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NYTCB Project – It’s Been a Minute!

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So it’s been over a year since my last post. During that time, many of you have asked about the status of this little project. My answer has changed over time, but the essence of it is that we have slowed our roll considerably. There are several reasons for this: I spent last summer looking for a job and started a new teaching gig in August, so my quest for novelty, which was a huge motivator for this project, was satisfied in other ways over this past year. In addition, Keith and I became empty nesters (again), so I’m just cooking less, and when I do cook, I often want to revisit recipes I love, including many of the 288 recipes we had already made from the book (more about that below). At the same time, we are both trying to stave off the seemingly inevitable weight gain that comes with our stage in life, so delving headlong into that long (long!) cake chapter didn’t seem like a good idea. These changes have made it necessary for me to think a lot about whether and how to proceed. I have come close to quitting a few times, but something keeps me from throwing in the dishtowel. For now, I’ll just say that I have decided to rethink my approach to the project, choosing to focus on seasonal recipes and look for new and different ways to foist our cooking on others. Stay tuned if you want to see how that goes. In the meantime, here is what we have been cooking from the book since last July.

#289 French Potato Salad, 1953 (p. 281) This was a solid potato salad and a nice alternative to the traditional mayo-and-mustard-based varieties. The recipe left a lot of leeway. We used russet potatoes, and 1/3 cup vegetable oil. We skipped the wine and used 2 tablespoons white vinegar and 2 tablespoons champagne vinegar. We used chopped parsley and red onion. Rating: 4/5 ⭐️⭐️⭐️⭐️

#290 Eggplant Parmesan, 2012 (p. 264-65) I’ve tried several eggplant parm recipes and this is one of the best. I used canned San Marzano tomatoes and they worked very well. We will definitely make this again! Rating: 4/5 ⭐️⭐️⭐️⭐️

#291 Strawberry Jam, 1877 (p. 620) I’m still figuring out how to make jam. This was very good, especially with very fresh strawberries. I think I may have cooked it too long. Will keep trying! I am grateful to my lovely family and friends who have served as jam-and-jelly guinea pigs. You know who you are. If I haven’t come after you with a jam jar yet, your day is coming. Rating: 4/5 ⭐️⭐️⭐️⭐️

#292 Country Captain, 1963 (p. 470-71) This dish is cozy and flavorful, but heavy. Don’t skip the chutney! Rating: 3/5 ⭐️⭐️⭐️

#293 Braised Ligurian Chicken, 2003 (p. 506) This is a delicious dish and the olives are the best part. Resist the temptation to use pitted olives (as explained in the headnote). The first fry of the chicken should be skin side down. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️

#294 Huguenot Torte (Apple and Pecan Torte), 1965 (p. 801) This was absolutely delicious and was best served warm. I used McIntosh Apples and served it with Tea Ice Cream (p. 769). Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️

#295 Fish Steamed Over Vegetables and Fresh Herbs (p. 449) This is a great weeknight recipe that is equally delicious in cold or warm weather. We have made this twice already. I cut the eggplant smaller the second time and liked it better. We used orange roughy both times and cut the recipe in half due to our empty nestitude. Rating: 5/5 ⭐️⭐️⭐️⭐️⭐️

#296 Finnish Bridal Cookies, 1962 (p. 734) These were a big hit at a family party. I used a variety of different jam flavors (thanks to one of my students who gifted me a variety pack of tiny jam jars) and they all worked well. Rating: 4/5 ⭐️⭐️⭐️⭐️

#297 Angel Food Cake, 1880 (p. 793) This well-written recipe yielded a light, flavorful cake. I used vanilla extract instead of almond extract and served it with strawberry ice cream (p. 774). Rating: 4/5 ⭐️⭐️⭐️⭐️

#298 Sauteed Asparagus with Fleur de Sel, 1998 (p. 241) This was simple and tasted great, if a little too butter-forward. We still prefer roasting our asparagus, but this is a decent alternative. Rating: 3/5 ⭐️⭐️⭐️

We also enjoyed revisiting recipes that we have come to love. Here are some notable repeats:

  • Lemon Garlic Kale Salad (so many times), p. 201
  • Cheese Straws (almost as many times), p. 78
  • Parmesan Crackers, p. 82
  • Strawberry Ice Cream, p. 774
  • Tea Ice Cream, p. 769
  • Lemon Cake, p. 832
  • Almond Cake, p. 829
  • Dorothy Jewiss’s Coffee Cake, p. 664
  • Perfect Batch of Rice, p. 326
  • Roasted Cauliflower, p. 248
  • Bademiya’s Justly Famous Bombay Chile-and-Cilantro Chicken, p. 486
  • Sheet-Pan Tarragon Chicken with Sherry Vinegar Onions, p. 517
  • Brisket in Sweet-and-Sour Sauce, p. 583
  • Confit of Carrot and Cumin, p. 244
  • Clementine’s Tuna-Macaroni Salad, p. 455
  • Jasmine Tea Rice, p. 361
  • Dried Apricot, Cherry and Cranberry Infusion, p. 42
  • Ginger Lemonade, p. 26
  • Brown Butter Salmon with Lemon and Harissa, p. 461
  • Mediterranean Lentil Salad with Lemon-Thyme Vinaigrette, p. 291
  • Whole Grain Banana Yogurt Muffins, p. 687
  • Fresh Blueberry Buckle, p. 872

Until next time (whenever that may be)!

NYTCB Project December 2023 – January 2024

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Spinach Artichoke Dip
Sausage, Bean, and Corn Stew
Tarte Aux Pommes
Wallace Seawell’s Spinach Salad

As 2023 drew to a close, I fell back in love with this project. I’m sure it’s partly because I always feel like cooking new things at this time of year (hence this whole crazy adventure). In addition, life has gotten a little less hectic over the past couple of months, freeing up some time and energy to spend in the kitchen. In addition to the recipes below, we found ourselves revisiting quite a few old favorites, including Garlic-Kale Salad (of course), Jasmine Tea Rice, Miso Chicken, Saffron Rice with Pine Nuts, Roasted Cauliflower, Tarragon Sheet Pan Chicken, Pasta and Bean Soup, Beet Tzatziki, and the divine, if clumsily-named Dried Apricot, Cherry and Cranberry Infusion.

