Author Archives: robertaklapper

NYT recipe by Eric Kim

This lovely dessert is topped with an airy whipped cream frosting and has a cherry-red layer of preserves which keeps the crumb moist and tender.

“The cake’s dark chocolate flavor is enhanced by Dutch-processed cocoa powder, which produces a much deeper, Oreo-like chocolaty taste than natural unsweetened cocoa powder. “

INGREDIENTS

FOR THE CAKE:

• ½ cup/118 milliliters extra-virgin olive oil, plus more for greasing pan
  • I substituted 1/2 cup of melted butter for the oil. If the butter lumps together when added to the eggs, milk, almond extract and salt, don’t worry. Continue with the recipe. The lumps will melt in the baking. I also used butter to grease the pan.
• 1 ¼ cups/250 grams granulated sugar
• 1 cup/128 grams all-purpose flour
• ½ cup/56 grams Dutch-processed cocoa powder
• 2 teaspoons baking powder
• 2 large eggs
• ¾ cup/180 milliliters whole milk
• 1 teaspoon pure almond extract
• ½ teaspoon coarse kosher salt or 3/4 teaspoon Diamond Crystal kosher salt
• 1 cup/305 grams cherry preserves (see Tip)

FOR THE FROSTING:

• ¼ cup/50 grams granulated sugar
• ¼ cup/28 grams Dutch-processed cocoa powder
•  Pinch of kosher salt
• ¼ cup boiling hot water
• 2 cups/473 milliliters cold heavy whipping cream
•  Fresh red cherries, for garnish (optional)

PREPARATION

1. Prepare the cake: Heat the oven to 350 degrees. Grease an 8-inch square baking pan with olive oil.
2. In a medium bowl, whisk together the sugar, flour, cocoa powder and baking powder until evenly distributed and no lumps remain. To a separate large bowl, add the 1/2 cup oil, eggs, milk, almond extract and salt and whisk until smooth, at least 30 seconds. Gently whisk the dry ingredients into the wet ingredients until the last streak of flour disappears.
3. Transfer the batter to the prepared pan and tap gently against the counter to pop excess air bubbles. Bake until a skewer or cake tester inserted in the center comes out clean, 30 to 40 minutes. Let cool completely in the pan.
4. Microwave the cherry preserves in a small bowl in 30-second intervals or in a small saucepan over medium heat until looser and slightly liquidy. Spread the preserves evenly over the cooled cake.
5. Make the frosting: In a large bowl, combine the sugar, cocoa powder and salt and pour over the hot water. Either by hand or with an electric mixer, whisk until smooth. Add the heavy cream and continue whisking until billowy soft peaks form. When you turn the whisk upside-down, a peak of cream should flop over slightly like a Santa hat. Spread the frosting over the cake and, if using, garnish with the cherries. Serve immediately or cover and refrigerate until ready to serve.

Tip

• Look for a brand of cherry preserves with minimal ingredients: It should consist of only cherries, sugar, pectin and some kind of citrus. That will taste more tart and less artificial than one with, say, high-fructose corn syrup and other fruit juices that muddy the natural cherry flavor.

By Jerrelle Guy

This is a delicious, moist cake that can be wrapped tightly with plastic wrap and stored on the counter for up to 3 days. Puréed peaches (plus an extra egg yolk) keep the cake from drying out. Diced peaches add bursts of fresh fruit, and a peach glaze lends another layer of flavor. Use sweet, ripe peaches for best results, but frozen work fine here, too. (I used both.)

Ingredients

*Yield: 1 (9-by-5-inch) cake: Not all of the batter fit into my loaf pan, so I made an extra cupcake with it.

