Slaw with Tomatoes and Blistered Peanuts

1 1/2 cups unsalted raw peanuts
1/2 of a medium-large cabbage
1 basket of tiny cherry tomatoes, washed and quartered
1 jalapeno chile, seeded and diced
3/4 cup cilantro, chopped
1/4 cup freshly squeezed lime juice
2 tablespoons olive oil
1/4 teaspoon + fine-grain sea salt
honey, to taste

Blister the Peanuts
In a skillet or oven (350F) roast the peanuts for 5 to 10 minutes, shaking the pan once or twice along the way, until golden and blistered.

Prepare the Coleslaw Ingredients
Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half. Combine the cabbage, tomatoes, jalapeno (opt), and cilantro in a bowl.

Make the Dressing
In a separate bowl combine the lime juice, olive oil, salt. Taste, and whisk in a teaspoon or two of honey if the lime is too strong for you. Add to the cabbage mixture and gently stir to combine. Just before serving fold in the peanuts (add them too earl and they lose some of their crunch). Taste and adjust the flavor with more salt if needed.

Notes: Go ahead and leave out the jalapeño if you like it milder. I also thought about adding shredded, baked tortilla chips (like the ones from the tortilla soup recipe). Also, I’ve mentioned this before – I try to seek out organic peanuts. As far as the choice of cabbage goes, you can use green cabbage, or a blend of purple and green. If you like a more creamy coleslaw, go ahead and add a dollop of mayo, or Greek yogurt.

Tempeh Rice Lettuce Wraps with Garlic and Lime

2 garlic cloves, peeled
1- inch segment of fresh ginger, peeled
1/2 cup almond, cashew, or coconut milk
scant 1/4 teaspoon fine grain sea salt
8 ounces plain tempeh, crumbled
1 1/2 cups / 6 ounces leftover rice
1 teaspoon soy sauce or shoyu
1 tablespoon freshly squeezed lime juice
1 small cucumber, deseeded, and cut into 1/4-inch dice
1 small carrot, peeled and grated
a handful of sliced herbs, cilantro, basil, mint
10 – 12 whole lettuce leaves, romaine, little gems, etc.
to serve (all optional):
extra lime, serrano vinegar*, shallot oil, a favorite curry paste

Use a mortar and pestle to smash the garlic and ginger into a paste. Heat 1/4 cup of the nut milk in a medium sauce pan over medium heat, stir in the ginger-garlic paste along with the salt, and barely simmer for a minute of two before adding the tempeh. Stir until well-coated, cover, and allow to cook for about five minutes, stirring once or twice along the way. Add the rice, stir, and allow it to heat.
In the mean time add the soy sauce, and lime juice to the remaining nut milk, stir well, and add to the saucepan as well. Transfer to a serving bowl, and stir in the cucumber. Top with the grated carrot, and herbs, and give a light final toss.

To serve, spoon a generous amount of the rice mixture into a lettuce leaf. If you want to make them extra special do any/all of the following. Spread a whisper thin layer of curry paste across the lettuce, top with the rice mixture, and finish with a spoonful of serrano chile vi

Corn and Coconut Salad

3 tablespoons unsalted butter
5 ears of corn, shucked
fine grain sea salt
3 tablespoons fresh thyme leaves
1 cup / 1 1/2 oz / 40 g big coconut flakes, well toasted
1 cup / 3 oz / 85 g sliced almonds, well toasted
3 tablespoons chopped red onions
big squeeze of fresh lemon or lime juice

Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple pinches of salt and stir well, you want all the corn to be coated. Cook for just a minute, until the corn looses its raw edge, stir in half the thyme, and then transfer the corn to a large serving bowl.

Just before you’re ready to serve, add most of the coconut flakes, most of the almonds, the rest of the thyme, red onions, and citrus juice. Stir well. Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds (and another jolt of juice if needed!).

