Olive Oil Lemon Curd

Great dessert from the NYTimes.

INGREDIENTS 

1 cup/240 milliliters freshly squeezed lemon juice (from 4 to 6 lemons) 

1 cup/200 grams granulated sugar 

3 large eggs 

1 egg yolk 

2 teaspoons finely grated lemon zest (from 1 lemon) 

Pinch of kosher salt 

1⁄2 cup/120 milliliters extra-virgin olive oil 

PREPARATION 

Step 1 - Place the lemon juice, sugar, eggs, egg yolk, lemon zest and salt in a blender, and blend until smooth, about 30 seconds. With the motor still running, slowly pour in the oil until just combined. 

Step 2 - Fill a medium saucepan with about an inch of water and bring water to boil over high heat. Transfer lemon mixture to a metal mixing bowl that can nestle into top of the saucepan without touching the water. Reduce heat to medium-low and, using a potholder or towel to protect your hands, whisk constantly until the curd thickens and looks like mayonnaise, 6 to 10 minutes. Do not overcook. (If you have a double boiler, you can use that here instead of the pot and the bowl.) 

Step 3 - Remove bowl from the heat and inspect the curd. If you see hard bits of coagulated egg, strain the curd through a fine mesh sieve, pressing with a rubber spatula. (If it looks smooth, you can skip this step.) Transfer curd to a container and press a piece of plastic wrap against the surface to create an airtight seal. Let the curd cool to room temperature, then refrigerate until cold, at least 1 hour. 

Pumpkin Bundt Cake With Maple Brown-Butter Glaze

We had way too much pumpkin puree and found this NYTimes recipe saved the day. Better than pumpkin pie. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent.  

INGREDIENTS 

FOR THE CAKE: 

3 cups/384 grams all-purpose flour 2 teaspoons baking powder
1 teaspoon baking soda
1 1⁄4 teaspoons kosher salt 

2 teaspoons ground cinnamon 

1 1⁄2 teaspoons ground cardamom 

1⁄4 teaspoon ground allspice 

1⁄4 teaspoon ground black pepper 

2 cups/440 grams light brown sugar, packed 

1⁄2 cup/114 grams unsalted butter, soft but cool 

1⁄2 cup extra-virgin olive oil
2 large eggs, at room temperature 

1 (15-ounce) can/425 grams pumpkin purée 

1⁄2 cup sour cream 

FOR THE GLAZE: 

2 tablespoons unsalted butter 

1 cup/102 grams confectioners’ sugar (preferably organic), sifted 

1⁄4 cup maple syrup Pinch of salt 

1 to 2 tablespoons lightly toasted pepitas (optional) 

Step 1  - Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan. 

Step 2  - In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined. 

Step 3  - In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary. 

Step 4  - Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter. 

Step 5  - Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes. 

Step 6  - Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing. 

Step 7  - Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments. 

Step 8  - Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners’ sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it’s too thin, add a bit more confectioners’ sugar. If it’s too thick, add a few drops of water. 

Step 9 - Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing. 

Galatoire’s Sweet Potato Cheesecake

This recipe from the NYTimes is adapted from a popular dessert served at Galatoire's, a famed New Orleans restaurant founded on Bourbon Street, in 1905. A simple graham cracker crust is filled with cinnamon-spiced sweet potato cheesecake then topped with a lightly-sweetened layer of sour cream. It is to die for.

INGREDIENTS

FOR THE CRUST:

1 1⁄2 cups (180 g) graham cracker crumbs (from about 12 whole graham crackers)

1⁄4 cup (50 g) sugar
1⁄3 cup (75 g) unsalted butter, melted

FOR THE CHEESECAKE FILLING:

1 (8-ounce / 225-g) package cream cheese, softened

1 cup (200 g) sugar

1⁄4 cup (55 g) packed light brown sugar

1 3⁄4 cups (270 g) mashed sweet potatoes (see note)

2 large eggs, slightly beaten
2⁄3 cup (165 ml) evaporated milk
2 tablespoons cornstarch
1⁄4 teaspoon ground cinnamon

1⁄8 teaspoon freshly ground nutmeg

FOR THE TOPPING:

2 cups (480 ml) sour cream, room temperature (1 16-ounce container)

1⁄3 cup (65 g) sugar
1 teaspoon vanilla extract

Step 1 - Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.