# 223 Sausage, Bean, and Corn Stew, 1988 (p. 558) This dish is, in many ways, a hybrid. It’s both soupy and solid, both fresh and comforting, both spicy and soothing. Hesser dubs it “the perfect bridge between summer and fall cooking”. I agree, but it was also lovely on a damp December evening. Due to the season, we had to use corn from the freezer, but it was dandy nonetheless. We ate it, sitting on the couch, with crusty french bread. (see photo above) Rating: 4/5 ⭐️⭐️⭐️⭐️

#224 Nina Simonds’s Broiled Halibut with Miso Glaze, 1997 (p. 431) This one has promise, but we want to make some adjustments next time. We used cod, as suggested in the headnote. The fish was tender and flavorful, but the ginger and salt were overpowering. Next time I may cut back on the ginger, and will definitely marinade for less time and may even put less glaze on the fish. We served this with the amazing Jasmine Tea Rice (p. 361) - which has become something of a go-to rice recipe - which improved things somewhat. The recipe has lots of potential, so we will keep at it. Unanimous rating: 3/5 ⭐️⭐️⭐️

#225 Florence la Ganke’s Three-Day Marmalade, 1974 (based on a 1929 recipe) (p. 633) First, some disclaimers: I had never made marmalade before and have only tasted it a handful of times, but I love the way it looks and this seemed like a good introductory recipe. It was! When I make this again – and I will – I will slice the fruit more thinly and (I used the 1/8″ setting on my mandoline) and take it off the heat a little sooner. I love the combination of the grapefruit, lemon and orange. The result is a lovely looking (if slightly chunkier-than-I’d-like) spread that is at once sweet, tart and a tiny bit bitter – not unlike some of my favorite people. The recipe yielded 4 half-pint jars, three of which we gave away as holiday gifts. I hope everyone liked it! Rating: 4/5 ⭐️⭐️⭐️⭐️

#226 Spinach Artichoke Dip, 2017 (p. 96) As Hesser points out, this dip is a classic for good reasons. I love this recipe, mainly because it uses mozzarella instead of mayo, which I think produces a more satisfying (and more stretchy!) texture. Like many of the dip recipes in Hesser’s book, this one yields a generous amount – 2-3 cups (closer to 3) which she says serves 4-6 people. While making it, I wondered aloud, “Who eats 1/2 cup or more of spinach dip?” The answer came just now as I lunched on at least that much of the leftovers from last night’s party (see photo above). Rating: 4/5 ⭐️⭐️⭐️⭐️

#227 Southern Macaroni and Cheese, 2020 (p. 375) We thoroughly enjoyed this, and then we all felt like taking a nap. It was, as advertised, “creamy, salty and puddinglike”. It was also much easier to make than other recipes I’ve tried – no béchamel required! If you grate your cheese by hand, budget some time. There’s a lot of it here! Unanimous rating: 4/5 ⭐️⭐️⭐️⭐️

#228 Almond-Carrot Salad, 2007 (p. 200) We loved this! It’s unusal without being weird and the flavors are exceptionally complex and balanced for a dish that comes together so quickly. I accidentally chopped the herbs (haphazardly) before I noticed that I was supposed to add the leaves whole. No harm done! If you prep the raisins and almonds ahead of time, assembly is quick and easy. Unanimous rating: 5/5 ⭐️⭐️⭐️⭐️⭐️

#229 Arroz con Pollo, 2020 (p. 375) This was delicious, and oh so plentiful. The recipe says it serves 6-8 but it actually served 6 easily for dinner and then provided leftovers for several additional meals. The recipe looks intimidating, but only because it is helpfully detailed. I made the sofrito and marinated the chicken the night before. It took about an hour to pull it all together. Hesser is right about how easy it is to overcook the rice. Also, she is right about the fact that this dish is exceptionally comforting. I am eager to make it again if I can round up enough diners. Overall rating: 4/5 ⭐️⭐️⭐️⭐️

#230 Wallace Seawell’s Spinach Salad, 1972 (p. 178) This was just delightful, especially served with one of our favorite dishes from the book, Pasta and Bean Soup (p. 153). It was hearty and flavorful and the leftovers were almost as good. The leftover dressing and croutons enhanced our salads all week. Overall rating: 4/5 ⭐️⭐️⭐️⭐️

#231 Tarte Aux Pommes (French Apple Tart), 1980 (p. 882) I am completely intimidated by the number of desserts in this book, particlarly those in the Pies, Tarts, and Other Desserts chapter. However, this recipe was reassuring. I am a pie crust novice, but this one was very forgiving, if a little “rustic” looking in my inexperienced hands. The flavor and texture of the finished dish were excellent. I’m feeling better about the whole pie/tart enterprise! Unanimous rating 5/5 ⭐️⭐️⭐️⭐️⭐️

#232 Perfect Buttermilk Pancakes, 2016 (p. 686) These took a lot of adjusting, but in the end they were delicious. If you make them, heed Hesser’s Cooking Notes. We found that they worked better in our electric skillet heated to about 310° than on the stove. We also learned that using a scant 1/4 cup batter for each pancake worked best. Even then, we experienced the oozing problem that Hesser describes. The result were some funky-looking, absolutely yummy pancakes. Unanimous rating: 4/5 ⭐️⭐️⭐️⭐️

#233 Baked or Shirred Eggs, 1958 (p. 660) If you like poached eggs, butter, and/or food served in ramekins, then this recipe is for you! These were very nice, especially after adding some salt and pepper. A simple, yet not-so-ordinary breakfast treat. Unanimous rating: 4/5 ⭐️⭐️⭐️⭐️

#234 Barbecue Sauce, 1939 (p. 626) This no-fuss, tangy sauce was a perfect complement to pulled pork. It came together in about 5 minutes with ingredients I had on hand. Perfect! Unanimous rating: 5/5 ⭐️⭐️⭐️⭐️⭐️

#235 Salmon Cakes with Yogurt Chipotle Sauce, 1997 (p. 430) The sauce (made 2 days ahead) is a winner in itself. Simple and delicious, we used the leftovers for dipping veggies and spicing up sandwiches. The recipe for the salmon cakes, while seemingly straightforward, did not work as described. Maybe it was because my salmon was still a bit warm. Maybe it was that I didn’t pack the breadcrumbs tightly enough in the measuring cup – who knows? For whatever reason, the consistency of the mixture was too runny to form into cakes. Luckily, I had just received a package containing a set of 4-inch English muffin rings (ordered for a later recipe). I grabbed 6 of them, sprayed them with non-stick spray, arranged them on the baking sheet, divided the mixture between them, and sprinkled the tops with the bread crumbs I had reserved for coating the cakes. I then baked them for 7 minutes, removed the rings, flipped the baked the cakes for an additional 2-3 minutes. They were AMAZING! Seriously, JUST WONDERFUL – like the best crustless salmon quiche you’ve ever had. When I re-attempt this, I may try to correct the consistency problem or I may do exactly what I did this time. Recipe rating: 3/5 ⭐️⭐️⭐️ Rating for the dish as prepared: 5/5 ⭐️⭐️⭐️⭐️⭐️

#236 French Dressing, 1941 (p. 626) This beautifully balanced, classic dressing could not be easier to make. There is no waste and no extra dishes to wash! It dressed our crispy salad for 4. Unanimous rating: 5/5 ⭐️⭐️⭐️⭐️⭐️

