Author Archives: robertaklapper

Hummus is an ideal dip for picnics, parties and everyday snacking. Serve it with pita, chips, crackers or cut vegetables. In this hummus recipe, adapted from “How to Cook Everything,” tahini is essential, as are garlic and lemon. But this dip is also flexible: cumin and pimentón are optional, as are herbs or blends like za’atar. Hummus can be refrigerated in an airtight container for up to one week.

INGREDIENTS

Yield:6 to 8 servings

• 2 cups drained well-cooked or canned chickpeas, cooking liquid reserved if possible
• ½ cup tahini, with some of its oil
• ¼ cup extra virgin olive oil
• 2 cloves peeled garlic, or to taste
• Juice of 1 lemon, plus more as needed
• Salt and freshly ground black pepper
• 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
• Chopped fresh parsley leaves for garnish

PREPARATION

1. Put the chickpeas, tahini, cumin or paprika, oil, garlic and lemon juice in a food processor, sprinkle with salt and pepper and begin to process; add chickpea-cooking liquid or water as needed to produce a smooth purée.
2. Taste and adjust seasoning, adding more salt, pepper or lemon juice as needed. Serve, drizzled with some olive oil and sprinkled with a bit of cumin or paprika and some parsley.

Yield:About 2 cups

Hummus from ‘Jerusalem’

Recipe from Yotam Ottolenghi and Sami Tamimi

Adapted by Julia Moskin

• 1¼ cups dried chickpeas (250 grams)
• 1 cup plus 2 tablespoons light tahini paste (270 grams)
• 4 tablespoons freshly squeezed lemon juice
• 4 cloves garlic, crushed
• Salt
• 6½t tablespoons ice-cold water (100 milliliters)
• Put chickpeas in a large bowl and cover with cold water at least twice their volume. Leave to soak overnight.
• The next day, drain chickpeas. In a medium saucepan, add 6½ cups water and bring to a boil. Cook at a simmer, skimming off any foam and any skins that float to the surface, from 20 and 40 minutes, depending on the type and freshness. Once done, they should be very tender, breaking easily when pressed between your thumb and finger, almost but not quite mushy. (They may cook longer than expected.)
• Drain chickpeas. You should have roughly 3 cups (600 grams) now. Place chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add tahini paste, lemon juice, garlic and 1½ teaspoons salt. Slowly drizzle in ice water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste.
• Transfer hummus to a bowl, cover surface with plastic wrap, and let it rest for at least 30 minutes. If not using immediately, refrigerate until needed, up to two days. Remove from fridge at least 30 minutes before serving.

By Colu Henry

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick.

Note: I made this stew using only 1/4 cup of the chicken stock and 1 cup of water. You can avoid the stock altogether if you want to make the meal vegetarian.

INGREDIENTS

Yield:4 to 6 servings

• ½ cup roughly chopped Italian parsley leaves and tender stems
• 2 teaspoons lemon zest (from 1 large lemon) Note: If your tomatoes are not sweet, the zest is unnecessary.
• 2 (10-ounce) containers cherry or grape tomatoes
• ¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)
• 1 tablespoon fresh thyme leaves
• Kosher salt and black pepper
• 1 medium yellow onion, thinly sliced
• 3 large garlic cloves, thinly sliced
• ½ teaspoon red-pepper flakes
• 2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
• 1½ cups vegetable or chicken broth, or water
• Flaky salt, for serving (optional)
• Toasted bread, for serving

PREPARATION

Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.

In a large baking dish or on a sheet pan, toss the tomatoes with ¼ cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.

When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.

When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.

Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.

By Lidey Heuck

Time15 minutes, plus 4 hours’ cooling

Though panna cotta means “cooked cream” in Italian, this pudding-like dessert actually spends very little time on the stove. Gelatin and sugar are dissolved in warm milk before being mixed with heavy cream and vanilla, then poured into ramekins to chill and set. Surprisingly simple and ideal to make in advance, this recipe makes a traditional vanilla-flavored panna cotta that can be dressed up any number of ways, with fresh berries or a raspberry coulis. Serve directly from the ramekins for a more casual dessert, or unmold the panna cottas for an impressive and elegant end to any meal.