• 1 cup/230 grams unsalted butter (2 sticks), melted and cooled to room temperature, plus more for greasing the pan
• 2½ cups/320 grams all-purpose flour, plus more for dusting the pan
• 3 medium, ripe, red-hued peaches (about 1 pound), pitted (see Note)
• 1 tablespoon fresh lemon juice
• 3 large eggs plus 1 large egg yolk, beaten
• 1½ teaspoons vanilla extract
• 1 cup/125 grams unsifted confectioners’ sugar, plus more as needed
• 1½ cups/300 grams granulated sugar
• 2½ teaspoons baking powder
• ¾ teaspoon kosher salt

Preparation

1. Heat oven to 325 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, and set aside.
2. Dice 1 peach into ⅓-inch pieces. Pat the pieces dry with a paper towel and set aside.
3. Add the remaining 2 peaches and the lemon juice to a food processor or blender, and blend on high until completely puréed. Measure out 1 leveled cup of the purée and transfer it to a mixing bowl along with the melted butter, eggs, egg yolk and vanilla. Whisk to combine and set aside.
4. Completely scrape down the sides of the food processor, and make the icing using the small amount of puréed peaches still remaining: Add 1 cup of the confectioners’ sugar to the remaining peach purée in the food processor and blend on high until combined. The icing should be thick but thin enough to drizzle. Add more confectioners’ sugar to thicken or a splash of water to thin, as needed. Cover and set aside until it’s time to ice the cake.
5. In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. Pour the peach mixture into the flour mixture, and whisk well until the batter is thoroughly combined, then fold in the diced peaches. Transfer the batter to the loaf pan, spread evenly to the edges, and bake until crusty and golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.
6. Stir the icing a final time and spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temperature. Slice and serve.

Tip

• Use the boldest-colored peaches you can find, as their skins will lend blush to the glaze. However, you can also peel the peaches, if you mind the specks of skin.

By Kay Chun

This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they’re unavailable.

INGREDIENTS

• 1 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon granulated sugar
• ½ teaspoon celery seeds
•  Kosher salt and black pepper
• 1 medium head green cabbage (about 2 pounds)
• ½ medium head purple cabbage (about 1 pound)
• 2 carrots, grated on the large holes of a box grate

PREPARATION

1. In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
2. Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
3. Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
4. Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

Note: McCormick celery seed can be found in the spice section of your local market, or instead, you could add ½ cup of your favorite chopped fresh herb.

I found this Mayonnaise less Southern slaw many years ago in the NYT and have been making it ever since. It has become a “hit” at every festive gathering!

Ingredients:

1 head of green cabbage, cored, washed and finely shredded

1 small red onion finely diced

1 red pepper finely diced

1 teaspoon caraway or celery seed

1 teaspoon mustard seed

salt and pepper to taste

1/2 cup sugar

1 1/2 cups apple cider vinegar

1/2 cup of olive oil

Directions:

In a large bowl, mix together cabbage, onion, and peppers. In a small saucepan, combine the spices, sugar, vinegar and oil. Bring to a boil, and pour over the cabbage mixture. Chill and serve.

Note: I usually drain the liquid off the slaw before serving, then adjust seasoning.

by the food processor method.

This is a wonderful way to enjoy and use the fresh basil you find at this time of year. For me, I found that 1/3 of a cup of parmesan cheese (does not have to be freshly grated) and 1 1/2 tablespoons of butter is enough. Adjust seasoning to your taste.

INGREDIENTS

• 2 cups  fresh basil leaves, tightly packed 
• ¹⁄₂ cup  extra virgin olive oil
• 3 tablespoons  pine nuts
• 2 garlic cloves, chopped fine before putting in the processor 
• salt
• ¹⁄₃ cup  parmesan cheese, freshly grated (parrmigiano-reggiano)
• 2 tablespoons  pecorino romano cheese, freshly grated (or pecorino fiore sardo)
• 3 tablespoons  butter, softened to room temperature

DIRECTIONS

• Briefly soak and wash the basil in cold water, and gently pat it thoroughly DRY with paper towels.
• Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.
• Transfer to a bowl, and mix in the two grated cheeses by hand. It is worth the slight effort to do it by hand to obtain the notably superior texture it produces.
• When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.
• When spooning the pesto over pasta, dilute it slightly with a tablespoon or two of the hot water in which the pasta was cooked.

