Of Soups and Souffles

1. Gnocchi with Mushrooms in an Herbed Cream Sauce

Yields: 2 servings

Ingredients:

For the Gnocchi:

1/2 pound baking potatoes, washed

Olive oil, for drizzling, plus 1 teaspoon

Salt and freshly ground pepper

1 large egg

1/4 cup, plus 2 tablespoons all-purpose flour

For the sauce:

1 1/2 tablespoons butter

1/3 cup finely chopped shallots

1/3 cup garlic, minced

1 cup Crimini mushrooms, thinly sliced

1 1/2 tablespoons chopped fresh sage, thyme and parsley

3/4 cup Marsala

2/3 cup heavy cream

Steps:

Gnocchi: Preheat the oven to 400 degrees. Season the potatoes with the oil, salt, and pepper. Place on a baking sheet and bake until tender, about 1 to 1 1/2 hours. Remove from the oven and cool completely. Peel the potatoes, discarding the skin, and place in a bowl. Using a ricer, press the baked potato pulp through the ricer, using a medium die, until the potato pulp is smooth and airy. Season with salt and pepper. Add the egg and 1/4 cup plus 2 tablespoons of the flour. Sprinkle the remaining 1/4 cup flour on a baking sheet, lined with parchment paper. Turn the dough onto the floured surface and roll into a log, about 1-inch thick. Cut the dough into 1-inch pieces. Roll each piece across the tines of a fork. Bring a half-filled pot of water to a rolling boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer and shake off the excess water.

Sauce: Saute‘ the garlic in a little olive oil. Add the cream and bring to a boil. Reduce heat and simmer the herbs in the cream. Meanwhile, melt the butter in a heavy bottomed pan. Saute‘ the shallots until they turn translucent. Add the mushrooms and cook them until soft. Add the Marsala and reduce by half. Add the herbed cream and stir in. Finally, add the gnocchi and salt and pepper to taste. Remove from heat and let sauce thicken slightly before serving.

Red Cabbage Salad with Carrot
Yields: 2 servings

Ingredients:

1/8 cup apple cider vinegar

1 tbsp. extra virgin olive oil

1/2 tbsp. honey

1/2 tsp. salt

3/4 tsp. pepper

3 cups shredded red cabbage and carrots

1/2 medium sweet onion, finely slivered

1 tbsp. caraway seeds.

Steps:

In a small bowl mix vinegar and oil until blended. Stir in honey, salt and pepper, and caraway seeds. In a large bowl toss red the cabbage, carrots, and onion. Pour dressing over cabbage and mix.

4. Escarole Salad with Tomatoes and Avocado

Yields: 2 Servings

Ingredients:

1 head escarole

1/2 ripe avocado

1/2 cup ripe grape tomatoes

Parmigiano Reggiano

Maldon salt

fresh ground pepper

For the dressing:

1 tbsp. Dijon mustard

3 tbsp. champagne vinegar

5 tbsp. extra virgin olive oil

Steps:

First, make the dressing. In a small bowl, combine the mustard and vinegar, and whisk well to combine. Add the oil a tablespoon at a time, whisking continuously to emulsify.

Clean the escarole by twisting off the bottom core and washing the leaves under cold running water. Discard any bruised leaves. Dry with a towel or salad spinner. Cut the avocado into thin slices. Place them in a bowl with the escarole and tomatoes.

Using a vegetable peeler, shave a small palmful of Parmigiano Reggiano over the avocado, tomatoes and escarole in the bowl. Add a good splash of dressing, and toss to combine. Taste, and add dressing until the salad is dressed to your liking. Finally, add the Maldon salt and pepper to taste.

Purple-sprouting Broccoli with Chili and Sesame Dressing

Yields: 3-4 Servings

Ingredients:

12 oz. purple-sprouting broccoli

salt

1 tsp sesame seeds

1 chili, diced (or 1/4 tsp. chili flakes)

1 tsp Thai fish sauce

1 tbsp dark sesame oil

1 tbsp light soy sauce

1 tbsp lime juice

Steps:

Prepare the broccoli by cutting it into even-sized pieces – stalks and all. Bring a saucepan of slated water to a boil and then add the broccoli. Put a lid on and time it for about 4 minutes.

