Drizzle the hot oil over all the scallions. You’ll hear them sizzle and they’ll wilt slightly and release a delicious aroma. Serve with white or brown rice. Adapted from Rice Valley restaurant in Newton.

Indonesian tofu and shrimp curry
Serves 4

1 block (16 ounces) firm tofu
2 tablespoons canola oil
2 cloves garlic, finely chopped
1 small onion, finely chopped
2 teaspoons ground fresh chili paste (sambal oelek) or 3 red chili peppers, cored, seeded, and finely chopped
2 teaspoons turmeric
1/4 cup cashews, finely chopped
2 cups light coconut milk
1/2 red bell pepper, sliced in julienne strips
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons sugar
2 bay leaves
2 stalks lemongrass, halved and lightly smashed with the flat part of a knife (optional)
1 pound large shrimp, peeled
2 eggs, hard-cooked

1. On a cutting board, halve the tofu horizontally; cut each half into 12 pieces to make 24 total.
2. In a large skillet or wok over medium heat, heat 1 tablespoon of the oil. Fry the tofu pieces for about 2 minutes, gently tossing them to brown them on all sides. With a slotted spoon, transfer the tofu to a bowl; set aside. 3. In a small bowl combine the garlic, onion, chili paste or chilies, turmeric, and nuts. Work the mixture with a spoon to form a paste.
4. Heat the remaining 1 tablespoon oil over medium heat. Add the spice paste. Cook, stirring, for 3 minutes or until it releases its aroma. Add the coconut milk, red bell pepper, lemon juice, salt, sugar, bay leaves, and lemongrass, if using. Cook, stirring, for 1 minute.
5. Add the shrimp and cook for 1 minute more.
6. Return the tofu to the pan with the whole eggs. Cook, stirring gently, for 2 minutes or until the shrimp is cooked through.
7. Remove the eggs from the sauce. Halve them and set them on top of the dish. Serve with white or brown rice. Adapted from Elsa Tian

Japanese tofu scramble
Serves 4

4 dried shiitake mushrooms
1/2 cup water
1 block (16 ounces) firm tofu
1 tablespoon canola oil
1 large carrot, cut into matchsticks
2 tablespoons soy sauce
2 tablespoons sake (rice wine)
3 tablespoons sugar
1/2 teaspoon salt
16 green beans, sliced diagonally into thirds
3 scallions, finely chopped
2 eggs, beaten

1. In a bowl combine mushrooms and water; set aside for 20 minutes or until soft. Drain into a bowl (reserve the soaking liquid). Rinse the mushrooms. Slice them into thin strips.
2. Working over the sink, tip the tofu upside down, holding it with your hand, to remove the liquid. Transfer to a bowl. With a spoon, break the tofu into about 10 pieces.
3. In a large skillet, heat the oil over medium heat. Add the carrot and mushrooms and stir-fry for 1 minute. Add the tofu pieces and stir-fry for 2 minutes more; the tofu will look like crumbs.
4. Tip the reserved mushroom soaking liquid into another bowl, leaving behind the sediment. Add the soy sauce, sake, sugar, and salt to the mushroom liquid. Stir well. Pour the liquid into the skillet. Cook 1 minute or until the liquid is bubbling at the edges.
5. Add the green beans. Turn the heat to medium-high and continue cooking for 3 minutes or until almost all of the liquid has evaporated and the green beans are tender but still have some bite.
6. Sprinkle with scallions. Drizzle the eggs over the tofu mixture. Cook 1 minute and turn off the heat. Gently fold eggs into the tofu. Serve hot or at room temperature with short grain white or brown rice.Adapted from “Japanese Family-Style Recipes’’

Steamed spinach with tofu dressing
Serves 4

1 pound fresh spinach, stemmed
1 block (12 to 14 ounces) soft or silken tofu, drained (see recipe for tofu scramble)
2 cups fresh mung bean sprouts
3 tablespoons sesame seeds
1 1/2 tablespoons sugar
1 tablespoon soy sauce
1 scallion, finely chopped
1 teaspoon dark sesame oil
1/2 teaspoon salt, or to taste

