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SCALLION PANCAKES WITH GINGER-SCALLION DIPPING SAUCE

Scallion Pancakes
Ingredients

2 cups all-purpose flour
About 3 teaspoons fine salt
3/4 cup boiling water
2 tablespoons dark sesame oil
Up to 1/2 cup cold water
1/2 cup sliced scallions including green tops
1/2  cup neutral oil or as needed
Ginger-Scallion dipping sauce, recipe below

Directions
1. Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work in the sesame oil and then the cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
2. Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
3. Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 of the scallions. Pick up 1 end of the round and roll dough around scallions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
4. Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.

Ginger Scallion Dipping Sauce
Makes about 3 cups

Ingredients
2 1/2 cups thinly sliced scallions, including green tops
1/4 cup grated or finely minced peeled fresh ginger
1/2 cup grapeseed or other neutral oil
4 teaspoons light soy
2-3 tablespoons sherry vinegar
1 teaspoon sugar
Salt to taste

Directions
1. Mix everything together in a bowl. Let rest for at least 15-20 minutes and then adjust salt and other seasonings to taste.

SCALLION PANCAKES WITH GINGER-SCALLION DIPPING SAUCE


Scallion Pancakes

Ingredients

2 cups all-purpose flour

About 3 teaspoons fine salt

3/4 cup boiling water

2 tablespoons dark sesame oil

Up to 1/2 cup cold water

1/2 cup sliced scallions including green tops

1/2  cup neutral oil or as needed

Ginger-Scallion dipping sauce, recipe below

Directions

1. Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work in the sesame oil and then the cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.

2. Turn dough onto a lightly floured work surface; divide into 4 equal pieces.

3. Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 of the scallions. Pick up 1 end of the round and roll dough around scallions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.

4. Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.


Ginger Scallion Dipping Sauce

Makes about 3 cups

Ingredients

2 1/2 cups thinly sliced scallions, including green tops

1/4 cup grated or finely minced peeled fresh ginger

1/2 cup grapeseed or other neutral oil

4 teaspoons light soy

2-3 tablespoons sherry vinegar

1 teaspoon sugar

Salt to taste

Directions

1. Mix everything together in a bowl. Let rest for at least 15-20 minutes and then adjust salt and other seasonings to taste.

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April Bloomfield’s Summer Ribollita
Serves 6
Ingredients
Fresh cannellini beans 225g Garlic 2 cloves, peeled and finely choppedHead of celery 1 whole, cleaned and finely diced (reserve the bright yellow leaves)Carrot 1 medium, peeled and finely dicedRed onions 2 medium, peeled, finely dicedPequin chillis 4 dry, crushed (or 2 standard dried red chillis) Olive oil 55ml Heirloom tomatoes 450g, blanched, peeled Flat leaf parsley 2 handfuls or marjoram loosely packed and then roughly choppedSwiss chard 575g, stems removed and roughly choppedStale Italian bread enough to cover the cooking pot in one even layer when sliced about 1cm thickSea salt, black pepper and olive oil to finish
Directions
1. Place the fresh, uncooked beans in a pot and add just enough water to cover them. Then add half as much water again. Bring the water to the boil and turn down to a low simmer and cook until tender, but not mushy. Allow the beans to cool in their liquid.
2. If using dried beans, add water to cover and then add the same amount again. Cook as you would fresh beans but be aware that dried beans will take significantly longer to cook.
3. To make the soup, in a wide saucepan, fry the garlic, celery, carrot, onion and chillis in the olive oil over a medium heat.
4. While the vegetables are cooking, squeeze the tomatoes over a bowl to release their seeds and juice. Make sure to get all of the seeds out. Strain the seeds from the tomato liquid and reserve the juice. Discard the seeds.
5. After cooking the vegetables for about 30 minutes, until they are soft and lightly caramelised, add the parsley (or marjoram) and fry for another 5 minutes. Next, add the tomatoes with their liquid, and beat the tomatoes with a whisk. Continue cooking for another 30 minutes over a low heat. The tomato liquid should be absorbed by the other vegetables and your soup should be, once again, fairly dry. Now add the beans along with their cooking liquid and cook over a low heat, simmering for 20-25 minutes, or until the soup comes together: the various components should move together when stirred, but the soup should still be moist from the beans’ cooking liquid. Add the chard and fold it into the soup. Cover the surface of the pot with the bread and pour just enough hot water over it all to moisten the bread. Give the bread a generous drizzle of good olive oil and remove the pot from the heat. Let the soup sit unattended for 10 minutes, then stir to combine. It should be thick and delicious. Season with salt and pepper.