Meanwhile, to make the dressing, toast the sesame seeds. Remove them to a serving bowl and simply stir in with the rest of the ingredients.

When it’s cooked, remove the broccoli from the steamer and transfer to a warm serving bowl. Then drizzle the dressing over. Toss it around and serve straight away.

Strawberry Clafoutis

Yields: 6 Servings

1/4 cup (1/2 stick or 2 ounces) unsalted butter

1 1/2 pint (3 cups or 20 ounces) fresh strawberries

1/2 cup all-purpose flour

1/3 cup whole blanched almonds

1/2 cup granulated sugar

1 tablespoon cornstarch

A pinch of salt

3 large eggs

3/4 cup milk

1 tablespoon light rum (optional)

Confectioner’s sugar

Preheat the oven to 350 degrees F and grease an 8-inch-square glass or ceramic baking dish (or 6 1-cup ramekins for a more elegant presentation) with one tablespoon of the butter. Melt the remaining butter in a small heavy-bottomed saucepan over medium heat (or in a small bowl set in the microwave for a few seconds) and set aside.

Rinse the strawberries under cool water — do not soak or they will loose some of their flavor. Drain in a colander for a few minutes, and gently pat dry with a clean dishtowel.

In a food processor or blender, mix together the flour and almonds until finely ground. Add the sugar, cornstarch and salt, and mix again. Crack in the eggs one by one, mixing thoroughly after each addition. Pour in the melted butter, milk and rum if using, and mix again until well blended. The mixture will be thin, like crepe batter.

Hull the strawberries, cut in halves or quarters depending on their size, and arrange in a single layer in the prepared dish or ramekins. Drizzle the batter over the strawberries, and put the dish in the oven to bake for 40 minutes (30 minutes if you use ramekins), until puffy and set.

Transfer dish to a rack, and let cool to room temperature. Sprinkle with confectioner’s sugar, and serve directly from the baking dish or ramekins.

11. Fennel and Citrus Salad

Yields: 2 Servings

Ingredients:

4 baby fennel bulbs
50 ml (1 ¾ fl. oz) extra virgin olive oil
½ tsp sea salt
freshly ground black pepper
¼ tsp ground cumin
1 ripe orange
½ tbsp lemon juice
½ red onion, thinly sliced
50 gm (1 ¾ oz) Kalamata olives
1 tbsp chopped fresh mint
½ tbsp chopped fresh flat-leaf parsley

Method:

Preheat the oven to 400 degrees F. Trim and reserve the fennel fronds. Remove the stalks and cut a ¼ inch slice off the base of each fennel bulb. Slice each fennel into 6 wedges. Place in a baking sheet and drizzle with 30 ml of the oil. Add the salt and plenty of pepper. Bake for 40-60 minutes, until slightly caramelized. Cool.
Cut a slice off the top and bottom of the orange. Slice off the skin and pith with a small sharp knife. Slice into segments. Do this atop a bowl to catch the juice. Whisk this juice with the lemon juice and remaining olive oil. Season with salt, pepper and cumin.
Combine the orange segments, onion and olives in a bowl. Pour on half the dressing and add half the mint. Mix well. Transfer to a serving dish.
Top with roasted fennel, drizzle the remaining dressing, and scatter the parsley and remaining mint. Roughly chop the reserved fronds and scatter over the salad.

12. Arugula Pesto

Yield:

1/3 cup of your favorite olive oil
1 oz garlic (about 6 cloves), peeled and sliced
6 oz arugula, preferably very young leaves
3 oz freshly grated pecorino romano (about 1 cup)
1/4 cup pine nuts

Steps:

Combine all ingredients in a food processor and process until smooth. Add salt to taste and more oil if desired. Will keep for at least a week in the refrigerator. Cover with a thin layer of olive oil.May be frozen in plastic containers or ice cube trays (then remove from trays and store pesto cubes in a zipper freezer bag–keeping in mind this will make everything else in your freezer taste faintly of pesto if you aren’t careful).