1. Rinse the spinach in a bowl of cold water. Lift it out and set in a large saucepan. Cover and cook over medium heat, with only the water that clings to it, for 2 minutes.
2. Tip into a colander and rinse with cold water. Drain the spinach and squeeze with your hands. Coarsely chop it and transfer to a large bowl.
3. Set the tofu on the spinach and use a large metal spoon to crumble the tofu. Mix it with the spinach until thoroughly blended. Set the bean sprouts in a mound on top.
4. In a small skillet over medium heat, toast the sesame seeds, stirring often, for 3 minutes or until they begin to pop and color. Reserve 1 teaspoon of sesame seeds. On a cutting board or in a mini food processor, chop the remaining seeds finely.
5. In a small bowl, combine the crushed seeds, sugar, and soy sauce. Stir to dissolve the sugar. Pour the mixture over the spinach mixture. Sprinkle with whole sesame seeds, scallion, sesame oil, and salt. Toss before serving. Debra Samuels

Korean Scallion Pancakes

2009-11-18T13:00:00.007-05:00

Makes two 8-inch (20 cm) pancakes

Batter

1 1/4 cups flour
1/3 cup rice flour
1 teaspoon fine-grain sea salt or kosher salt
1 1/2 cups (500 ml) water

Vegetables
1 large zucchini, cut into 2-inch long matchstick strips
1 carrot, cut into 2-inch long matchstick strips
1 medium onion, cut into thin strips
3 scallions white and green top, cut into 2-inch pieces
2 tablespoons canola or other neutral oil

Soy Scallion Dipping Sauce(recipe below)

1. In a large bowl combine the flour, rice flour, water and 1/2 teaspoon salt. Stir until batter is smooth.

2. In a medium bowl, combine the zucchini and remaining salt. Let the zucchini sit for 5 minutes. Squeeze the liquid from the zucchini and pat dry with paper towels.

3. Add the zucchini, carrots, onions and scallions to the batter and mix until thoroughly incorporated.

4. In a medium-size skillet on medium high heat, add the oil and heat for 30 seconds.

5. To cook the pancake, pour half the batter into the skillet, distributing the ingredients evenly around the skillet. When the batter is set and the bottom is a golden brown, turn the pancake over. With the back of the spatula, press down and flatten the surface of the pancake. Continue to fry for several minutes until the pancake is a golden brown and the edges are crisp. Repeat the turning and pressing one or two more times or until there is very little batter coming through the cooked surface.

6. Set a wire cake rack on a baking sheet. Transfer the pancake to the rack. This will allow oil to drip onto the
sheet and keep the pancake from becoming greasy. Repeat with remaining batter. Make two vertical cuts and two horizontal cuts, about about 9 pieces.

7. Serve with individual bowls of the Soy Scallion Dipping Sauce.

Soy Scallion Dipping Sauce

1/4 cup (65 ml) soy sauce

2 tablespoons mild vinegar such as apple cider or rice vinegar
1 tablespoon honey

2 tablespoons water

2 tablespoons dark sesame oil

2 teaspoons coarse red pepper flakes

2 tablespoons crushed sesame seeds

1/4 cup scallions, finely chopped

1. In a medium-size bowl, whisk together the soy sauce, vinegar, honey, water and sesame oil.

2. Add the red pepper powder, sesame seeds and scallions. Mix until combined. Transfer to an airtight container and store in the refrigerator. This will keep for one week.

Strawberries Romanoff

2009-01-08T15:38:00.006-05:00

This is an updated version of the old presentation that is served with vanilla ice cream and liquer-infused whipped cream. Here the berries are macerated in Cointreau and sugar.

Ingredients: Serves 4

1 quart strawberries, rinsed and hulled (leave 4 berry stems intact)
1/4 cup Cointreau or other orange liqueur or orange juice
2 tablespoons granulated sugar
1 cup heavy cream
1 tablespoon confectioners' sugar
4 tablespoons sour cream

Directions:

1. In a large bowl place the strawberries (save the 4 berries with stems). Sprinkle with Cointreau or orange liqueur or juice and granulated sugar. Stir gently. Let the berries sit for 30 minutes, turning occasionally.

