Cinnamon Crunch Banana Bread

INGREDIENTS

FOR THE BATTER:

•  Unsalted butter, for greasing
• 1 ½ cups/190 grams all-purpose flour
• 1 cup/200 grams granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup/120 milliliters vegetable oil
• 2 large eggs
• ¼ cup/60 milliliters honey
• 1 cup mashed ripe bananas (from 2 to 3 medium bananas)
• ¼ cup/60 milliliters warm water

FOR THE TOPPING:

• ¼ cup/55 grams brown sugar, preferably light brown or Demerara sugar
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

• PREPARATION

  1. Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This will prevent the topping from breaking when removing the bread from the pan.)
  2. Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, using a sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
  3. Make the topping: In a small bowl, mix brown sugar, granulated sugar and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.
  4. Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees.
  5. Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the paper on) and let cool before slicing and serving.

Toum (Garlic Whip)

INGREDIENTS

• 1 cup peeled garlic cloves (about 32 cloves, from 3 to 4 whole heads)
• 2 ½ teaspoons kosher salt
• ½ cup fresh lemon juice (from 3 to 4 lemons)
• 3 ½ cups canola oil or grapeseed oil
• 2 tablespoons ice water

• PREPARATION

  1. Place peeled garlic and salt in the bowl of a food processor. Pulse the garlic for 30 seconds, scrape down the sides of the bowl, then repeat three more times until garlic is finely chopped.
  2. Add 2 tablespoons lemon juice and continue processing until a smooth paste forms, about 3 minutes, scraping down the sides of the bowl every 45 seconds or so. You want the wet, finely chopped garlic mixture to end up with a texture similar to mashed potatoes. Pinch it between your fingertips, and it should no longer feel gritty. (If you don’t blend the garlic enough at this stage, it won’t become fluffy and emulsified later.)
  3. With the food processor running, start incorporating 1 cup oil, drizzling it in at a slow, steady stream. Once the oil is incorporated, slowly add another 2 tablespoons lemon juice. Repeat this step with another 1 cup oil, then another 2 tablespoons lemon juice. By the end, the mixture should have a fluffy consistency.
  4. With the food processor running, alternate adding 1/2 cup oil in a slow, steady stream, then 1 tablespoon lemon juice. This should happen twice. Next, with the food processor running, add the remaining 1/2 cup oil in a slow stream until totally incorporated, then do the same for the ice water.
  5. Once finished, transfer to a lidded container and refrigerate for at least 1 hour. Toum will keep, refrigerated, for up to 3 weeks.

Chicken Vesuvio

INGREDIENTS

• 3 large russet potatoes (about 2 1/4 pounds), scrubbed, halved lengthwise, then cut into long 1-inch-wide wedges
• 5 tablespoons extra-virgin olive oil
• 1 ½ teaspoons dried oregano
• 3 pounds bone-in, skin-on chicken thighs (about 8 thighs)
•  Kosher salt and black pepper
• 4 tablespoons unsalted butter, cut into 4 slices
• 6 to 8 garlic cloves, thinly sliced
• 1 ¼ cups chicken stock
• ¼ cup dry white wine
• 1 cup fresh or frozen green peas
• ½ lemon, juiced
•  Chopped Italian parsley, for serving
•  Crusty bread, for serving

