Tag Archives: #nytimescooking

Turmeric-Black Pepper Chicken with Asparagus, by Ali Slagle

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This is a super – quick flavorful dish that makes an easy delicious one pot meal.

3 tbsp honey
3/4  tsp black pepper
kosher salt
2 tbsp all-purpose flour
1.5 tsp ground tumeric
1 pound(ish) skinless chicken thighs (I’ve also made with boneless skinless breasts and it is just as good)
1 tbsp coconut or canola oil
1.5 bunches of asparagus trimmed and sliced in 1 inch slices at an angle
1 tsp soy

In a small bowl stir together 1/4 cup water with the honey, pepper, and 1/2 tsp salt.  Set aside.

In a medium bowl whisk together flour, turmeric, and 1tsp salt.  Add the chicken and toss until all pieces are well coated.

In a deep 10 inch non-stick skillet heat the oil over medium-high.  Add chicken and cook until golden brown 2-30 minutes per side.  Add the asparagus and stir to combine 1-2 minutes, salt to taste.

Add honey mixture and cook until sauce has thickened, 2-3 minutes. Remove from heat and add soy sauce.  Serve over rice.

Plum Torte, by Marian Burros

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I’m not sure where I was when everyone else was learning how to make this torte, but now that I’ve figured it out, I just can’t stop making it. I can wait for my friend to have a baby so I can make her one, or to be invited to a party (maybe a year from now post pandemic?) when I can impress with my cooking prowess. Because this is an impressive looking cake and something you want to share.

INGREDIENTS

1/2 cup butter softened

3/4 cup of sugar

1 tsp vanilla

2 eggs

1 cup flour (I use a mix of all purpose, whole wheat, and ground almonds)

1 tsp Baking Powder

8 black plums

Pinch of cinnamon

1/4 – 1/2 tsp lemon

Preheat oven to 350 degrees.

Cut all the plums in half lengthwise and remove the pits. cut each half in half again lengthwise depending on the size of the plums. Take one plum and cut in thin slices to make a fan in the middle of your torte. Put all the plums in a bowl and toss them with a sprinkle of sugar, cinnamon to taste, and a squeeze of fresh lemon.

Meanwhile start creaming the butter, add the sugar, then vanilla, then eggs, one at a time. Mix the dry ingredients in a bowl and slowly add them to a greased 9” cake pan. The batter is kind of think and I used a spatula to spread it evenly around the pan.

The next part is the most fun, spreading the fruit in pretty patterns on top.

Pack the plums close together and arrange decoratively over the batter. Sprinkle a little sugar on the top before sticking in the oven.

My oven is a little hot and I turn it a little lower than 350 and cook for 45 minutes. I recommend checking on it at 40 minutes. The batter puffs up around the fruit which sinks into the cake. Let cool before eating!

No Knead Bread by Mark Bittman

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I’ve never made bread before, and like so many quarantined foodies this seemed like a good time to try. This is really a miracle bread- I even go both my kids to make it- we’ve made 5 loaves so far! It’s very easy and forgiving.

Step 1:

Mix 3 cups flour, 1 1/4 tsp salt and 1/4 tsp instant yeast in a large bowl with your hands. Then add 1 5/8 cup water and mix to incorporate with your hands. It will be sticky. Cover bowl tightly with plastic wrap and let sit somewhere warmish for 12-16 hours.

At the end of step 1 the dough looks like this.

Step 2

Your dough should have expanded and bubbled. Cover a flat working surface and your hands with plenty of flour. Lay a dish towel next to your working area and cover it with cornmeal. Using a spatula pour the risen dough onto your floured work surface. Pat some flour on top so it’s not too sticky to handle. Stretch one side of the dough out then fold it over the top and give it a pat. Do this on all four sides. Then pick up the whole dough and put it on your cornmeal covered towel. Fold the towel over and let sit for 1.5 hours.

Step 3

1 hour after covering the dough above turn on your over to 450 degrees and stick a 6 quart Dutch oven in it to warm for 30 minutes. After 30 minutes pull it out, remove the lid, and dump your dough on the bottom. You can shake it a little if it doesn’t land straight. Put the lid back on and return to oven for 1/2 hour. After a half hour remove the lid and cook another 5-15 minutes to desired shade of brown. Remove and cool on a rack. Voila!

My next project is to try to add black cured olives to the above and make olive bread. I’ll let you know how that goes.

Middle Eastern Pita and Vegetable Salad by Martha Rose Shuleman

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I made this salad last night and it is now my favorite. The combination of creamy yogurt, tart lemon, and crunchy vegetables and pita are my dream salad combo. I made a few modifications as noted below:

For the Salad:

-4 Persian cucumbers, cut in half lengthwise and chopped in moon shaped slices

-1 lb grape tomatoes sliced in half

-6 scallions sliced thin, white and light green sections

-1/2 cup chopped parsley

-1/4 cup chopped mint leaves

-White inside leaves of head of romaine sliced thin

-4 cups of chopped arugula

For the Dressing:

-1 clove of garlic minced

– Juice of one lemon (approx 1/4 cup)

– 1/4 cup olive oil

-1/4 cup of plain yogurt

For the Topping:

1 pita bread toasted and cut into matchstick shaped pieces.

Mix all the salad ingredients. In a separate jar or bowl mix the dressing ingredients and let sit so the garlic permeates. Toast and cut the pita then let cool. Toss the salad ingredients with about half the dressing then slowly add more to taste. I had about 1/3 cup left over. Salt and pepper to taste. Add pita and toss again before serving. Enjoy!