Preheat the oven to 400 degrees F (200 degrees C). Lay cod fillets in a baking dish and season lightly with salt and pepper.
Combine water and fish bouillon cube in a bowl. Stir to combine and pour over cod.
Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod. Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.
1/2-3/4 cup plus 1 teaspoon sugar-depnding on sweetness of fruit
1/4 cup vegetable or canola oil or coconut
1/4 cup mild olive oil
2 tablespoons whole milk
1/2 teaspoon almond extract (opt)
2 tablespoons cold, unsalted butter
3 small ripe peaches (up to 5), pitted and thickly sliced (about 1/2-inch wide)
Heat the oven to 425 degrees. In a mixing bowl, stir together 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Stirring enables the salt and sugar to sift the flour, so you don’t need to sift it in advance. In a small bowl, whisk together the oils, milk and almond extract. Pour this mixture into the flour mixture and mix gently with a fork, just enough to dampen; do not over work it. Then, transfer the dough to an 11-inch tart pan (you can use a smaller one if needed), and use your hands to pat out the dough so it covers the bottom of the pan, pushing it up the sides to meet the edge. This will work if you pat firmly and confidently, but not if you curl your fingertips into the dough. It should be about 1/ 8-inch thick all around; trim and discard excess dough.
In a bowl, combine 1/2 -3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and the butter. (If your peaches are especially juicy, add 1 tablespoon additional flour.) Using your fingers, pinch the butter into the dry ingredients until crumbly, with a mixture of fine granules and tiny pebbles.
Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry; fill in the center in whatever pattern makes sense. The peaches should fit snugly. Sprinkle the pebbly butter mixture over top (it will seem like a lot). Bake for 35 to 45 minutes, until shiny, thick bubbles begin enveloping the fruit and the crust is slightly brown. Cool on a rack. Serve warm or room temperature, preferably with generous dollops of whipped cream.
notes: first time I made it with too many peaches as in too much juice and used spring form pan. It’s better made in 10” pie pan. Based on sweetness of fruit adjusted sugar.
1 quart sunflower oil, or as needed 6 medium green zucchini4 ounces spaghetti 2 tablespoons olive oil 1 pinch salt 2 basil leaves, torn into small pieces 2 tablespoons unsalted butter 5 tablespoons grated Pecorino Romano cheese 3 tablespoons grated Parmigiano-Reggiano cheese
Place sunflower oil in a deep fryer and heat to 350 degrees F (175 degrees C). Slice zucchini into 1/8-inch rounds.
Add some zucchini to the hot oil and deep-fry until lightly browned, 4 to 5 minutes. Transfer to a single layer on paper towels to drain and repeat to cook remaining zucchini. Let zucchini cool to room temperature.
Transfer cooled zucchini to a bowl. Cover and refrigerate, 8 hours to overnight.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it’s 2 minutes away from being tender yet firm to the bite, 9 to 10 minutes.
As you are cooking the spaghetti, heat olive oil in a skillet over medium heat. Add zucchini and salt and cook, stirring occasionally, until it starts to release juices, soften, and break down, 3 to 5 minutes. Add a couple splashes of the pasta water to the zucchini, but don’t overdo it. Break zucchini into small pieces with the edge of a spoon or spatula. Reduce heat to low and toss in basil and butter; stir until butter melts.
Grab spaghetti with tongs and transfer it right into the sauce; stir until coated. Mix in Pecorino Romano and Parmigiano-Reggiano cheeses. Add a final splash of pasta water and adjust salt if needed.
¼ teaspoon red-pepper flakes, plus more for serving
Torn basil leaves, for serving (optional)
Finely grated Parmesan, for serving
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
Meanwhile, using the large holes of a box grater, grate the cut ends of the tomato into a large bowl. Discard or compost skins. Grate the butter into the bowl as well. Using the small holes of the box grater, grate the garlic into the bowl. Add the red-pepper flakes, and season generously with salt. Refrigerate until ready to use.
Return the drained pasta to the pot, along with the bowl of grated tomato and butter. Set over medium-high heat and cook, stirring constantly, until the mixture thickens slightly and glosses the pasta, 2 to 3 minutes (the sauce will thicken as it sits). Add pasta water as needed to emulsify the sauce. Season to taste with salt and pepper. Serve with more red-pepper flakes, black pepper, basil and Parmesan as desired.
1–2 canned chipotle chilies in adobo sauce, finely chopped, plus 1–2 tsp sauce
1 1/2 teaspoons brown sugar
Freshly ground black pepper, to taste
20 ounces extra-sharp cheddar cheese, shredded
Chopped scallions, for garnish
Melt butter in a big skillet over medium heat. Whisk in flour until smooth. Cook, whisking continuously, about 1 minute (don’t let mixture brown). Add ale very slowly, still whisking, then add mustard, Worcestershire sauce, chilies and sauce, brown sugar, and pepper to taste. Cook over medium heat, whisking continuously, until mixture is thickened and bubbly, about 5 minutes. Remove from heat. Add cheese, whisking until melted. Top with scallions, if desired, and serve with tortilla chips or crusty bread.
Do not substitute hulled barley or hull-less barley in this recipe. If using quick-cooking or presteamed barley (read the ingredient list on the package to determine this), you will need to decrease the barley cooking time in step 1.