Smothered Cauliflower with Eggs

One 10-ounce head of cauliflower—leaves removed, head cut into slabs
1/2 cup all-purpose flour
1/4 cup extra-virgin olive oil
1 pound yellow tomatoes, cored and finely chopped (3 cups)
1/4 teaspoon crushed red pepper
1/2 teaspoon finely grated lemon zest
Salt
2 tablespoons sliced almonds
4 large eggs Marjoram leaves and herb flowers (optional), for garnish
Crusty bread, for serving

In a large saucepan of boiling salted water, cook the cauliflower until crisp-tender, 3 minutes. Drain and pat dry. Transfer to a bowl and toss with the flour, tapping off the excess.

Step 2
In a large, deep skillet, heat the oil until shimmering. Add the cauliflower and cook over moderately high heat, turning, until browned. Add the tomatoes, crushed red pepper and lemon zest to the skillet and season with salt. Cook over moderate heat until the tomatoes have broken down, 5 minutes.

Meanwhile, toast the almonds in a small, dry skillet over moderate heat, stirring, until lightly browned, 5 minutes. Let cool.

Using a spoon, make 4 wells in the tomato sauce. Crack the eggs into the wells, cover and cook over moderately low heat until the eggs are just set, 3 minutes. Garnish the eggs with the almonds, marjoram leaves and flowers and serve right away with crusty bread.

Otsu (Soba Salad with Sesame-Ginger Dressing)

Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated
1 tablespoon honey
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil

12 ounces dried soba noodles
12 ounces extra-firm nigari tofu
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced
1 small handful of cilantro sprigs, for garnish
1/4 cup toasted sesame seeds, for garnish

Make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running, drizzle in the oils.

Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.

While the pasta is cooking, drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy.

In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ? cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and the toasted sesame seeds.

Serves 4-6.

PRINT RECIPE
JULY 19, 2004

Soba Salad with Rhubarb-Ginger Tahini

(adapted from Otsu Recipe on 101 Cookbooks)

Dressing (makes more than what you need for the recipe, but nice to keep around):

1 clove garlic
1 tablespoon granulated sugar
1-2 tablespoons (or more;) Brooklyn Delhi Rhubarb Ginger Achaar
3/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup unseasoned rice vinegar
1/3 cup soy sauce or tamari
2 tablespoons canola oil
2 tablespoons pure sesame oil
1 tablespoon tahini paste

Soba noodle salad
8 oz. soba noodles, cooked according to package directions
6 oz baked tofu or 8 oz extra firm tofu, cubed (directions below)
1 tablespoons chopped cilantro
1 scallion, green and white part, cleaned and thinly sliced
1/2 cucumber, peeled, seeded and cut in half lengthwise then cut across into thin half-moons.
sesame seeds
more cilantro for garnishing

If using extra firm tofu: Add tofu to a large non-stick skillet without any oil and toss over high heat until all water has evaporated. Add canola oil, reduce heat to medium-high and fry, tossing frequently until tofu is firm and bouncy. Drain over paper towels.

In a blender, combine all the dressing ingredients. Blend well. Add tahini and blend together.

In a large mixing bowl combine drained soba noodles, cilantro, scallions, cucumber. Slowly add dressing and toss Add more dressing to your taste. Arrange salad in center of large plate and top with baked or fried tofu. Garnish with sesame seeds and cilantro sprigs. Serve with more dressing on the table just in case!

Gigante Bean Bowl

1/3 cup / 80 ml extra virgin olive oil
1 red onion, chopped (about 1 1/4 cups)
1 cup chopped leeks
8 stalks of celery, sliced 1/4-inch thick
1 teaspoon caraway seed, crushed
1 teaspoon chile flakes
1 14-oz can crushed tomatoes

1 lb. cooked white beans (Such as giant corona)
7 cups of water
2-3+ teaspoons fine grain sea salt, or to taste

1 cup basil leaves
1/4 teaspoon fine grain sea salt
1/3 cup freshly shredded Parmesan
1/3 cup / 80 ml extra virgin olive oil

to serve: cilantro or radish flowers (optional)

In a large saucepan over medium-high heat place the olive oil, red onion, leeks, and a pinch of salt. Stir well, and cook until the leeks begin to take on a hint of color.

At this point stir in the celery, caraway, and chiles, then saute, stirring regularly, until everything begins to caramelize and take on color.