• PREPARATION

  1. Heat oven to 425 degrees. In a 9-by-13-inch baking dish, toss the potato wedges with 3 tablespoons olive oil and 1/2 teaspoon oregano. Season with salt and pepper. Spread the potatoes out in an even layer. (It’s OK if some overlap). Bake, tossing gently once halfway through cooking, until the edges begin to brown, and the potatoes can be pierced with a fork but are still quite firm, about 30 minutes. (They’ll finish cooking with the chicken.)
  2. While potatoes roast, prepare the chicken: Season the chicken with salt, pepper and the remaining 1 teaspoon oregano. In a large 12-inch skillet, heat the remaining 2 tablespoons olive oil over medium-high until it shimmers. Working in batches if necessary, cook the chicken, skin-side down, until it is golden brown, 8 to 10 minutes. Transfer the chicken to a plate.
  3. Reduce heat to medium-low, add the butter and garlic to the skillet and cook until the butter is melted and the garlic is fragrant and just beginning to brown, 2 to 3 minutes. Add the chicken stock and wine to the skillet, bring to a simmer and cook for 2 minutes. Add the peas. Pour the mixture evenly over the potatoes, then gently stir to combine. Place chicken on top of the cooked potato mixture, skin-side up. Drizzle any reserved chicken juices on top.
  4. Bake until the chicken is cooked through and the potatoes are tender, 20 to 25 minutes. Turn on the oven’s broiler function, and broil until the chicken skin is golden brown and crisp, 1 to 2 minutes. Drizzle with lemon juice, and sprinkle with parsley. Serve immediately, with plenty of the pan juices spooned over the chicken and potatoes, and crusty bread on the side

Takeout Sesame Noodles

INGREDIENTS

• 1 pound noodles, frozen or (preferably) fresh
• 2 tablespoons sesame oil, plus a splash
• 3 ½ tablespoons soy sauce
• 2 tablespoons Chinese rice vinegar
• 2 tablespoons Chinese sesame paste
• 1 tablespoon smooth peanut butter
• 1 tablespoon granulated sugar
• 1 tablespoon finely grated ginger
• 2 teaspoons minced garlic
• 2 teaspoons chile-garlic paste, chile crisp or chile oil, or to taste
•  Half a cucumber, peeled, seeded and cut into 1/8-inch by 1/8-inch by 2-inch sticks
• ¼ cup chopped roasted peanuts

• PREPARATION

  1. Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
  2. In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
  3. Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

eventide fish chowder

• 1 teaspoon black peppercorns
• 1 pound boneless, skinless cod fillet, about 1-inch thick
•  Kosher salt
• 1 pound sea scallops (or use more cod, some hake or another firm fish)
• 2 tablespoons unsalted butter
• 1 medium white or yellow onion, diced into 1/4-inch cubes
• 1 pound all-purpose potatoes, such as Yukon Gold, peeled and diced into 1/2-inch cubes
• ¼ pound bacon, sliced crosswise into 1/2-inch strips (optional)
• 2 quarts fish stock or dashi (Japanese fish broth, such as Hondashi bonito soup stock)
• 1 to 2 fresh thyme sprigs, or 1/4 teaspoon dried thyme
• 1 cup heavy cream
•  Toasted nori sheets or seaweed snacks, crumbled into very small pieces, or dried seaweed flakes (optional)
•  Snipped chives or minced scallion greens, for serving

Ingredient Substitution Guide

PREPARATION

1. In a small pan over low heat, toast the peppercorns until fragrant, about 5 minutes. Coarsely grind and set aside.
2. Trim cod of any pin bones or bits of skin and cut into 1-inch cubes. Lightly salt the cubes all over and set aside on paper towels to drain. Rinse scallops very lightly under cold water. Cut into half-moons and set aside on paper towels to drain. Keep seafood refrigerated until ready to use.
3. In a large pot, melt butter over medium-high heat. When the butter is just sizzling, add onion and potatoes and cook, stirring, until the onions start to melt and the potatoes are gold at the edges, about 5 minutes.
4. Meanwhile, if using bacon, cook the strips in a hot skillet over medium-low heat, stirring occasionally, until nicely browned, about 5 minutes. Set aside on paper towels to drain.
5. Add stock, thyme and toasted peppercorns to pot and bring to a simmer. Reduce the heat and simmer for 3 to 5 minutes. The potatoes should not be cooked through.
6. Stir in cream and heat through over low heat. Taste and adjust the seasonings with salt and pepper.
7. Just before serving, with the chowder simmering over low heat, stir in seafood and simmer until potatoes are soft and seafood is just cooked through, about 5 minutes. Stir in the bacon.
8. Ladle the chowder into bowls. You want each serving to be around 2 parts broth to 1 part chunky goodness. Use your fingers to crush the nori into powdery bits, if using, and sprinkle over the top of each serving. Place about 1 teaspoon chives in the center of each bowl and serve immediately.