INGREDIENTS

Yield:6 servings

• Neutral oil or nonstick cooking spray, for the ramekins
• 1 cup/240 milliliters whole milk
• 2½ teaspoons powdered unflavored gelatin (1 pouch)
• ½ cup/100 grams granulated sugar
• 1 teaspoon vanilla extract
• ⅛ teaspoon kosher salt (such as Diamond Crystal)
• 2 cups/480 milliliters heavy cream

PREPARATION

1. Lightly brush six (6-ounce) ramekins, water glasses or molds with neutral oil, wiping away any excess with a paper towel.
2. Pour the milk into a medium saucepan. Sprinkle the gelatin onto the milk in an even layer and set aside for 5 minutes for the gelatin to “bloom.” The surface of the milk will turn dry and wrinkly.
3. Turn the heat to low and cook, stirring often, until the gelatin is dissolved, about 2 minutes. Add the sugar, turn off the heat and stir until the sugar is dissolved, returning the pan to low heat to rewarm if needed. Stir in the vanilla and salt.
4. Pour the milk mixture through a sieve into a large glass measuring cup or other heat-proof container with a pouring spout. Add the cream and stir to combine. Divide the mixture among the prepared ramekins, cover with plastic wrap, and refrigerate until set, at least 4 hours.
5. Serve the panna cottas directly from the ramekins, or unmold if desired. To unmold: Just before serving, add 1 inch of hot tap water to a small bowl. Place one of the ramekins in the bowl, being careful that the water doesn’t overflow into the ramekin, and hold it there for 10 seconds. Remove the ramekin and dry the bottom with a dish towel. Run a sharp knife around the sides of the panna cotta, then place an upside-down dessert plate over the ramekin. Holding the two together, flip the plate so that the ramekin is inverted. Wiggle and tap the sides of the ramekin to release the panna cotta. If it does not release, return the ramekin to the water for another 5 seconds.
6. Repeat with the remaining ramekins, refilling the small bowl with more hot water as necessary. Top the panna cottas with fruit or other desired toppings and serve.

Raspberry Coulis: this recipe is from For the Love of Cooking

• 12 oz fresh raspberries (can use frozen berries but must be thawed)
• ¼ cup water
• 7 tbsp sugar (less if the berries are very sweet)
• ⅛ tsp salt
• 2 tsp fresh lemon juice

• Make the raspberry coulis while the panna cotta is setting in the refrigerator by combining the raspberries, water, sugar, and salt together in a saucepan over medium heat. Cook, stirring often, until the sugar is dissolved and the berries are heated through, about 1-2 minutes.
• Pour the mixture into a blender and puree until smooth, about 20 seconds.
• Strain through a fine-mesh strainer into a measuring cup, pressing and stirring the puree with a rubber spatula to get as much seedless puree as possible. Add the lemon juice; mix well. 
• Cover with plastic wrap and place in the refrigerator for at least an hour, or until needed.
• Pour some raspberry coulis on top of the panna cotta then serve. Enjoy!

Lidia Bastianich

My daughter’s husband served me this recipe, and it was so good, I have to include it in the blog. You can watch Lydia make this on YouTube.

Ingredients

• 6 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
• 6 GARLIC CLOVES, SLICED
• 4 ANCHOVIES, SLICED
• 36 LITTLENECK CLAMS, SCRUBBED
• 1/4 TEASPOON PEPERONCINO FLAKES (red pepper flakes)
• 1/4 TEASPOON DRY OREGANO
• 1 POUND LINGUINE
• 3/4 CUP CHOPPED FRESH ITALIAN PARSLEY

Bring a large pot of water to boil for pasta. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes.

Add the clams to the skillet, along with the peperoncino and oregano. Bring to a simmer, cover, and cook until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. (Discard any unopened clams.) Meanwhile, add linguine to pasta water.

When all the clams are out, and the linguine is al dente, ladle in about 2 cups pasta water, increase heat to high, and add 1/2 cup of the parsley. Cook until liquid is reduced by half. Meanwhile, shuck the clams.

When the sauce is reduced, add the pasta directly to the sauce. Cook and toss until the pasta is coated with the sauce. Add shucked clams and remaining ¼ cup chopped parsley, Cook a minute more, to blend the flavors, and serve.