Stir in the tomatoes, followed by the beans, and then the water. There should be more than enough water to cover the beans. Bring to a simmer for at least ten minutes, although I like to simmer it longer if I have the time. Stir in the salt, and adjust if needed.

While the soup is simmering use a mortar and pestle (or chop by hand) to smash the basil and salt into a paste – the smoother the better. Add the Parmesan and olive oil, a bit at a time, and work into a green drizzle.

Serve each bowl of soup topped with a generous drizzle of the pistou. And a bit of cilantro or edible flowers to finish.

Serves 6.

Borlotti Bean Bowl

1 pound cranberry beans (like Borlotti)
8 cups of water
15 medium cloves of garlic, peeled and trimmed

2 big shallots or white onion, sliced on the axis into thin crescents

2-3 dried smoked serranos, dried chipotles or other dried chilies or even one or two chipotles from the can (in adobo sauce)

2 teaspoons+ fine sea salt for seasoning

a drizzle of flavorful extra-virgin olive oil

a small handful of cilantro, chopped

a couple (optional) handfuls of a salty hard cheese, Parmesan, grated

Soak your beans overnight. Before soaking give them a good rinse. Look carefully for any pebbles or dirt clumps. Cover with a few extra inches of water, the Borlottis take in a lot of liquid. When you are ready to use the beans, drain them, rinse again, and set aside.

Preheat your oven to 350. Place the racks near the bottom of the oven.

Put the beans, water, garlic, shallots, and chiles in an oven-proof pot or casserole – preferably one with an oven-proof lid.

Place the pot on a rimmed baking sheet (in case of accidental overflow), and place in the oven for two hours, or until beans are nice and tender. After the first hour check every twenty minutes or so.

When the beans are done, pull the pot out of the oven and season generously with salt. Stir and taste. Season so the broth tastes just right, the beans need some time to take in the saltier broth at this point, so once you have the broth seasoned nicely, just let the soup sit there on the top of the stove, covered for another ten minutes or so. Taste and adjust for seasoning one more time and drizzle with a bit of olive oil.

To serve, first ladle a generous scoop of beans into each bowl, and follow with the broth to cover. Sprinkle with cilantro and cheese.

Serves 4 to 6

Chocolate Calypso Beans

1 lb. calypso or Jacob’s Cattle beans
2 T. olive oil
1 large onion, chopped
1 red bell pepper, chopped
5 cloves garlic, minced
2T. ground, dried red chilies (I used med-hot Chimayo)
1 1/2 T ground cumin
2+ t. ground cinnamon
1 t. ground allspice
4 1/2 cups water or vegetable stock
1 12 oz. bottle Negro Modelo Mexican beer
1 1/2 discs Ibarra Mexican chocolate

Rinse the beans, pick out any pebbles or dirt. Rehydrate beans by soaking overnight, or start soaking them in the morning if you are cooking later in the evening. Drain and rinse.

In a large stock pot saute the onion, red pepper, and garlic in olive oil for 5 minutes. Add the spices and saute for another minute or so.

To the sauteed ingredients/spices add drained beans, water or stock, and beer. Bring to a boil. Reduce heat and simmer until beans are tender, roughly two hours, stirring gently every 15 minutes or so.

When beans are done stir in the chocolate and generously add salt to taste.

Lentil Soup with Saffron Yogurt

2 cups black beluga lentils (or green French lentils), picked over and rinsed
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 teaspoon fine-grain sea salt
1 28-ounce can crushed tomatoes
2 cups water
3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, finely chopped

Saffron Yogurt
a pinch of saffron (30-40 threads)
1 tablespoon boiling water
two pinches of salt
1/2 cup 2 percent Greek Yogurt

Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20 minutes, or until tender. Drain and set aside.

While the lentils are cooking, make the saffron yogurt by combining the saffron threads and boiling water in a tiny cup. Let the saffron steep for a few minutes. Now stir the saffron along with the liquid into the yogurt. Mix in the salt and set aside.

Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion and salt and saute until tender, a couple minutes. Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer. Stir in the chopped greens, and wait another minute. Taste and adjust the seasoning if need be. Ladle into bowls, and serve with a dollop of the saffron yogurt.

Serves 6 to 8.

Variations:

– You can serve it with a poached egg on top,
– or crunchy, fried shallots,
– with a drizzle of chive infused cream,
– or with chunks of tiny pan-fried butternut squash cubes.

– Make a thicker version by using just a bit of water, and then spoon it over an omelette in the morning.

– Have some cooked farro or wheat berries around? Toss some in. Millet might be good too.

– You can finish the soup by adding your favorite spices or spice blends. Smoked paprika, crushed chiles, toasted cumin, would all work nicely.

New Year Noodle Soup with Chickpeas, Beans, and Lentils

2 tablespoons olive oil
1 onion, thinly sliced
1 long red chili OR green serrano, finely chopped
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper

8 1/2 cups / 2 liters good-tasting vegetable stock/broth

100g / 3.5 oz yellow split peas or brown lentils
1 1/2 cups cooked chickpeas, rinsed if using canned
2 cups / 350g cooked borlotti beans

fine grain sea salt

120 g thin egg noodles, fresh or dried
3 1/2 oz / 100g fresh spinach leaves, finely shredded
1/2 cup finely shredded cilantro leaves
2 tablespoons chopped fresh dill
juice of one lime

Toppings:
1 tablespoon olive oil
1 tablespoon unsalted butter
1 large onion, thinly sliced
100 ml sour cream or creme fraiche
50g / scant 2 ounces of toasted, chopped walnuts

Heat the oil in a large, thick-bottomed soup pot over medium heat. Add the onion and the chile and cook until they soften, a few minutes. Add the spices and cook for another thirty seconds, just long enough for them to toast a bit, then stir in the stock. Bring to a boil and add the split peas/lentils to the pot. Cook until they are just tender, about 25 minutes. Stir in the cooked chickpeas and borlotti beans. Once the beans have heated throughout, season with salt to taste.

In the meantime, you can prepare the toppings. Heat the olive oil and butter in a large frying pan over medium heat along with a couple big pinches of salt. Cook the onion, stirring occasionally, until golden and caramelized, 8 – 10+ minutes. Set aside.

Just before you’re ready to eat, add the noodles to the simmering soup and cook until al dente. Stir in the spinach, and cilantro and dill. Add a big squeeze of lime to the pot or serve wedges along with each bowl of soup. Taste and adjust the seasoning to your liking.

Serve right away, each bowl topped with a big spoonful of caramelized onions, some creme fraiche, and a sprinkling of walnuts.

Ideas for Egg Lunches: Lemongrass-Turmeric Curry Sauce

(Adapted for hard boiled eggs)

4 lemongrass stalks, trimmed, tender center part only
6 medium garlic cloves, peeled
6 medium shallots, peeled
3 medium serrano chiles, stemmed
3-inch piece of ginger, peeled
1 1/2 teaspoons ground cumin
2 teaspoons ground turmeric

1/4 cup good extra-virgin coconut, sunflower or olive oil
a drizzle of lime oil or zest of one lime, optional

Combine the lemongrass, garlic, shallots, chiles, ginger, cumin, and turmeric, and pulse until the ingredients start to come together. You can add the oil at this point, and blend again. Stir in the lime oil or zest.

The paste will keep in the refrigerator for about a week. Freeze any paste you wont use for future use.

Stir a bit into thick yogurt with a little salt or saute with coconut milk.

Ideas for Egg Lunches: Carrot-Ginger Dressing

1/3 cup full-fat coconut milk
1/4 teaspoon ground turmeric, or more to taste
5 tablespoons peeled ginger, chopped to measure
3 medium carrots, scrubbed
1/2 of a serrano pepper, stemmed, or to taste
1/3 cup extra virgin olive oil
1/2 teaspoon fine grain sea salt
2 tablespoons toasted sesame oil
1 tablespoon miso (optional)
1 tablespoon maple syrup
1/4 cup / 60 ml brown rice vinegar
4 medium shallots, peeled (or less if your shallots are strong)

Puree the coconut milk, turmeric, ginger, carrots, pepper, olive oil, salt, toasted sesame oil, miso, maple syrup, brown rice vinegar, and shallots in a blender until very smooth. Taste, and adjust, if needed, with more salt or vinegar, or any other ingredient you think might need a little boost.

