Foolproof Pan Pizza from seriouseats.com

Posted on January 29, 2016 by admin

400 grams (14 ounces, about 2 1/2 cups) bread flour
10 grams (.35 ounces, about 2 teaspoons) kosher salt, plus more for sprinkling
4 grams (.15 ounces, about 1/2 teaspoon) instant yeast
275 grams (9.5 ounces, about 1 cup plus 3 tablespoons) water
8 grams (.25 ounces, about 2 teaspoons) extra-virgin olive oil, plus more to coat pans and drizzle
1 1/2 cups pizza sauce, such as our New York-style pizza sauce
12 ounces grated full-fat, dry mozzarella cheese (see note above)
Toppings as desired
Small handful torn fresh basil leaves (optional)
2 ounces grated parmesan or pecorino Romano cheese (optional)

Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account for rising.
Cover bowl tightly with plastic wrap, making sure that edges are well-sealed, then let rest on the countertop for at least 8 hours and up to 24. Dough should rise dramatically and fill bowl.
Sprinkle the top of the dough lightly with flour, then transfer it to a well-floured work surface. Divide dough into two pieces and form each into a ball by holding it with well-floured hands and tucking the dough underneath itself, rotating it until it forms a tight ball.
Pour 1 to 2 tablespoons of oil in the bottom of two 10-inch cast iron skillet or round cake pans. (See note above). Place 1 ball of dough in each pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours. After the first hour, adjust an oven rack to the middle position and preheat oven to 550°F.
After two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.
Top each round of dough with 3/4 cup sauce, spreading the sauce with the back of a spoon into every corner. Spread evenly with mozzarella cheese, letting the cheese go all the way to the edges. Season with salt. Add other toppings as desired. Drizzle with olive oil and scatter a few basil leaves over the top (if desired)
Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated parmesan or pecorino Romano cheese. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer to to a cutting board. Cut each one into six slices and serve immediately.

Mushroom Broth from food & wine

Posted on January 25, 2016 by admin

1/4 cup vegetable oil
1 1/2 pounds white mushrooms, finely chopped
Reserved Portobello mushroom stems, brushed clean
1/2 Spanish onion, coarsely chopped
2 teaspoons chopped garlic
2 cups dry white wine
1/2 cup soy sauce
1/2 cup dried mushrooms, such as porcini or shiitake ( 1/2 ounce)
Pinch of salt
1/2 teaspoon herbes de Provence or thyme

In a large nonreactive saucepan, heat the vegetable oil over moderately high heat. Add the white mushrooms, Portobello stems, onion and garlic and cook, stirring, until the mushrooms release their liquid, about 5 minutes.
Add the wine, soy sauce, dried mushrooms, salt, herbes de Provence and 6 cups of water and bring to a boil. Cover, reduce the heat to moderate and simmer until the liquid is reduced to about 4 cups, about 1 hour.
Pour the broth through a fine strainer into a heatproof bowl. Strain again, leaving any particles at the bottom of the bowl.

MAKE AHEAD

The broth can be refrigerated for up to 4 days.

Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies

Posted on January 25, 2016 by admin

2 cups (250 grams) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups dark chocolate chips (we prefer chocolate with 60 percent cocoa content or higher—double-check the ingredients if you want to make sure they’re vegan)
1/2 cup (100 grams) sugar
1/2 cup (110 grams) packed light or dark brown sugar
1/2 cup plus 1 tablespoon canola, grapeseed, or any other neutral oil
1/4 cup plus 1 tablespoon water
Coarse-grained sea salt or flaky sea salt like Maldon, for garnish
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.
In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes. Note: Use fresh, soft light brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.
Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.
Preheat the oven to 350° F. Line two rimmed sheet pans with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds. We recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.
Sprinkle the balls of dough with coarse-grained sea salt (if freezing, remove balls of dough from the freezer first), and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.
Let cool completely before serving.

This recipe is a Community Pick!

Better Tomorrow Vegan Chili from splendid table

Posted on January 25, 2016 by admin

The story of chili always ends with the statement that it’s better the second day. So why don’t we just make it ahead of time and consider that first day as part of the cooking process? I do. My “vegan-ified” version uses pecans, which have a distinct richness and “meaty” mouthfeel, and play very nicely with the brown spices. The dried mushrooms are a nifty addition that I learned from Cook’s Illustrated. Not only do the pulverized mushrooms thicken the chili, they also add that forest-floor bass note that we interpret as “hearty.” I keep some dried mushroom powder in my spice rack at all times—whatever’s cheapest—and you should too. A spoonful will add a layer of complexity to vegan dishes and omnivorous dishes alike.