1½ cups pearl barley Salt and pepper 3 tablespoons extra-virgin olive oil, plus extra for serving 2 tablespoons pomegranate molasses ½ teaspoon ground cinnamon ¼ teaspoon ground cumin ⅓ cup golden raisins ½ cup coarsely chopped cilantro ¼ cup shelled pistachios, toasted and chopped coarse 3 ounces feta cheese, cut into ½-inch cubes (¾ cup) 6 scallions, green parts only, sliced thin ½ cup pomegranate seeds
1. Bring 4 quarts water to boil in Dutch oven. Add barley and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.
2. Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl. Add barley, raisins, cilantro, and pistachios and gently toss to combine. Season with salt and pepper to taste. Spread barley salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds in separate diagonal rows on top. Drizzle with extra oil and serve Serves 6 to 8
Bring the vegetable stock to a boil in a medium saucepan. Trim the cauliflower, then cut into “steaks” about ¾ inch/2cm thick. Lower these into the boiling stock, then decrease the heat so that the stock simmers. Partially cover the pan with a lid and let cook till the cauliflower is soft enough to pierce effortlessly with a skewer — a matter of fifteen minutes or so.
While the cauliflower cooks, warm 3 tablespoons of olive oil in a shallow pan, then add the breadcrumbs and cook till golden, constantly stirring and tossing so they color evenly. Roughly chop the parsley and pumpkin seeds, and fold into the breadcrumbs with the horseradish. Season with salt and pepper and set aside.
Blend half the cauliflower steaks to a smooth cream in a blender or food processor with approximately half the hot stock, seasoning as you go.
Warm a glug or two of olive oil in a frying pan, lower in the reserved, cooked cauliflower slices, carefully drained, and fry till golden. Gently turn and cook the other side till lightly crisp around the edges. They may fall apart a little, no matter. Divide the cauliflower purée between two plates, slip the fried cauliflower on top, then season with the crumbs and seeds.
Tips and tricks:
Keeping the slices of cauliflower on the thick side will help the slices hold together. The pieces that stand proud in the stock and cook in the steam are the ones to fry. Those that cook under the liquid are the ones to purée. They will absorb some of the flavors of your stock.
Snippets of crisp bacon, pancetta, or pork crackling could be introduced to the breadcrumb and parsley crumble. A trickle of cream and a handful of grated Pecorino would be a worthwhile addition to the cauliflower purée. The sauce, topped with a little grated Parmesan, could be spooned over the cauliflower and broiled, to create a toasted crust.
Put a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 450 degrees F.
Put the flour and yogurt in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary. If the dough feels too dry, add water, a tablespoon at a time and continue kneading until it is soft and pliable.
Divide the dough in half, roll into two balls, and then use a rolling pin to roll the balls out into two 10-inch pizza crusts. Dust the back of another inverted baking sheet or pizza peel with more flour, semolina or coarse cornmeal and place a circle of dough on top.
Top the dough round with sauce and shredded cheese as desired, leaving a half-inch bare border around the edge. Slide the pizza onto the preheated stone or baking sheet in the oven. (Alternatively, roll out the dough on a baking sheet, top as desired and put the sheet in the oven to bake.) Cook until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Using a large spatula, transfer the pizza to a cutting board and let sit 5 minutes. Repeat with the remaining dough round.
1/2 cup (45 grams) grated gruyere, comte, or gouda cheese
1/4 cup (30 grams) grated parmesan or pecorino cheese
1 garlic clove, minced
Red pepper flakes or freshly ground black pepper
1 tablespoon (15 ml) olive oil
Finely grated zest of 1 lemon
1 large egg or egg yolk (optional, for shine)
Make the crust: Combine the flour and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles small peas. Sprinkle sour cream and 3 tablespoons of water over the mixture and stir/mash it together to combine; it should form large clumps; add last tablespoon water if it does not. Use your hands to bring it together into a single mass. Transfer dough to a large square of parchment paper, patting it into a flatter packet, and wrap it tightly. Chilling it in the fridge until firm, 1 to 2 hours or up to 4 days. You can hasten the firming process along in the freezer, for about 20 minutes.
Make the filling: Hold the asparagus by the tough end (no need to snap it off) and cut the tips into 1-inch segments and the rest of the spears into very thin slices on a sharp angle. In a large bowl, toss with 1 teaspoon kosher salt and set aside for 30 minutes.
In a small bowl, combine ricotta, gruyere, parmesan, garlic, a pinch of salt, and pepper to taste and set aside.
Drain asparagus in a colander and pat it dry on paper towels. Return it to the empty bowl and toss with olive oil, lemon zest, and pepper to taste. (No need to salt because it will be well-seasoned from the salting step.)
Assemble galette: Heat oven to 400°F. Unwrap firm crust dough and line a large baking sheet with the parchment paper that it was wrapped in. On a floured counter, roll the dough out into a large round-ish shape, about 14 inches across. Gently transfer it to the parchment paper in the pan. Spread ricotta mixture over center, leaving a 3-inch border bare. Spoon asparagus over ricotta layer. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
For a darker, glossier crust, beat an egg or just a yolk with 1 teaspoon of water and brush it over the crust.
Bake galette: For 30 to 35 minutes, until the crust is deeply golden. Serve warm, in wedges.
Do ahead: This galette keeps in the fridge for up to one week. It’s good at room temperature but even better warm, so the cheese is all stretchy again.