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2013 Recipes

Cinnamon Streusel Coffee Cake
Martha Stewart

To make the topping:

Mix together:

· 1 3/4 cups all-purpose flour

· 1 cup packed light brown sugar

· 1 1/4 teaspoons ground cinnamon

· 1 teaspoon coarse salt

Cut in with a pastry blender or rub in with your fingers until small to medium clumps form:

· 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces

Mix in:

· 1/2 cup coarsely chopped toasted walnuts

Refrigerate topping until ready to use.

To make the Streusel center:

Mix together:

· 1/4 cup brown sugar

· 1/4 teaspoon cinnamon

· 1 cup coarsely chopped toasted walnuts

Reserve for layering in center of batter

To make the cake:

Preheat oven to 350°F. Butter a 9-inch tube pan with a removable bottom.

Sift into a medium bowl:

· 2 cups all-purpose flour

· 1 1/4 teaspoons baking powder

· 1/2 teaspoon baking soda

· 1/2 teaspoon coarse salt

With an electric mixer on medium, beat until pale and fluffy, about 2 min:

· 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

· 1 cup granulated sugar

Add 2 large eggs, 1 at a time, beating well after each addition.

Beat in:

· 1 1/2 teaspoons vanilla extract

Add flour mixture in 3 batches, alternating with 2 batches of 1 cup sour cream; beat until well combined.

Transfer half the batter to prepared pan.

Sprinkle streusel evenly over batter.

Top with remaining batter; spread evenly with an offset spatula.

Sprinkle streusel topping evenly over batter.

To bake the cake:

Bake until cake is golden brown and a cake tester comes out clean, about 55 minutes.

Transfer pan to a wire rack to cool completely.

Remove cake from pan; transfer to a parchment-lined work surface or serving platter.

To make the glaze:

Mix together:

· 1 cup confectioners’ sugar

· 2 tablespoons whole milk

Drizzle over cake, allowing glaze to drip down sides. Let set 5 minutes before serving. (Cake can be stored at room temperature, covered, up to 5 days.)

Raspberry-Swirl Cheesecake

Preheat oven to 350°F. Line bottom of a 9-inch springform pan with a parchment round.

Make the crust:

Stir together in a medium bowl:

· 8 graham cracker sheets (5 ounces), finely ground (1 cup)

· 2 tablespoons unsalted butter, melted

· 2 tablespoons sugar

Press crumb mixture firmly onto bottom of pan.

Bake until set, about 10 minutes.

Transfer pan to wire rack to cool completely.

Reduce oven temperature to 325°F. Wrap exterior of a 9-inch springform pan with a double layer of foil.

Set a kettle of water to a boil.

Make the filling:

With an electric mixer on medium speed, beat until fluffy and smooth, about 3 minutes:

· 2 pounds (four 8-ounce bars) cream cheese, room temperature

Reduce to low speed; add in a slow, steady stream:

· 1 1/2 cups plus 2 tablespoons sugar

Add:

· Pinch of salt

· 1 teaspoon vanilla extract

Beat until well combined

Add 1 at a time, beating after each until just combined (do not overmix):

· 4 large eggs, room temperature

Pour cream cheese filling over crust

CREATE RASPBERRY-HEART DESIGN:

Drop raspberry sauce in small dollops over top of cream-cheese filling. With a wooden skewer or toothpick, swirl into filling.

BAKE CHEESECAKE:

Set springform pan inside a large, shallow roasting pan. Carefully pour boiling water into roasting pan to reach halfway up side of springform pan. Bake until cake is set but still slightly wobbly in center, about 75 minutes.

Transfer springform pan to a wire rack and remove foil; let cool completely. Refrigerate, uncovered, at least 24 hours. Run a knife around edge of cake to loosen before unmolding.