3 tablespoons vegetable oil
16 ounces button mushrooms, stems removed, wiped clean, and quartered
1 yellow onion, diced
1 large green bell pepper, seeds and ribs removed, diced
2 jalapeño peppers, seeds and ribs removed, finely minced
2 garlic cloves, finely minced
2 cups pecans (about 7 ounces), toasted, very finely chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 cinnamon stick
Two 15-ounce cans kidney beans, drained and rinsed
One 28-ounce can diced tomatoes, with juice
2 cups vegetable stock (or vegetable broth, and cut the salt by half)
One 15-ounce can tomato sauce
One 1-ounce package dried mushrooms (whatever is cheapest), pulverized in a blender
1 tablespoon kosher salt

In a large heavy-bottomed pot over medium-high heat, heat the oil and add the fresh mushrooms. Cook, stirring only once, until browned, about 6 minutes.

Add the rest of the ingredients to the pot. Scrape the bottom of the pot and stir to incorporate. Simmer until the vegetables and nuts are soft, about 30 minutes. Let cool. Refrigerate overnight.

HOLD IT? Keep the chili in the fridge for up to 4 days.

Reheat the chili in a pot over low heat, stirring often.

PLATE IT! My ideal chili-serving vessel would be the dolsot, which is an individual Korean earthenware bowl that retains tons of heat. You can find them online. Warm them up slowly in the oven, and then ladle in the chili. Or you can scoop the chili into a bowl. Garnish with whatever you like (see below).

BREAK IT: Chili is kind of an open-source recipe. Now that you’ve made it, customize it to your liking. Change the beans, add some greens, or even wrap it in a tortilla and fry it up like the chimichangas.

Harissa Squash and Feta Galette from washington post

Posted on January 20, 2016 by admin

MAKE AHEAD: The dough for the galette crust needs to be refrigerated for at least 1 hour and up to overnight.
1/2 cup dark or light rye flour
2 cup all-purpose flour
1 teaspoon kosher salt
6 tablespoons chilled vegan shortening (may substitute butter or coconut oil)
4 to 6 tablespoons ice water
2 teaspoon apple cider vinegar

For the galette
2 pounds butternut or other winter squash, peeled, seeded and cut into 1-inch chunks
2 cup harissa (store-bought or homemade; see related recipe and headnote), or more for serving
3 ounces feta cheese, crumbled
1 large egg yolk
2 teaspoons whole milk
Cilantro leaves, chopped, for garnish

For the crust: Combine the rye flour, all-purpose flour, salt and shortening in a food processor; pulse a few times, until the shortening is mostly the size of peas, with some bigger pieces. Add 4 tablespoons of the ice water and the vinegar; pulse a few times, until the dough mostly comes together as one lump with a few shaggy pieces. Turn the dough onto a sheet of plastic wrap and squeeze it to see if a ball forms. If it is too dry to come together, sprinkle with more ice water, 1 tablespoon at a time, mixing with your hands until it does. Press the dough into a disk, wrap it tightly in the plastic wrap and refrigerate for at least 1 hour (and up to overnight). 4 to 6 servings

Vegetable bolognese, Mario

Posted on January 13, 2016 by admin

2 pounds mushrooms (such as cremini)
3 medium carrots (peeled and roughly chopped)
3 ribs celery (roughly chopped)
5 cloves garlic
1 cup milk
4 ounces tomato paste
1 cup dry white wine
kosher salt and freshly ground black pepper

In a food processor, add the mushrooms. Pulse to finely chop. Remove to a bowl and set aside.

In the same food processor, add the onions and pulse to finely chop. Remove to a separate bowl and set aside. Repeat with the carrots, celery and garlic, and add to the bowl with the onions. Set aside.

In a large, heavy-bottomed pot, add olive oil and place over medium heat.

Add the mushrooms and cook, stirring occasionally until browned, about 5-7 minutes. Add the onions, carrots, celery, and garlic, season with salt, and cook until the vegetables are translucent, about 5 more minutes.

Add the tomato paste, stir to combine and cook for 2 minutes. Add the milk and wine, and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

Helpful Tip: make the Vegetable Bolognese ahead of time and freeze up to a month!