#237 Sweet (or Savory) Lassi, 1989 (p. 25) Yum! We opted for the “sweet” option to accompany our breakfast for dinner (Eggs Kejriwal) This wonderfully refreshing and satisfying beverage is a wonderful counterpoint to food with peppers and onions. We are looking forward to trying the savory version soon. Unanimous rating: 4/5 ⭐️⭐️⭐️⭐️

#238 Eggs Kejriwal, 2017 (p. 686) A perfect breakfast-for-dinner choice. We easily sized up the recipe to feed 3 people. We used Pepperidge Farm Farmhouse Hearty White bread and subbed parsley for the cilantro, because 1/3 of us hates cilantro. Overall rating: 4/5 ⭐️⭐️⭐️⭐️ (really 4.5)

#239 Amazon Cake (Cocoa Cake), 2002 (p.830) I threw this together in less time than it took Keith to pick up or takeout dinner and the result was amazing! We ate it with no frosting, just a little whipped cream on top. So far, this is our favorite chocolate cake from the book (We only have 15 left to try 😳) It was extremely moist and flavorful and required only ingredients that I have on hand 100% of the time. The icing on the cake (!) is that it is also vegan. Love, love, love this one! 5/5 ⭐️⭐️⭐️⭐️⭐️

#240 No-Knead Bread, 2006 (p. 712) This somewhat lazy loaf featured large bubbles inside and a very (very) crispy crust. I didn’t have enough bread flour so I used half all-purpose flour. Overall a large and tasty loaf with minimal effort. The perfect winter weekend recipe. 5/5 ⭐️⭐️⭐️⭐️⭐️

#241 Cashew Butterscotch Chews, 1999 (p. 744) These look great and the recipe makes A LOT. Because they are so rich, I recommend cutting them smaller than the recipe calls for. They are yummy right away and also soften and mellow after a couple of days for a different experience. 4/5 ⭐️⭐️⭐️⭐️

#242 Scotch Broth, 1970 (p. 117) This was a great dinner soup – hearty and heartwarming. We used the 2-day method, letting the broth spend the night in the fridge so we could remove almost all of the fat. We used lamb shoulder chops as recommended. Or resident lamb-lover was thrilled! 4/5 ⭐️⭐️⭐️⭐️

Jeff Raleigh’s Favorite Italian Salad

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Adapted from The Essential New York Times Cookbook by Amanda Hesser. Original recipe by Craig Claiborne.

Dressing

  • 1 clove garlic
  • ¼ cup olive oil
  • 1 Tablespoon red wine vinegar
  • 1 tablespoon mayonnaise
  • 1 teaspoon dry mustard
  • ¼ teaspoon salt
  • 2-3 cranks freshly ground black pepper

Salad

  • 1 head romaine or other sturdy lettuce, trimmed and cut into bite-size pieces
  • ½ fennel bulb, trimmed and coarsely chopped
  • 3 anchovy filets, finely chopped
  • 1 Tablespoon capers
  • 2 hard-boiled eggs, sliced
  • Grated parmesan for serving

Mince or press the garlic and add to the olive oil in a small bowl.

Mix the remaining dressing ingredients in a jar and shake well.

Put all of the salad ingredients except Parmesan, in a salad bowl.

Strain the olive oil to remove the garlic pieces. Discard the garlic and add the oil to the salad dressing jar. Shake again. 

When ready to serve, Toss the salad with the dressing and top with Parmesan. 

-Serves 6-ish people

NYTCB Project February – June(!) 2023: So much for monthly posts

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Not only have I failed to live up to my goal of posting monthly, but to make matters even worse, I did not take a single photograph of any of these dishes, many of which were truly a feast for they eyes! I know that I will be revisiting many of them, so I will try to remember to take a shot and edit this post accordingly. Until then, happy summer and happy cooking!!

#132 Junior’s Cheesecake, 1996 (p. 822) I love this recipe for several reasons. It’s just long enough to be clear without getting too complicated. It yields a simple, flavorful cheesecake with an excellent smooth texture and a nice compact size. I don’t make cheesecake very often, because my daughter, Sophie, makes the best cheesecake in all the world, but if I need to, I will use this recipe. ⭐️⭐️⭐️⭐️⭐️ 5/5

#133 Sophie Grigson’s Parmesan Cake, 1989 (p. 70) This was a lovely surprise – salty, soft, and comforting. It was delicious served warm with soup for dinner on a chilly February night. I am eager to try the other applications described in the headnote. Overall rating: ⭐️⭐️⭐️⭐️ 4/5 (2/6)

#134 Creamy Salad Dressing, 1978 (p. 634) Creamy indeed – and tangy! I would like to experiment with this as a dressing for cabbage slaw. We used it on everyday green salads where it performed admirably. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#135 Bloody Mary, 1958 (p. 21) I am not a Bloody Mary fan, which is one reason why we foisted this on our dinner group. Full disclosure: the conditions were less than scientific with much DIY-ing and freestyling involved. Still, the consensus was that this was not the best recipe for this classic cocktail. We also learned that there are lots of opinions about what makes a good one. Overall rating: ⭐️⭐️ 2/5

#136 Fresh and Smoked Salmon Spread, 1998 (p. 72) Tasty and plentiful. We had a 14 people for a pot luck dinner with 2 other appetizers and we had a lot left over despite the fact that people really liked this. We were not sorry. It might be tasty with capers added. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#137 Coconut Oat Pilaf, 2009 (p. 681) This is a weird one. It’s in the Breakfast and Bruch chapter. I served it at a breakfast-for-dinner gathering. Reactions were all over the place. Some thought it was great, others were not so sure (My friends are very kind). Some declared it bitter, others experienced it as sweet. Some added fruit and reported it improved the taste. I am at a loss for when, where or why I would serve this again. Overall rating: ?/5

#138 Chopped Salad of Romaine, Arugula, Dill and Lemon, 2001 (p. 192) I am a big fan of chopped salads. This one did not disappoint. It was flavorful, satisfying, and made a great make-and-take dish. Next time I will use a bit less olive oil. ⭐️⭐️⭐️⭐️ 4/5

#139 Spiced Pecans, 2003 (p. 81) This is the complex, spicy cousin of the spiced nuts I have made for years. If you actually know me you know the nuts I mean. This version is wonderfully interesting without being weird. It’s super easy to make and has gotten raves each time I have served it. It is already in semi-regular rotation. It’s a keeper! Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5 (2-26)

#140 Ruth’s Oatmeal Crisps, 1992 (p. 740) A big winner! Crispy and not too sweet. This is my favorite cookie recipe from the book so far. ⭐️⭐️⭐️⭐️ 4/5