Step 2 - Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.

Step 3 - Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.

Tip - For 1 1⁄2 cups mashed sweet potatoes, you’ll need to roast 1 pound (455 g) sweet potatoes (about 2 medium sweet potatoes). Using a fork, pierce the potatoes in several places then roast in a 400°F oven until tender, 45 minutes to 1 hour. Once the sweet potatoes are cool enough to handle, cut them in half, scoop out the flesh, and mash until smooth.

Slow Cooker Miso–Black Pepper Salmon

• Cooking spray
• 1 lime, cut into 1/4-inch-thick slices
• 1 bunch scallions, cut into 6-inch pieces
• 1 (24-ounce) skin-on center-cut salmon fillet
• 2 tablespoons honey
• 2 tablespoons water
• 1 1/2 tablespoons red miso
• 1 1/2 tablespoons lower-sodium soy sauce
• 3/4 teaspoon black pepper
• 2 tablespoons minced fresh chives
• 4 teaspoons toasted sesame seeds

Step 1

Line a 5- to 6-quart slow cooker with aluminum foil, allowing 2 to 3 inches to extend over 2 opposite sides; coat the foil with cooking spray.

Step 2

Layer the lime slices and scallions in the slow cooker; top with the salmon, skin side down. Stir together the honey, water, miso, soy sauce, and black pepper in a small bowl; spread 1/4 cup of the miso mixture over the salmon. Cover and cook on HIGH until the fish flakes easily with a fork, about 2 hours. Using the foil as handles, transfer the salmon to a serving plate. Discard the foil. Drizzle the remaining miso mixture over the salmon, and sprinkle with the chives and sesame seeds.

Slow Cooker Shrimp in Purgatory

From the NYTimes. "This recipe is inspired by eggs in purgatory (https://cooking.nytimes.com/recipes/1019109-eggs-in-purgatory), a Southern Italian dish in which eggs simmer in a spicy tomato sauce. Shrimp aren’t commonly thought of as slow cooker material, but here, the sauce simmers for several hours, and the quick-cooking shrimp is dropped in just a bit before you want to eat. (You can use frozen shrimp; just thaw them first.) Cooking the sauce on high allows the onion and garlic to tenderize and melt into the sauce. The tomatoes and roasted peppers caramelize slightly as they simmer, so when fully cooked, the sauce should be a shade darker than when you started. The sauce holds well on the warm setting. Serve the shrimp in shallow bowls on its own, or over orzo, couscous or polenta and with crusty bread. Find a skillet version of this dish here (https://cooking.nytimes.com/recipes/1022266-shrimp-in-purgatory)." 

INGREDIENTS

3 tablespoons olive oil
1 yellow or red onion, minced

8 ounces roasted red peppers, drained and chopped (about 1 cup)

2 tablespoons minced jarred Calabrian chiles or minced jarred cherry peppers, stems removed, or cherry pepper relish

8 garlic cloves, minced
1 teaspoon dried oregano

1⁄2 to 1 teaspoon red-pepper flakes, plus more as needed

1⁄2 teaspoon fennel seeds

1 (14-ounce) can whole or crushed tomatoes

Kosher salt and black pepper

1 to 1 1⁄2 pounds peeled, deveined shrimp

1 tablespoon capers, drained 2 scallions, thinly sliced

1⁄2 cup grated Parmesan, plus more for serving

PREPARATION

In a 6- to 8-quart slow cooker, combine the oil, onion, roasted red peppers, Calabrian chiles, garlic, oregano, red-pepper flakes, fennel seeds and tomatoes. (Crush the tomatoes by hand if using whole.) Season with 1/2 teaspoon salt and several generous grinds of black pepper. Stir well to combine, then cover and cook on high for 5 hours. (The sauce holds well on warm for up to an additional 3 hours.)

