Author Archives: robertaklapper

Pan Fried Chicken Cutlets: Another recipe from my daughter’s friend, Dina.

Ingredients:

One pound of skinless and boneless chicken breasts

juice and zest from one lemon

2 Tablespoons mustard

olive oil, salt

Marinate chicken in mustard, lemon juice and zest, a good pour of olive oil, and salt (to taste) for 30 minutes. Cover the chicken well.

Heat some olive oil in a frying pan, and when it is hot, fry the cutlets. Flip them when they are nice and brown. Serve hot.

Oklahoma-Style Onion Burgers

J. KENJI LÓPEZ

…a burger that is nearly as much onion as it is meat.

Ingredients

• 1/4 teaspoon canola oil (or any oil)
• 5 ounces freshly ground beef, divided into two 2 1/2-ounce balls
• Kosher salt and freshly ground black pepper
• 1 medium onion, thinly sliced (about 1 cup sliced onions)
• 2 slices American cheese
• 2 soft hamburger buns
• Mustard, pickles, and other condiments, if desired
• WHY IT WORKS:
• Using up to half an onion per burger and slicing onions orbitally maximizes onion flavor. 
• Smashing burgers into the pan maximizes browning. 
• Steaming buns on top of the burgers infuses them with beef and onion aromas

Procedure:

• Spread canola oil inside a large cast iron skillet with a paper towel. Heat over high heat until lightly smoking. Add balls of beef and press down with the back side of a spatula until completely flattened. Season generously with salt and pepper.
• Working quickly, spread onions evenly over cooking burgers and press down to embed onions into meat. Let cook with no further pressing until burgers are well browned, about 2 minutes
• Carefully flip burgers with a stiff spatula, making sure to pick up all browned meat from skillet. Let cook until onions start to soften, about 1 minute. Add cheese and top with top bun. Place bottom bun upside-down over top bun to allow it to steam in the onion vapors.

Note: We used 1/4 pound of 80% ground beef per patty and vidalia onions.

By Farideh Sadeghin

This easy, beloved one-pan meal is true Southern comfort food. Though smothered chicken often includes bacon, celery or bell pepper, this recipe strips it to its essence, relying more upon onion and scallions. The classic cooking technique of smothering has its roots in West African, French and Creole culinary traditions and, at its core, is a simple stovetop braise. Serve this dish with steamed rice or mashed potatoes, plus a side of collard greens or green beans.

INGREDIENTS

Yield: 4 servings

• ¾ cup all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons sweet paprika
• 1 teaspoon ground cayenne (optional)
• Salt and pepper
• 1½ to 2 pounds bone-in, skin-on chicken thighs and legs (about 2 of each)
• 2 tablespoons vegetable oil
• 4 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 1 bunch scallions, thinly sliced
• 3 garlic cloves, minced
• 2 cups chicken stock
• Steamed rice or mashed potatoes, to serve
• Step 1: Mix the flour, garlic powder, onion powder, paprika, cayenne and 2 teaspoons salt together in a shallow bowl. Reserve ¼ cup of the seasoned flour, then coat the chicken in the remaining flour mixture.
• Step 2: Heat the oil in a large skillet over medium-high. Add the seasoned chicken and cook, turning as needed, until browned all over, 12 to 14 minutes. Transfer the chicken to a plate and set aside.
• Step 3: Melt the butter in the skillet, then add the onion and ¾ of the scallions. Season with salt, then cook until soft, 3 to 5 minutes. Stir in the garlic and cook 2 minutes more, then stir in the reserved ¼ cup of seasoned flour and stir for 2 minutes. Stir in the chicken stock until smooth, then season with salt and pepper.
• Step 4: Nestle the reserved chicken into the gravy and cover. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the chicken is cooked through, about 20 minutes.
• Step 5: Sprinkle with the remaining scallions and serve with steamed rice or mashed potatoes.

Note: Can use whole chicken cut into 8 pieces.

 …a fluffy lemon olive oil cake with help from her pals Jon Shook and Vinny Dotolo, the restaurateurs behind some of Jennifer’s favorite Los Angeles eateries, such as Son of a Gun. Texture is softer than you would expect.

Ingredients 

• 1 1/2 cups high-quality olive oil, plus more for the pan
• 3 large eggs
• 1 1/4 cups sugar
• 1 1/4 cups whole milk
• 1 tablespoon Amaro del Capo. (I wasn’t able to find this in a liquor store. Recipe suggested to use extra vanilla instead. I used Grand Marnier.)
• 1 teaspoon orange zest
• 1 teaspoon vanilla extract
• 2/3 cup fresh lemon juice
• zest of 2 large lemons
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/4 cup Sugar in the Raw (for topping)
• powdered sugar for dusting

Directions 

1. Preheat the oven to 350 degrees F (175 degrees C). Prepare a 9-inch springform pan with olive oil and a lining of parchment paper. 
2. In a medium bowl, whisk together eggs, olive oil, and sugar until smooth. Then whisk in milk, Amaro, orange zest, lemon juice, lemon zest, and vanilla.
3. In a separate large bowl, mix all the dry ingredients: flour, baking soda, baking powder, and salt. Make a well in the center of the dry ingredients and slowly incorporate the wet ingredients. Whisk until smooth—a few lumps are okay!
4. Pour the batter into the prepared pan. Sprinkle the Sugar in the Raw over the top and bake for about 50 minutes to 1 hour.
5. Let the cake cool completely before dusting with powdered sugar and topping with a scrape of lemon zest.

For this cake to reach its full potential, it’s essential to use a good olive oil, meaning an extra-virgin variety with a pure, quality taste.

Because of the cake’s olive oil base, the batter will be more liquidy than you might be used to. Once it’s transferred into a springform pan, the batter will be sprinkled with an even layer of coarse sugar. As it bakes, this will give the crust a crisp, golden, and crackly finish.

Note: I found that the cake turned out better in a smaller spring form pan with the excess making about six well baked muffins. The larger cake didn’t bake as well. No need to line muffin tins with parchment. Use foil baking cups.

The Silver Palette Cookbook

Makes about 30 cookies

Ingredients: 

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.

The Silver Palette Cookbook

12 Tablespoons unsalted butter (1 and 1/2 sticks)

1/2 cup granulated sugar

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.

Note: Can add some chocolate chips, if desired.

*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.

Recipe from Daniel Humm

Adapted by Sam Sifton

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

1. Heat oven to 300 degrees. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds and salt.
2. 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.
3. 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.
4. 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.

BY THE BON APPÉTIT TEST KITCHEN

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.

Step 5

Serve shrimp with rémoulade sauce.

Classic Remoulade Sauce

By Craig Claiborne

INGREDIENTS

Yield:about 1½ cups

• 1 cup mayonnaise
• ¼ cup finely chopped cornichons (gherkins) or sour pickles
• 1 tablespoon chopped capers, drained
• 1 teaspoon Dijon-style mustard
• 2 teaspoons finely chopped anchovy fillets or anchovy paste
• 1 teaspoon finely chopped parsley
• ½ teaspoon finely chopped fresh chervil, optional
• ½ teaspoon finely chopped fresh tarragon
• 2 tablespoons finely chopped scallions or green onions

PREPARATION

1. Combine all ingredients in a mixing bowl. Serve with shelled shrimp or other shellfish, cold meat, fish or poultry.

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.