I would like to say that this is a recipe from the New York Times, but I combined their recipe with one from Epicurious and one from an authentic Persian cookbook. Before attempting this recipe, I suggest that you read it through in its entirety. It isn’t difficult, and the results are worth it.

You can use a food processor to chop the herbs if you like. Do the herbs in batches (don’t overfill the bowl of the processor) and pulse rather than run. Work until the pieces are nice and small, about an eighth of an inch or the size of a small sunflower seed, but not so far that they begin to break down and form a paste.

Ingredients:
2 cups basmati rice

2 tablespoons unsalted butter or of a neutral tasting oil

4 cups finely diced leeks, including the dark green parts (2 medium leeks or 1 very large leek)

 Fine sea salt or kosher salt

¼ teaspoon ground turmeric

1 cup finely chopped dill leaves and tender stems

1 cup finely chopped cilantro leaves and tender stems

3 tablespoons butter or of a neutral tasting oil

(2 tablespoons of water)

PREPARATION

1. Place rice in a bowl and rinse with cold water. Swirl vigorously with your fingers to release the starch, and change the water at least five times, until it runs clear. Once the water runs clear, let rice soak for 30 minutes or longer.
2. Fill a large stockpot with 4 quarts of water. Cover and bring to a boil over high heat.
3. Set a well-seasoned 10-inch cast-iron skillet or a nonstick frying pan over medium heat and add 2 tablespoons butter or oil. When butter melts, add leeks and a pinch of salt. Cook for 10 to 12 minutes, stirring occasionally, until tender.
4. Once water comes to a boil, season it with 3 tablespoons salt. Drain rice, then add it to the pot and stir. Set a fine-mesh sieve or colander in the sink. Cook rice, stirring occasionally, until al dente, 5 to 7 minutes. Drain well and then place in a large bowl.
   1. From Epicurious: After 3-5 minutes, use a slotted spoon to scoop some grains from the water. Break one grain in half to see if it’s al dente.
5. Add leeks, dill and cilantro to rice. Stir well to combine. Taste and adjust seasoning with salt, if needed.
6. Rinse and dry the stockpot and return it to medium heat. Add remaining 3 tablespoons butter or oil, the water and the tumeric.
   1. I used 3 tablespoons of oil, 2 tablespoons of water, and 1/4 teaspoon of tumeric, stirred together.
7. Add the rice into the pot, and shape it into a pyramid. Using the handle of a wooden spoon, gently dig 6 holes into the rice down to the bottom of the pot, which will be barely sizzling. Dig 5 of the holes about 2 inches from the sides of the pan, and put one in the center. (The holes will allow steam to escape from the bottommost layer of rice and allow a crisp crust to form.)
   1. From the Persian cookbook: Sprinkle the rice into the pot a spoonful at a time, heaping at center of pot so as not to touch the sides of the pot.
8. Cover the pot and cook for 5-7 minutes (medium heat) until rice begins to steam.
9. Uncover and place 2 paper towels (one on top of the other) over the rice. The ends will extend outside the pot. Replace the lid tightly.
10. Reduce the heat to low and simmer for 45 minutes. Turn off the heat and tilt the lid until ready to serve.
    1. From the Persian cookbook: Rice cooked atop the stove will form a golden crust, tahdig, which can be loosened to be removed and served in 1 piece. Remove the cooked rice onto a platter. Soak the bottom of the pot, lid closed, in cold water a few minutes. Turn the tahdig out onto a flat platter by inverting the pot. (It can also be cut into pieces and served around the rice.)

Baqala Polo: You can substitute 1 package of frozen lima beans, cooked according to package directions, and 3/4’s of a cup chopped fresh dill leaves to combine with rice instead of the leeks, dill and cilantro. Omit step 3.

Pete Wells, of The New York Times, picked a “winner!” We went for Sunday lunch, but this is definitely a restaurant one could return for a special dinner with family or friends.

