Burmese Spring Ginger Salad

1/2 cup very thinly sliced fresh ginger (or pickled pink ginger)
3 Tbs. fresh lime juice
1 Tbs. sesame seeds
2 Tbs. peanut oil
2 Tbs. sliced garlic
1 small tomato, coarsely chopped
1 cup diced cabbage
3 Tbs. ground roasted peanuts
2 Tbs. low-sodium or “white” soy sauce
1 Tbs. chickpea flour
Hot green chilies, minced, optional

Combine ginger and 2 tablespoons lime juice, and set aside to marinate for a minimum of 2 hours.

Dry-roast sesame seeds in large skillet over medium-low heat until fragrant, about 3 minutes, stirring constantly to prevent burning. Remove from heat, and set aside. Heat oil in same skillet over medium heat, and sauté garlic slices until brown, about 2 minutes. Remove from heat, and set aside.

Squeeze lime juice from ginger. Combine ginger, tomato, cabbage, peanuts, garlic, remaining oil and sesame seeds. Add soy sauce and remaining lime juice. Sprinkle with chickpea flour, and toss. Garnish with finely chopped chilies, if using

Bruschetta with Ricotta, Honey, and Lemon Zest

1 medium loaf crusty Italian bread, cut into 3/4-inch slices on the diagonal (halve the slices if they’re big)
Good olive oil
1 fat clove garlic, peeled and cut in half
2 cups high quality, smooth whole milk ricotta
Maldon sea salt or kosher salt
2 lemons

If you don’t have a grill, set a grill pan over medium-high heat or turn on your broiler. Brush both sides of each slice of bread lightly with olive oil. Put the bread to the grill or griddle, and cook until slightly charred on each side, about 2 minutes per side; alternatively, broil the bread slices about 3 inches from the heating element, flipping them after about a minute. When the bread is charred to your liking, remove it and rub the toasted sides lightly on one side with the cut side of the garlic clove.

To the side you’ve rubbed with garlic, add a generous smear of ricotta (best to leave it kind of messy and rustic-looking), then drizzle with more olive oil and sprinkle with salt. Drizzle a bit of honey over each bruschetta and use a fine microplane grater to grate a good amount of lemon zest over the top. Serve immediately. Be prepared to make another batch.

Source: Food 52

Ricotta Cake with Apple

9 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
3 large eggs
1 1/4 cup all-purpose flour
1 pinch salt
1 cup fresh ricotta
Zest of 1 lemon
1 tablespoon baking powder
1 apple, peeled and grated (should yield about 1 cup)
Confectioners’ sugar for serving

Heat the oven to 400?. Butter and flour a 9 or 10-inch spring form pan.

Cream the butter and sugar in a standing mixer until light and fluffy.

On the lowest speed, add the eggs one at a time.

Slowly add the flour, salt, ricotta, lemon zest, baking powder and apple.

Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan.

Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift powder sugar over top or serve with your favorite seasonal fruit.

Source: Food 52

Apple Yogurt Cake with a Cinnamon-Sugar Streak

1 1/2 cups whole-milk yogurt
2/3 cup olive oil
1 lemon, juiced
1 cup sugar
3 eggs
1 1/2 teaspoons vanilla
4 small tart apples, such as Granny Smith
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
2 1/2 teaspoons cinnamon, divided
1/2 cup brown sugar
2 tablespoons butter, softened

Heat the oven to 350°F. Lightly grease a 9×13-inch baking pan with baking spray or olive oil.

Whisk together the yogurt, olive oil, lemon juice, sugar, eggs, and vanilla in a large bowl. Peel and core the apples, and chop into thin pieces about 1/2-inch across. You should end up with 3 1/2 to 4 cups of apples. Stir the chopped apple into the liquid ingredients.

Add the flour, baking powder, baking soda, salt, nutmeg, and 1/2 teaspoon right into the liquids and stir just until no lumps remain. In a small separate bowl, mix the remaining 2 teaspoons cinnamon with the brown sugar and butter.

Pour half of the batter into the cake pan. Sprinkle the batter with half of the cinnamon-brown sugar mixture, dropping it on the batter in small lumps. Spread the rest of the batter over top, and sprinkle with the remaining cinnamon-brown sugar.

Bake for 45 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for at least 10 minutes before cutting. Serve the cake warm or at room temperature.

This keeps very well for several days, and it gets even moister as it sits, due to the apples.

Source: Kitchn

Classic Shrimp and Grits

For the grits
4 cups milk
1 cup stone ground grits
1 1/2 teaspoons kosher salt
1 tablespoon butter

For the shrimp
1 1/2 pounds peeled and deveined shrimp
1 teaspoon Old Bay seasoning
1 lemon, cut in half

For the gravy
6 slices bacon, diced
2 tablespoons butter
1 onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup white wine
1 cup chicken stock, preferably homemade
Kosher salt, to taste
Thinly sliced green onions, for garnish (optional)

For the grits, bring milk to a gentle boil in a heavy sauce pan. Add grits and reduce heat to medium low. Whisk occasionally at first, then whisk more frequently as the grits begin to thicken, watching carefully to make sure the bottom of the pot does not scald. Cook until the grits are thick and creamy, about 45 minutes to an hour. Add salt and butter, adjusting to personal taste. Meanwhile, prepare the shrimp and gravy.