2. In an electric mixer with a chilled bowl, beat the cream and confectioners' sugar until the mixture forms stiff peaks.

3. In another bowl, whisk the sour cream to lighten it. Using a large rubber spatula, fold the sour cream into the whipped cream a spoonful at a time.

4. With a slotted spoon, divide the berries among 4 glass dishes or large stemware. Add some of the berry liquid to each dish.

5. Top with several dollops of the whipped cream mixture. Garnish each dish with a whole strawberry.

Cold Sesame Chicken

2009-01-06T17:30:00.002-05:00

The cucumbers in this recipe are slightly crushed under the broad part of the blade of a knife. This breaks the skin of the cucumber creating a craggy surface to allow the hot sesame oil and dressing to seep in instead of slide off. Listen for the sizzle as the hot oil hits the cold chicken.

Ingredients: the vinaigrette

1/4 cup light soy sauce
1 tablespoon lemon juice
1 tablespoon rice wine or wine vinegar
2 teaspoons sugar
1 teaspoon whole peppercorns

Directions: the vinaigrette

1. Mix the soy sauce, lemon juice, vinegar, sugar and peppercorns in a microwave-safe bowl. Heat for one minute and set aside.

Ingredients: the chicken

4 cups water
2 chicken breast halves, skin on (6-8 ounces each)
3 slices of ginger, ¼ inch thick
1 medium onion, sliced
3 of English cucumbers (or one large cucumber, peeled and seeded)
2 large tomatoes, cut into eighths
5 scallions, finely chopped
1/4 cup sesame oil
salt and fresh ground pepper, to taste
Large dish for serving

Directions: the chicken

1. In a medium size pot, bring water, ginger and onion to a boil. Lower the heat to a simmer and add the chicken breasts. Cook for 15 minutes.

2. Turn off the heat and let chicken sit in hot liquid for 10 minutes. When cool place chicken and stock in a bowl and refrigerate until chilled (at least one hour).

3. Lightly scrape the skin of the cucumber with a paring knife.

4. Cut the cucumber in half lengthwise and then into 2-inch chunks.

5. Place a chunk of cucumber under the broad part of a kitchen knife. With your fist, hit the top of the blade once, and crush the cucumber. Repeat with remaining pieces.

6. On a large serving platter, make a layer of the crushed cucumbers.

7. Remove the cold chicken from the stock and slice, skin side up, on a diagonal. Place on top of the cucumbers.

8. Surround the chicken with the tomato wedges and top with scallions.

9. In a stainless steel ladle or small pot heat the sesame oil on a low flame until bubbles appear - approximately one minute. Turn off the heat and pour the oil evenly over the scallions and chicken.

10. Strain the soy vinaigrette and drizzle over the chicken and vegetables.

Changhai’s Shrimp Soup

2009-01-06T17:20:00.001-05:00

This simple but flavorful Chinese soup cooks up in a flash. Aromatic sesame oil and spicy Vietnamese sauce Sriracha are added at the end for maximum impact.

Ingredients: Serves 4

1/4 pound shrimp, peeled and cooked
2 1/2 cups chicken stock*
2 slices ginger, smashed
2 scallions, smashed
3 tablespoons tomato paste
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 cup water chestnuts, sliced
5 mushrooms, sliced (or ¼ cup canned)
1/4 cup green peas
2 teaspoons cornstarch plus 1 tablespoon water for dissolving
1 teaspoon sesame oil
1 tablespoon sherry or Chinese cooking wine
Sriracha to taste

Directions:

1. Cook shrimp in a separate pot and reserve.

2. Bring chicken stock, ginger and scallion to a boil. Lower the heat and simmer for 2 minutes. Remove the ginger and scallions.

