1 cup thick rolled oats 12 tablespoons (1-1/2 sticks) unsalted butter or margarine, at room temperature 1/2 cup firmly packed light brown sugar; 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 3/4 cup shredded unsweetened coconut Grated zest of 1 lemon 1 cup unbleached all-purpose flour 1/2 teaspoon salt 1 teaspoon baking powder 1-1/2 teaspoons ground cinnamon 1 cup of raisins, chopped dates or other dried fruit
Directions:
Preheat oven to 325° F. Spread thick oatmeal in a thin layer on a baking sheet and toast until lightly colored, 15 minutes or less. Set aside to cool. Cream butter and both sugars together in a medium bowl until light and fluffy. Stir in eggs, vanilla, coconut and lemon zest. Sift flour, salt, baking powder, and cinnamon over butter mixture and blend well. Blend in oatmeal, raisins, or dates. Lightly grease 2 baking sheets or line with parchment. Drop dough by slightly rounded tablespoons onto pans, leaving about 3 inches between cookies. Bake in middle of oven until edges are lightly browned, 16 to 18 minutes. Remove from oven and let cookies cool on pan for 5 minutes before transferring to racks to cool completely.
1/2 cup brown sugar (recipe calls for 1 cup of brown sugar but too sweet)
1 egg
2 Tablespoons water
1 teaspoon vanilla extract
2/3 cup unbleached all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
3 cups quick cooking oats
1 cup raisins
Preheat oven to 350.* Grease 2 cookie sheets. Cream butter and sugars until fluffy. Add egg and beat thoroughly. Mix in water and vanilla.
Sift flour, cinnamon, salt and baking soda; add to the egg mixture and mix well. Add oats and raisins, and mix.
Form cookies on prepared cookie sheets. (Use a quarter cup measuring cup. Portion cookie dough into 1/4 cup balls, roll in between palms to make round then flatten making sure to keep the circular shape.
Bake for 15 to 17 minutes until edges are done but centers are still soft. remove to a rack and cool.
*Amami Bar and Restaurant (*sweetness from heaven)
I have yet to get over my infatuation with this part of Brooklyn. So many wonderful restaurants to try. The first of the two is a Japanese izakaya style restaurant, an informal Japanese bar which focuses on socializing over food and drinks, however the food is of the highest quality. The restaurant, offering Japanese favorites, sources sustainable fish, free range meats and produce from organic farms. Everything we ate exceeded our expectations.
Forma Pasta Factory
The second, a modest restaurant, is all about pasta. Lunch was $16.00 and included a choice of a delicious soup or salad. All their pastas are made on the premises and besides their regular menu, each day has a different special. If you’re craving lasagna, come in on Sunday and on Tuesday for fresh ravioli. Their focaccia, served with each meal to sop up the sauce, is excellent even by itself.
The recipe is simple and bulletproof for anyone with a rimmed baking sheet and an oven, at least if you’re careful with the kosher salt. Opinions vary greatly over the amount we call for: a whole tablespoon. For some, that is many teaspoons too many. (For many others it is absolutely perfect.) Season to taste. —Sam Sifton
INGREDIENTS
Yield: 6 cups
2¾ cups rolled oats
1 cup shelled pistachios (unsalted)
1 cup unsweetened coconut chips
⅓ cup pumpkin seeds
1 tablespoon kosher salt
½ cup light brown sugar
⅓ cup maple syrup
⅓ cup extra virgin olive oil
¾ cup dried sour cherries
PREPARATION
Heat oven to 300 degrees. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds and salt.
In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.
Note: Perhaps use 2 rimmed baking sheets. If not completely dry within time frame, leave in turned off oven or out to dry in the air.
To make it, the cabbage is gently braised with tart apple, smoky bacon, orange zest, and spices. Remove any thick, white ribs when shredding the cabbage so the dish cooks evenly.
By Melanie Hansche, Food and Wine Test Kitchen
Ingredients
2 tablespoons olive oil
1 medium-size red onion, finely chopped (about 1 cup)
4 ounces speck or bacon, finely chopped
2 garlic cloves, finely chopped
1 small head red cabbage (about 2 pounds), quartered, cored, thick white ribs removed, and finely shredded (about 6 cups)
2 tablespoons light brown sugar
2 small Granny Smith apples, peeled, cored, and grated on large holes of a box grater (about 1 1/2 cups)
¼ cup (2 ounces) dry red wine or water*
¼ cup red wine vinegar*
2 teaspoons orange zest, finely grated
½ teaspoon caraway seeds
1 (3-inch) cinnamon stick*
5 juniper berries*
Fine sea salt, to taste
Black pepper, to tasteI used 1/4 cup
*Substituted ingredients: I used only 1/4 cup of the red wine vinegar and dry red wine altogether. Instead of the cinnamon stick and juniper berries, I used 1/4 – 1/2 teaspoon of ground allspice.
