Vegetable Barley Soup
Adapted from Cooks Illustrated, October 2011
Ingredients
1/8 ounce dried porcini mushrooms
8 sprigs fresh parsley plus 3 tablespoons chopped
4 sprigs fresh thyme
1 bay leaf
2 tablespoons unsalted butter
3-4 leeks , white and light green parts sliced 1/2 inch
2 carrots , peeled and cut into 1/2-inch pieces
2 celery ribs , cut into 1/4-inch pieces
1/3 cup dry white wine
2 teaspoons soy sauce
6 cups water
4 cups low-sodium chicken broth or vegetable broth
1/2 cup pearl barley
1 garlic clove , peeled and smashed
1 1/2 pounds Yukon Gold potatoes , peeled and cut into 1/2-inch pieces
1 turnip , peeled and cut into 3/4-inch pieces
1 1/2 cups chopped green cabbage
1 cup frozen peas
1 teaspoon lemon juice
1. Grind porcini with spice grinder until they resemble fine meal, 10 to 30 seconds. Measure out 2 teaspoons porcini powder; reserve remainder for other use. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.
2. Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.
3. Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.
4. Add potatoes, turnip, and cabbage; return to simmer and cook until barley, potatoes, turnip, and cabbage are tender, 18 to 20 minutes.
5. Remove pot from heat and remove herb bundle. Stir in peas, lemon juice, and chopped parsley; season with salt and pepper to taste.
Tangy Coleslaw
Adapted from Cooks Illustrated, May 2011
Ingredients
1/4 cup cider vinegar , plus extra for seasoning
2 tablespoons vegetable oil
1/4 teaspoon celery seed or 1/4 cup chopped celery leaves
1/4 teaspoon ground black pepper
1/2 large green cabbage cored and shredded fine (about 6 cups)
1/4 cup sugar, plus extra for seasoning
1 large carrot, peeled and grated
2 tablespoons chopped fresh parsley leaves
1. Combine 1/4 cup vinegar, oil, celery seed, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.
2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.
3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, and parsley to cold vinegar mixture, and toss to combine. Season with salt to taste. Serve Chilled.
Baked Salmon Croquettes
Adapted from cdkitchen.com recipe
18oz fresh cooked salmon (or large can of salmon)
1 onion, diced
2 eggs
2 tablespoons mayonnaise
1 tablespoon chopped parsley
2 medium potatoes, cooked and mashed
1 tablespoon water
2 cups dried breadcrumbs
1 tablespoon grated Parmesan cheese
3 tbsp. mayonnaise
2 tbsp. Dijon mustard
2 tbsp. lemon juice
2 tsp. snipped fresh dill weed or 1/2 tsp. dried dill
1. Remove bones from the salmon and flake into a bowl.
2. Mix in onion, 1 egg beaten, mayonnaise, parsley and the mashed potatoes.
3. Take spoonfuls and mould into croquette shapes (oval). Refrigerate for 1 hour. Mix the other egg with water and, in another bowl mix the breadcrumbs with the cheese.
4. Dip croquettes into the egg and water mix then toss into breadcrumb mixture. Refrigerate a further hour. Arrange croquettes in a greased baking dish and bake at 375 F for 15 - 20 minutes.
5. Mix last four ingredients in a bowl and chill well for sauce.
Farfalle with Broccoli
Adapted from FoodNetwort.com
Ingredients
1/2 box farfalle
1 head broccoli, trimmed to florets (about 2 cups)
1/8 cup extra-virgin olive oil
2 tablespoons butter
1 garlic clove, chopped
3 anchovy fillets, diced
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated Parmesan
1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
2. Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving plate and sprinkle with Parmesan.
Gingersnaps
Adapted from Cooks Illustrated October, 2011
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon pepper
pinch cayenne
1 1/4 cups packed (8 3/4 ounces) dark brown sugar
1/4 cup molasses
2 tablespoons finely grated fresh ginger
1 large egg plus 1 large yolk
1/2 cup granulated sugar
Instructions
1. Whisk flour, baking soda, and salt together in bowl.
2. Heat butter in 10-inch skillet over medium heat until melted. Lower heat to medium-low and continue to cook, swirling pan frequently, until foaming subsides and butter is just beginning to brown, 2 to 4 minutes.
3. Transfer butter to large bowl and whisk in ground ginger, cinnamon, cloves, pepper, and cayenne. Cool 2 minutes.
4. Add brown sugar, molasses, and fresh ginger to butter mixture and whisk to combine. Add egg and yolk and whisk to combine. Add flour mixture and stir until combined. Cover dough tightly with plastic wrap and refrigerate until firm, about 1 hour.
5. Adjust oven racks to upper-middle and lower-middle positions. Heat to 300 degrees. Line 2 baking sheets with parchment paper. Place granulated sugar in shallow baking dish or pie plate. Divide dough into heaping teaspoon portions; roll dough into 1-inch balls. Working in batches of 10, roll balls in sugar to coat. Evenly space dough balls on prepared baking sheets, 20 dough balls per sheet.
6. Place 1 sheet on upper rack and bake for 15 minutes. After 15 minutes, transfer partially baked top sheet to lower rack, rotating 180 degrees, and place second sheet of dough balls on upper rack. Continue to bake until cookies on lower tray just begin to darken around edges, 10 to 12 minutes longer. Remove lower sheet of cookies and shift upper sheet to lower rack and continue to bake until cookies begin to darken around edges, 15 to 17 minutes. Slide baked cookies, still on parchment, to wire rack and cool completely before serving. Cool baking sheets slightly and repeat step 3 with remaining dough balls.
Cookies can be stored at room tempurature for up to 2 weeks in airtight container.
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