The atmosphere is informal and is organized into two rooms: one around a bar, and the other adjoining a wood-burning oven in an open kitchen, plus outdoor seating.

For dinner, Mr. Wells recommended the wood-fired polenta bread; pickled carrots; dry-style Sichuan cabbage; rigatoni with Sicilian tomato pesto; wood-fired chicken; crispy potatoes “war style”; sour-cherry brown butter tart, and a citrus sundae.

Many items on the menu are spicy, so we chose carefully and ordered the pickled carrots, cucumber and radish salad with whipped feta, pistachios and dill, wood fired polenta bread, two sheet lasagna verde, bolognese, and crispy potatoes “war style” (sauce on the side). It seems like a lot of food, but it wasn’t. The polenta bread was amazing as was the lasagna, both completely new to us. There is also a double cheeseburger on the menu with grilled onions, dijonaise, and a pickled long hot, and if so desire, you can add coppa bacon. We also took home delicious Dutch sticky buns, “Bolus,” to have with coffee later.

Rolo’s has a bakery,”all day, everyday,” featuring focaccia, sandwiches, salads and sides, baked goods, and homemade ice cream.

From The NYT: the price is moderate and weekend lunch, Saturday & Sunday, is from 11am–3pm.

Sweet Wonton House

I use Eater.com NY and The New York Times restaurant reviews for weekend brunch tips and occasionally for dinners. I want to write about two very different eateries – one for breakfast and lunch (also for dinner) and the other open all day.

We were looking forward to trying Santa Fe BK’s Green Chile Breakfast Burritos, sausage, bacon, or potato, served 8 am until gone. Arriving at 10 am, we were happy to see that they had plenty of burritos. Stuffed to the brim with eggs, bacon or sausage, potatoes, cheese and slightly spicy, they made a hefty breakfast. We enjoyed them so much, we returned the next day for lunch for Green Chili Cheeseburgers and Fries, also hefty and good!

Breakfast and lunch are thru a take out window, but dinner is seated.
N 8th Street, Brooklyn, NY

8 am until gone; 11 am -3

The Sweet Wonton House was a lovely surprise. Located on Northern Boulevard in Littleneck, Queens, its hours are 9 -9. It’s a small storefront restaurant, but the menu is extensive – dim sum items, a variety of congees, wonton soups (delicate dumplings filled with juicy chunks of shrimp in bone broth), siu mai and rice rolls, to name just a few. I ordered a beef-parsley rice roll, wonton soup with a combination of shrimp/pork dumplings and an order of stir fried Chinese broccoli. Everything was delicious.

Prices in both restaurants are reasonable, and both are a Yes to a return.

Owners of Santa Fe BK, Melissa Klein, John Watterberg, and their daughter Ember.

I adore lemon cakes, and this one is a winner!

Ingredients

1/4 pound butter, plus more for greasing the pan

fine bread crumbs or flour for pan

1 1/2 cups sifted All-Purpose Flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup sugar

2 eggs

1/2 cup milk

1 ounce lemon extract (or 2 Tablespoons of fresh squeezed lemon juice)

1/2 cup blanched almonds (toasted and very finely ground)

zest from two large lemons

Glaze

1/3 cup sugar + 2 Tablespoons sugar

1/3 cup fresh squeezed lemon juice

Method:

Preheat oven 350 degrees F. Butter a 8.5 by 5 inch loaf pan.

Dust the pan with breadcrumbs or flour.

Sift together flour, salt, baking powder. Set aside.

Melt the butter on medium, in a small saucepan, and remove as soon as butter is all melted.  Add butter to a medium bowl and add the sugar, mixing well with a mixer. Add the eggs, one at a time, scraping down the sides as usual. Add the zest and blend well. Add the lemon extract, mixing well also.