For the shrimp, sprinkle them with Old Bay seasoning and the juice of one half a lemon. Set aside. (Please note, I left the shrimp tails on for styling purposes. It is much easier to eat them with the tails off, but it is entirely up to you.)

For the gravy, heat a large fry pan or braiser over medium-high heat. Cook until bacon is brown and almost crispy (but not quite), about 12 minutes. Remove the bacon from the pan and set aside. Drain all of the bacon grease except for 2 tablespoons. Lower the heat to medium, add the shrimp (in batches if necessary) and saute, flipping once, until pink and cooked through, approximately 3 – 5 minutes. Remove shrimp with their cooking liquids. Squeeze with the juice of the remaining lemon half and set aside.

Heat the butter in the same pan over medium to medium-high until melted. Add onions and saute until tender, about seven minutes. Throw in garlic and cook for another minute. Sprinkle flour over the onions and cook until it is absorbed, about 1 more minute. Add wine and reduce until the mixture is thickened. Add chicken stock and continue cooking until the gravy reaches your desired consistency, about 5 minutes. Season with kosher salt, to taste. Return the bacon and shrimp with its juices to the pan and reheat shrimp. Adjust seasoning as necessary.

To serve, spoon the grits into bowls. Pour shrimp and gravy on top and garnish with sliced green onions.

To reheat, add a little chicken stock to the grits and/or gravy and warm over medium-low heat.

Source: Kitchn


6 cups coarse dried bread crumbs
½ cup olive oil
6 garlic cloves, not peeled
½ pound Spanish chorizo, casings removed and cut into ½ inch dice
½ pound pancetta in one piece, cut into ½ inch dice
A large bunch of grapes
6 roasted red peppers, peeled, seeded, and cut into wide strips

Put the bread crumbs in a bowl, sprinkle with just enough water to moisten, and cover with damp paper towels. Set aside for 2 hours, or until the bread is evenly moistened. Heat the olive oil in a large skillet over medium–high heat. Add the garlic and stir until lightly browned and fragrant, 1 to 2 minutes. Add the chorizo and pancetta and cook, stirring, until the meat is lightly browned and starting to render its fat, about 8 minutes. Add the bread crumbs, mix thoroughly, and cook, stirring, until the crumbs are lightly browned. Serve with the grapes and roasted peppers (peel the garlic cloves if you like, or let your guests do it).

Source: Spain…on the Road Again

Pisto Manchego

4 ripe plum tomatoes
2 small Japanese eggplants
4 red bell peppers
About 2 tablespoons olive oil
2 red onions, not peeled
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Rub the tomatoes, eggplants, and peppers with the oil and put them on a baking sheet, along with the onions. Roast in a 375°F oven for about 45 minutes, or until very soft (the onions may take as long as an hour). Allow to cool for 10 minutes, then remove the skin from the tomatoes and peel the onions. Cut the eggplants in half and scoop out the flesh. Roughly chop all the vegetables, then pass through a food mill into a bowl. Stir in the olive oil and season to taste with salt and pepper. Serve on pan tostado (toasted bread).

Source: Spain… on the Road Again

Beet and Walnut Puree

1 cup walnuts
1 pound beets, trimmed, boiled or roasted, peeled, and cut into large chunks
1/2 cup olive oil
1/4 cup water
2 tablespoons tahini
1 to 2 tablespoons lemon juice
Kosher salt

Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms. Add the olive oil, water, and tahini and pulse a few times, just until combined. Add lemon juice and salt to taste.

Source: Spain…On the Road Again

Spicy Chipotle Mustard

1/3 cup Colman’s dry mustard
1/2 cup white wine vinegar
1 tablespoon minced canned chipotle chile in adobo, plus 2 tbsp. adobo sauce from can, divided
1 large egg
1/2 teaspoon salt
2 teaspoons cornstarch

Stir together dry mustard, vinegar, and 1/4 cup water in a medium metal bowl until smooth. Stir in minced chipotle chile (leave sauce behind). Chill, covered, overnight.

Bring a medium saucepan filled with 1 inch of water to a simmer. To bowl of mustard mixture, add egg, salt, and cornstarch and whisk to blend. Set bowl over simmering water and cook, whisking constantly, until just thickened, 3 to 5 minutes. Stir in adobo sauce.

Make ahead: 2 weeks, covered and chilled.

