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Recipes
Mashed Potato Spring Rolls
By Mbakalarski
David Chang took F&W’s Thanksgiving challenge by improvising a Momofuku-style feast from basic leftovers, includi...
- 16 slices of packaged white bread
- 1 cup mashed potatoes
- 1/2 cup thinly sliced cooked green beans
- 1/4 teaspoon togarashi (see Note) or cayenne pepper
- Kosher salt and freshly ground pepper
- 1 large egg yolk mixed with 1 tablespoon of water
- 2 cups vegetable oil, for frying
- Warm turkey gravy and Sriracha chile sauce, for serving
- Notes
- Togarashi, a Japanese blend of chiles and sesame, is available at Asian markets.
Shiitake Mushrooms with Cheese
By Mbakalarski
Bon Appetit Magazine
- 7 teaspoons fresh lemon juice, divided
- 2 teaspoons Dijon mustard
- 8 tablespoons extra-virgin olive oil, divided
- 1 lemon, peel cut into long thin slivers (yellow part only)
- Coarse kosher salt
- Nonstick vegetable oil spray
- 1 pound fresh shiitake mushrooms, stemmed, cut into 1/2-inch-wide slices or left whole if smaller than 1 1/2 inches in diameter
- 1 garlic clove, peeled, flattened
- 6 ounces young pecorino cheese or parmesan or manchengo, shaved
- 1/4 cup fresh Italian parsley leaves
Polenta Pound Cake with Mascarpone and Rosemary
By Mbakalarski
Food & Wine Magazine: “Eddie makes a mean pound cake,” Damien Schaefer says admiringly of chef Eddie Russell, a...
- CAKE
- 1 3/4 cups cake flour, plus more for dusting
- 1/2 cup polenta
- Pinch of salt
- 2 sticks unsalted butter, softened
- 1/2 cup sugar
- 6 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- ROSEMARY SYRUP
- 1/2 cup honey
- 3 tablespoons water
- 2 rosemary sprigs
- MASCARPONE
- 1 cup mascarpone, at room temperature
- 1/2 cup heavy cream
- 2 tablespoons sugar
- 1/2 vanilla bean, split lengthwise and seeds scraped
- Fresh figs, sliced, for serving (optional)
Butternut Squash and Arugula Salad
By Mbakalarski
Bon Appetite Magazine
- 4 1/2 to 5 cups 1/2-inch cubes peeled seeded butternut squash (from about one 2-pound squash)
- 2 tablespoons extra-virgin olive oil
- Pinch of dried crushed red pepper
- Coarse kosher salt
- 2 tablespoons orange juice
- 1 1/2 tablespoons walnut oil or other nut oil
- 1 1/2 teaspoons fresh lemon juice
- 4 oz arugula (about 8 cups lightly packed)
- 1/2 cup walnuts, toasted, coarsely chopped
- 1/2 cup pomegranate seeds
- 2 teaspoons pomegranate molasses
4 Bean Salad
By Mbakalarski
In a medium sized bowl mix together the beans, celery and parsley
- 1 15-oz can of 3 bean mix (kidney, garbanzo, pinto beans) - rinsed & drained
- 1/2 of 15oz can of cannellini beans - rinsed & drained
- 2 celery stalks, chopped fine (optional)
- 1 cup fresh, finely chopped flat-leaf parsley
- 1/6 cup apple cider vinegar
- 1/8 cup olive oil
- salt to taste
- pepper to taste
Tomato Salad with Pistachios
By Mbakalarski
This is a take on a recipe from something I saw in Food and Wine Magazine
- 3/4 cup of unsalted pistachios (lightly toasted)
- 1 lb of tomatoes, finely chopped (best with a mix of red, yellow and orange heirloom tomatoes)
- 3 scallions, finely chopped
- 1 cup finely chopped parsley
- 1/4 cup of mint leaves
- 1/2 of a english cucumber cut into 1/2 inch chunks
- 1 jalapeno seeded and finely chopped (more or less to suite your taste)
- 1/4 cup balsamic vinegar or pomegrenate molasses
- 1/8 cup of olive oil
- salt to taste
- pepper to taste
Asian Pear and Arugula Salad with Goat Cheese
By Mbakalarski
Food & Wine: This simple salad has a perfect mix of bitter (arugula), sweet (Asian pear), tangy (lemon dressing) an...
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon chopped thyme
- Salt and freshly ground pepper
- 5 ounces baby arugula
- 3 Asian pears (1 1/2 pounds)—peeled, cored and very thinly sliced on a mandoline, cores discarded
- 1/2 cup salted roasted pumpkin seeds
- 3 ounces fresh goat cheese, crumbled
- Sea salt, for sprinkling
Spaghetti Squash Salad with Pine Nuts and Tarragon
By Mbakalarski
Food & Wine: Spaghetti squash, which separates into spaghetti-like strands when cooked, is an excellent base for th...
- 1/2 cup pine nuts
- 3 large spaghetti squash (9 pounds), halved lengthwise and seeds scraped
- 2/3 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 1 cup water
- 1/2 cup dry white wine
- 3 tablespoons white wine vinegar
- Finely grated zest of 1 lemon, plus 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon chopped thyme
- Pinch of crushed red pepper
- 2 tablespoons chopped tarragon
- 4 ounces queso fresco or ricotta salata, crumbled (1 cup)
Cranberry-Quince Chutney
By Mbakalarski
Food & Wine: Shawn McClain says cranberries and quince need a bit of sweetness to taste their best, so he combines ...
- 1 tablespoon canola oil
- 1 small onion, minced
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon ground allspice
- 1 star anise pod
- 1 1/2 cups sugar
- 1 cup cider vinegar
- 3 quinces (8 ounces each)—peeled, cored and finely diced
- 1 Granny Smith apple—peeled, cored and finely diced
- One 12-ounce bag fresh or frozen cranberries
- 1/2 cup golden raisins
Fig-and-Almond Bread Stuffing with Fennel
By Mbakalarski
This stuffing is slightly sweet and fragrant, with plenty of herbs
- One 12-ounce loaf peasant bread, cut into 1-inch cubes
- 5 ounces sliced almonds (1 1/2 cups)
- 12 ounces dried Black Mission figs (2 cups), stemmed and coarsely chopped
- 2 tablespoons chopped sage
- 2 tablespoons chopped flat-leaf parsley
- 6 tablespoons unsalted butter, plus more for greasing
- 1 onion, finely chopped
- 3 celery ribs, finely chopped
- 2 large carrots, finely chopped
- 1 fennel bulb, cored and finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fennel seeds, finely chopped
- 8 large eggs, lightly beaten
- 2 1/2 cups chicken stock or low-sodium broth
- Salt and freshly ground pepper