#141 Cremini Mushroom Pasta with Wilted Arugula, Goat Cheese, and Extra Virgin Olive Oil, 1999 (p. 343) Very creamy and delicious with ALOT of mushrooms. This makes more than 4 servings. Next time we will try adding anchovies. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#142 Feta Spread, 1994 (p. 70) This is a delicious dip, but too runny to work as a spread . Next time I will chop the peppers more finely and serve it as a dip with endive, celery, hefty cucumber slices, pita chips and/or Tostitos scoops. Overall rating: ⭐️⭐️⭐️⭐️ 4/5 (2/27)

#143 Brie Butter with Fresh Bread, 1983 (p. 535) This was lovely and the recipe makes a lot! I served it for a mahjong night, so it sat out for a while. Toward the end it began to separate, so next time I would not leave it out as long. Also, removing the rind from the brie – which seemed simlple on paper – proved to be an ordeal. Next time I will try this method. If you have any other suggestions, please share them in the comments. ⭐️⭐️⭐️ 3/5

#144 Lemon Cake, 2003 (p. 832) There are a lot of steps to this one, but it’s worth it! The first time I made it, I did steps 1 – 5 a day ahead. I was rewarded with a moist, oh-so-lemony cake. ⭐️⭐️⭐️⭐️⭐️ 5/5

#145 Fern Berman’s Ginger and Lentil Soup, 1996 (p. 137) This made for a sweet and comfy weeknight dinner. While it probably won’t become my go-to lentil soup recipe, I will return it it for a change of pace. As promised, it freezes well. Overall rating: ⭐️⭐️⭐️⭐️ 4/5 (2-28)

#146 Beet and Ginger Soup with Cucumber, 2001 (p. 147) If you roast the beets ahead of time, this comes together very easily, if somewhat messily. It is a terrific soup, refreshing and light with lots of flavor. Hesser relates how she created it as an “antidote to all the rich restaurant food [she]h had to eat…” In that vein, it would be great to make after Thanksgiving or a similar string of rich holiday meals. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#147 Crostini with Eggplant and Pine Nut Puree, 2002 (p. 77) This was excellent and very popular at a potluck dinner with lots of other choices. I used toasted baguette slices as the base. Make extra! Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#148 Caramelized Bacon, 2008 (p. 91) This is a great idea. I will try again, but the first attempt was less than successful. The technique involves coating bacon strips with brown sugar and then cooking them. How could this be bad? I had a hard time interpreting the instructions about how generously to coat the bacon. The result was VERY sticky. People (including me) wanted to like this, but it was too treacherous. I am sure there is a way to achieve the desired effect without endangering my guests’ fillings. I will try again before I publish a rating. Stay tuned.

#149 Jasmine Tea Rice, 2006 (p. 361) A revelation! The texture was amazingly fluffy and moist. The flavor was subtle but satisfying. It paired beautifully with the mango chutney chicken on page 495. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#150 Chicken Roasted with Sour Cream, Lemon Juice and Mango Chutney, 2001 (p. 495) For this, I used 1 pound of thin-sliced boneless, skinless chicken breast with excellent results. We enjoyed this with Jasmine Tea Rice (above) and a simple salad. Overall rating: ⭐️⭐️⭐️⭐️⭐️4/5

#151 Jordan Marsh’s Blueberry Muffins, 1987 (p. 670) This is our new go-to muffin recipe. Smashing the blueberries is brilliant. A perfect recipe! ⭐️⭐️⭐️⭐️⭐️ 5/5

#152 Eli Zabar’s Egg Salad Sandwich, 2011 (p. 398) I am something of an egg salad snob, and this is one of the best I’ve had. The dill was perfect. It is best eaten right away. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#153 Clementine’s Tuna Macaroni Salad, 2006 (p. 455) This is magical stuff. I have already made it at least 3 times for different occasions and it was devoured quickly every time. The cornichons and chow-chow are brilliant additions. I am thinking of adding hard-boiled egg whites to future versions. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#154 Chicken Wings with Oyster Sauce, 1979 (p. 475) Chicken wings are not my thing, but even the wing-lovers around here agreed that these were not great. Overall rating: ⭐️⭐️ 2/5

#155 Warm Eggplant Salad with Sesame and Shallots, 2006 (p. 200) This was just OK as a salad, but I was inspired to try it as a vegetarian entree by mixing the eggplant and dressing with brown rice. This produced a flavorful and comforting – if somewhat visually underwhelming – concoction. The dressing was delicious and could definitely be put to other uses. Overall rating: ⭐️⭐️⭐️ 3/5

#156 Charlie Bird’s Farrro Salad, 2013 (p. 201) This was a satisfying and surprising side that transcends seasons. Since I cannot eat pistachios, I made half with (for the purposes of science) and half without (to avoid hospitalization). Both were very good! Next time I will try substituting pine nuts so that we can all eat the same thing. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#157 Saffron Rice with Pine Nuts, 1985 (p. 328) This was an excellent – and pretty quick – weeknight side dish. We enjoyed it with Flattened Chicken. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#158 Flattened Chicken Thighs with Roasted Lemon Slices, 2016 (p. 515) This was a fun one! I make a half batch and was pleasanlty surprised at how easy it was. The recipe looks intimidating, but that’s moslty because it is very clear and exact. Many of the steps can be (and were) done ahead of time. This paired well with Saffron Rice with Pine Nuts. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#159 Butter Chicken, 2014 (p. 514) This one did not come out the way I had hoped (sorry, Book Squad). The sauce was very good, but the chicken itself was a bit rubbery. The recipe is vague on the question of whether to reomove the chicken skin. Looking back, I’m convinced I should have removed it. I will give this one another try, but for now I’m giving it ⭐️⭐️⭐️ 3/5

#160 Breaded Chicken Breasts with Parmesan Cheese, 1987 (p. 480) I have been pleasantly surprised by the number of excellent weeknight dinners we have enjoyed from this collection. This is recipe is one of the best. Solid recipe that pleased everyone. It took a bit longer to cook than was indicated. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#161 An Incredible Date Nut Bread, 1977 (p. 703) Simple, delicious and very satisfying. The outside is wonderfully crispy. It literally melts in the mouth! ⭐️⭐️⭐️⭐️ 4/5