3. Add tomato paste, salt and pepper. Simmer for another 2 minutes.

4. Slice mushrooms and water chestnuts (not too thin).

5. Add shrimp and vegetables and cook until mixture just begins to boil.

6. Dissolve cornstarch in water and slowly add to soup, stirring constantly. Simmer for another minute and then turn off the heat.

7. Add sesame oil, sherry (Chinese cooking wine) and a dash of Sriracha, if you like a spicy kick.

Sweet and Sour Onions

2009-01-06T17:15:00.000-05:00

These little onions make a wonderful condiment with roasted meat dishes, as part of an antipasto platter or served on their own as an appetizer served with drinks.

Ingredients:

1 1/2 pounds cipolline, Italian baby onions or yellow pearl onions
4 1/4 cups water
1 teaspoons salt
1/4 cup white wine vinegar
1/4 cup sugar
1/4 teaspoon salt

Directions:

1. Bring 4 cups of water and 1 teaspoon of salt to a boil.

2. Add the onions and turn heat to medium. Simmer for 5 minutes.

3. Drain the onions into a colander and let cool until easy to handle.

4. With a sharp knife remove the small stem at the bottom peel the skin off the onions.

5. Put the onions back into the pan.

6. Add ¼ cup of water, vinegar, sugar and salt. Turn on the heat and bring to a boil. Turn heat to low and simmer for approximately 10 minutes until the vinegar mixture has almost evaporated. There should be a light glaze on the onions.

Pressed Salmon Sushi

2009-01-06T17:10:00.004-05:00

These sushi pieces are served on a platter sprinkled with scallions, with soy sauce. To dip the pieces, turn them salmon side down; if you dip the rice end first, the pieces fall apart.

Ingredients: Rice (about 30 bite-size pieces)

2 1/2 cups short-grain white rice
2 3/4 cups water
5 tablespoons rice wine vinegar
2 tablespoons sugar
1/2 teaspoon salt

Directions: Rice

1. In a bowl, place the rice and enough water to cover it. Wash the rice by stirring it and draining it. Do this three more times or until the water becomes almost clear. Let the rice soak for 20 minutes.Drain rice.

2. In a pot, combine the rice and 2 3/4 cups water. Bring to a boil over medium heat. Cover and cook for 5 minutes. Turn the heat to low and cook 10 minutes more. Turn the heat off and let the rice steam for 10 minutes.

3. In a saucepan, combine the vinegar, sugar, and salt. Stir over low heat until the sugar and salt dissolve.

4. Transfer the rice to a large bowl. With large cutting movements, use a wooden spoon to toss the rice without mashing it. Sprinkle the vinegar mixture onto the rice as you toss to coat the grains. Fan the rice to cool it as you mix it. Cover with a clean, damp dish towel.

Ingredients: Topping (about 30 bite-size pieces)

3/4 cup mayonnaise
2 teaspoons liquid hot sauce
Dash of cayenne pepper
1 teaspoon dark sesame oil
2 cups arugula leaves or 18 Shiso leaves
12 ounces smoked salmon
3 scallions, finely chopped
Soy sauce (for dipping)

Directions: Topping

1. Set a 9-by-13-inch pan on the counter. Line the bottom with 2 pieces of plastic wrap, letting 8 inches hang over all sides. With moist hands, place half the sushi rice in the bottom of the pan. Press lightly to make a smooth layer.

2. In a bowl, stir together the mayonnaise, hot sauce, cayenne, and sesame oil. Spread half the mayonnaise mixture on the rice.
3. Add half the arugula or shiso leaves and half the salmon slices.
4. Repeat with the remaining rice, mayonnaise mixture, arugula, and salmon. Fold the extra plastic wrap over the top layer. Place a large book on top and gently apply pressure. Set aside for at least 15 minutes or for up to 1 hour.
5. Open the plastic wrap and use it to lift out the sushi. Set it on a cutting board. With a wet paper towel, moisten the edge of a sharp knife. Cut sushi into pieces about 1 by 2 inches each. Sprinkle with scallions. Serve with soy sauce.

Mary Lindeblad's Dutch Babies

2009-01-06T17:00:00.001-05:00

Somewhere between a popover and a muffin, these puffs rise like magic in the oven. The airy texture and sweet taste make them a perfect breakfast treat.

