HTCE Fast: Jambalaya des Herbes with Shrimp

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Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

To accommodate Catholics who were abstaining from meat during Lent, a vegetarian version of gumbo with lots of greens—gumbo z’herbes—was often served in New Orleans. This recipe takes the same approach with another bayou classic, jambalaya.

3 tablespoons olive oil
1 large onion
2 celery stalks
2 green bell peppers
2 garlic cloves
Salt and pepper
1 1/2 cups long-grain white rice
2 large ripe tomatoes (1 pound)
1 teaspoon paprika
1/2 teaspoon cayenne
1 teaspoon dried thyme
3 bay leaves
1 bunch fresh parsley
1 pound peeled shrimp
Hot sauce for serving (optional)

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HTCE Fast: Ricotta Dumplings with Spinach and Brown Butter

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Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

There is no homemade pasta faster to whip up than ricotta dumplings. The only part that requires patience is cooking them in batches so you don’t overload the pot. It’s worth the short wait, though; these are downright luxurious.

Salt
6 ounces Parmesan cheese (1 1/2 cups grated)
2 eggs
2 cups ricotta cheese
Pepper
3/4 cup to 1 cup flour
6 tablespoons (3/4 stick) butter
1 bunch spinach (1 pound)

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Posted in Mark Bittman Books, Recipes

Planet Plant

Mushroom Leek Saute

Whether you follow the habits of “sexy A-listers” or march to your own drum, consider eating more fruits and vegetables in 2015. You don’t have to become a vegan or vegetarian, or even make an official “resolution.” Just shift the balance of calories in your diet away from animal foods and toward plants. Assuming you also avoid junk food, you’ll be doing both yourself and the planet a world of good. If you need more guidance and some recipes, see my books VB6® and The VB6® Cookbook. Here’s an example of what I mean—a steak topped with loads of caramelized leeks and mushrooms.

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Posted in Mark Bittman Books, Recipes

A Last-Minute Dessert for Holiday Hosting and Giving

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If the word “ganache” intimidates you, you are not alone. Maybe if the stuff were called “basic, simple and entirely superior chocolate sauce,” more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles. (This word is easier to understand because chocolate truffles do, in fact, closely resemble black truffles.)

To make truffles, you just chill the ganache, then roll it in cocoa, powdered sugar or cinnamon, or some combination, which might even include exotic spices. The finished truffles, which are softer and more delicate than the types that are enrobed in hard chocolate, make perfect little gifts, as long as you keep them refrigerated. Cool room temperature is acceptable; storing them next to the radiator is not.

Time: 30 minutes, plus at least one hour’s chilling
7/8 cup heavy cream
8 ounces good quality bittersweet chocolate, chopped
Unsweetened cocoa powder as needed

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HTCE Fast: Broken Wonton Soup

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Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

Even with the convenience of packaged wonton skins, no one is going to fill and seal wontons while hurrying to get dinner on the table. But if you deconstruct the whole thing, you can pull together homemade wonton soup in minutes.

8 cups chicken or vegetable stock
4 ounces shiitake mushrooms
2 garlic cloves
1/2 inch fresh ginger
4 scallions
1 pound ground pork
1 egg
1 tablespoon soy sauce, plus more for serving
2 teaspoons sesame oil, plus more for serving
1/4 teaspoon five-spice powder (optional)
Salt
24 wonton skins

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HTCE Fast: Chicken with Creamy Spinach-Cashew Sauce

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Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

This is a classic Indian preparation, achieving a delicious creaminess in almost no time.

Two 10-ounce packages frozen spinach
2 tablespoons vegetable oil
2 pounds boneless, skinless chicken thighs
Salt and pepper
1 cup cream
1 1/2 cups unsalted cashews
2 garlic cloves
1 inch fresh ginger
1 teaspoon garam masala
Several sprigs fresh cilantro for garnish

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Posted in Recipes, Uncategorized

HTCE Fast: Bánh Mì

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Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

Bánh mì—a Vietnamese-style hoagie—is often a complicated affair with a number of different components. Here it’s pared down to the absolute essentials: pork and pickled vegetables. Pretty cool for 30 minutes.

1 small daikon radish or 4 small regular red radishes
1 large carrot
1 small cucumber
Salt
3 tablespoons sugar
1 inch fresh ginger
1 garlic clove
1 tablespoon peanut oil
1 pound ground pork
1/2 cup mayonnaise
2 teaspoons Sriracha, or more to taste
1 tablespoon fish sauce
1 tablespoon soy sauce
4 hard sub rolls
Several sprigs fresh cilantro

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HTCE Fast: Red Lentils with Toasted Cauliflower

Red Lentils with Toasted Cauliflower

Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

There is no better use for lentils than dal, the stewed, spiced lentil dishes ubiquitous in India. The idea is to cook them long enough so they begin to break apart and become creamy. And these red pulses are not only traditional for the soupy dals (which are often used like sauces), but they also soften in minutes. Toasted cauliflower adds another layer of texture. To easily expand the meal, serve with rice, bread, or steamed greens.

5 tablespoons vegetable oil
1 small onion
1 garlic clove
1 inch fresh ginger
1 tablespoon curry powder
3 cups coconut milk (two 15-ounce cans)
1 1/2 cups red lentils
1 large head cauliflower (about 2 1/2 pounds)
Salt and pepper
4 scallions

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HTCE Fast: Broccoli Tabbouleh with Charred Tomato and Lemon

Broccoli Tabbouleh

Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

Tabbouleh is a classic Middle Eastern salad of bulgur, tomatoes, herbs, lemon, and olive oil. If you pulse raw broccoli in the food processor, you wind up with crunchy bits that make a fine addition. Charring the tomatoes and lemon is gilding the lily, but you do it while the bulgur cooks, and it only takes a little extra work.

1 lemon
1 pint cherry tomatoes
1 cup bulgur
Salt
4 tablespoons olive oil
Pepper
1 small head broccoli (about 1 pound)
1 bunch fresh mint
1 bunch fresh parsley
1 garlic clove

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HTCE Fast: Roasted Salmon with Potato Crust

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Every Wednesday, I’m featuring one of my favorite recipes from How to Cook Everything FastIf you cook it, too, I want to see it—tag it on social media with #HTCEFast. And enjoy!

 Topping salmon with a thin layer of shredded potatoes and roasting it in a hot oven is as impressive as it is delicious. It’s also a 5-ingredient dinner, and you probably already have most of the ingredients on hand.

2 or 3 medium russet or Yukon Gold potatoes (8 ounces)
4 thick salmon fillets (1 1/2 pounds)
3 tablespoons olive oil
Salt and pepper
1 bunch fresh chives

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