NYT - savoury babka

Savory Babka With Ricotta and Herbs

MELISSA CLARK

• YIELD8 servings
• TIME3 1/2 hours, plus rising

Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

This cheese-filled bread has the same soft, rich dough of a traditional babka, but instead of being filled with cinnamon or chocolate, it has an herb-speckled, garlic-scented ricotta swirled throughout. Some optional chopped ham or olives give the bread an even saltier tang, but you can leave it out for something milder. Leftover babka makes excellent toast or — if you want to take it to another level of gooeyness — grilled cheese sandwiches.

INGREDIENTS

FOR THE DOUGH:

• ⅓ cup/80 milliliters whole milk
• 1 ½ teaspoons active dry or instant yeast
•  Pinch of granulated sugar
• 2 ½ cups/310 grams bread flour, or use all-purpose
• 1 teaspoon fine sea salt
• 2 large eggs, at room temperature, lightly beaten
• ¼ cup/55 grams unsalted butter, at room temperature, plus more as needed

FOR THE FILLING:

• 1 cup/230 grams fresh ricotta, or use cottage cheese, soft goat cheese or cream cheese
• ¼ cup/25 grams grated Parmesan, plus more for sprinkling
• 3 tablespoons finely chopped herbs, such as basil, mint, parsley, thyme leaves or cilantro, or a combination
• 1 scallion, finely chopped
• 1 garlic clove, finely grated
• 2 tablespoons chopped ham, prosciutto, salami or olives (optional)
•  Fine sea salt and freshly ground black pepper, to taste
• 
  
• PREPARATION

1. In a small saucepan on the stovetop, or in a bowl in the microwave, warm the milk until lukewarm, but not hot (about 110 degrees). Add yeast and pinch of sugar, and let sit for 5 to 10 minutes until slightly foamy.
2. In the bowl of an electric mixer fitted with the dough hook, a food processor, or using a large bowl and a wooden spoon, mix the flour and salt. Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes. It’s OK if a little flour remains on the bottom of the bowl.
3. Add half the butter and beat until the dough is smooth and elastic, about 3 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat until dough is stretchy, another 5 to 7 minutes. At this point, all the flour should be worked into the dough. If not, add a teaspoon or two of water, and beat for another minute or so.
4. Butter a clean bowl. Form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a plate or dish towel, and let the dough rise in a warm, draft-free place, like the inside of a turned-off oven with the oven light on, until it puffs and rises, anywhere from 1 1/2 to 3 hours. It may not double in bulk, but it should rise.
5. Press the dough down with your hands to expel the air, cover the bowl again and refrigerate overnight. (In a pinch, you could chill the dough for 4 hours, but it won’t develop as much flavor.)
6. Prepare the filling: In a medium bowl, mix all the ingredients until smooth. Taste and add more salt and black pepper, if needed. (If you used ham or olives, you probably won’t need more salt.) Filling can be prepared up to 2 hours ahead and refrigerated.
7. Butter a 9-inch loaf pan, then line with parchment paper, leaving 2 inches of overhang for pulling the babka out later.
8. Put the dough on a floured surface and roll it into a 9-by-17-inch rectangle. Spread the filling evenly onto the dough, going all the way to the edge. Starting with a long side, roll into a tightly coiled log. Bring one end of the log to meet the other, then twist the dough, pinching together the ends to seal.
9. Place dough into the prepared pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy. (It won’t quite double.)
10. Heat oven to 375 degrees. Brush the top of the babka with more softened butter and sprinkle with Parmesan. Bake until the top is deeply golden brown, 35 to 45 minutes. The babka should sound hollow if you tap it on the bottom once it’s unmolded. An instant-read thermometer inserted in the center will read 185 degrees. Transfer to a wire rack. Babka is best served still a little warm.

Dutch baby

• YIELD3 to 4 servings
• TIME40 minutes

Dutch Baby

Jim Wilson/The New York Times

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.