Ingredients:

4 teaspoons butter
4 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
non-stick oil spray

Directions:

1. Set oven to 475 degrees.

2. Put one teaspoon of a butter in 4 separate 1 1/2 X 3 1/2 INCH ramekins or 1 tablespoon of butter in an oven proof 8-INCH skillet into the oven to melt.

3. Place eggs, milk, flour and salt in a blender and blend thoroughly.

4. Carefully remove ramekins or skillet from the oven and spray non-stick oil around the sides.

5. Pour mixture into ramekins or skillet. Bake for 10-12 minutes until nicely puffed and browned.

6. Remove from the oven. The puff will begin to deflate

7. Drizzle a little fresh lemon juice and a dusting of powdered sugar onto each puff. Serve immediately with sliced fresh fruit.

Grilled Pizza

2009-01-06T16:50:00.001-05:00

Making your own pizza dough is not the fuss you may think. In Italy pizza is served in individual size portions and fills an 8-inch plate. The crust is crispy and the toppings are exactly what you want! Don’t be afraid of the yeast. Kids will love watching the dough rise and punching it down. In the heat of the summer this will be quick and this recipe only has one rising!Without your own brick oven how about trying this Grilled Pizza recipe.

Ingredients: Pizza Dough (6 individual size servings)

4 cups flour
1 1/2 packets dry yeast (10 grams)
2 teaspoons sugar
3/4 cup milk (warmed for 45 seconds in microwave)
1 tablespoon olive oil
2 teaspoons salt
3/4 cup lukewarm water

Directions:
1. In a small bowl, mix lukewarm water, yeast and sugar. Set aside in warm place until mixture is bubbly about 15-20 minutes.

2. In a large bowl add 3 ½ cups of the flour and salt and mix .

3. Pour the yeast, milk and oil into the flour and salt.Mix together with a fork and then mix with your hands until the dough is not sticky. Add additional flour by tablespoons until no dough sticks to your hands. Knead after each spoonful is added

4. Turn the dough onto a floured board or tabletop and knead for 1 minute. The dough will be soft. Pick up the dough and throw it onto the tabletop several times.

5. Rub a little olive oil into a big bowl. Place dough in the bowl. Cut a deep X into the top of the dough and cover with plastic wrap. Let rise approximately 45 minutes in a warm place. To test the dough put your thumb into the top and if the dough comes back when you take your finger out, it’s ready for the next step.

6. Make a fist and punch dough right in the middle. Knead in the bowl for about 1 minute. This releases extra air. Divide dough into 6 pieces.

7. On a floured surface take one ball and flatten with your hand. Then put some flour on top of dough and roll out into an 8-inch circle. You are now ready to make the individual pizzas.

Ingredients: Pizza Margarita

3 tablespoons tomato sauce or 1 fresh tomato sliced in rounds
2-3 tablespoons shredded mozzarella cheese
1/2 teaspoon oregano
chopped fresh basil
Parmesan cheese to taste
olive oil
pinch of salt

Directions:

1. Prepare coals. Make sure the coals are hot and the grill rack has been heated. Put rack furthest away from heat source (coals or gas grill).Put a little olive oil on a paper towel and rub on rack.

2. Brush olive oil on one side of pizza - this is the side of the pizza that will touch the grill. Flip over.

3. Spread the tomato sauce on the dough. Sprinkle on cheeses and oregano.

4. Cook for approximately 4-5 minutes. Add the fresh basil. Move off from center and cook an additional 2-3 minutes.

5. Enjoy this Italian touch: after the pizza is cooked add a handful of arugula to the top. The heat wilts the greens for a peppery treat.

6. Make a fist and punch dough right in the middle. Knead in the bowl for about 1 minute. This releases extra air. Divide dough into 6 pieces.

7. On a floured surface take one ball and flatten with your hand. Then put some flour on top of dough and roll out into an 8-inch circle. You are now ready to make the individual pizzas.