#162 Baked Chickpeas, 1999 (p. 295) We had these as a side dish with steak they were delicious. Then they were delicious the next day on a salad. We soaked the beans for more than 24 hours, baked them covered for 50 minutes and then uncovered for another 10-15. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#163 Chifonnade Salad, 1898 (p. 171) I was not able to find curly endive or decent roma tomatoes at my grocery store, so I substituted baby arugula and quartered grape tomatoes with good result. The old-timely dressing technique was new to me, but it produced a rich and delicious dressing that really pulled this all together. I am looking forward to pulling this one out again. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#164 The Cuke, 2006 (p. 38) Easy-to-make, refreshing, potent. Everything I like in a cocktail. I predicit this will be making many future appearances. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#165 Beet Tzatziki, 2006 (p. 88) You should make this to experience it’s outrageous pinkness if for no other reason. Luckily, it tastes good too. I served it with multi-grain crackers, but it would work well with other dippable things. It was a very nice starter on a summer night. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#166 Via Carota’s Insalata Verde, 2019 (p. 205) I loved this dressing! The large leaves make an impression, but were kind of intimidating to eat. Also, it was a challenge to obtain all of the various lettuces called for. I liked the simplicity of the salad and the fact that I could prep all the parts ahead of time. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#167 Jean Yves Legarve’s Spaghetti with Lemon and Aparagus Sauce, 1986 (p. 329) This is light and summery and makes more than the recipe indicates. Practically perfect in every way. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#168 Eggplant Involtini, 2003 (p. 256) This is one of those dishes that seems intimidating (at least to me), but that is made completely managageable by a well-written recipe. It came together easily and was delicious and fancy-feeling. I can’t wait to make (eat) this again! Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#169 Dick Taeuber’s Cordial Pie, 1975 (p. 874) I just lover the story and the idea behind this pie, which reminds us that any good recipe is just a formula that we can creatively alter if we understand the underlying ratios. I attempted the chocolate-mint version of this, learning in the process that 70’s style liqueurs are not easy to find. The filling did not thicken much. on the stove, to the point where i feared the thing would not come together at all. As I result I semi-abandoned it in the fridge only to discover that it had semi-solidified. I rescued it just in time, although unfortunately there were a few lumps as a result of my negligence. If you attempt this one, do heed the warning about leaving it in the fridge too long. The finished product was strange and boozy – which is not completely bad.

#170 Strawberry Ice Cream, 1941 (p. 774) Just. Excellent. Fresh, creamy and easy to make! I’m finally feeling good about buying that ice cream machine. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#171 World’s Best Chocolate Cake, 2017 (p. 840) While this was a perfectly good cake, I can’t say that it lived up to it’s hyperbolic name. I used bittersweet chocolate and made the ganache. It was devoured enthusiastically and made a lovely birthday/ Father’s Day dessert. ⭐️⭐️⭐️⭐️ 4/5

#172 Slow Cooker Pork Tacos with Hoisin and Ginger, 2015 (p. 606) The meat is very good, but the slaw is the star of this one! It made a tasty, unconventionally-seasoned taco dinner and – as suggested -rice bowls for lunch the next day. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#173 Cucumber-Goat Cheese Dip with Radishes and Scallions, 1993 (p. 70) The taste was great for a dip, but the consistency was more like a salad dressing. I am inclined to follow Hesser’s advice and use it that way with a romaine salad. Even after chilling the “dip” was still very runny. I would rate the flavor as a 5 and the consistency 2.5. for an average of ⭐️⭐️⭐️ 3/5 (6/16)

NYTCB Project: Closing Out the Year

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Lots of Meatiness as we moved from fall to winter:
Spoon Lamb, Shepherd’s Pie with Curried Meat, and Marinated Flank Steak with Lime, Chile, and Basil Slaw

Welp, it’s been a year since we started on this culinary journey! Hard to believe. We didn’t reach our goal of cooking 200 recipes in the first year, but that’s OK. It’s been a ton of fun so far. Thanks to all of you who have been roped into this escapade as taste testers. I have some reflections to share in a future post, but for now here are the recipes we cooked for the first time in November and December.

#109 Marinated Flank Steak with Lime, Chile and Basil Slaw, 1999 (p. 570) Thanks to unusually warm weather that extended into early November, we were able to squeeze in one last grilled dinner. Both the steak and the slaw were amazing. Next time, we will double the amount of slaw. Even though I messed up by adding the basil with the other vegetables, it came out beautifully. This will definitely be part of our regular rotation when grilling season rolls around again. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#110 Supernatural Brownies, 2007 (p. 362) I believe we have found the perfect brownie recipe. These really do melt in your mouth. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#111 Fresh Salmon and Lime Cakes, 2000 (p. 438) I love a good salmon cake and this recipe has much to recommend it. It is a good weeknight recipe and the overall flavor was excellent. Be sure that the oil is VERY hot before adding the cakes. The instructions were not completely clear about how to shape them. Mine were about as tall as they were wide, which was not optimal. In the future, I will experiment with a shorter shape. Overall rating: ⭐️⭐️⭐️ 3/5

#112 Shepherd’s Pie with Curried Meat, 1984 (p. 554) This recipe was relatively simple with clear instructions. It benefitted from the addition of a little parmesan cheese. Next time (and there will be a next time) we will try adding some cream cheese to the mashed potatoes. We froze the leftovers, which held up better than expected – and were quickly devoured by SAH who was staying with us over the holidays. Overall rating: ⭐️⭐️⭐️ 3.5/5

#113 Pasta with Fast Sausage Ragu, 2001 (p. 351) This recipe delivered on all of its promises. It was fast and immensely satisfying on a cold night. It’s so simple, but a bit more special than your typical weeknight red sauce. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#114 Jalepeno Corn Bread Muffins, 1987 (p. 129) If you like your corn muffins salty, spicy, and substantial, this is the recipe for you. I used standard muffin tins and ended up with 10 very generous muffins. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 4/5

#115 Coconut Loaf Cake, 1998 (p. 825) This thing is amazing. It is the best cake we have tried so far and that’s saying a lot. It is simply brilliant. Do use a high-quality coconut. I used Let’s Do Organic brand found locally at Papa Joe’s Market. Make it now. And save some for me. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#116 Barley Risotto, 1990 (p. 336) This was one of those recipes that seemed to be missing some key information. Specifically, it calls for “barley” without any additional explanation. We searched for several weeks at grocery stores, gourmet and otherwise, and could only find “pearled barley”, which the internet told us was not the same as just “barley”. Reluctant to go the mail-order route, we decided to attempt it with the pearled variety and the result was delicious! Hooray! Also, we have had good luck with using vegetable broth from a carton, which shaves an hour off the prep time and makes this a very manageable weeknight recipe. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#117 Salty Sweet Peanut Butter Sandies, 2014 (p. 758) Reactions to these adorable little peanut butter balls varied widely, with some tasters proclaiming them “amazing” and others, including me, finding them a little weird. They are very peanut-buttery and quite substantial. Also, if you use a 2-teaspoon cookie scoop as directed, you will end up with a lot more than the 3-4 dozen promised. Overall rating: ⭐️⭐️ ⭐️ 3.5/5

#118 Takeout-Style Sesame Noodles, 2007 (p. 362) This is a dandy recipe that avoids the pitfalls I have encountered in past attempts to cook homemade sesame noodles. The texture and flavor were wonderful! We ate this as a main dish, but it could (will!) make an excellent side dish or serve well as part of a buffet. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#119 Mrs. Raymond Schenks’s Pumpkin Cake, 1980 (p. 812) Another polarizing confection, this was heavier than expected, which turned some people off and delighted others. Watch it carefully at the end as it’s one of those that can go from underbaked to overbaked very quickly. Overall rating: ⭐️⭐️⭐️ 3.5/5