Increase the heat to high if it has switched to warm. Stir in the shrimp, capers and scallions. Cover and cook until the shrimp are curled and opaque, 15 to 20 minutes, depending on size and quantity. Turn off the heat and taste the sauce. Add more red-pepper flakes and salt and pepper, if you like. Sprinkle the cheese over the top and serve, passing more Parmesan and red-pepper flakes at the table.

Pressure Cooker Chipotle-Honey Chicken Tacos

 From NYTimes.

INGREDIENTS

1 1⁄2 pounds boneless, skinless chicken thighs

1 to 4 canned chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce

3 tablespoons honey

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon kosher salt, plus additional as needed

1⁄2 teaspoon ground cumin

1 (15-ounce) can black beans, rinsed and drained

1 lime, juiced

Warmed tortillas, for serving and Pickled onion, for serving (see Tip) Sliced or cubed avocado, for serving

PREPARATION

Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.

Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you’d like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.

Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.

Tip: To make quick-pickled onions, thinly slice a red onion and put the slices in a lidded heat-proof container. Bring about 1 1/2 cups cider or white vinegar to a boil. Add about 3 heaping spoonfuls of sugar and a big pinch of salt and whisk to dissolve. (You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like.) Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, or can be stored in the refrigerator for up to 2 weeks.

Apple Skillet Cake With Salted Caramel Frosting

 

Eden made this for Rosh Hashanah and it was amazing.

FOR THE CARAMEL APPLES:

• 4 tablespoons/55 grams unsalted butter
• 2 large baking apples (about 12 ounces/340 grams), such as Honeycrisp, Gala, Granny Smith or Braeburn, peeled, cored and diced into 1/2-inch pieces
• ½ cup/110 grams dark brown sugar
• ¼ teaspoon fine sea salt

FOR THE CAKE:

• ½ cup/115 grams unsalted butter (1 stick), at room temperature, plus more for the pan
• 1 ⅓ cup/290 grams dark brown sugar
• 3 large eggs
• 1 ½ teaspoons vanilla extract
• 1 ⅔ cup/215 grams all-purpose flour
• ¾ teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg

FOR THE CARAMEL FROSTING:

• ¾ cup/170 grams unsalted butter (1 1/2 sticks), at room temperature
• 3 cups/370 grams confectioners' sugar, sifted
• 7 ounces/205 grams unwrapped soft caramel candies
• 2 tablespoons heavy cream
• 1 ½ teaspoons vanilla extract
• Flaky sea salt, as needed, for finishing

1. Make the apples: In a 10-inch sauté pan, melt the butter over medium heat. Add the apples, brown sugar and salt, and cook, stirring occasionally, until the sugar dissolves and the apples soften slightly, 4 to 5 minutes. Let cool to room temperature.
2. Heat the oven to 350 degrees. Grease a 10-inch oven-proof skillet with butter.
3. Make the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition, and mix to combine. Scrape the bowl well, then beat in the vanilla.
4. In a medium bowl, whisk the flour, baking powder, salt, cinnamon and nutmeg to combine. Add the flour mixture to the mixer and mix just until incorporated. Scrape the bowl well.
5. With a rubber spatula, gently fold the apple mixture (including all of the caramel-like liquid in the pan) into the batter. Mix just until incorporated.
6. Pour the batter into the prepared skillet and spread into an even layer. Bake until the surface is evenly golden brown and appears set – a toothpick inserted into the center should have a few moist crumbs clinging to it, 30 to 35 minutes. Let cool completely.
7. Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and confectioners' sugar until light and fluffy, 4 to 5 minutes.
8. Place the caramels in a microwave-safe container. Microwave in 20-second bursts, stirring, until the caramel is warm and fluid. (This mixture will cool quickly, so be sure to do it just before you mix the frosting.) Add the warm (not hot) caramel mixture and mix on medium speed until incorporated. Scrape the bowl well.
9. Add the cream and vanilla and mix to combine. The frosting should be smooth and very soft. Scoop the frosting onto the cooled cake, and spread into an even layer. Garnish with flaky salt just before serving.
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Tip

• The cake can be made up to 2 days ahead. Leftovers can be stored at room temperature for up to 5 days.