Eriko’s Simmered EggplantThis

2009-01-06T16:40:00.001-05:00

This is a classic Japanese home style preparation for eggplant. The dish is served hot or cold. The eggplants are first scored and then soaked in water to remove some of the natural bitterness and then patted dry. They are then sautéed in oil and a bit of sugar to form a sweet crust.

Ingredients: Serves 4

6 Japanese or Italian eggplants (small and narrow)
2 teaspoons salt
3 cups water
3 tablespoons canola oil
1 tablespoons sugar
1 small dried red pepper, chopped or ¼ teaspoon red pepper flakes
1 cup water
2 1/2 tablespoons soy sauce
Aluminum foil

Directions:

1. Cut eggplant in half length-wise. Lightly score the skin-side with hatch-marks.

2. In a large bowl add water and salt. Add eggplant and soak for 10 minutes.

3. Remove eggplant and dry thoroughly with paper towels.

4. In a large sauce pan, heat the oil.

5. Place skin side down and fry for 2 minutes until skin begins to separate and turn light brown. Turn over and cook an additional 2 minutes.

6. Add sugar and continue to cook the eggplant, turning once, until crust begins to form.

7. Add 1 cup of water and the dried red pepper.

Okonomiyaki- Japanese savory pancake

2009-01-06T16:30:00.001-05:00

Okonomiyaki is a savory pancake filled with shredded cabbage, bits of briny seafood, slivers of meat and pickled red ginger (beni shoga). After cooking it is shellacked with a tangy glaze made of Worcestershire-like sauce with a dusting of dried seaweed flakes (aonori) and a flourish of shaved bonito flakes (katsuo) that seem to dance, on top of your pancake. Mayonnaise is also offered as a sauce topping. The heat of the pancake melts the mayonnaise and makes a creamy addition.
Cook, flip, and compress this pancake with a spatula. Shreds of cabbage will escape the circle, getting crispy around the edges. For the specialty items like pickled ginger (not the same used for sushi), seaweed, and fish flakes, visit an Asian grocer that sells Japanese products. If you wish to eliminate them, that too is fine.

Ingredients: 2 large or 4 small individual pancakes

Sauce

4 tablespoons Worcestershire Sauce or Japanese Tonkatsu Sauce (brand name Bulldog)
4 tablespoons ketchup
Batter
1 cup flour
1 cup water
1 egg white, beaten until foamy

Fillings

2 cups cabbage, shredded
16 shrimp, peeled and de-veined, tail removed
1/4 cup pickled red ginger (beni shoga)
1/2 cup scallions, sliced into thin rings
2 eggs
1/2 cup pork or beef sirloin cut into thin strips

Toppings - optional

Dried seaweed flakes (aonori)
Dried bonito flakes (katsuo-bushi)
1-2 tablespoons vegetable oil
Mayonnaise

Directions:

1. Mix the Worcestershire sauce and ketchup together and set aside.

2. Mix the flour, water and egg white together and divide into two bowls.

3. Put half the cabbage, shrimp (pork or beef), ginger and scallions into each bowl.

4. Make a well in the center and break an egg into the well.

5. Heat half the oil in skillet or griddle until just hot - about 45 seconds.

6. Mix the egg and filling together until just blended.

7. Divide the batter in half to make two pancakes or pour the entire batter into the pan or on the griddle to make one large (10-inch) pancake.

8. Cook on low-medium heat for 3 minutes, until bottom is golden.

9. Flip the pancake and press all around to flatten. Cook for an additional 2-3 minutes.

10. Brush on the sauce to a nice glaze. Sprinkle on seaweed and fish flakes.

11. Serve immediately with extra sauce and a dab of mayonnaise.

12. Repeat with remaining bowl.

Giovanna’s Candied Orange Peels

2009-01-06T16:20:00.001-05:00

I was offered these homemade candied orange rinds that Giovanna Catinella, brought as a gift for the hostess at a dinner party in Palermo, Italy. The slender matchsticks of bitter orange with their crunchy sugar coating, were passed around with the digestive Amaro, a dark, spicy, bitter liqueur.