Cavatappi Pasta with Spicy Lamb Sausage
Alexandra Guarnaschelli

Ingredients

· 5 yellow beefsteak tomatoes, washed, core removed and a small “x” drawn on the bottom of each with a knife

· ¾ cup extra-virgin olive oil

· 10 cloves garlic, peeled and sliced thin

· 3 large shallots, peeled and sliced

· ¼ teaspoon red pepper flakes

· kosher salt

· freshly ground white pepper

· 1 tablespoon dried oregano

· 1 teaspoon granulated sugar

· 1/3 cup rice wine vinegar

· ¼ cup canola oil

· 1 pound dry pasta, such as penne or cavatappi

· 1 pound fresh, spicy lamb sausage, casing removed

· grated Parmesan cheese to taste

Method

1. Bring a medium pot of water to a boil and salt the water generously. Prepare an ice bath for the tomatoes by filling a medium bowl with cold water and some ice cubes. Use a slotted spoon to plunge the tomatoes into the boiling water for about 1-2 minutes. The skin should show evidence of peeling away (slightly) from the flesh of the tomatoes). Remove them from the water and plunge them into the ice bath. Allow the tomatoes to sit in the cool water so they “stop” cooking.

2. In a medium skillet, heat a tablespoon of the olive oil and add the garlic, shallots and red pepper flakes. Season with salt and pepper. Add the oregano and sugar. Stir to blend. Allow to cook, over low heat, until the shallots and garlic become tender and translucent, 3-5 minutes.

3. Meanwhile, remove the tomatoes from the ice bath and peel off and discard the skin from each. Place them on a flat surface and quarter them. Add the tomato to the shallot mixture and stir in about 1 tablespoon of salt and 1 teaspoon ground pepper. Turn the heat down to medium and cook until the tomato flesh starts to lose shape, 8-10 minutes. Add ½ cup of water and simmer for 15-20 minutes. The tomato sauce, at this point, should be mushy and blender-ready. If there are still some hard pieces, add a little more water and cook for a few additional minutes. Taste for seasoning.

4. In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn’t stick to the bottom as it cooks. Cook the pasta until “al dente”, chewy but not hard or raw tasting, 8-10 minutes, and drain the pasta in a colander until the sauce is finished. Reserve a little of the pasta cooking liquid in case you need it later.

5. Put the tomato sauce in the blender and puree until smooth. Slowly add the vinegar through the top of the blender as the sauce is blending. Next, pour the remaining olive oil through the top in a slow, steady stream. Blend in another cup of water then remove the sauce from the blender and taste for seasoning.

6. Heat a large skillet and add 1 tablespoon olive oil. When the oil begins to smoke, add the lamb sausage, breaking it into small pieces as it falls into the skillet. Cook, stirring from time to time, until the sausage becomes brown and crispy. Taste for seasoning.

7. Pour most of the sauce into a large skillet and add the pasta. Toss to blend with a wooden spoon. If the sauce is too thick, add some of the reserved pasta liquid to thin it out. Drain any excess grease from the sausage and stir it into the pasta. Taste for seasoning. Sprinkle with cheese.

Dark Chocolate and Walnut Torte

Ingredients

· 9 ounces semi sweet chocolate, chopped

· 11/2 sticks unsalted butter, cut into ½ inch slices, plus extra for greasing the pan

· 6 large egg yolks

· 3/4 cup granulated sugar

· ¼ cup dark rum

· 1/3 cups all-purpose flour

· ¼ cup walnut halves plus an additional ¼ cup walnut halves for garnish, toasted

· 6 egg whites

· ¼ teaspoon cream of tartar

· ¼ cup granulated sugar

· ¼ cup seedless raspberry jam

· Whipped cream (optional)

Method

1. Preheat oven to 375 F. Grease the bottom and sides of a 9-inch (preferably) spring form pan with butter.

2. Make the torte: In a medium heatproof bowl, combine the chocolate and butter. Place the bowl over a pot with some simmering water. Melt, stirring from time to time. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, combine and beat the egg yolks, sugar and rum until pale yellow, 5-8 minutes.

3. In the bowl of the food processor, blend the walnuts and flour until smooth. Remove the chocolate mixture from the heat. Stir the chocolate into the egg mixture. In another medium bowl, combine the egg whites and the cream of tartar. Beat on high speed to create volume. After a couple of minutes, beat in the ¼ cup granulated sugar. Beat until stiff peaks for, about 2-3 minutes. Use a rubber spatula to fold half of the egg whites into the chocolate mixture. Add half of the flour. Repeat, adding the remaining egg whites and the flour. Gently transfer the batter to the spring form pan.