Note: In the video, Lidia does not add pasta water to the sauce; she pours some white wine into it. Watch the video to judge the amount. She also pours olive oil onto the finished dish, the other 2 Tablespoons. You do not have to shuck the clams. They can be served whole on top of the linguini.

I thought I was no stranger to the Greenpoint area of Brooklyn having eaten at Di and Di Vietnamese Restaurant and Frankel’s Delicatessen & Appetizing, but was pleasantly mistaken. After two consecutive days of exploring and dining, I am only beginning to discover this amazing neighborhood.

Greenpoint sits on the East River, on the border of Williamsburg, and like its neighbor, has a park and promenade along the waterfront, although somewhat smaller and less crowded. Transmitter Park offers natural wetland landscaping, a nautical themed children’s play area, a pedestrian bridge and a pier with views of Manhattan.

Our first stop was brunch at Lingo after being intrigued by their menu out front. The restaurant offered “a unique blend of Japanese American cuisine.” The name, Lingo, means apple in Japanese, and is a nod to the owner’s affection for NYC. Brunch was delicious – quiche topped with a smattering of bonito flakes, soft scrambled eggs with a slab of grilled bacon, grilled sour dough bread that was brushed with sake, and pots of mint tea.

After a stroll around the area, and viewing the beautiful old row houses on the surrounding streets, it was time for pizza at Paulie Gee’s. Not bad! It was then that we noticed the long line at Taqueria Ramirez down the block and vowed to return another time, which we did – the next day! It was named one of the best taco counters in NYC and got an excellent review by the New York Times. It didn’t disappoint.

Lastly we discovered The Radio Bakery on India Street and have already been back twice. Their breads are some of the best I have ever eaten, along with heavenly focaccia, “sandwiches that riff on classics from places like New Orleans, Midtown street carts, the Grecian Islands and your corner bodega” (Brooklyn Magazine), and a wide selection of savory and sweet to choose from.

So if you’re looking for adventure, try this wonderful neighborhood. There is so much more to explore.

Update: We tried Taku Sando, a Japanese sandwich shop in Greenpoint that focuses on Japanese milk bread. “Theirs is soft and pillowy, with a crust like a perfectly smushed donut. It’s dense, chewy, a little sweet, and a great textural contrast to all the crunch in the pork and chicken katsu sandwiches. They use panko made from leftover loaves, and the sandwiches are loaded with slivered cabbage, pickles, a sweet sauce, and a mayo and karashi mustard combination. They also make egg salad and korokke (croquette) sandwiches, a few salads and paper-thin ribbon fries.” (The Brooklyn Hit List: The Best New Restaurants In Brooklyn). Fun!!!!

From Japanese Cooking, A Simple Art, by Shizuo Tsuji

Yakitori by Melissa Clark

Makes 1 1/2 cups:

7 tablespoons sake

7 Tablespoons mirin

7 Tablespoons dark soy sauce

1 Tablespoon sugar

Mix ingredients in a saucepan and bring to a boil over medium heat; boil until sugar is dissolved. Use immediately, or cool, bottle, and store in the refrigerator.

For chicken teriyaki:

6 chicken thighs with skin and bone or a combination of drumsticks and thighs

vegetable oil

1/2 cup teriyaki sauce

Pierce chicken skin with a fork to allow sauce to penetrate freely. Heat a small amount of oil in a medium-sized heavy bottomed skillet. Lay chicken skin side down in the skillet. Pan fry over medium high heat until chicken skin is well browned. Move chicken in the pan to keep from sticking to the skillet. When browned, turn and fry, covered, for about 10 minutes. Remove chicken temporarily from the pan. Over medium heat, into the juices in the pan, pour the teriyaki sauce. Bring liquid to a boil, stirring. After a minute or so, the liquid will thicken slightly and take on a luster. Return chicken to the skillet turning chicken several times so that it is well coated in teriyaki sauce. Remove from heat when sauce is almost completely reduced, a few minutes at most.

Note: The author suggests using boneless thighs and drumsticks.

Sake, or Nihonshu, is a Japanese alcoholic beverage made of short-grain rice. It’s a centuries-old drink and a vital part of Japanese culture that’s drunk and used in Japanese cuisine.