Danish dream cake (DRØMMEKAGE) from saveur

Posted on January 9, 2016 by admin

15 tbsp. unsalted butter,

softened, plus more for greasing

3 ³⁄₄ cups all-purpose flour, plus more for pan

1 ³⁄₄ cups plus 3 tbsp. whole milk

1 ³⁄₄ cups sugar

5 eggs

1 tbsp. baking powder

2 tsp. vanilla extract

1 ¹⁄₂ cups sweetened shredded coconut

1 cup packed dark brown sugar

Heat the oven to 350° and butter and flour a 3-inch deep, 9-inch springform pan. In a small saucepan, combine 1 ³⁄₄ cups of the milk with 6 tablespoons of the butter and heat over medium until the butter melts, and then remove from the heat and let cool.

In a large bowl, using a hand mixer, beat the sugar with the eggs until pale yellow and fluffy, about 8 minutes. Stir in the flour, baking powder, and vanilla until smooth and then fold in the milk. Scrape the batter into the prepared pan and place on a parchment paper-lined baking sheet. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 60 minutes. Remove the cake from the oven and increase the oven temperature to 400°.

While the cake is baking, in a 2-quart saucepan, stir the remaining 9 tablespoons butter and 3 tablespoons milk with the coconut and brown sugar and heat over medium until the sugar dissolves and the topping is warm, 4 to 5 minutes.

Spread the topping evenly over the hot cake, return it to the oven, and bake until the topping is bubbling and the coconut begins to toast on top, about 10 minutes. Transfer the cake to a rack and let cool to room temperature. Remove the side of the springform pan, and transfer the cake to a stand or serving platter to serve.

Classic Shrimp Scampi, NY Times

Posted on January 7, 2016 by admin

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
1 ¾ pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta or crusty bread

In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.

Sally Schneider’s Slow-Roasted Salmon (or Other Fish)

Posted on January 1, 2016 by admin

b9d6ea24-9731-4e55-b291-cad865dcdce1--20110339350_96e382c979_b

1 teaspoon extra-virgin olive oil

1 1/2 pounds thick salmon fillet, or other fish like striped bass or cod (1 large fillet or four 6-ounce fillets)

Kosher salt

A small bunch of fresh thyme sprigs (optional)

Chopped fresh herbs like chives, and Greek yogurt to finish (optional)

Preheat the oven to 275° F. Brush a baking dish lightly with half the olive oil.
Arrange the fish fillet(s) skin side-down in the pan. Rub the top with the remaining olive oil. Sprinkle lightly with salt. Tuck half the thyme sprigs under the fish and place the remainder on top.
Roast for 15 to 35 minutes, until a two-pronged kitchen fork inserted in the thickest part of the fish meets with no resistance, the flesh separates easily from the skin, and is just beginning to flake when you poke into it. An instant-read thermometer should read 120° F. (Don’t worry if the top of the fish has a slightly transparent, raw look; this is the result of the low roasting temperature. It will be cooked inside.)
Serve warm, room temperature, or cold. Remove the thyme sprigs and sprinkle with additional fresh herbs, like chives before serving, if desired. Serve with Greek yogurt mixed with more herbs, or another sauce of your choice. Serves 4

Stuart Brioza’s Mushrooms in Pickle-Brine Butter

Posted on January 1, 2016 by admin

1 stick plus 1 tablespoon unsalted butter
6 tablespoons extra-virgin olive oil
3 medium shallots, thinly sliced (1 1/2 cups)
3 pounds mixed mushrooms, such as cremini, oyster, and stemmed shiitake, thickly sliced or quartered
3/4 cup brine, strained from a jar of dill pickles
Kosher salt
Pepper

In a very large skillet, melt 3 tablespoons of the butter in 2 tablespoons of the olive oil over moderately high heat, swirling, until the butter is golden, about 2 minutes. Add 1/3 of the shallots to the skillet and cook, stirring, until softened, about 1 minute. Add 1/3 of the mushrooms and cook, stirring occasionally, until tender and golden, 5 to 7 minutes. Add 1/3 of the pickle brine and cook until absorbed, about 1 minute. Transfer the mushrooms to a serving bowl and keep warm. Repeat the process 2 more times with the remaining butter, olive oil, mushrooms and pickle brine. Season the mushrooms with salt and pepper to taste and serve.