Coconut Red Lentil Soup

1 cup / 7 oz / 200g yellow split peas
1 cup 7 oz / 200g red split lentils (masoor dal)
7 cups / 1.6 liters water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced
1/3 cup / 1.5 oz / 45g golden raisins
1/3 / 80 ml cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
one small handful cilantro, chopped

cooked brown rice or farro, for serving (optional)

Give the split peas and lentils a good rinse – until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker soup.

Coconut Curry Yellow Pea Soup

2 cups / 14 oz / 400g yellow split peas
7 cups / 1.6 liters water
1 medium yellow carrot or parsnip, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
1 1/2 tablespoons ghee, or coconut oil
1 small onion, chopped
2-3 tablespoons lemongrass-turmeric curry paste (see related recipe)
10 yellow cherry tomatoes, quartered (optional)
1 cup full fat coconut milk
1 1/2 teaspoons fine grain sea salt, or to taste

to serve: micro greens, toasted seeds, chives or chive oil, creme fraiche or yogurt.

Give the split peas a good rinse – until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small skillet or saucepan over low heat, heat the ghee, and saute the onion until translucent. Stir in the curry paste, and cook, stirring constantly, until the until it is quite fragrant – just a minute or two.

Add the remaining ginger, and tomatoes. Saute for a few minutes, until the tomatoes collapse a bit. Add this mixture to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 5-10 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Then re-season.

Ladle into bowls and top with any of the suggested toppings. Or serve over rice or quinoa.

Carrot Ginger Dressing

1/3 cup full-fat coconut milk
1/4 teaspoon ground turmeric, or more to taste
5 tablespoons peeled ginger, chopped to measure
3 medium carrots, scrubbed
1/2 of a serrano pepper, stemmed, or to taste
1/3 cup extra virgin olive oil
1/2 teaspoon fine grain sea salt
2 tablespoons toasted sesame oil
1 tablespoon miso (optional)
1 tablespoon maple syrup
1/4 cup / 60 ml brown rice vinegar
4 medium shallots, peeled (or less if your shallots are strong)

Puree the coconut milk, turmeric, ginger, carrots, pepper, olive oil, salt, toasted sesame oil, miso, maple syrup, brown rice vinegar, and shallots in a blender until very smooth. Taste, and adjust, if needed, with more salt or vinegar, or any other ingredient you think might need a little boost.

Makes about 2 cups

Lemongrass Turmeric Curry Paste

4 lemongrass stalks, trimmed, tender center part only
6 medium garlic cloves, peeled
6 medium shallots, peeled
3 medium serrano chiles, stemmed
3-inch piece of ginger, peeled
1 1/2 teaspoons ground cumin
2 teaspoons ground turmeric

1/4 cup good extra-virgin coconut, sunflower or olive oil
a drizzle of lime oil or zest of one lime, optional

you’re making the curry paste in a mortar and pestle, start by smashing the lemongrass, and add each ingredient from there. If you’re using a food processor or blender, combine the lemongrass, garlic, shallots, chiles, ginger, cumin, and turmeric, and pulse until the ingredients start to come together. You can add the oil at this point, and blend again. Stir in the lime oil or zest. The paste will keep in the refrigerator for about a week. Freeze any paste you wont use for future use.

Ideas: ladle over a cooked farro, split green pea, and tri-color quinoa blend. Finished with a sprinkling of toasted walnuts, slivered green onions, and dried chive blossoms.

Whisk into eggs before making a scramble or omelette.

Stir a bit into thick yogurt with a little salt as a soup topping.