Starting with the flour mixture, add one third of the flour mix to the butter mixture (i.e., the butter, eggs, sugar, extract, and lemon zest), mixing on low, then half the milk to the butter mixture, repeat, mixing only on low. End with the last third of the flour mixture. Add the ground almonds and fold into the mixture.

Pour the batter into the container and smooth the top with a spoon or spatula. Bake for an hour, more or less or until toothpick test in the center comes out clean.

2 to 3 minutes before taking out of the oven, make the glaze by adding the lemon juice and sugar to a small saucepan and heating only until the sugar is dissolved. Do not boil glaze.

When cake comes out of the oven, let cool for a few minutes, in pan. Brush glaze over cake in pan, letting it soak in slowly. Try not to do this all at once, but spend about 5 minutes only glazing a  little at a time, until all the liquid has been brushed over the entire area of the cake, soaking in sides and bottom. Gently push the cake from the sides with a butter knife, allowing the glaze to go to the bottom and sides of cake.

Let cool completely before taking it out of pan. **Maida suggests wrapping it in wax paper and refrigerating overnight before cutting, or wrap it in wax paper and put in the freezer for a couple of hours before cutting.

(I used sliced almonds, untoasted; it’s what I had. If you can find blanched ones, that would be better, but it doesn’t affect the taste.)

**The first cake I made, I cut into it the second day. It had stayed under a glass dome on the counter. The second one, I cut into the cake when it was cool. I don’t think it’s necessary to refrigerate it. Your choice.

Note: I am including this topping recipe, but I suggest you use the crumb topping from the Apricot Raspberry Buckle. This one was too crusty for my taste.

Topping:

• 1/3 cup sifted all-purpose flour
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 2 oz. (1/2 stick) cup butter
• pinch of salt

Cake:

• 2 cups fresh blueberries (about 1 pint) clean and dry
• 2 cups minus 1 Tablespoon of sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 oz. (1/2 stick) cup butter
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1 egg
• 1/2 cup whole milk
• Finely grated rind of 1 lemon
• 1/2 cup chopped walnuts
• Confectioners sugar (0ptional)

Directions:

Heat oven to 375.* Butter, and dust with flour, a 9″ round baking pan (see note); line it with a round of parchment paper.

Prepare the topping by mixing the flour, sugar and cinnamon and then cutting the butter in with a pastry blender, fork or your fingertips until the mixture resembles coarse crumbs. Set aside.

In a medium bowl, whisk flour, baking powder, and salt until combined. In a large bowl, beat butter, sugar and zest together until light and fluffy. Add egg and vanilla and beat until combined. Beat in 1/3 of the dry ingredient mixture until just combined, followed by 1/2 the milk; repeat with remaining dry ingredients and milk, finishing with the dry mixture. The batter will be very stiff. *Fold blueberries into cake batter until evenly distributed.

Scoop cake batter into prepared pan and smooth so that it is flat. If using walnuts, scatter them on top. Sprinkle with prepared streusel. *Bake in heated oven for 40 minutes, or until a toothpick inserted into the middle of the cake comes out batter-free. You can let the cake cool complete in the pan on a rack, or just cool it in the pan for 20 minutes before flipping it out onto a cooling rack, removing the parchment paper lining, and flipping it back onto a plate. Optional: Dust with confectioners sugar.

*A Good tip from the Pittsburgh Post Gazette: Place the blueberries in a large bowl. Sprinkle with about 1 1/2 tablespoons of the sifted dry ingredients. Using a rubber spatula, toss and turn gently to flour the blueberries without crushing them. Set aside both the floured berries and remaining sifted dry ingredients.

9″ round baking pan: I use a baking pan with removable sides; it’s not necessary to flip the cake over.

*Note: Be prepared; this might bake longer than 40 minutes.

By Greg Patent, Fine Cooking Issue 66

Years ago, I found this recipe in a magazine and have made it many times since. It’s a family favorite! I’ve used ripe peaches or apples instead of apricots and strawberries or blueberries instead of raspberries. If using apples, thinly slice.

