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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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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HTCE Fast: Za’atar Wings and Eggplant

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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!

Buffalo wings go to Beirut. The sauce is creamy and spicy — a familiar pairing for crispy wings — but the flavor is new and unexpected thanks to za’atar, a spice blend containing thyme, sumac, and sesame seeds that’s ubiquitous in the Middle East.

Za’atar Wings and Eggplant with Yogurt-Harissa Sauce
1 small garlic clove
1 lemon
1 cup yogurt
1 tablespoon harissa
Salt and pepper
1 large or 2 medium eggplant (about 2 pounds)
3 pounds chicken wings
1/4 cup olive oil
2 tablespoons ground sumac
1 tablespoon dried thyme
2 teaspoons sesame seeds

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HTCE Fast: Rice Bowl with Sausage

Rice Bowl Eaten Into 4

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

Whenever you can use what you’ve got and can save a trip to the market, I’m all for it. Flexible recipes like this Rice Bowl with Sausage from How to Cook Everything Fast are perfect for improvisation: I had excellent Indian summer peppers from the farmers’ market to use instead of the fennel. The recipe includes a couple variations to get you started, but the formula is infinitely variable. Here’s how: Start some rice in one pot and get the sausage—any kind—browning in a skillet while you prep the vegetables—broccoli, asparagus, green beans, or even greens would all work. Then add thick slices to the pan so everything cooks together and is perfectly seasoned by the time the rice is ready.

Rice Bowl with Sausage (from How to Cook Everything Fast)
1 1/2 cups short-grain white rice
Salt
2 tablespoons olive oil, plus more for drizzling
1 pound hot or sweet Italian sausage links
2 large fennel bulbs
Pepper
4 ounces Parmesan cheese (1 cup shaved)
Several sprigs fresh basil for garnish

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HTCE Fast: Skillet Meat Loaf

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

Flattening out meat loaf to cook it in a skillet not only reduces cooking time but also dramatically increases the surface area to maximize crunch. It’s faster and better.

Skillet Meat Loaf (from How to Cook Everything Fast)
1 tablespoon olive oil
1 cup bread crumbs
1/2 cup milk
1 pound ground beef
1 pound ground pork
Salt and pepper
2 ounces Parmesan cheese (1/2 cup grated)
1 garlic clove
1 egg
1/4 cup ketchup

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Spring Stews with Crunchy Crusts

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April is a transitional season, not only for weather but also for cooking. More produce begins to appear at farmers’ markets, and even supermarket asparagus begins to come from places closer than Peru. In most of the country, though, it’s not yet time for hot-weather eating; we still crave more than a light salad.

Light stews with springtime ingredients and satisfying crusts are the perfect dish for this time of year. These are neither the gut-busting braises that we’ve been eating all winter nor the cold soups that we’ll eat in a couple of months, but something in between. The most famous example of this kind of dish, of course, is chicken potpie. The version I offer here is a modern take that celebrates spring with the addition of peas (traditional) and asparagus (less so) and the exclusion of cream.

Read the rest of this article and get the recipes here.

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