Mbakalarski's profile page
Recipes
Hazelnut Profiteroles with Blue Cheese and Grapes
By Mbakalarski
Food & Wine: Shawn McClain serves some form of these savory cream puffs with drinks at both of his Chicago restaura...
- 1/2 cup hazelnuts
- 1 cup milk
- 1 stick plus 1 tablespoon unsalted butter
- 2 tablespoons Frangelico or other nut-flavored liqueur
- 2 teaspoons sugar
- 3/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 large egg yolk mixed with 2 tablespoons of water
- 1/4 pound blue cheese, such as Maytag, at room temperature
- 1/2 cup mascarpone
- 1/2 cup heavy cream
- Seedless red grapes, for serving
Fall Harvest Salad
By Mbakalarski
Food & Wine:This salad epitomizes fall flavors, with its chunks of butternut squash, pumpkin seeds, pecans and gree...
- 1/4 cup plus 3 tablespoons vegetable oil, preferably peanut
- 2 cups peeled butternut squash (10 ounces), cut into 1-inch cubes
- Salt and freshly ground pepper
- 2 tablespoons sherry vinegar
- 1 tablespoon coarsely chopped tarragon
- 1 tablespoon chopped flat-leaf parsley
- 10 ounces mixed salad greens or mesclun
- 1 cup coarsely chopped pecans
- 1/2 cup roasted pumpkin seeds
Cheesy Farro-and-Tomato Risotto
By Mbakalarski
Food & Wine: Rajat Parr came up with this vibrant risotto when trying to feed a bunch of hungry friends in his San ...
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 cups farro
- 1/4 cup dry white wine
- 1 quart of water
- 1 cup drained canned tomatoes, chopped
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 2 tablespoons sliced basil leaves
Palestinian Spinach Pies
By Mbakalarski
Food & Wine: The spinach filling in these fatayer, inspired by a recipe from Palestinian-born baker Maha Ziadeh, is...
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 1/2 cup whole wheat flour
- 1/2 teaspoon active dry yeast
- 2/3 cup lukewarm water
- Salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 1 tablespoon ground sumac (see Note)
- 2 teaspoons fresh lemon juice
- Freshly ground pepper
- Two 10-ounce packages frozen spinach, thawed and squeezed dry
- 1 large egg, beaten
- Notes
- Sumac is a fruity, tangy spice made from dried, ground berries. It is available at Middle Eastern markets and online from penzeys.com.
Gorditas
By Mbakalarski
Food & Wine: Hot Bread Kitchen’s first employee, Elidia Ramos, taught her fellow bakers how to make gorditas, a f...
- 2 cups masa harina, preferably Bob’s Red Mill
- 1 1/4 cups water
- 1/4 cup vegetable oil, plus more for frying
- Shredded chicken, salsa, sour cream and cotija cheese, for serving
Spicy Chickpea Salad
By Mbakalarski
Food & Wine: Rajat Parr was born in Kolkata in 1972 and didn’t leave until he was 22, which explains why Indian f...
- 1 cup dried chickpeas (about 5 ounces), soaked overnight and drained
- 1 medium tomato, cut into 1/2-inch dice
- 1/2 cup diced cucumber (1/2 inch)
- 1/2 small red onion, finely diced
- 1/2 jalapeño, seeded and minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon vegetable oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper
- 1 teaspoon dried mango powder, optional (see Note)
- Salt
- Notes
- Dried mango powder, also known as amchoor, is made from sun-dried green mangoes. It’s available at Indian markets and from kalustyans.com.
Paneer-and-Pepper Fritters
By Mbakalarski
Food & Wine: “It took me a while to figure out how to make these fritters,” says Rajat Parr
- 1/2 pound paneer (see Note) or farmer cheese, crumbled
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1 garlic clove, minced
- 1 teaspoon finely grated fresh ginger
- 1/2 cup plus 3 tablespoons crème fraîche
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/4 to 1/2 teaspoon cayenne pepper
- Salt and freshly ground pepper
- All-purpose flour, for dredging
- 2 large eggs, lightly beaten
- 2 cups panko
- Vegetable oil, for frying
- Lemon wedges, for serving
- Notes
- Paneer, the firm-textured fresh Indian cheese, is available at large supermarkets and Indian groceries.
Grandma’s Crushed Potatoes
By Mbakalarski
Food & Wine: As the recipe title suggests, these crispy potatoes flavored with mixed toasted spices are from a rec...
- 2 pounds fingerling potatoes
- Salt
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 cup vegetable oil
- 2 tablespoons chopped cilantro
Corn Tortillas
By Mbakalarski
Food & Wine: The secret to Hot Bread Kitchen’s richly flavorful tortillas is the masa made from freshly ground b...
- 2 cups masa harina, preferably Bob’s Red Mill
- 1 1/2 cups water
- Shredded chicken, salsa verde, sour cream and cotija cheese (a dry, salty white cheese), for serving
Rosemary-Potato Focaccia Rolls
By Mbakalarski
Food & Wine: Jessamyn Waldman makes her excellent focaccia rolls from a dough she learned while baking at New York ...
- 1 envelope dry active yeast
- 2 cups lukewarm water
- 4 1/4 cups bread flour
- Extra-virgin olive oil
- 1 tablespoon sugar
- Kosher salt
- 1/2 pound small red-skinned potatoes, very thinly sliced
- 2 teaspoons chopped rosemary