Ingredients: about 100 strips

5 large thick-skinned navel oranges
12 cups water, or more if necessary
3 cups sugar
2 tablespoons water
Extra 1/2 cup sugar (for coating)

Directions:

1. Cut the oranges into 6 wedges. With the tip of your thumb, push the flesh away from the rind, leaving the pith attached to the rind. Reserve oranges for a salad.

2. In a large saucepan combine the rinds with water to cover. Bring to a boil.

3. Drain the skins into a colander. Return them to the saucepan. Cover with water. Repeat the boiling and draining process twice to make 3 times total.

4. Let the rinds cool for 10 minutes. Slice each section into 4 or 5 strips, each about 1/4-inch thick. Take care not to slice too thin.

5. Place the orange strips in a large skillet off the heat. Sprinkle with 3 cups sugar and water. Toss to coat the strips all over.

6. Set the skilllet over low heat. Let the sugar melt in the water, then turn up the heat and bring to a boil. Lower the heat to medium and cook the rinds for 20 to 25 minutes or until the syrup in the pan is almost completely absorbed by the rinds. Watch the skillet to make sure no rind scorches.

7. Have on hand 2 baking sheets lined with parchment paper. With tongs, transfer the orange strips to the sheets.

8. With two forks, separate the strips so they do not touch. Set aside for 1/2 hour to dry.

9. In a shallow bowl, spread the 1/2 cup sugar for coating. Working with several at a time, roll the strips in the sugar. Place on a wire rack and leave for several hours. Store in an airtight container, between layers of wax paper, for up to 2 months.

Ingredients: Chocolate Coating

1/2 cup semisweet chocolate morsels
1 1/2 teaspoons vegetable shortening

Directions:

1. In a bowl, combine the chocolate and shortening. Microwave on high for 2 minutes. Mix until smooth.

2. Dip 1/3 to 1/2 of each strip in the chocolate; return the strips to the baking sheets and place in refrigerator for 10 minutes or until chocolate is set.

Aquacotta - “Cooked Water”

2009-01-06T16:10:00.001-05:00

Somewhere between a soup and a savory bread pudding lies aquacotta “cooked water”- a traditional peasant dish from Tuscany that uses stale bread, tomatoes, onions and whatever vegetables are available. Its name reflects its origins-- lean times for farmers. When things were better, perhaps each member of the family would add an egg atop the mix.

Ingredients: Serves 4

3 medium white onions
8 cups water
1/2 cup olive oil
5 medium ripe tomatoes (8-10 Roma tomatoes) cut into chunks
3 stalks celery, chopped
1/2 cup basil leaves, torn
4 eggs
1 cup grated Parmesan cheese
Half a loaf of stale French or Italian bread
Salt and pepper to taste

Directions:

1. Peel and thickly slice the onions*. Place onions in a large pot pour on 6 cups of water. Turn heat to medium and cook onion for about 15 minutes until the onions begin to soften. Remove the onions with a slotted spoon and reserve the liquid.

2. In a large sauté pan, heat the olive oil. Add the cooked onions, tomatoes, celery, chopped basil, salt and pepper. Simmer for about 15 minutes until all the vegetables are soft.

3. Add the onion broth to the vegetables and bring just to a simmer.

4. To poach the eggs, bring two cups of water to a boil in a separate sauce pan. To ensure unbroken yolks, crack each egg into a small bowl and then slip into the simmering water. When the eggs are just set, about two minutes, carefully remove them with a slotted spoon onto a plate and reserve.

5. Break the bread into chunks.

6. In four separate bowls ladle a layer of the soup. Then add bread chunks. Continue layering the bread and soup until the bowls are three quarters full, finishing with the soup.

7. Top each bowl with a poached egg and grated Parmesan cheese. Serve immediately.
Adapted from Giuliana Ragnini from Magliano in Toscana*Giuliana’s tip for cutting onions: About one hour before you slice the onions peel and cut in half. Place in a large bowl and just cover with tepid water. When ready, slice and weep no more.