By Kay Chun

This is another tasty, simple, weeknight recipe. Chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven.

INGREDIENTS

• 2 tablespoons canola oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 6 tablespoons low-sodium soy sauce (see tip)
• 5 tablespoons mild honey, such as clover, acacia or orange blossom
• 3 tablespoons unsalted butter
•  Kosher salt and black pepper
• 8 small bone-in, skin-on chicken thighs (about 3 pounds)
•  Lemon wedges, for serving

PREPARATION

1. Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You’ll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
2. On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
3. Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Tips

• The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.
• If gluten is a concern, substitute the soy sauce with low-sodium tamari.

Note: I found that the chicken needed additional time to roast. If necessary, lower the oven to 375 for about 10-15 minutes more. Watch that the skin doesn’t burn. Chicken was delicious the next day served cold.

By Melissa Clark

This was a lovely surprise. So easy and satisfying. “Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor.”

INGREDIENTS

• 2 lemons
• 1 ¼ pounds bone-in, skin-on chicken thighs (2 to 3), patted dry with paper towels (see Tip)
• 1 ¼ pounds Yukon Gold potatoes, scrubbed, halved and cut into 1/2-inch wedges
• 1 ¾ teaspoons dried oregano, plus more for serving
• 1 ½ teaspoons kosher salt (such as Diamond Crystal), plus more for serving
• ¾ teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
•  Mayonnaise, mustard, ketchup or hot sauce, for serving

PREPARATION

1. Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
2. Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
3. Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
4. Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don’t have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
5. To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.

Tip

• You can substitute 1 1/4 pounds chicken drumsticks for the thighs, or use a combination of thighs and drumsticks. Bone-in, skin-on breasts can also be substituted; because they cook more quickly than dark meat does, you’ll need to start checking on them after 30 minutes of total roasting time.

Note: Rather than squeeze the lemon juice over the chicken and potatoes when they are done, I squeezed extra lemon juice on the chicken before baking it. The potatoes didn’t need more.

The Smitten Kitchen

This is the second zucchini bread that I am posting. (The other is Apple Walnut Zucchini.) Both are delicious, and both are made in one bowl. I took the liberty of adding 1/2 cup of chopped walnuts to the recipe. Added a nice crunch!

• 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
• 2 large eggs
• 2/3 cup (160 ml) of a neutral oil, olive oil, or melted unsalted butter
• 1/2 cup (95 grams) packed dark brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon fine sea or table salt
• 1 1/4 teaspoons ground cinnamon
• 1/8 teaspoon ground or freshly grated nutmeg
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 cups (260 grams) all-purpose flour
• 2 tablespoons (25 grams) raw sugar

Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. or butter. Place grated zucchini in a large bowl and add oil, or melted butter, eggs, sugars, vanilla, and salt. Use a fork to mix until combined. Sprinkle cinnamon, nutmeg, baking soda, and baking powder over surface of batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. Add flour and mix until just combined. Pour into prepared loaf pan and smooth the top. Sprinkle with the raw sugar — don’t skimp. Bake for 55 to 60 minutes, until a toothpick or tester inserted into the middle cake but also into the top of the cake, closer to the dome, comes out batter-free. 

Let cool completely in the pan. Zucchini bread keeps for 4 to 5 days at room temperature.

The original recipe that I found online was packed with too much sugar, however, I have adjusted the recipe. There are two parts to it: the spice mixture for the ribs and the barbecue sauce. There will be leftovers of both. Perhaps barbecued chicken?