Heat oil in a large, heavy-bottomed saucepan over medium-high. Add onion and speck, and cook, stirring occasionally, until onion is softened and speck is rendered and starting to become crisp, 6 to 8 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
Add cabbage to onion mixture, and cook, stirring occasionally, until cabbage is slightly softened and wilted, about 3 minutes. Add brown sugar, and cook, stirring often, until mixture starts to caramelize, about 2 minutes. Add apples, wine, vinegar, orange zest, caraway seeds, cinnamon stick, and juniper berries; stir to combine. Reduce heat to low; cover and simmer, stirring occasionally, until cabbage is softened, 20 to 25 minutes. Season with salt and pepper to taste. Serve warm.
This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior. The spice mix was lovely.
Ingredients
Serves 4
2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
1. Step 1
Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.
Step 2
Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2″. Heat over medium heat to 350°F.
Step 3
Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
Step 4
Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
by Wang Gang, one of China’s most popular food bloggers
This is from a New York Times article:
An Egg Fried Rice Recipe Shows the Absurdity of China’s Speech Limits
“A popular chef’s video was attacked as a jab at Mao Zedong’s dead son. But what if a recipe for egg fried rice was just a recipe for egg fried rice?” https://youtu.be/hgYXRuQcniw
I want to share this excellent YouTube video on how to make this recipe. We don’t seem to have green chili peppers that look like scallions (green onions), but perhaps a good substitute would be RED HOLLAND CHILIES (minus the seeds) which have a good balance of mildness and heat. I will still try to find the original and get back to you.
I don’t have the skills to “toss” the ingredients while cooking, but a good metal spatula should do. Also, I prefer to use peanut oil, but use whatever you’re comfortable with. In the video, Chef greases the wok first, pours off the oil and then adds the oil he will use. Notice that he does not use a lot of salt and soy sauce for flavor. His advice: The heat should be uniform; avoid sudden temperature change.
“Formosa, which opened at 144 Evergreen Avenue, at Jefferson Street, is a neighborhood dumpling shop, not another chain. The business serves Taiwanese staples like lu rou fan, a braised pork over rice dish, and scallion noodles with tofu. Beef noodle soup is on the menu, and soon there will be fried pork chops, too.
Save room for dumplings: The restaurant has seven kinds. They come with pork and glass noodles, chicken and cabbage, and yellow chives. My favorite, a seafood dumpling, has octopus, tilapia, shrimp, and celery all in one. The dumplings can be boiled or pan-fried. Either way, they are covered in chili oil, scallions, cilantro, and fried garlic. An order with eight of them costs $12 to $15.”
…and they were amazing! If you’re in the area, don’t miss this gem.
4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
Kosher salt and freshly ground black pepper
2 1/2 cups buttermilk, shaken
Good olive oil
2 tablespoons Dijon mustard (NOTE: I used about 1 tablespoon.)
1 tablespoon dry white wine, such as Chablis (or whatever white wine you have in the fridg)
1 1/2 teaspoons fresh thyme leaves
1/8 teaspoon sweet Hungarian paprika
1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh chives
Directions
At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.
Second recipe (salt free)
For this recipe, you will need Trader Joe’s, 21 Seasoning Salute.
Ingredients:
4 chicken leg quarters
olive oil
1/2 lemon
1 pound Yukon gold potatoes, peeled and cut into eighths
21 Seasoning Salute
Heat oven to 375 degrees. In a cast iron skillet or baking dish, season chicken and potatoes with olive oil and freshly squeezed lemon juice. Generously sprinkle the seasoning mix over all. Bake until chicken skin is brown and crispy, about 1 hour 15 minutes.
Note: If using salt and pepper, season chicken and potatoes all over. Omit seasoning mix.
“This braised pot roast is melt in your mouth tender, incredibly flavorful with veggies and fresh herbs, and super easy to put together.”.
1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat Salt and pepper 1/4 cup olive oil 8 carrots peeled and cut into chunks 4 celery stalks sliced 1 large onion, halved and sliced thin 4 cloves garlic chopped 1 cup red wine (Start with 1/2 cup. This may be enough.) 1 cup canned crushed tomatoes 1 cup beef broth (or plain filtered water) 2 cups sliced mushrooms 2 sprigs fresh rosemary 4 sprigs fresh thyme 2 bay leaves
Season all sides of the beef with salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover, heat oil over medium high heat. Brown the meat on all sides, taking the time to get a nice crust on all sides. When you have a good crust, remove the meat from the pot and set aside. To the drippings, add onion, garlic, celery and carrot. Let sweat for 2-3 minutes. When slightly soft, add the wine and deglaze the pan by scraping up the bits. Add the tomatoes and broth, rosemary, bay leaves and thyme. Check for seasoning. Add the meat back to the pot along with the mushrooms. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender and falling apart.
Optional: In a small bowl, mix 2 tbls of cornstarch with 2 tbls of water until smooth. Add to the gravy and let simmer for 10 minutes to thicken the sauce. Slice or shred the beef, arrange on a platter and pour gravy over. Sprinkle with chopped parsley.
Note: Taste gravy for additional salt and pepper, if needed.
My Picky Mother 