Follow Gail on Twitter: @GailMonaghanNYC
Follow Gail on Facebook: Gail Monaghan

April Bloomfield’s Summer Ribollita

Serves 6

Ingredients

Fresh cannellini beans 225g
Garlic 2 cloves, peeled and finely chopped
Head of celery 1 whole, cleaned and finely diced (reserve the bright yellow leaves)
Carrot 1 medium, peeled and finely diced
Red onions 2 medium, peeled, finely diced
Pequin chillis 4 dry, crushed (or 2 standard dried red chillis)
Olive oil 55ml
Heirloom tomatoes 450g, blanched, peeled
Flat leaf parsley 2 handfuls or marjoram loosely packed and then roughly chopped
Swiss chard 575g, stems removed and roughly chopped
Stale Italian bread enough to cover the cooking pot in one even layer when sliced about 1cm thick
Sea salt, black pepper and olive oil to finish

Directions

1. Place the fresh, uncooked beans in a pot and add just enough water to cover them. Then add half as much water again. Bring the water to the boil and turn down to a low simmer and cook until tender, but not mushy. Allow the beans to cool in their liquid.

2. If using dried beans, add water to cover and then add the same amount again. Cook as you would fresh beans but be aware that dried beans will take significantly longer to cook.

3. To make the soup, in a wide saucepan, fry the garlic, celery, carrot, onion and chillis in the olive oil over a medium heat.

4. While the vegetables are cooking, squeeze the tomatoes over a bowl to release their seeds and juice. Make sure to get all of the seeds out. Strain the seeds from the tomato liquid and reserve the juice. Discard the seeds.

5. After cooking the vegetables for about 30 minutes, until they are soft and lightly caramelised, add the parsley (or marjoram) and fry for another 5 minutes. Next, add the tomatoes with their liquid, and beat the tomatoes with a whisk. Continue cooking for another 30 minutes over a low heat. The tomato liquid should be absorbed by the other vegetables and your soup should be, once again, fairly dry. Now add the beans along with their cooking liquid and cook over a low heat, simmering for 20-25 minutes, or until the soup comes together: the various components should move together when stirred, but the soup should still be moist from the beans’ cooking liquid. Add the chard and fold it into the soup. Cover the surface of the pot with the bread and pour just enough hot water over it all to moisten the bread. Give the bread a generous drizzle of good olive oil and remove the pot from the heat. Let the soup sit unattended for 10 minutes, then stir to combine. It should be thick and delicious. Season with salt and pepper.

Follow Gail on Twitter: @GailMonaghanNYC

Follow Gail on Facebook: Gail Monaghan

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I rushed out and bought Patricia Wells’s The Food Lover’s Guide to Paris in 1984 the minute the first edition came out. It was a revelation, encouraging me to get to know the city in a whole new light. I’ve purchased each succeeding edition and have been taking one or another to Paris every time I visit.

When a fifth edition came out last month,  once again I had to have it. This most recent version is requisite for any food-lover’s first visit to Paris as well as for those of you who view the French capitol  as a second home. I can’t wait to check out Wells’ updated culinary hotspots, specialty shops, restaurants and bakeries. The book even has a French-to-English food dictionary to help when ordering off a French menu. Click here to get your own version of The Food Lover’s Guide to Paris.

Follow Gail on Twitter: @GailMonaghanNYC
Follow Gail on Facebook: Gail Monaghan

I rushed out and bought Patricia Wells’s The Food Lover’s Guide to Paris in 1984 the minute the first edition came out. It was a revelation, encouraging me to get to know the city in a whole new light. I’ve purchased each succeeding edition and have been taking one or another to Paris every time I visit.

When a fifth edition came out last month,  once again I had to have it. This most recent version is requisite for any food-lover’s first visit to Paris as well as for those of you who view the French capitol  as a second home. I can’t wait to check out Wells’ updated culinary hotspots, specialty shops, restaurants and bakeries. The book even has a French-to-English food dictionary to help when ordering off a French menu. Click here to get your own version of The Food Lover’s Guide to Paris.