#120 An Honest Loaf of French Bread, 1978 (p. 704) Honest, maybe. Confusing, for sure. I will admit to some frustration with this one. As I have said before, the lack of photos in this cookbook is challenging at times, and there is no better example than this recipe. Step 8, which describes how to shape the loaf, remains a mystery to me despite having read it at least 10 times. It didn’t help that I made this on the coldest day of the year, which meant it took forever to rise. The result was a perfectly decent, if underproved (shades of Paul Hollywood!) loaf of French bread (as promised in the title) Overall rating: ⭐️⭐️⭐️ 3/5

#121 Spoon Lamb, 1998 (p. 564) For reasons I won’t go into here, we ended up making this with a bone-in lamb shoulder roast instead of the boneless, trimmed roast called for in the recipe. The result was delicious if a bit fattier than we are used to. I am confident that had we used the recommended cut of meat, there would have been less fat. As I write this, the price of meat is out of control and I admit to being skeptical about investing so much in a piece of meat that was going to cook for 4 hours, but I am here to say that I would do it again! Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#122 Rice with Peas (Jamaican Rice with Coconut and Red Beans), 2008 (p. 364) I love this stuff. Deceptively simple and deeply satisfying, it makes a fine vegan main dish. In addition, it has endless potential as a side dish and was just yummy with the addition of some leftover bacon we had hanging around. I think it would be excellent with pulled pork, chicken, or fish. Overall rating: ⭐️⭐️⭐️⭐️ 4.5/5

#123 Stir-Fried Chicken with Creamed Corn, 2002 (p. 498) Based on the title and my lifelong aversion to creamed corn, I approached this one with trepidation. Thankfully, the reassuring headnote turned out to be accurate. This came together very quickly and was surprisingly flavorful and satisfying. Once again, I was reminded of the benefits of this project as there is absolutely no chance that I would have made or eaten this under any other circumstances. Next time I will pair it with String Beans with Ginger and Garlic (p. 261). Overall rating: ⭐️⭐️⭐️⭐️ 4/5

NYTCB Project June – October 2022: It’s Been Awhile!

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So much for counting the weeks… It’s been an eventful summer and fall with kids moving in and out, home improvements, and the resumption of many activities that were paused due to the pandemic. This project continues, albeit with a few more breaks than before. The original 5-year timeline may be overly ambitious. Time will tell. On the bright side, we have been able to share our experimental creations with a wider audience. During the warmer months, we leaned heavily on the salad chapter, took advantage of our new grill, and made a lot of things with zucchini (Amanda Hesser must really like zucchini). More gatherings meant more chances to concoct some sweet treats as well. Here’s some (most) of what the Rehfwitzim have been cooking since Memorial Day:

#73 Spicy, Garlicky Cashew Chicken, 2007 (p. 509) So. So. So. Good. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#74 Lemon Cheese Pie, 1963 (p. 870) The flavor was excellent, but the filling did not set. It may be due to my timidity in cooking the custard and/or my mediocre meringue skills. I loved a lot about this recipe, including the delightfully tangy crust. I will definitely retry this one. Rating: 🤔 Inconclusive.

#75 Chocolate Caramels, 1881 (p. 730) If you’d like to spend the better part of an hour stirring a pot of hot sugar, only to end up with a weirdly-flavored substance that threatens to ruin a lot of expensive dental work, then this recipe is for you. As I stirred and stirred, my sympathy was directed toward the cooks of 1881 who did not have an audiobook to divert them during this tiresome chore. My friend, Sarah Chisholm, who had the misfortune of being one of the taste testers on this one, theorized that molasses is different now (worse) than in the 19th century, which would partially explain this situation. But only partially. Overall rating: ⭐️ 1/5 (Keith said it “wasn’t that bad”. Dear, dear Keith.)

#76 Joyce Goldstein’s Pickled Salmon, 1988 (p. 422) I had my doubts about this one, but it turned out to be a gem. This is a perfect example of why it is good to cook an entire book. I would probably have skipped this otherwise and that would have been a shame. I halved the recipe and still had lots of salmon to play with. We tried it on toasted pumpernickel with mayo, on a green salad, and with Spinach Artichoke Pasta. In every case, it was delicious. This would make an excellent brunch dish. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

50’s Appetizer Trio: #77 Cucumber Sandwiches, 1958, #78 Egg and Olive Canapes, 1959, #79 Florentine Dip, 1959 (pp. 57-59) All of these were fun, tasty, and relatively easy to make. It is hard to find Bermuda onions in 2022, so I substituted a Vidalia onion in the cucumber sandwiches with good results. I used Pepperidge Farm Very Thin white sandwich bread for both the sandwiches and canapes and served the dip with vegetables. The dip was wonderful and would go well with chips or crackers. Overall rating for sandwiches and canapes: ⭐️⭐️⭐️⭐️ 4/5 if you’re in the mood for mayo. For the dip: ⭐️⭐️⭐️⭐️⭐️ 5/5

#80 The Best Spinach Dip, with Chipotle and Lime, 2007 (p. 88) This refreshing take on an old (gooey) favorite works well as a dip and also makes an excellent sandwich spread. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#81 Garden Minestrone, 1973 (p. 118) This one was just OK, but has promise with a few changes. The onion slices were too big (Perhaps I misunderstood the directions) and overall it didn’t exactly work texture or flavor-wise. The amount of lima beans seemed excessive, but I am not a big fan of lima beans… Overall rating: ⭐️⭐️⭐️ 3/5

#82 Italian Salad, 1958 (p. 175) This salad made frequent appearances all summer. It is well-balanced and interesting without being weird. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#83 ‘Ino’s Tuna with Black Olive Pesto Panini, 2003 (p. 393) We had never made panini before, so this was a lot of fun. I like the fact that we almost always have the ingredients for this in our pantry/freezer, so it could be an easy weeknight supper. We used Kalamata olives, but I am eager to try making this again with Gaeta olives now that I have located them. It was a bit oily, so I may cut back on the olive oil in the pesto as well. Overall rating: ⭐️⭐️⭐️ 3/5

#84 Poisson a L’Huile (Salmon with Sauternes and Olive Oil), 1874 (p. 407) This was yummy, but very rich and filling. My advice is to put more vinaigrette on the fish than you think you need. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#85 Salmon Salad, 1881 (p. 410) We took the author’s advice and used the leftovers from the Poisson a L’Huile to make this. This salad had very good flavor, but there seemed to be more liquid than was necessary. We may need to try this again… Overall rating: ⭐️⭐️⭐️ 3/5