4. Bake and serve: Bake until a toothpick or cake tester comes out of the cake clean, 30-35 minutes. The center will sink a little as it cools, don’t worry. Run a paring knife around the edge of the pan to make sure the edges are free before unmolding. In a small saucepan, warm the raspberry jams until it becomes like a sauce. Serve slices of this with a drizzle of the jam and with whipped cream (optional) and the remaining walnuts, roughly chopped, sprinkled on top.

Braised Red Snapper with
Lemon, Rosemary and Spinach
Tom Colicchio

Yield 4 Servings
Ingredients

· 1 red bell pepper

· 1 lemon

· 1 pound red snapper filet (skin on)

· Kosher salt and freshly ground pepper

· 1 tablespoon extra-virgin olive oil

· About ¼ cup lemon-rosemary vinaigrette (recipe below)

· 1 or 2 tablespoons chopped fresh parsley

· 1 lb. spinach

Method

1. Char the pepper over an open-burner-flame, then place it in a sealed plastic container until cool enough to handle. Gently scrape away the charred skin, discard the stem and seeds, and cut out the veins. Cut the pepper into strips.

2. Peel and remove any pith from the lemon (discard the pith but reserve the peel for another purpose). Divide the lemon into segments and set aside.

3. Dry the snapper filet thoroughly with paper towels, then cut it crosswise into 4 equal pieces. Salt and pepper the fish. Heat the oil over medium heat in a medium skillet, add the fish, skin-side down, and cook it until the skin crisps, about 3 minutes. Remove the fish and wipe out the skillet.

4. Sauté the spinach in a separate pan with olive oil and set aside.

5. Place the peppers and lemon segments in the skillet. Add enough vinaigrette to cover the bottom of the skillet (the vinaigrette should surround, not cover, the lemons and peppers). Nestle the fish, skin-side up, among the peppers and lemons. Bring the vinaigrette to a simmer over medium heat and cook, basting the fish frequently, until it flakes easily, about 3 minutes. Sprinkle with parsley and serve.

Lemon-Rosemary Vinaigrette

Makes about ½ cup
Ingredients

· 2 tablespoons white wine vinegar

· 2 tablespoons freshly squeezed lemon juice

· 1 sprig fresh rosemary, leaves picked and chopped

· Zest of 1 lemon, finely chopped

· Kosher salt and freshly ground black pepper

· 1/3 cup extra virgin olive oil

Method

1. Combine the vinegar, lemon juice, rosemary, lemon zest and salt and pepper in a small bowl. Whisking constantly, gradually add the olive oil. Serve immediately.

Beefy Butternut Squash Chili
Sunny Anderson

Yield serves 6 to 8
Ingredients

For the seasoning blend

· 1 tablespoon ground cumin

· 1 tablespoon chili powder

· 1 teaspoon pumpkin pie spice

· 2 teaspoons dried oregano

· 2 teaspoons kosher salt

· Freshly ground black pepper

For the chili

· 3 tablespoons olive oil

· 1 pound beef chuck (80% meat, 20% fat) or stewing beef, cut into 1-inch cubes

· 1 cup finely chopped

· Vidalia or sweet onions

· 1 red bell pepper, seeded and chopped

· 3 garlic cloves, grated on a rasp or finely minced

· 3 tablespoons tomato paste

· 2 tablespoons hot sauce (I like Frank’s Red Hot here)

· 1 pound ground beef chuck (80% meat, 20% fat)

· 2 tablespoons fine cornmeal

· 1½ cups beef stock

· 1½ cups red wine (any inexpensive chianti will do)

· 1 butternut squash, peeled,

· seeded, and cut into

· ½-inch cubes

· 1 cinnamon stick (optional)

· Kosher salt

Method

1. Make the seasoning blend. In a small bowl combine the cumin, chili powder, pumpkin pie spice, oregano, salt, and a few grinds of black pepper. Set aside.