Use as the base for a simple broth – add to that noodles, seasonal vegetables, etc

Cherry Almond Gratins

2 pounds fresh cherries, rinsed, stemmed, and pitted
1 tablespoon kirsch (cherry eau-de-vie)
2 tablespoons sugar

The Almond Cream:
1 cup finely ground almonds
8 tablespoons unsalted butter, softened
2 large eggs
2 tablespoons heavy cream
1 cup confectioners’ sugar
Several drops of kirsch (optional)
Several drops of almond extract
Confectioners’ sugar for dusting the gratin
10 1/2-inch round porcelain baking dish

Preheat the oven to 375 degrees F.

Butter the baking dish. Set it aside.

In a large, heavy skillet, combine the cherries, kirsch, and sugar. Cook over low heat, stirring regularly, for 5 minutes. Transfer the cherries to the prepared baking dish and set aside.

Prepare the almond cream: in the bowl of a heavy-duty mixer fitted with the whisk, combine the almonds and butter. Whisk, blending until smooth. Add the eggs, cream, and confectioners’ sugar and whisk until thick, smooth, and well blended. Add the kirsch, if using, and the almond extract, mixing to blend. Pour the cream over the cherries in the baking dish.

Place the baking dish in the center of the oven and bake until the gratin is firm and deep golden brown, 20 to 25 minutes. Remove to a wire rack and cool

Dust the gratin lightly with confectioners’ sugar and serve in wedges, warm or at room temperature. This dessert is best served just a few hours after it is prepared.

101 Cookbooks, citing The Paris Cookbook by Patricia Wells

Chocolate Puddle Cookies

3 cups walnut halves, toasted & cooled
4 cups (1 lb) powdered sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
scant 1/2 teaspoon fine grain sea salt
4 large egg whites, room temperature
1 tablespoon real, good-quality vanilla extract


Preheat oven to 320F degrees and position racks in the top and bottom third. Line three (preferably rimmed) baking sheets with parchment paper. Or you can bake in batches with fewer pans.

Make sure your walnuts have cooled a bit, then chop coarsely and set aside. Sift together the confectioner’s sugar, cocoa powder, and sea salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well combined.

Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for PLENTY of room between cookies. These cookies are like reverse Shrinky Dinks – they really expand. Don’t try to get more than 6 cookies on each sheet, and try to avoid placing the batter too close to the edge of the pan.

Bake until they puff up. The tops should get glossy, and then crack a bit – about 12 -15 minutes. Have faith, they look sad at first, then really blossom. You may want to rotate the pans top/bottom/back/front.

Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight for a couple days.

Makes 18 large cookies.
from 101 Cookbooks

Lemon Shortbread with Pinenuts and Rosemary

2 cups white whole-wheat flour (or unbleached all-purpose flour)
scant teaspoon fine-grain sea salt
1 cup unsalted butter, at room temperature
2/3 cup (natural cane) sugar
zest of one lemon
2/3 cup pine nuts, toasted and loosely chopped
1 1/4 teaspoons fresh rosemary, finely chopped


In a separate large bowl or stand mixer cream the butter until light and fluffy. Add the sugar and lemon zest and mix again, then add the flour mixture, nuts, and rosemary and mix until the dough goes just past the crumbly stage, and begins to really clump together (you don’t want to over mix, but under mixing will make the dough seem a bit dry, which can make it difficult to handle). Turn the dough out onto a floured work surface. Knead the dough just once or twice to bring it together, then divide it into a ball and flatten into a disk 1 inch thick. Wrap in plastic wrap and refrigerate for 15 minutes.

Preheat the oven to 350F degrees and line a baking sheet with parchment paper of a Silpat mat. Roll the dough out to 1/4 inch thickness on a lightly floured surface. Cut into whatever shapes you desire, and place on the prepared baking sheet. Sometimes I chill the dough in the freezer for another 10 minutes, it seems to help the cookies hold their shape – but you don’t have to. Bake for about 10 minutes, or until the cookies are beginning to brown on the bottom. The baking time will vary depending on the size of the cookies, taking less time for smaller cookies.

Variation: use chopped raw or toasted walnuts and 1 tablespoon coarsely ground coffee in place of the lemon, pine nuts, and rosemary.

Makes about 2 dozen small cookies.

From 101 Cookbooks.