Source: Sunset

Seeded Agave Nectar Mustard

1/4 cup Colman’s dry mustard
1/2 cup white wine vinegar
1/4 cup agave nectar
2 teaspoons canola oil
2 tablespoons black or brown mustard seeds
1 large egg
1 teaspoon salt
2 1/2 teaspoons cornstarch

Stir together dry mustard, vinegar, 2 tbsp. water, and agave nectar in a medium metal bowl until smooth. Chill, covered, overnight.

Put oil and mustard seeds in a small frying pan and heat over medium heat, covered. As soon as mustard seeds start to pop, about 3 minutes, remove from heat. Let cool.

Bring a medium saucepan filled with 1 inch of water to a simmer. To mustard-vinegar mixture, add toasted mustard seeds in oil, egg, salt, and cornstarch and whisk to blend. Set bowl over saucepan and cook, whisking constantly, until mustard thickens, 3 minutes.

Make ahead: 2 weeks, covered and chilled.

Source: Sunset

Hot and Tangy Mustard

1/2 cup Colman’s dry mustard
1/2 cup white wine vinegar
1 large egg
1/4 cup sugar
1 teaspoon cornstarch
1/2 teaspoon salt

Whisk together dry mustard and vinegar in a medium metal bowl until smooth. Chill, covered, overnight.

Bring a medium saucepan filled with 1 inch water to a simmer. To bowl of vinegary mustard, whisk in 1/4 cup water, egg, sugar, cornstarch, and salt. Set bowl over simmering water and cook, whisking constantly, until mustard thickens, 2 to 3 minutes. Remove from heat, whisk for a minute, and then let cool.

Make ahead: 2 weeks, covered and chilled.

Source: Sunset

Ballpark Beer Mustard

1/4 cup Colman’s dry mustard
1/2 cup light-bodied beer1 teaspoon turmeric
1 egg
1 1/4 teaspoons salt
1 teaspoon cornstarch
1/2 teaspoon lemon juice
1/2 teaspoon sugar

Whisk together dry mustard, beer, 2 tbsp. water, and turmeric in a medium metal bowl until smooth. Chill, covered, overnight.

Bring a medium saucepan filled with 1 inch water to a simmer. To bowl of mustard mixture, add egg, salt, cornstarch, lemon juice, and sugar and whisk to blend. Set bowl over saucepan and cook, whisking constantly, until the mustard just thickens, 4 to 6 minutes.

Make ahead: 2 weeks, covered and chilled

Recommended for dogs and burgers.

Source: Sunset

Cognac Mustard

6 tablespoons yellow mustard seeds
2 tablespoons brown mustard seeds
3 tablespoons cognac
2/3 cup white wine vinegar
1/4 cup light brown sugar
1 teaspoon salt

Put mustard seeds, 1/3 cup water, cognac, and vinegar in a bowl and stir to completely submerge seeds. Cover and let sit at room temperature 2 to 3 days.

Whirl mustard mixture in a blender with brown sugar and salt until smooth.

Make ahead: 2 weeks, covered and chilled.

Recommended for: Roasted meats, especially pork and chicken; grilled ham and brie sandwiches; a side dish of sautéed mushrooms (mix in a spoonful of cream too).

Source: Sunset

Rosemary Thyme Mustard

3 tablespoons yellow mustard seeds
1 tablespoon brown mustard seeds
3 teaspoons minced fresh thyme, divided
2 teaspoons minced fresh rosemary
1/3 cup apple cider vinegar
1 teaspoon light brown sugar
3/4 teaspoon salt

Stir together mustard seeds, 2 tsp. thyme, the rosemary, 1/3 cup water, and the vinegar in a bowl until seeds are submerged. Let sit at room temperature, covered, 2 to 3 days.

Put mustard mixture in a blender along with brown sugar and salt and blend until mixture is thick but still coarse-textured. Stir in remaining 1 tsp. thyme.

Make ahead: 2 weeks, covered and chilled.

Recommended for: Vinaigrettes. Also good rubbed under chicken skin before roasting and stirred into beef, lamb, or pork stew before the end of cooking.

Source: Sunset

Basic Mustard

Mustard seeds or dry mustard powder
Seasonings of choice

Mustard seeds: Use when you want a whole-grain, crunchy texture. The three types are yellow, aka white (Sinapis alba), the mildest and used mainly in American-style mustards and for pickling; brown (Brassica juncea), zestier and used in European-style mustards (like Dijon), for pickling, and in Indian cooking; and black (B. nigra), also used in Indian food; they’re interchangeable with the brown. Seeds need to soften in liquid for 1 to 2 days before you make mustard with them.

Mustard powder: For silky smooth mustard. It’s nothing more than ground mustard seed, and the most common brand is Colman’s, a blend of white and brown seeds. Mix the powder with liquid (like water or beer) and let it sit overnight to fully hydrate and develop flavor. Don’t let it sit longer, though, or it will taste harsh.

Source: Sunset