2. Sear the beef. Heat the olive oil in a large pot over high heat until it begins to swirl. Add the beef cubes and sprinkle with half of the seasoning. Cook, stirring intermittently, until the beef is browned on all sides but not cooked through, about 5 minutes. Remove the beef chunks with a slotted spoon and set a plate.

3. Build the flavor. Reduce the heat to medium and add the onions, bell pepper, garlic, tomato paste, and hot sauce. Cook, stirring, until everything turns a dark reddish brown, about 10 minutes.

4. Complete the chili. Add the ground beef and sprinkle with the remaining half of the seasoning blend. Cook, stirring, until the beef is browned, then add the reserved beef chunks back to the pot along with the cornmeal, stock, wine, and squash. Bring to a boil, then reduce to a simmer and cook until the chili is thick and the liquid reduced, 40 to 50 minutes. Taste and season with another pinch of salt if needed, but the seasoning blend you’ve made should have this tasting perfect for you. If using cinnamon, add the stick 20 minutes before the chili is done, then remove before serving. Serve warm.

Tip! If you don’t have butternut squash, substitute 2 or 3 sweet potatoes for equally tasty results .

HIDE AND SEEK SALMON
SALAD WITH BOK CHOY AND RAMEN NOODLES
Marcus Samuelsson

Yield 2 servings
Ingredients

· 1 package ramen noodles (or any variation of fresh ramen noodles)

· 1 tablespoon chopped dill

· 2 teaspoons mirin

· 1 tablespoon soy sauce

· 1 teaspoon wasabi paste

· 3 teaspoons blonde miso

· 5 tablespoons olive oil

· 1/2 teaspoon berbere (or paprika)

· 6 arugula leaves, ripped

· 2 inches cucumber, thinly sliced

· 2 inches of daikon, thinly sliced

· 1/2 apple, peeled and finely diced

· 4 mint leaves, ripped

· two 4-ounce West Coast salmon filets

· 1 tablespoon butter

METHOD

1. Bring a large pot of water to a boil, add ramen noodles and cook for 45 seconds. Drain, transfer to large bowl and set aside.

2. In a medium bowl, whisk together 1/2 tablespoon dill, mirin, soy sauce, 1/2 teaspoon wasabi, 1 teaspoon white miso, 2 tablespoons olive oil and 1/4 teaspoon berbere (or paprika).

3. Add the spice mixture, ripped arugula, cucumber, daikon, apple and mint to bowl with noodles. Toss to combine and set aside.

4. In a bowl, whisk together 1/2 teaspoon wasabi, 2 teaspoons miso, 2 tablespoons olive oil and 1/4 teaspoon berbere (or paprika). Brush salmon filets with mixture.

5. In a pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add chopped dill and salmon, and sear for two minutes on one side. Remove from pan and transfer to serving bowl.

6. Top with ramen salad and serve immediately.

BUNNY CHOW

INGREDIENTS

· 2 lbs boneless lean lamb (preferably from the leg)

· 1 medium onion

· 2 large tomatoes

· 2 tbsps vegetable oil

· 2-3 curry leaves

· 1 cinnamon stick

· 4 green cardamom pods, lightly crushed

· 1 1/2 tsp crushed ginger

· 1 1/2 tsp crushed garlic

· 4 tsps durban masala (or mild curry powder)

· 1 tsp ground turmeric

· 4 medium potatoes

· 2 tsps garam masala

· salt

· 1 crusty loaf of rustic bread

· fresh cilantro, for garnish

METHOD

To Prepare:

1. Cut the lamb into cubes and set aside. The slice onion thinly into rings, set aside. Chop the tomatoes. Reserve.

To Cook:

2. Heat the oil and add the cinnamon stick, crushed cardamom pods, onion and curry leaves. Fry until the onion is light golden brown in color, 6 to 7 minutes.

3. Add the tomato, ginger, garlic, masala mix, or curry powder and the turmeric. Cook over medium heat, stirring occasionally, until the tomatoes cook down, about 10 minutes.

4. Add the lamb cubes and cook for about 10 minutes. Add the potatoes to the meat along with 1/4 cup water and bring to a boil. Lower the heat, cover loosely, and simmer over low heat until the meat is tender and the potatoes are cooked, about 30 minutes. Add the garam masala. Season to taste with salt. Simmer for another 10 minutes on low heat.