Follow Gail on Twitter: @GailMonaghanNYC

Follow Gail on Facebook: Gail Monaghan

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Flourless Chocolate Cake
Serves 8

Ingredients
1/2 cup unsalted butter, cut into small pieces plus butter to grease the pan
8 ounces bittersweet chocolate cut into small piece
1 tablespoon instant espresso
5 large eggs, separated and at room temperature
1/8 teaspoon salt
2/3 cup sugar
Powdered sugar for garnish
Serve with unsweetened whipped cream or vanilla ice cream
1.  Preheat the oven to 325
2.  Butter and flour a 10-inch round spring form cake pan with 3-inch sides.
3.  Place the chocolate, butter and instant espresso over simmering water until melted, stirring occasionally.
4.  Meanwhile, in a large bowl, whisk together the egg yolks, salt and all but 3 tablespoons of the sugar.
5.  Stir the melted chocolate mixture into the yolk mixture.
6.  With an electric mixer, beat the egg whites with a pinch of cream of tartar and a pinch of salt on medium speed until soft peaks begin to form. Gradually beat in the remaining sugar and beat until the whites are a bit stiffer. 
7.  Stir 1/4 of the whites into the chocolate mixture and then fold the chocolate mixture into the remaining beaten whites.
8.  Pour into the prepared pan.
9.  Bake until a toothpick inserted into the cake’s center comes out clean, about an hour or an hour and a quarter. After 5 minutes remove the sides of the pan and the bottom after 30 minutes. As the cake cools it will fall and crack. Don’t worry. 
10. Serve warm or at room temperature with whipped cream or ice cream.

Follow Gail on Twitter: @GailMonaghanNYC
Follow Gail on Facebook: Gail Monaghan

Flourless Chocolate Cake

Serves 8

Ingredients

1/2 cup unsalted butter, cut into small pieces plus butter to grease the pan

8 ounces bittersweet chocolate cut into small piece

1 tablespoon instant espresso

5 large eggs, separated and at room temperature

1/8 teaspoon salt

2/3 cup sugar

Powdered sugar for garnish

Serve with unsweetened whipped cream or vanilla ice cream

1.  Preheat the oven to 325

2.  Butter and flour a 10-inch round spring form cake pan with 3-inch sides.

3.  Place the chocolate, butter and instant espresso over simmering water until melted, stirring occasionally.

4.  Meanwhile, in a large bowl, whisk together the egg yolks, salt and all but 3 tablespoons of the sugar.

5.  Stir the melted chocolate mixture into the yolk mixture.

6.  With an electric mixer, beat the egg whites with a pinch of cream of tartar and a pinch of salt on medium speed until soft peaks begin to form. Gradually beat in the remaining sugar and beat until the whites are a bit stiffer.

7.  Stir 1/4 of the whites into the chocolate mixture and then fold the chocolate mixture into the remaining beaten whites.

8.  Pour into the prepared pan.

9.  Bake until a toothpick inserted into the cake’s center comes out clean, about an hour or an hour and a quarter. After 5 minutes remove the sides of the pan and the bottom after 30 minutes. As the cake cools it will fall and crack. Don’t worry.

10. Serve warm or at room temperature with whipped cream or ice cream.

Follow Gail on Twitter: @GailMonaghanNYC

Follow Gail on Facebook: Gail Monaghan

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I love chocolate just as much as the next person, but these four recipes are my odds on favorites (you can also find the recipes for each on my blog):

1. Fane

2. Chocolate-Peppermint Tarts with Currants and Berries

3. Ricotta Tart with Chocolate and Kumquats

4. Individual Chocolate Soufflés with Vanilla Creme Anglaise

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americastestkitchen:

America’s Test Kitchen has an on-call expert to help explain and solve the mysteries of the kitchen. Meet Guy Crosby the Food Science Guy. http://bit.ly/1kKxA61

americastestkitchen:

America’s Test Kitchen has an on-call expert to help explain and solve the mysteries of the kitchen. Meet Guy Crosby the Food Science Guy. http://bit.ly/1kKxA61

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huffposttaste:

Mad props to mangos everywhere for these recipes here.

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I’m leaving this afternoon to spend the weekend in Cambridge with my daughter Kate who lives there.

Luckily for all of us, she lives right around the corner from Giulia, one of the city’s best restaurants and her home away from home. We’ll have dinner there tomorrow night and I can’t wait.

Here’s the current menu. As you can see, it will be  hard to decide what to order.

giulia

sfizzi

crostini del giorno  4

warm semolina cakes with squash and house cured lardo*  5

marinated olives and almonds  4

house cured anchovies with charred peppers, fennel pollen and parsley*  4

duck heart spiedini with pickled onion and apple*4


antipasti

prosciutto di parma with arugula and aged parmigiano*  14

blood orange and crispy fennel salad with watercress, red onion and aged parmigiano’  10

tiny clams ‘in brodetto’ with ceci, spinach and pancetta*  15

burrata di puglia with pan roasted baby beets, apples, puntarelle and coratina extra virgin olive oil  14