Watermelon and Feta Salad

Serves 2

3 cups cubed watermelon

1/2 cup crumbled feta cheese

1/8 cup fresh basil, chopped into chiffonade

1 3/4 tbsp fresh mint, chopped

1/8 tsp sea salt

1 1/2 tbsp lemon juice

Place all ingredients in a bowl. Toss gently, and serve immediately.

Black Bean and Brown Rice Chili with Warm Spices

Serves 4-6

1 cup dried black beans
1/2 cup brown rice
1-inch piece fresh ginger, minced
2 large jalapeños, seeded and minced
2 tablespoons fresh cilantro, chopped
1 bay leaf
1 teaspoon whole cumin seeds
1 carrot, peeled and sliced thinly

1/4 cup frozen peas

1 large tomato, chopped finely
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon sea salt
1 teaspoon yellow mustard seeds
1/2 teaspoon fennel seeds
fresh ground black pepper

Soak the beans in water overnight in 2 2/3 cups water with a little yogurt whey or lemon juice added, and soak the brown rice in a separate pan or bowl in 1 cup of water.

Bring the beans to a boil in a medium saucepan. Reduce the heat to low, add the ginger, jalapeños, half of the fresh cilantro and the bay leaf, and cover. Simmer for 1 1/2 hours or until the beans are soft but not falling apart.

Meanwhile, bring the rice to a boil in a small saucepan, reduce heat to low and cover, cooking for half an hour. Fluff with a fork and set aside.

About one hour into the cooking time for the beans, place the cumin seeds in another small saucepan over medium heat and toast for a couple of minutes until the seeds darken. Stir in the tomatoes, carrots, peas, chili powder and oregano. Turn the heat up slightly to bring the sauce to a gentle boil, then reduce the heat to low and let simmer for 30 minutes, stirring occasionally.

When the beans are cooked, remove from the heat and use a masher or hand-blender to coarsely purée one-quarter to one-third of the cooked beans. Stir in the tomato sauce, rice and salt, and simmer for 10 minutes.

Put the mustard seeds in a small saucepan over medium heat, cover with a lid, and toast, shaking the pan, until the seeds begin to pop. Quickly toss in the fennel seeds, cover again, and continue to toast until the mustard seeds stop popping. Pour into the beans and season the chili with black pepper.

Garnish each serving with the remaining cilantro.

22. Vegetable Stew with Red Beans

1 onion, finely diced
1 tbsp butter
2 leeks, white parts only sliced on the diagonal
3 small red potatoes, peeled and cut into small pieces
2 carrots, cut into rings

1 cup orange cauliflower florettes
salt & pepper

a pinch of crushed red pepper
2 cups vegetable stock

1 cup water
1 cup red beans

3 large leaves chard, ribs removed and torn into manageable pieces

1 cup broccoli, cut into florettes
3 tbsp unbleached all-purpose flour
1/4 cup dry sherry
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh tarragon leaves

Add the butter to a heavy-bottomed saucepan and melt over medium-high heat. Add the leeks, onion, and the crushed red pepper and 1/4 teaspoon salt. Cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, thyme, tarragon, and bay leaves.

Add the carrots and cover and cook an additional 2-3 minutes. Uncover, add the vegetable broth, water and bring to a boil.

Turn to a simmer and add the season. Cover and cook for 10 minutes. Add the beans and cauliflower and simmer for 3 minutes. Add the kale and peas and simmer for 3 minutes. Add the broccoli and simmer for 4-5 minutes, until broccoli is just tender. Adjust seasoning and serve.

24. Winter Vegetable Soup

Serves 4-6

2 large carrots sliced diagonally
8 little creamer potatoes, cut into quarters
1 onion, chopped
3 baby leeks, white parts sliced
1/4 head cauliflower, cut into small florets
5 leaves of kale, chopped
1-2 tablespoons olive oil
1 tsp butter
1 large clove garlic, crushed
1 slice of nacho-sliced jalapeno, finely chopped
6 cups water
1 tablespoon soy sauce
1-2 tablespoons tomato pasta sauce
1/3 cup red lentils
salt and pepper, as desired

Heat the oil in a heavy bottomed soup pan over medium heat and add the chopped onions. Turn the temp down and cook gently for 4-5 mins. Add the butter, along with the carrots, cauliflower, potatoes, and leeks. Cover and cook for 7-8 minutes stirring occasionally. Add the garlic and cook one more minute. Add the water, red lentils, pasta sauce, soy sauce, jalapeno, and kale. Season as desired. Turn up the heat and bring to a boil, then turn the heat down to low and simmer, covered, for 25-30 minutes. Adjust the seasonings and serve.