Note: The Yakitori recipe can use the above Teriyaki sauce instead of the sauce suggested. I found Melissa Clark’s recipe not sweet enough, however do add the garlic and ginger. You can increase both of their amounts if desired.

Yakitori (Grilled Chicken Skewers):

Yakitori is Japanese skewered and grilled chicken that can use approximately 30 different chicken parts, from momo, or chicken thigh, to nankotsu, or chicken cartilage. This recipe calls for marinating chicken thighs, gizzards and livers in a savory-sweet sauce of ginger, sake, mirin, soy sauce, garlic and a touch of brown sugar, grilling or broiling, then scattering with chopped scallions. Serve it alongside something fresh and green, like a cucumber salad, and a pile of rice.

INGREDIENTS

Yield: 6 appetizer servings

• 1 pound chicken livers, gizzards or boneless thigh meat
• ½ cup dark soy sauce or tamari
• ¼ cup mirin
• 2 tablespoons sake or dry sherry
• 1 tablespoon brown sugar
• 2 garlic cloves, peeled and smashed
• ½ teaspoon grated fresh ginger
• Scallions, thinly sliced, for garnish

PREPARATION

1. Cut chicken into one-inch pieces and place in a shallow dish.
2. In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
3. If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers (can use rectangular pieces of scallions in between chicken pieces), and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs.  Serve drizzled with reserved sauce and garnished with scallions. (Adding reserved sauce to chicken may make the dish too salty.)

By Eric Ripert

Growing up, my family would make this simple dish every year in the middle of August when summer vegetables are at their peak… We would gather at long tables in the garden on those warm evenings in Provence to eat this pistou together… Each time I make it, it takes me right back. I hope you enjoy cooking this recipe as much as I do! (This is the original recipe from my Grandmother Emilienne.)

Note: If you use a little more onion, the whole zucchini, and not peel the tomato, it’s ok! Also, I used only half of the basil.

Ingredients:

1/2 cup dried white navy beans

sea salt, pepper

1/4 of a small onion, 1 medium carrot, 1/2 of a medium zucchini, 12 to 15 green beans. All the vegetables are 1/4 inch diced.

1 medium tomato, peeled, 1/4 inch diced.

3 cups of loosely packed basil leaves, about 1 bunch

1 garlic clove, chopped

1/3 cup olive oil

Directions:

Soak beans overnight. Drain. Cook in 3 cups of water. When almost done, add salt and pepper. Then stir on onion, zucchini, carrot, green beans, and tomato. Cook for 10-12 minutes.

Blanch basil for 30 seconds in hot water and then transfer to a bath of cold water. Gently squeeze out excess water. Transfer to a blender. Add garlic and with blender on low, slowly stream in the olive oil. Puree pesto. Add salt and pepper.

Stir pesto into beans and vegetables. Adjust seasoning.

Note: When I added the vegetables to the beans, I needed to add a little more water. (This pistou recipe is a soup.)

By Genevieve Ko

The crackly almond roof of this summer-in-a-dish dessert gives way to jammy berries begging to be swirled with ice cream. To make this dead simple treat even easier, the crisp topping is simply stirred with melted butter, which binds together the dry ingredients while giving the mixture a sturdiness that holds up against the juicy fruit. Sliced almonds require no chopping and add a delicate crunch, but chopped pecans would be delicious here too.

(You might want to try this topping recipe with the peach crisp also.)

INGREDIENTS

Yield: 6 to 8 servings

For the topping:

• 1 lemon (Taste your blueberries. If they are not sweet, omit the lemon.)
• ½ cup/100 grams granulated sugar
• 1 cup/136 grams all-purpose flour
• ½ cup/52 grams sliced almonds, toasted if you’d like
• ½ teaspoon fine salt
• ½ cup/114 grams unsalted butter, melted and cooled
• For the filling:
• ½ cup/100 grams granulated sugar
• 1½ packed tablespoons cornstarch
• 2 to 2¼ pounds blueberries
• Ice cream, for serving