oysters on the half shell with pickled pear, cucumber and lime mignonette* 15

grilled moscardini with gigante beans, marinated puntarelle and blood orange* 15

market tuna crudo with pickled ginger, grilled celery and grapefruit* 18

bruschetta with autumn vegetable caponata, pumpkin seeds and house made ricotta  8

assorted salumi (mortadella, soppressata, speck and sweet coppa)*  15  

pasta ‘dalla nostra tavola’

bucatini all’amatriciana (house cured pancetta, tomato, onion, pecorino)*  17

white bean and rosemary agnolotti (braised lamb neck, aged balsamic, pecorino)*  19

emmer farro casarecce with red wine braised duck (broccolini, cherries and foie gras butter)*  20

orecchiette with house made pork sausage (broccoli rabe and pecorino)*  17

spaghetti with manila clams and oyster crema (cardoons, bread crumbs, parsley and lemon)*  18

pappardelle with wild boar (black trumpet, juniper and aged parmigiano)*  21


meat & fish

monkfish ‘piccata’ with capers, meyer lemon, spinach and crispy polenta*  26

grilled bone in rib eye with lemon, sea salt and salsa verde (anchovy, garlic, butter, fresh herbs)*  36

grilled branzino with braised fennel, potatoes, pine nuts, olives and citrus*  23

house made lamb sausage with bitter greens, pepperonata and gigante beans*  18

seared day boat scallops with n’duja, caramelized leek and pumpkin risotto*  27 

free-range chicken ‘alla griglia’ with autumn vegetable stew and chicken liver crostini* 25

contorni    

umbrian lentils all’ annifo 7

brussels sprouts, orange zest, hot peppers 5

“nostrale” (local farm pick of the day) 6

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Having eaten my way through many John Besh meals during my trip to New Orleans, I thought I’d share one of the recipes from his flagship restaurant AUGUST made easy.
John Besh’s August Chopped Salad

Ingredients
2 tablespoons Champagne vinegar
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
1/2 pound prepared beet salad or cooked beets
18 baby carrots, halved lengthwise
1/2 pound fingerling potatoes, sliced 1/2 inch thick
1/2 pound marinated artichoke hearts, drained and chopped
One 1-pound fennel bulb, thinly sliced on a mandoline
4 radishes, thinly sliced
1/2 seedless cucumber—peeled, quartered lengthwise and thinly sliced crosswise
3 ounces pea shoots
2 tablespoons chopped dill

Directions
1. In a large bowl, whisk the vinegar and olive oil and season with salt and pepper. Transfer 2 tablespoons of the dressing to a small bowl and toss with the beets.
2. Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cook the carrots for 5 minutes; using a slotted spoon, transfer to the ice water. Add the potatoes to the boiling water and cook for 8 minutes. Drain and add to the carrots; pat dry.
3. Add the carrots and potatoes to the dressing in the large bowl. Add the artichokes, fennel, radishes, cucumber, pea shoots and dill. Season with salt and pepper and toss to coat. Transfer the salad to plates, scatter the beets on top and serve.

Having eaten my way through many John Besh meals during my trip to New Orleans, I thought I’d share one of the recipes from his flagship restaurant AUGUST made easy.

John Besh’s August Chopped Salad

Ingredients

2 tablespoons Champagne vinegar

1/3 cup extra-virgin olive oil

Salt and freshly ground pepper

1/2 pound prepared beet salad or cooked beets

18 baby carrots, halved lengthwise

1/2 pound fingerling potatoes, sliced 1/2 inch thick

1/2 pound marinated artichoke hearts, drained and chopped

One 1-pound fennel bulb, thinly sliced on a mandoline

4 radishes, thinly sliced

1/2 seedless cucumber—peeled, quartered lengthwise and thinly sliced crosswise

3 ounces pea shoots

2 tablespoons chopped dill

Directions

1. In a large bowl, whisk the vinegar and olive oil and season with salt and pepper. Transfer 2 tablespoons of the dressing to a small bowl and toss with the beets.

2. Bring a saucepan of salted water to a boil. Fill a bowl with ice water. Cook the carrots for 5 minutes; using a slotted spoon, transfer to the ice water. Add the potatoes to the boiling water and cook for 8 minutes. Drain and add to the carrots; pat dry.

3. Add the carrots and potatoes to the dressing in the large bowl. Add the artichokes, fennel, radishes, cucumber, pea shoots and dill. Season with salt and pepper and toss to coat. Transfer the salad to plates, scatter the beets on top and serve.

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Someone gave me these odd-amounts measuring cups and spoons as a gift last year and I adore them. Super useful.

I highly recommend you check them out—both for gifting and for yourself. Click here to get your own.