#86 Shredded Brussels Sprouts with Bacon and Pine Nuts, 1990 This is a terrific side dish that also makes a great salad topping the next day. This is destined to make an appearance again soon – probably at Thanksgiving. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#87 Green Bean Salad with Savory Topping (p. 175) This one still has us scratching our heads. It is basically a bean salad with egg salad on top. Both salads were tasty, but the combination was just OK. It also seemed like a lot of dressing for the beans. If I make this again (and I might) I will cut the beans into smaller pieces. I admit that I didn’t marinade the beans as long as the recipe called for, which surely affected the final result. Overall rating: ⭐️⭐️⭐️ 3/5 (maybe 2.5/5)

#88 Baked Mushrooms, 1877 (p. 214) This fresh, simple side dish was a great companion for steak or grilled chicken. Felt more like something from 1977 than from 1877. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#89 Chopped Salad with Lemon Zest Vinaigrette, 1998 (p. 185) This is another instant favorite. We found it necessary to make some modifications, but the recipe is forgiving and never failed to impress. When we couldn’t find watercress, we used a mixture of chopped baby spinach and baby arugula. We also subbed halved grape and/or cherry tomatoes for the whole tomatoes. The real star is the dressing, which is simple, fresh, and interesting. As a bonus, it is a good salad to make-and-take. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#90 Dock’s Coleslaw, 1999 (p. 188) A tasty and interesting take on traditional cole slaw. When I make it again (and I will) I will ease up on the caraway and celery seeds. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#91 Chocolate Ice Box “Cake”, 1948 (p. 797) We made this for KLH’s birthday and it was a lot of fun. I accidentally added the vanilla with the sugar before whipping the cream, but no harm was done. The hardest part was locating the chocolate wafers in the grocery store. I finally found them not, as I had expected, with the cookies, but with the ice cream toppings.🤔 To make it a little more special, I grated some chocolate on top. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#92 Spoonbread Potato Salad, 1997 (p. 291) This is a near-perfect classic potato salad recipe. It takes some time to make, but it is worth it. So so so good. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#93 Thai Beef Salad, 1994 (p. 562) We served this with the Pad Thai-Style Rice Salad and it was excellent. We used mini-cucumbers, which were a nice size. Make sure to slice the meat very thinly. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#94 Pad Thai-Style Rice Salad, 2008 (p. 365) This excellent dish would be great for a potluck. It also makes the best lunch leftovers ever. This will become part of the regular lunch/dinner rotation going forward. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#95 Potato Salad with Beets, 1878 (p. 274) Although the vivid color is somewhat disconcerting, this interesting and flavorful take on potato salad was an excellent companion to grilled chicken and steak. Pickling the beets adds a satisfying degree of complexity. Despite what the book says, this recipe serves more than 4 – more like 8 – people. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

#96 Bademaiya’s Justly Famous Bombay Chile and Cilantro Chicken, 1998 (p. 486) Just. Amazing. This is easy to make and yields simply wonderful results. The sauce would be excellent with lots of other fish, chicken, and vegetable dishes as well. I used a coffee grinder to grind the spice mixture. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️5/5

#97 Zucchini and Vermouth, 1984 (p. 227) This recipe reminded me why I am doing this wacky project. If I weren’t, it is almost certain that I would have bypassed this recipe. I am SO glad I didn’t. It is not possible to describe the way that this quick and simple technique completely transforms the flavor and texture of what I must admit, is not my favorite vegetable. If you only make one recipe from this book, it should probably be this one. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#98 Lemon-Garlic Kale Salad (p. 201) I made this for the first time 6 weeks ago and since then I have made it at least 4 more times and have served it to over 100 people in all. Without exception, it has gotten rave reviews, even from kale-haters. Again, the secret is the dressing. If possible, use a better-than-average olive oil. It is great for lunch the next day. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#99 Baked Zucchini with Herbs and Tomatoes, 2001 This is a good use of summer produce. The flavor was nice, but there was a lot of oil. Next time I will try cutting back a bit. Overall rating: ⭐️⭐️⭐️ 3/5

#100 Trenette, Fagiolini, e Patate al Pesto (Pasta, Green Beans and Potatoes with Pesto), 1997 (p. 340) This one did not work well for us. The proportions seemed off and the potatoes added a strange texture to what would otherwise have been a perfectly fine pasta dish. I will, however, adopt the practice of heating the bowl before using it to toss the pasta with the sauce. Pure genius. Overall rating: ⭐️⭐️ 2/5

#101 Shirley Estabrook Wood’s Zucchini Bread, 1981 (p. 705) This simple recipe makes a good (not great) zucchini loaf. It smelled better than it tasted. Overall rating: ⭐️⭐️⭐️ 3/5

#102 Salmon and Tomatoes in Foil, 2001 (p. 439) While this recipe produces an attractive and tasty dish, the result does not justify the waste (of time and materials) involved in wrapping each filet with foil and then unwrapping it all 5 minutes later. I can see doing this if you want to prepare the fish ahead of time, but that is not what we did. Overall rating: ⭐️⭐️⭐️ 3/5

#103 Saltimbocca, 2001 (p. 579) I’m pretty sure this was the first time I had ever cooked veal. Also, due to the lack of illustrations, there was some guessing involved in how to put this together. All in all, it turned out pretty well. It was very rich and I remembered that veal is not my favorite in terms of flavor, but it was fun and different and it felt fancy, so that’s all good. Overall rating: ⭐️⭐️⭐️ 3/5

#104 Chocolate Dump-It Cake, 2002 (p. 832) We made this for SAH’s birthday and it may become our family birthday cake as it has in the author’s family. Easy, moist, just dense enough with an interesting easy-to-make icing – what’s not to like? Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#105 Whole-Grain Banana Yogurt Muffins, 2018 (p. 687) After a grocery-delivery miscommunication resulted in the delivery of 7 BUNCHES of bananas in place of the 7 bananas I had ordered, we went looking for all of the banana recipes (see below). I’m so glad we found this one. While I don’t make as many muffins as I did when I had little kids, I will definitely be making these again and they will likely become my go-to. Flavorful, moist and just sweet enough, they are nearly perfect. Unanimous rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#106 Banana Tea Bread, 1947 (p. 697) In the wake of the Bananavalanche of 2022, we prepared this and froze it until October. It froze well and made a perfectly nice banana loaf, but it will not replace my regular banana bread recipe. Overall rating: ⭐️⭐️⭐️ 3/5

#107 Cream of Carrot Soup, 1974 (p. 119) This is as much a potato soup as a carrot soup. While the technique for this exceptionally creamy soup is labor- and dirty-dish-intensive, the result is wonderful. I sipped – and then greedily swallowed – mine hot from a mug on a chilly late-October evening, but I can see how it would also be delicious cold. Overall rating: ⭐️⭐️⭐️⭐️⭐️ 5/5