5. While the pot simmers, cut off the top of the loaf and scoop out the insides, leaving a shell at least 1-inch thick.

To Serve:

6. Spoon the curry into the emptied out loaf of bread and serve, garnished with cilantro. (NOTE: Curry leaves can be found fresh, frozen, or dried at many gourmet and specialty stores.)

HAITIAN PIKLIZ

INGREDIENTS

· 2 cups shredded white cabbage (about 1/4 of a medium head)

· 2 cup shredded red cabbage (about 1/8 of a medium head)

· 2 medium carrots, peeled and shredded

· one 1-inch ginger knob, finely grated

· 1 habanero pepper, seeded and julienned

· 1 Scotch bonnet, seeded and julienned

· 2 cups white distilled vinegar

· 1/2 cup granulated sugar

· 2 tablespoons kosher salt

METHOD

1. Shred both the white and red cabbage. Set them aside. Peel and shred the carrots and set them aside. Grate the ginger. Seed and julienne the habenero and Scotch bonnet peppers. Set aside.

2. Toss all the ingredients together in a large jar with an airtight seal. Refrigerate for one week before serving.

Not Your Mama's Brussels Sprouts Variation
Hugh Acheson

Yield serves 6
Ingredients

· 1 teaspoon Kosher Salt

· 1 pound Brussels Sprouts, cored and individual leaves pulled off

· 1/2 tablespoon Olive Oil

Method

1. Preheat a convection oven to 425 degrees.

2. When preheated, place a full sheet tray, unlined, in the oven.

3. In a large mixing bowl, toss the Brussels Sprout leaves, salt and olive oil.

4. When the sheet tray is very hot, quickly distribute the Brussels leaves onto the tray and place back in the oven.

5. Roast the Brussels leaves for 4-5 minutes. Keep a close on the sprouts; move around as necessary, as those on the outer edges of the tray will brown more quickly than those on the inside of the tray.

6. The sprouts are done when all of the edges are caramelized, but the centers remain green and retain a nice bite.

7. Remove from oven and drain on a towel lined rack on another sheet tray.

8. Hold at room temperature until service. Rewarm in a hot oven just before plating.

Frogmore Stew

Yield serves 6
Ingredients

· 2 Tablespoons extra virgin olive oil

· 1 Leek, whites only, cleaned and small diced

· 1 cup quartered cherry tomatoes

· 1/4 cup small diced celery

· 1 garlic clove, minced

· 1/2 tablespoon chopped thyme leaves

· 1 cup dry white wine

· 1 cup tomato juice

· 3 cups fish fumet

· 9 new potatoes, golf ball sized, simmered until just tender

· 3 ears of corn, shucked and cut into quarters

· 1 pound Andouille sausage, cut on the bias

· 1 teaspoon Old Bay seasoning

1 1/2 teaspoon Kosher salt

·       1 1/2 pounds fresh large shrimp, heads off, peeled, but with the very end of the tail shell intact

·       1 cup Arugula

·       2 tablespoons unsalted butter

·       1 tablespoon fresh flat leaf parsley, chiffonade

·       3 lemon rounds, 1/8 inch thick, seeds removed

·       6 thick slices of grilled country bread

Method

1.      Place a medium to large pot with a lid over medium heat. Once hot, add the olive oil, then the leeks. Sauté until just translucent, about 3 minutes, and add the tomatoes, celery, garlic and thyme. Sauté for 3 more minutes and add the white wine; reduce by half. Add the tomato juice, fish stock, potatoes, corn and sausage. Cook for 5 minutes and add the Old Bay and 1/2 teaspoon salt.

2.     Season the shrimp with 1/2 teaspoon of the salt. Add the shrimp to the pot, cover with a lid and cook for 5 more minutes, until the shrimp are cooked through and turn shin white.

3.     Add the arugula and butter. stir into the shrimp stew. Add the parsley and lemon and season with the remaining 1/2 teaspoon of salt.

4.     Ladle the stew into 6 bowls and garnish with a slice of the grilled bread for sopping up the broth.