25. Cranberry-Orange Cookies

Yield: 50 Cookies

2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
¾ cup (78 grams) confectioners’ sugar, sifted
1 large egg yolk, at room temperature
Pinch of salt
1 teaspoons vanilla or almond extract
2 cups (280 grams) all-purpose flour

zest of 2 oranges

1/2 c dried cranberries, chopped

1. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky. Beat in the egg yolk, followed by the salt, vanilla extract, and any dried fruits, zest, nuts or seeds. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat at this point; if the flour isn’t fully incorporated, that’s OK—just blend in whatever remaining flour needs blending with a rubber spatula. Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.

2. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. (Get the thickness right, and the length you end up with will be fine.) Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)

3. Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

4. While the oven is preheating, roll cookie logs in any coatings of your choice. Then, using a sharp slender knife, slice each log into cookies about 1/3 inch (10 mm) thick. (You can make the cookies thicker if you’d like; just bake them longer.) Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.

5. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies to cooling racks to cool to room temperature.

Keeping: Packed airtight, the cookies will keep for about 5 days at room temperature, or in the freezer for a month. Unbaked logs can be frozen for longer.

26. Creamy Chocolate Pudding

Yields: 6 Servings

1/2 cup granulated sugar
3 tablespoons cornstarch
3 tablespoons unsweetened cocoa
1/4 teaspoon salt
2 1/2 cups 1% low-fat milk
1/2 cup evaporated fat-free milk
2 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped (about 1/4 cup)
1 teaspoon vanilla extract
Fresh mint sprigs (optional)

Combine first 4 ingredients in a medium, heavy saucepan; stir with a whisk. Gradually add low-fat milk and evaporated milk, stirring with a whisk. Bring to a boil over medium-high heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or until thick. Remove from heat; add chocolate, stirring until melted and mixture is smooth. Stir in vanilla. Pour about 2/3 cup pudding into each of 6 (8-ounce) ramekins; cover surface of each serving with plastic wrap. Chill at least 4 hours. Remove plastic wrap; serve. Garnish with fresh mint sprigs, if desired.

27. Wild Rice & Barley Salad

Yield: 8 Servings

1 3/4 cups fat-free, less-sodium chicken broth
1/2 cup uncooked brown and wild rice mix
1/2 cup uncooked pearl barley
3/4 cup rinsed and drained canned chickpeas (garbanzo beans)
1/3 cup golden raisins
1/4 cup sliced green onions
2 tablespoons red wine vinegar
1 1/2 teaspoons extravirgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil
2 tablespoons slivered almonds, toasted

Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed.Remove from heat, and let stand, covered, 5 minutes. Spoon rice mixture into a medium bowl. Add chickpeas, raisins, and green onions.

Combine vinegar and next 4 ingredients (through pepper) in a small bowl; stir with a whisk. Pour over barley mixture; toss well. Cover; chill 2 hours. Stir in basil and almonds.

Goulash

Yields 12 Servings

2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups broth
1 to 5 cups water

1 teaspoon salt
2 red bell peppers, chopped fine

3 cups combination of cubed potatoes & carrots

Add oil to a wok and saute the onions and garlic, stirring, until golden. Add the cubed potatoes and carrots, cook. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. Stir in broth, water, salt, bell peppers, and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 60 to 75 minutes.

Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

Tortilla Soup

Serves 4

8 cups vegetable stock
1/2 cup salsa

8 small corn tortillas, toasted until crisp in a toaster oven or broiler

8 ox. pre-cooked black beans

2 avocados, cut into medium cubes
1 red onion, diced
1 large handful cilantro leaves, chopped (1/2 cup)
2 medium jalapeno peppers, seeded and diced

2 limes, cut in half
2 small tomatoes, diced

1 1/2 cup crumbled queso blanco or feta cheese
Salt and pepper to taste

Bring the soup stock to a low boil on medium heat in a large pot, adding the salsa and the beans. Taste and season with salt and pepper. Assemble each bowl by adding the chopped avocado, tomatoes, cheese, cilantro, red onion, chicken, and jalapenos as desired. Squeeze the juice of half a lime over this mixture. Break the toasted tortilla into pieces and add to the bowl. Pour enough stock to cover the ingredients and dig in.

Dried Apricot and Pistachio Scone

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 cup of dried apricots, diced
• 1/4 cup of pistachios, roughly chopped
• 6 tablespoons cold unsalted butter, cut into cubes
• 3/4 cup heavy cream
• 2 large egg yolks, lights beaten

For finishing:

• 1 large egg lightly beaten with 1 tablespoon milk for glazing

Method

1. Position an oven rack in the lower third of the oven and heat the oven to 400 F (205 C). Line a heavy baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder and salt.
2. Add the dried apricots and pistachios, tossing until evenly distributed and coated with flour (this allows the dried fruit and nuts to be evenly distributed among each wedge). Cut in the butter with a pastry blender or two table knives until the largest pieces of butter are about the size of peas.
3. In a small bowl, stir the cream and egg yolks just to blend. Add this all at once to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients and then use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist, shaggy ball.
4. Do not overknead: This dough is sticky but benefits from minimal handling. Set the rough ball in the center of the prepared baking sheet and pat it gently into a round about 1 inch thick and 7 inches in diameter. Don’t be tempted to make the round any flatter.
5. With a sharp knife or pastry scraper, cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze and sprinkle (liberally) with the sugar. Bake until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean, 18 to 20 minutes. Slide the parchment onto a rack and let cool for 10-15 minutes.
6. Best served fresh, these scones will keep for up to a month, wrapped well and frozen. Thaw at room temperature and then warm in a 325 F oven.

Salsa di Noci or Walnut Pesto

2 cups walnuts or walnut pieces
1 tsp salt
4 medium cloves garlic
1 tbsp fresh marjoram/thyme leaves
1 cup freshly grated Parmesan cheese (again, quality is important)
2 tsp olive oil
Hot pasta water, to thin to desired consistency

Soak the walnuts in boiling water for half an hour, to remove bitterness. Drain the walnuts and put them in the bowl of a food processor. Add the garlic, salt, marjoram, and olive oil and process until smooth and slightly creamy. Add the cheese and pulse to mix. Thin to desired consistency with a few spoonfuls of hot pasta water.

Peanut-Sesame Noodles

Adjust ingredient amount to desired taste. A 1/2 pack (roughly 5 oz.) of cooked chow mein makes about 2 servings.

cooked Chow Mein noodles

Sesame oil/Sesame paste

Smooth Peanut Butter

Rice Vinegar

Soy Sauce

Chili Sauce-Sambal Olek

Eggs, for poaching

Cook the Chow Mein and drain them in a colander, reserving some of the hot, starchy noodle water. In a large bowl, combine the ingredients for the sauce with 2-3 tbsp of the hot noodle water and stir with a whisk until smooth. Don’t let the sauce get too watery or leave the peanut butter & sesame paste (if using) in lumps.

Mix the noodles in with the sauce until well incorporated.

Poach an egg for each serving and spoon over on top of the noodles. Serve hot.

Salade Nicoise

8 small new potatoes, cooked until tender

2 lbs green beans, trimmed, blanched in boiling water until bright green but still crispy
10 cherry tomatoes, quartered
1 shallot/small red onion, sliced thinly
1/2 cup Nicoise olives
1 tsp pepper
3/4 cup dressing (recipe below)
6 hard boiled eggs, quartered
1 cup crisp lettuce/salad greens

Assemble all ingredients, except eggs in a large bowl or on a serving platter.