Ingredients for the ribs: Mix together:

2-3 pounds of baby back ribs

2 teaspoons kosher salt

1 tablespoon garlic powder

1/2 -1 teaspoon freshly ground black pepper

1/2 teaspoon paprika

1/2 teaspoon ground mustard powder

1/4 teaspoon cayenne pepper

Ingredients for the sauce:

1 and 1/2 cups ketchup

1/4 cup packed brown sugar

1/2 cup water

1/4 cup apple cider vinegar

1 tablespoon Worcestershire sauce

1 tablespoon molasses

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon ground mustard

1/4 teaspoon paprika

Directions: Preheat oven to 300*F. Line a baking sheet with aluminum foil leaving an overhang on both sides. This will be uses as a pouch for the ribs.

If your ribs have a membrane over the bones on the backside, remove it by carefully sliding a knife under the membrane and peeling it away.

Rub the spice mixture over the ribs on both sides.

Place the ribs on the prepared baking sheet. Cover them with the foil and bake until very tender, about 2 hours.

While the ribs roast, combine the sauce ingredients in a pan, and bring the mixture to a boil. Reduce the heat to low and let simmer, stirring occasionally until thickened, about 1 hour.

When the ribs are ready, remove the pouch from the oven, open it, take out the ribs and place them on a dry baking sheet. Do not save the cooking juices.

Turn the oven to broil.

Brush both sides of the ribs with the sauce.

*Broil the ribs until the sauce just starts to caramelize. Serve hot. (Or, finish up on the grill.)

By Naz Deravian

I’ve made this dish many times, and even though the recipe suggests you use frozen shrimp, fresh works just as well. (No need to cut shrimp into thirds.) Here, shrimp and spaghetti are tossed with juicy cherry tomatoes, which are gently simmered until they burst and turn saucy. This dish is best with ripe, in-season cherry tomatoes.

Ingredients

Yield: 4 to 6 servings

• 8 tablespoons extra-virgin olive oil
• 1 pound peeled and deveined frozen shrimp (16/20-count), thawed and cut into thirds
• Kosher salt (Diamond Crystal)
• 3 large garlic cloves, gently smashed with the flat side of a knife
• 1 teaspoon fennel seeds (optional)
• ¼ teaspoon red-pepper flakes, or to taste
• 2 pounds cherry tomatoes, larger ones halved, small ones kept whole
• 1 pound spaghetti
• Handful of basil leaves, torn
• Black pepper

1. Step 1: In a large skillet, heat 2 tablespoons oil over medium. Add the shrimp, season with 1 teaspoon salt and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer the shrimp to a dish and set aside. Discard any excess liquid in the pan. (See Note)
2. Step 2: Add the remaining 6 tablespoons oil and the garlic cloves to the same pan and cook over medium-low, turning the garlic a couple of times until light gold and fragrant, taking care not to burn them, about 4 minutes. Add the fennel seeds and red-pepper flakes, stir and cook until fragrant, about 1 minute. Increase the heat to medium and add the cherry tomatoes and 1½ teaspoons salt.
3. Step 3: Cook the tomatoes, stirring occasionally, until they release their juices and get saucy, 25 to 30 minutes. While the tomatoes cook, bring a large pot of well-salted water to a boil for the pasta. Add the spaghetti and cook until al dente, about 10 minutes.
4. Step 4: Transfer the shrimp with any juices to the tomatoes to reheat for a couple of minutes. Taste the sauce and adjust seasoning.
5. Step 5: Set the pasta pot next to the saucepan and use tongs to transfer the spaghetti to the tomatoes and shrimp. The starchy water clinging to the spaghetti will make for a tasty and silky sauce. (You can drain the spaghetti, if you prefer. If you do, reserve ¼ cup of the pasta water to add as needed for a silky sauce.) Remove the pan from the heat, add the basil and toss well. Season with black pepper to taste and serve.

Note: If you prefer your shrimp very well cooked, don’t remove them. Add only 6 tablespoons of the oil, garlic, fennel seeds, and red-pepper flakes to the pan, first, then the shrimp and then the rest of the ingredients.