PREPARATION

1. Heat the oven to 375 degrees.
2. Prepare the topping: Zest the lemon directly over the sugar in a medium bowl and mix with a fork. (Save the zested lemon for the filling.) Mix in the flour, almonds and salt.
3. The cooled melted butter has likely separated, so stir it until evenly pale yellow, then drizzle over the dry ingredients. Stir lightly and quickly until the mixture forms pea-sized crumbles with gravelly bits; don’t overmix. Refrigerate until ready to use. The topping can be covered and refrigerated for up to 3 days.
4. Make the filling: Whisk the sugar and cornstarch in a large bowl to break up starchy clumps. Add the blueberries and squeeze in 1 tablespoon lemon juice from the reserved zested lemon. Toss until evenly coated, then scrape into a 1½- to 2-quart casserole (such as a 9-inch square dish or deep-dish pie plate).
5. Spread the berry filling in an even layer, then cover with the topping, leaving no gaps. Place the dish on a rimmed baking sheet to catch any drips.
6. Bake until the topping is golden brown and the filling is bubbling like lava, 40 to 45 minutes. You don’t want to burn your mouth eating the crisp hot, so let it cool for at least 15 minutes and preferably an hour or so because the filling firms up as it cools. It can be served warm or at room temperature, ideally with ice cream.

By Yossy Arefi

I am including 2 fruit crisp recipes. Serve them warm, ideally with ice cream.

Choose peaches that are just ripe for baking, as super-ripe peaches will turn into mush during this dessert’s long bake time. In this crisp, the peaches are peeled for the most luscious texture — and you can do so using a standard Y-shaped peeler (no need to boil a pot of water). That said, if you don’t have the time or energy to peel your peaches, you can leave them on for a slightly more rustic dessert.

INGREDIENTS

Yield: 8 servings

• 3 pounds peaches (about 8), peeled and cut into ½-inch slices
• ⅓ cup/67 grams granulated sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon cornstarch
• Fine salt
• 1 cup/128 grams all-purpose flour
• ½ packed cup/100 grams light brown sugar
• ½ cup/45 grams rolled oats
• ½ cup/113 grams unsalted butter, soft but cool and cut into pieces
• Vanilla ice cream (optional), to serve

PREPARATION

1. Heat oven to 375 degrees with a rack in the center.
2. In a large bowl, combine the peaches, granulated sugar, lemon juice, cornstarch and a pinch of salt. Stir to combine, transfer to an 8-by-8 inch baking dish and press down gently to compact the fruit in the dish.
3. To a medium bowl, add the flour, light brown sugar, oats and ¼ teaspoon salt; stir to combine. Add the butter and use your fingers or a pastry blender to smash the butter into the flour mixture until evenly mixed and clumps form.
4. Sprinkle the crumbs evenly over the peaches, then bake the crisp until the topping is golden brown and the peach juices are bubbling, 45 to 50 minutes.
5. Serve warm, with vanilla ice cream on top, if using.

(Mirin is a rice wine found in Asian groceries. It has a low alcohol content which cooks off once it’s heated through.)

This is my own recipe for a delicious roast chicken. There are no exact measurements. You just have to trust your taste.

Ingredients:

1 whole chicken, brined

olive oil

soy sauce (This recipe may take more soy sauce than you would expect.)

mirin

black pepper (optional, garlic powder)

1 large onion, thinly sliced, 2-3 Yukon gold potatoes, peeled and halved, 1-2 large carrots, sliced in rounds

Instructions:

Wash and brine the whole chicken. Do not rinse off brine, but pat dry with paper towels. Heat oven to 400.* Place chicken in a roasting pan that has a cover. Pour some olive oil over chicken and spread with hands. Pour some soy sauce on the chicken and do the same. Pour some mirin on the chicken, less than the amount of soy sauce, and spread. Add some freshly ground black pepper and garlic powder, if desired. Arrange onions, potatoes and carrots around the chicken. Pour a little soy sauce on the potato halves. Roast uncovered in oven for 20 minutes. Then cover the chicken and reduce the heat to 350.* Bake for about 1 1/2 to 2 hours more, basting, and tasting the gravy in between. Take off the cover the last 15 minutes if chicken needs further browning.

Tasting the gravy: You will need to taste it to see if you need to add more soy sauce. If yes, pour some directly onto the chicken. Then baste. It should taste a little salty and a little sweet. Trust yourself. It’s perfect if you like it!