INGREDIENTS

• 3 eggs
• ½ cup flour
• ½ cup milk
• 1 tablespoon sugar
•  Pinch of nutmeg
• 4 tablespoons unsalted butter
•  Syrup, preserves, confectioners' sugar or cinnamon sugar

Ingredient Substitution Guide

PREPARATION

1. Preheat oven to 425 degrees. Place cast iron pan in oven. 
2. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
3. Place butter in cast iron pa, once melted, add batter. Return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
4. Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

To make savoury, decrease sugar to 1 tsp, add salt, pepper and savoury ingredients like green onion, ham, cheese etc. 

Asian Noodle Salad

Ingredients
Sauce
- 2 tbsp tahini/sesame paste
- 1/2 tsp salt
- 2 tsp sugar
- 2 tsp sesame oil
- 2 tsp chiangking/black vinegar
- 2 tbsp soy sauce
- minced garlic/ginger (optional)

Vegetables
- thinly sliced cabbage, carrots, peppers, pea pods, bean sprouts
- 4% by weight of veggies kosher salt
- 8% by weight of veggies sugar

- 300g dried noodles
- shredded cooked chicken or other protein (optional)
- 2 tbsp chili oil (optional)
- cilantro, green onion, toasted sesame seeds, ground sichuan peppercorns, crushed peanuts for garnish

Directions
1. Thinly slice veggies, using mandolin if possible. Mix with salt and sugar and let drain for 10 minutes. Rinse with cold water. Transfer to salad spinner to remove as much water as possible.
2. Cook noodles and drain well
3. Combine sauce ingredients, and thin with water as necessary until sauce is thick but will coat salad. Add to noodles and vegetables. Garnish.

Black Bean Spareribs

Ingredients
- 1.5 pounds spare ribs, cut into 1 inch pieces
- 1 tsp sugar
- 2 tbsp black beans
- 1.5 tbsp light soy
- 1 tbsp dark soy
- 1/2 tsp sesame oil
- 3-4 cloves minced garlic
- 1 tbsp water with 1 tbsp corn starch slurry
- sliced green onion

Directions
1. Marinate ribs with everything apart from cornstarch slurry for 20 minutes
2. Prior to cooking, mix in cornstarch slurry and coat evenly
3. Steam ribs for 10-15 minutes
4. Garnish with green onion

Thai style grilled chicken (Gai Yang)

Ingredients

Spatchcocked chicken or other bone in chicken (enough for 12-15 thighs)

12 cloves of garlic

6 Tbs brown sugar or palm sugar (90gm)

4 tsp white pepper (20g)

2 tsp ground coriander (10g)

4Tbs fish sauce

1.5 Tbsp dark soy

1 Tbsp light soy

24 sprigs of cilantro 

4 (3 inch ) segment lemon grass

Directions

Put everything in food processor or blender (except chicken), blend until a paste. 

Place marinade all over chicken, marinate at least a couple of hours. Better overnight, flipping at least once. 

Cook on BBQ on med indirect heat skin down 30 mins, then flip and cook for 10 mins direct low heat. 

Mentaiko pasta

Ingredients

2 sacs of meintaiko

6tbs (90gm) butter

1.5 Tbsp light soy sauce

225 gm spaghetti

1/4 cup pasta water 

Nori. 

Optional

2 slices of bacon cut into 1 cm strips

1 Chinese rice bowl of frozen corn

Directions

Boil water for pasta, add salt, once boiling add pasta.  Cook until al dente. 

Measure out butter is large heatproof microwavable bowl. Microwave for 1 min butter. Add soy sauce to butter. Using a paring knife open sacs of mentaiko, and scrap into bowl. Mix with spoon.  Once pasta is cooked, add to sauce and toss. Add pasta water and continue tossing until sauce emulsifies. Top with small slivers if Nori. 

If using bacon and corn, cook bacon until crispy in cast iron pan, then add corn and saute. Add to sauce prior to pasta  (Decrease butter in recipe to 4 Tbsp )