For the streusel:

• 1-1/2 oz. (1/3 cup minus 1 tablespoon) unbleached all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp. ground cinnamon
• Pinch salt
• 2 oz. (1/4 cup) cold unsalted butter, cut into small pieces

For the cake:

• 6 oz. (1-1/3 cups) unbleached all-purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 6 oz. (12 Tbs.) unsalted butter, softened at room temperature
• 1 cup granulated sugar
• 1-1/2 tsp. pure vanilla extract
• 1/4 tsp. pure almond extract
• 3 large eggs
• 3/4 lb. firm, ripe fresh apricots (about 4 large), halved, pitted, and cut into 3/4-inch pieces (to yield 2 cups)
• 2 cups (about 8 oz.) fresh raspberries

Preparation

• Position a rack in the lower third of the oven and heat the oven to 375°F. Butter a 9-inch square baking pan.
• In a medium bowl, combine the flour, sugar, cinnamon, and salt. Add the cold butter and cut it in with a pastry blender or two table knives until the butter pieces resemble small peas. Refrigerate until needed.
• Sift the flour, baking powder, and salt into a bowl and set aside. With an electric stand mixer (a hand mixer is fine, too), beat the butter with the paddle attachment on medium speed until smooth, about 1 minute. Add 1/4 cup of the sugar and the vanilla and almond extracts. Beat 1 minute on medium speed. Gradually add the remaining 3/4 cup sugar while beating on medium speed. Turn off the mixer and use a rubber spatula to scrape the bowl and beater. Beat on medium-high speed until pale and slightly fluffy (the sugar will not be dissolved), about 3 minutes. Reduce the speed to medium and add the eggs, one at a time, mixing until the batter is smooth each time. Stop and scrape the bottom and sides of the bowl and the beater. On low speed, add the flour mixture and beat only until incorporated. Remove the bowl from the mixer and scrape the beater. The batter will be thick.
• Add half of the apricots and half of the raspberries to the batter and fold them in gently with a large rubber spatula. Some of the raspberries will break, giving the batter an attractive pinkish cast. (When baked, the pink will disappear.) Spread the batter into the prepared pan and distribute the remaining fruit evenly on top.
• Sprinkle the streusel over the fruit. Bake until the cake springs back in the center when lightly pressed and a toothpick comes out clean, 45 to 50 minutes. Let the cake cool in its pan on a rack. Serve warm or at room temperature.

I usually make this soup with two leeks, and three Yukon gold potatoes sautéed in olive oil, and then adding chicken stock and water to cover (and seasoned to taste with salt and pepper). However, to be fair to you, I am enclosing Alice Waters recipe (with her precise measurements) and include my comments.

Ingredients:

2 pounds of leeks

3 Tablespoons butter or olive oil

1 pound of Yukon Gold potatoes, peeled, halved or quartered, and sliced

*6 cups chicken stock (I use half stock, half water.)

*2 thyme sprigs (or a teaspoon of dried thyme)

*1 bay leaf

*2 Tablespoons chopped Italian parsley

salt, pepper to taste

lemon slices (optional) or champagne or white wine vinegar (optional)

Preparation:

1. Trim off the root end and the tough upper greens from leeks. Cut the trimmed leeks in half lengthwise and slice thin. Rinse in a bowl of cold water. Lift the leeks out of the water to drain. Continue rinsing until no dirt remains.
2. Melt butter (or oil) over medium heat in a heavy-bottomed pot.
3. Add the leeks along with thyme, bay leaf and salt. Cook until soft, about 10 minutes.
4. Add sliced potatoes and cook for 4 minutes.
5. Add chicken broth and water. Bring to a boil and turn down to a simmer. Cook until vegetables are tender, but not falling apart, about 30 minutes.
6. Check seasonings and adjust to taste. Remove bay leaf and thyme before serving. (If you used dried thyme, you won’t need to remove it.)
7. If you plan to purée the soup, do so now. Garnish with parsley and freshly ground black pepper and serve.