Dressing:
1 tbs dijon mustard
4 tbs red wine vinegar
1/2 cup olive oil
1 tsp honey
1/2 tsp salt
1/2 tsp pepper
1/4 cup finely chopped flat leaf parsley

1 clove garlic, chopped finely

Whisk the mustard and vinegar until smooth. Add the olive oil in a slow steady stream, whisking steadily until it thickens and emulsifies. Add sugar, salt, and pepper. Mix to blend. Incorporate chopped parsley and garlic.

Gently toss the salad ingredients to mix. Pour almost all of the dressing over, toss to blend. Arrange the eggs around the outside of the dish, and drizzle the remaining dressing over the eggs, making sure to moisten each yolk. Top with additional chopped parsley.

Bamia

• 1/2 lb. okra, chopped, ends trimmed
• 2 large tomatoes, chopped roughly
• tomato puree
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 1/2 tsp cumin
• 1 tsp coriander
• 1/8 tsp allspice
• salt and pepper to taste
• 2 tablespoons olive oil
• Coriander, chopped
• Lemon Juice

In a large saucepan, saute onions and garlic in oil. Add crushed tomatoes, stirring well. Add cumin, coriander, salt and pepper, and allspice. Add some water and the tomato puree. Stir and combine well. Add okra and bring to a boil. Reduce heat to low and simmer until done. The sauce should thicken as it cooks. Garnish with chopped coriander and lemon juice.

Vegetarian Gumbo

2 tbsp oil

2 cloves garlic

2 bell peppers, red and yellow, julienned

2 tomatoes, chopped

1 cup cooked kidney beans

1 tbsp Cajun spice

2-3 vegetarian Louisiana sausages; cut into 1″ slices and stir-fried

Chipotle (or other) hot sauce

chopped okra

1 cup rice

veg. broth

Saute garlic in oil. Add peppers, tomatoes, and beans, along with the sausage and Cajun spice. Add salt and bring to a boil. Add rice and broth. Cook for 15 min. Add okra and simmer another 10 min. Lace with hot sauce before serving.

Pasta Puttanesca

8 ounces long pasta
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced

1/3 cup chopped flat-leaf parsley & basil

1/4 cup pitted chopped Spanish or Greek olives
2 tablespoons capers
1 teaspoon anchovy paste
1 tablespoon fresh oregano leaves or 1 teaspoon dried
1 tablespoon crushed red pepper flakes
1 (14-ounce) can diced tomatoes
1/4 cup grated Parmesan

Bring a large pot of salted water to a boil, add pasta and cook according to the directions on the package.

While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes.

When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese.

Pajeon

1 cup all-purpose flour
1 cup water
1 teaspoon salt
2 large eggs, lightly beaten
1 bunch of scallions/Chinese chives
soy sauce
dried red pepper slices (optional)

oil, for frying

Stir together the flour, water and salt until just mixed. Chop the green parts of the scallions into 3 in. lengths. Reserve the white parts for another use. Heat a thin layer of vegetable oil in a skillet, preferably non-stick, until hot. Fry the scallions until they’re completely cooked through and soft. Add a touch of soy sauce to the pan when they’re almost done, to season the scallions. If using other ingredients, any vegetables, kimchee, or seafood; add them now, then toss a few times to heat them through. Pour the pancake batter over the scallions (and other stuff in the pan), spreading the batter, and cook a few minutes until the bottom is nice and brown underneath. Pour the beaten egg on top then swirl the pan to even out the egg a bit, still keeping it pretty uneven. Distribute the dried pepper strands over the egg, if using, and cook until the egg is just beginning to firm near the edges. Using a wide spatula, flip the pancake and cook for another minute or two until the egg is set and preferably crispy at the edges. Slide pancake onto a cutting board, then cool to room temperature. Cut into six or eight wedges, and serve with dipping sauce made by mixing 3 parts soy sauce with 1-2 parts rice vinegar and a few drops of sesame oil. A bit of chile oil can also be added.

Basic Pizza Dough

(Yields 4 individual 8-in. pizzas)

1 package (2-1/4 tsp.) active-dry yeast
1-1/2 cups very warm water (110°F)
18 oz. (4 cups) all-purpose flour; more for dusting
1-1/2 tsp. salt
2 Tbs. olive oil