#108 Chocolate Guinness Cake, 2004 (p. 834) Unlike the Guinness brownies I made one long-ago St. Patrick’s day, this confection is delicious. Not-too-sweet and with a pleasing caramel undertone and just the right amount of topping (not quite icing, not quite frosting). As the author says, it is best eaten the day it is made. Overall rating: ⭐️⭐️⭐️⭐️ 4/5

Enchilada Orzo

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Adapted from The Instant Pot Cookbook by Jesse Adler

Ingredients:

1 14.5-ounce can fire roasted diced tomatoes

1 4.5-ounce can chopped green chiles, drained

1 10-ounce can enchilada sauce

1 14-ounce can black beans, drained and rinsed

1 1/2 cups frozen con

2 cups vegetable broth

6 ounces cream cheese, cubed

Salt and pepper to taste

2 cups orzo pasta

1 cup shredded cheddar cheese or Mexican blend

Instructions:

Combine tomatoes, enchilada sauce, green chiles, borth, corne, salt and pepper in an Instant Pot and stir. Place the cream cheese cubes all over the top.

Close the lid and select “Manual” and set the timer for 5 minutes.

Let the steam release naturally for 5 minutes, then perform a quick release.

Stir the contents of the pot. Add the orzo and stir again.

Put the glass lid on the pot. Select the “Saute” function. Press the “Adjust” button twice and cook for 15 minutes.

Add the shredded cheese and stir until the cheese is melted.

Serves 4

Chicken Stir Fry

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Adapted from the Weight Watchers Take Out Tonight Cookbook.

  • 1 1/2 pounds boneless, skinless chicken thighs or breast, sliced into bite-size pieces
  • Salt and pepper to taste
  • 1 Tablespoon vegetable oil (divided)
  • 1/2 pound sliced mushrooms
  • 2 cups broccoli, cut into small florets
  • 1 cup carrots, coarsely shredded or cut into match sticks
  • 4 scallions, chopped
  • 3/4 cup chicken broth
  • 1/4 cup low-sodium soy sauce
  • 1 1/2 Tablespoons cornstarch
  • 1 Tablespoon sugar
  • 1 teaspoon dark sesame oil
  • Cooked rice

Sprinkle chicken with salt and pepper.

Heat a large deep skillet or nonstick wok over medium-high heat. Add 2 teaspoons of the vegetable oil, swirling to coat the pan. Add the chicken and cook, stirring occasionally until just cooked through, about 5 minutes.

Meanwhile, prepare the vegetables. When the chicken is cooked, remove it from the pan. Add the remaining teaspoon of vegetable oil. Add the vegetables, and stir-fry until they are cooked, about 5 minutes.

While the veggies are cooking, whisk together the broth, soy sauce, cornstarch, sugar and sesame oil.

When the vegetables are done, add the meat and sauce to the pan. Cook over medium heat until sauce and chicken are heated through and the sauce begins to boil and thicken.

Serve over rice.

Makes 4 – 6 servings.

Rehfwitz Chicken Soup

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  • 4-5 pounds chicken parts
  • Leaves and small stalks from the inside of 2 bunches of celery, plus 2-3 big celery stalks cut into 2” pieces
  • 6-8 carrots, (peeled if you will be using in soup, otherwise just washed well) and cut into 2” pieces
  • 2-3 parsnips, peeled and cut into 2” pieces
  • 2-3 onions peeled and quartered
  • 8 sprigs parsley
  • Some fresh dill (optional)
  • 1 Tbs. peppercorns
  • Kosher salt to taste

Cover chicken pieces with about 3 inches of water in large stock pot.  Bring to a boil over medium-high heat. As the water boils, scum will form. Skim it off and discard. This may take a while. Keep cooking until scum stops forming. The scum will not affect the flavor of the soup, but if not removed, it will make the broth cloudy. Add remaining ingredients; reduce heat and simmer, with the lid partially open, for 2 hours or so.

Remove chicken and vegetables and cool.

Strain stock using cheesecloth and refrigerate for at least 24 hours.

Skim fat from the top of broth and discard or save to use in other recipes like matzo balls.

Separate chicken from veggies, bones and skin. Chicken can be shredded and added back to soup or saved for another purpose. You may want to slice carrots and add them back to the soup if you will be reheating it right away. If the carrots are too mushy, or if you are planning to freeze the broth before using, discard them with the rest of the veggies, bones and skin.

When ready to reheat the soup, add salt to taste. You may also want to add fresh carrots and/or celery, noodles, kreplach, or matzo balls.

Polenta-Pecan Apple Cobbler

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Adapted from Better Homes and Gardens Best-Loved Reader Recipes, published Spring 2012.  Original recipe by Helen Wolt of Colorado Springs, CO

  • 1/2 cup all-purpose flour
  • 1/3 cup yellow cornmeal (I used Bob’s Red Mill whole grain cornmeal) or quick-cooking polenta mix
  • 2 Tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 Tablespoons butter
  • 1/2 cup (or a little more) chopped pecans
  • 2 Tablespoons packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 8 cups cubed, peeled apples (I used a combo of Granny Smith and Pink Lady)  I also use a crank-style apple corer/slicer/peeler, so my apples were more sliced than cubed.  I put the apples through the slicer and then cut them into quarters.
  • 1/2 cup dried tart cherries or dried mixed berries
  • 1/3 cup packed brown sugar
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold water
  • 1 Tablespoon cornstarch
  • 1/3 cup half-and-half or light cream
  • Half-and-half, whipped cream, or ice cream (optional)

Preheat oven to 375 degrees.  For topping, in a small bowl stir together flour, cornmeal or polenta mix, granulated sugar, baking powder and salt.  Using a pastry blender or two knives, cut in butter until the mixture resembles coarse crumbs; set aside.In another small bowl, combine pecans, 2 Tablespoons brown sugar, and 1/4 teaspoon cinnamon; set aside.

For filling, in a large saucepan combine apples, dried cherries and/or berries, 1/3 cup brown sugar, lemon juice, and 1/4 teaspoon cinnamon.  Bring just to boiling, stirring frequently.  Reduce heat.  (As the apples cook, they will release juices.)  Simmer, covered, about 5 minutes or until apples are nearly tender, stirring occasionally.  In a small bowl, combine water and corn starch; stir into apple mixture.  Cook and stir until thickened and bubbly.  Keep hot.

Add 1/3 cup half-and-half to cornmeal/flour mixture, stirring just until moistened.  Transfer hot filling to a 2-quart baking dish.  Using a spoon, immediately drop topping into hot mixture, forming small mounds.  Sprinkle with pecan mixture.

Bake about 30 minutes or until a toothpick inserted into topping comes out clean.  Serve warm, if desired, serve with additional half-and-half, whipped cream, or ice cream.

Makes 6-8 servings.