Note: Definitely purée the soup. A splash of vinegar can be added before serving, or garnish with a fresh lemon slice.

*The bay leaf, thyme, and parsley are optional.

Alice Waters suggests to stir in 1/3 cup heavy cream before serving. I have never found this necessary.

64 Meserole Ave
Brooklyn, NY 11222

Acre is a new Japanese cafe and restaurant with a focus on healthier baked goods, fermented products, and bento boxes. Currently only open in the daytime, Acre serves Japanese-influenced sandwiches and bento boxes, which come with a hot entree, rice, salad and daily special, plus the option to add an egg, miso soup, and more.

This is yet another Greenpoint, Brooklyn find! What a delightful place to have lunch. Once again, a quick moving line (before 12:30 pm) winds you though tasteful Japanese merchandise to the front counter where your order is placed. The menu is quite extensive and the portions are plentiful.

We tried the Japanese egg salad sandwich/ Garden Salad Set (Yuzu dressing) with dill, capers, crispy shallots, Shoyu-Koji Mayo sauce on a Brioche bun with the option of adding bacon. Wow!

Also we ordered the Salmon Saikyo-Miso (marinated salmon) Bento Box, Hijiki seaweed simmered with carrots, and a side of Japanese Fried chicken Karaage with the Shoyu-Koji Mayo sauce on top! Everything was delicious!!! Looking forward to a return!

A Bento Box

• If you prefer less spicy, use 1/2 teaspoon chili sauce.

Ingredients:

2 small cloves of garlic, chopped fine or pressed through a garlic press.

1 1/2 teaspoons chili sauce*

2 Tablespoons sugar (May not be enough sugar. Add to your taste. Should be sweet and sour.)

2 Tablespoons lemon juice

1/4 cup rice vinegar*

1/4 cup fish sauce*

1/2 carrot thinly shredded

3/4 cup water

• Bought in an Asian market

Directions:

Mix sugar with vinegar and water in a saucepan, and bring to a boil to dissolve sugar. Let cool. Add the rest of the ingredients, and adjust the taste with additional fish sauce or lemon, if needed.

This was given to me by a very dear Vietnamese woman who graciously shared this special recipe with me. You are in for a treat!

Ingredients:

2 oz. rice vermicelli

1 lb. ground pork

1 large onion

2-3 Tablespoons Tree Ears Dried Mushrooms (measure after soaking)

3 garlic cloves finely chopped

6-8 ounces crabmeat (I use lump crab meat.)

4 oz. shrimp, shelled and chopped

1 large carrot, shredded

1 Tablespoon salt

1/2 teaspoon pepper

1 teaspoon sugar

1 package of spring roll wrappers

peanut oil

Directions: Soak noodles in warm water for 20 minutes, drain and cut into 1 inch lengths. Soak Tree Ears for 30 minutes, drain and finely chop. Combine all ingredients. *Wet spring roll wrappers and let soften. Fill. Roll.

Fill a frying pan with oil to a depth of 1/2 inch. Heat the oil over medium-high until it ripples.

 Add five or six spring rolls and fry, turning constantly, until golden brown and crisp. Remove with a slotted spoon; drain until cool on absorbent paper.

Note: Tree Ears, rice vermicelli and spring roll wrappers can be bought in an Asian Grocery, however, I usually buy them in Chinatown.

After rolls are filled, don’t let them touch each other or they will stick together; the same while frying them.

* Prepare the wrappers, and roll: Soak a round wrapper in a dish or skillet of hot water until pliable, about 10 seconds. Put the round on a paper or dish towel so it doesn’t stick, then fill and roll as tightly as you can, folding in the sides like a burrito.

Serve wrapped in mint leaves and lettuce and dip in spicy dipping sauce.