Sweet and Spicy Roast Chicken

 We made this Melissa Clark recipe for Rosh Hashanah and were so impressed.

• • 1 lemon, plus 3 tablespoons freshly squeezed lemon juice
  • 2 ½ teaspoons kosher salt, more for pot
  • 3 tablespoons freshly squeezed orange juice
  • 4 tablespoons olive oil
  • 1 ½ tablespoons whole grain mustard
  • 3 tablespoons honey
  • 1 bay leaf
  • ½ to 1 teaspoon crushed red pepper flakes, to taste
  • Black pepper, to taste
  • 1 4-pound chicken, cut into 8 pieces
  • 3 cups sliced carrots (1/4-inch thick)
  • 1 onion, halved and thinly sliced
  • ⅔ cup sliced dates
  • 1 tablespoon fresh thyme leaves
  • ¼ cup chopped cilantro or parsley, for garnish
  • 2 scallions, thinly sliced, for garnish
  • ¼ cup chopped toasted pistachio nuts, for garnish

1. Quarter the lemon lengthwise, removing any seeds. Thinly slice crosswise into small wedges and add to small pot of boiling, salted water. Blanch for 2 minutes and drain. Reserve slices.
2. In a saucepan, whisk together lemon juice, orange juice, oil, mustard, honey, salt, bay leaf, red pepper flakes and black pepper to taste. Bring to a boil and simmer for 5 minutes. Let cool.
3. Put chicken in a bowl and add honey mixture. Add carrots, onion, dates, thyme and blanched lemon slices. Turn mixture several times to coat. Let marinate for at least 30 minutes at room temperature, but preferably overnight in the refrigerator.
4. Heat oven to 425 degrees. Transfer all ingredients, including marinade, to a sheet pan with a rim. Chicken should be skin side up. Roast until chicken is browned and cooked through, about 20 to 30 minutes for breasts and 30 to 40 for legs and wings (remove the pieces as they are done cooking). When the chicken is done, give the carrot mixture in the pan a stir; if the pan looks dry add 2 to 3 tablespoons water. Continue roasting the carrots until they are tender, about 7 to 12 minutes longer. Spoon carrots over chicken and top with cilantro, scallions and pistachio nuts.

Best Biscuits

 Eden made the best biscuits. Hard to find the recipe online, but it's on this feed. Or, order stuff online from him here.

Caramelized Butternut Squash

 

Yummy and simple squash.

• 2 medium butternut squash (4 to 5 pounds total)
• 6 tablespoons unsalted butter, melted
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

    Directions

Preheat the oven to 400 degrees F.

1. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

Almond Cake With Cardamom and Pistachio

 

Eden made this for Passover.

• INGREDIENTS
• 
  
• ½ cup vegetable oil, plus additional for pan
• 7 large eggs, separated
• 1 cup sugar
• 1 tablespoon almond extract
• 4 ½ cups plus 1 tablespoon/420 grams almond flour (see tip)
• 2 teaspoons ground cardamom
• 1 to 2 tablespoons confectioners’ sugar, for dusting
• 3 to 4 tablespoons finely chopped pistachio nuts, for garnish

PREPARATION

1. Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
2. In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
3. Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners’ sugar and chopped pistachios.
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Indian Spiced Cauliflower and Potatoes [Aloo Gobi] with Cucumber Scallion Raita

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F. Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes. 

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Cucumber Scallion Raita

1/4 cup finely chopped English (seedless cucumber)
1 thinly sliced scallion
3/4 cup yogurt
1/2 teaspoon salt

Mix!

Chana Masala

from Smitten Kitchen Adapted from a Madhur Jaffrey recipe. The major changes I made were simplifying the addition of spices, adding more tomatoes and oh, the recipe calls for a tablespoon of amchoor powder, which I did not have. I looked it up and learned that it was dried unripe mango powder which is clearly a sour flavor, so I upped the lemon juice i used instead. The dish had a nice sour snap at the end, so I will presume this is a good swap.

1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (see note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.