traditional irish soda bread

prep time:  15 minutes
cook time:  45 minutes
servings:  8

ingredients:
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 - 1 1/2 cup buttermilk

steps:
1.  heat oven to 425 degrees.  brush a baking sheet with melted butter.

2.  combine the dry ingredients in a deep bowl.  gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball.  if dough crumbles, add up to 1/2 cup more buttermilk, 1 tablespoon at a time, until it holds together.

3.  place on a lightly floured board and pat into a 8-inch flattened round loaf.  place loaf on baking sheet and slash a 1/2-inch deep "x" into the top of the dough.  bake for 45 minutes, or until the top is golden.

- food.com

wild mushroom bread pudding

prep time:  tbd
cook time:  90 minutes
servings:  6

ingredients:
2 teaspoons vegetable oil
1 cup sliced yellow onions
10 ounces assorted wild mushrooms (oyster, shiitake, chanterelle, wood ear, porcini)
1 teaspoon minced garlic
3 teaspoons creole seasoning
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 cup lager beer
5 large eggs
3 cups heavy cream
1/4 cup molasses
1 1/2 teaspoons worcestershire sauce
1 teaspoon minced fresh thyme
3/4 cup grated gouda cheese
3/4 cup grated white cheddar cheese
3/4 pound stale white bread - cut into 1-inch cubes
1 teaspoon unsalted butter
1 tablespoon plain bread crumbs

steps:
1.  heat the oil in a large, deep skillet over high heat.  add the onions and cook until golden brown and tender, 5 minutes.  add the mushrooms, 1/2 teaspoon garlic, 1 1/2 teaspoon creole seasoning, 1 teaspoon salt, 3/34 teaspoon pepper, and cook, stirring, until the mushrooms are tender and have given off their liquid, about 5 minutes.  add the beer and cook, stirring, to deglaze the pan and until the mixture is almost dry, 1 - 2 minutes.  remove from the heat and let cool.

2.  in a large bowl, combine the eggs, cream, molasses, worcestershire sauce, thyme, remaining 1 1/2 teaspoon creole seasoning, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper and whisk well to combine.  add the mushroom mixture and cheese and stir well.  add the bread cubes and let sit until the bread has absorbed the liquid, 2 hours, stirring occasionally.

3.  preheat the oven to 350 degrees.  butter a 9 x 13-inch baking dish.  add the bread crumbs, shaking to cover the bottom evenly.  put the bread pudding mixture into the prepared pan and cover with aluminum foil.  bake for 1 hour and uncover.  continue baking until risen and firm in the center, and golden brown, 20 - 30 minutes.  remove from the over and cool slightly before serving.

- food network

pumpkin gingerbread

prep time:  tbd
cook time:  1 hour
servings:  tbd

ingredients:
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 15-ounce can pumpkin puree
2 teaspoons ground ginger
1 teaspoon allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder

steps:
1.  preheat oven to 350 degrees.  lightly grease two 9 x 5 loaf pans.

2.  in a large mixing bowl, combine sugar, oil, and eggs; beat until smooth.  add water and beat until well blended.  stir in pumpkin, ginger, allspice, cinnamon, and cloves.

3.  in a medium bowl combine flour, baking soda, salt, and baking powder.  add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.  divide batter between prepared pans.

4.  bake until toothpick comes out clean, about 1 hour.

- unknown

chocolate hazelnut scones

prep time:  tbd
cook time:  30 minutes
servings:  10 scones

ingredients:
1 3/4 cups + 2 tablespoons flour
1/2 cup hazelnuts - toasted and ground
1 tablespoon + 1 1/2 teaspoon baking powder
5 tablespoons sugar + more for sprinkling
1 teaspoon salt
1 cup + 2 tablespoon cold unsalted butter - cut into 1/2-inch cubes
6 tablespoon cold buttermilk
1 teaspoon vanilla extract
1 cup chopped dark chocolate
1 batch egg wash

steps:
1.  in a very large bowl, combine the flour, hazelnuts, baking powder, sugar, and salt and toss well.  throw in the cold butter and work it with your fingertips until the pieces are pea-and lima bean-size.  add the buttermilk, vanilla, and chocolate.  lightly toss to distribute.

2.  dump the flour mixture onto a clean surface and using only the heel of your palm, quickly flatten out the dough.  gather the dough back together in a mound and repeat.  avoid overworking.  pea-sized bits of butter should remain.

3.  form the scones by tightly packing the dough into an ice-cream scoop; then transfer to an ungreased sheet pan.  freeze for at least 2 hours before baking.

4.  preheat oven to 350 degrees.  remove the scones from freezer.  space them with plenty of room between two ungreased sheet pans, brush with the egg wash, and sprinkle liberally with sugar.  bake from frozen until cooked through, nicely browned, and easily lifted off the pan, about 30 minutes.

goop, september 2014

brioche

prep time:  tbd
cook time:  35 minutes
servings:  1 loaf

ingredients:
3 tablespoons whole milk
2 teaspoons active dry yeast
1 3/4 cups flour
1 3/4 cups bread flour
1/4 cup + 1 teaspoon sugar
1 1/2 teaspoon salt
5 eggs - beaten
1 cup unsalted butter - very soft
1 batch egg wash

steps:
1.  slightly warm the milk and pour into the bowl of  stand mixer fitted with the dough hook.  add the yeast and whisk by hand to combine.  add the flours, sugar, salt, and eggs.  mix on low speed until the dough comes together, 1 -2 minutes.

2.  increase the mixer speed to medium-high and work the dough for 6 minutes.  pause about every minute to push the dough back down into the bowl and off the hook.  reduce the mixer speed to low and slowly add the butter, a little at a time,k over the course of 2 minutes.  pause halfway through to scrape down the bowl and hook.  when the butter begins to blend in, increase the mixer speed to medium-high to fully incorporate the butter and bring the dough back together, 4 - 6 minutes longer.

3.  transfer the dough to a greased sheet pan, cover with plastic wrap, and refrigerate for at least 1 hour.

4.  divide the dough into two equal balls, about 11 ounces each.  transfer to a greased sheet pan, wrap in plastic and refrigerate overnight.

5.  grease a 5 x 9-inch loaf pan.  work with one dough ball at a time.  first flatten into a disc, then left an edge and press it into the center.  work around the circumference, pressing every edge into the center until a ball forms.  flip the ball over so the pleated side is down and the smooth side is up.  cup the dough in your palm and massage the seam side of the dough firmly against the work surface in a circular motion, allowing the friction to seal the seams.  set aside and cover with plastic wrap or a slightly damp kitchen towel while shaping the other ball.

6.  place the balls into the loaf pan, cover loosely with plastic and allow to rise in a warm place until more than double in size, about 3 - 5 hours.

7.  as the dough nears readiness, preheat your oven to 350 degrees.  carefully brush the dough with the egg wash, making sure the egg doesn't pool around the edges.  bake until golden, about 35 minutes.  allow to cool for about 10 minutes in the pan, then transfer to a cooling rack.

- goop, september 2014

spicy chrimp and egg salad sanwiches

prep time:  15 minutes
servings:  4

ingredients:
1.  1 pound candian pacific shrimp - boiled, chilled and chopped
5 large eggs - hard-boiled, peeled and halved
3 slices bacon - cooked and crumbled
1/2 cup olive oil
1 tablespoon frank's red hot sauce
1 tablespoon dijon mustard
1 tablespoon chive & onion cream cheese
1/4 cup chopped green onions
salt
pepper
2 vine tomatoes - sliced
4 large leaves lettuce
8 slices bread

steps:
1.  separate the egg whites and yolks into separate bowls.  chop the egg whites and add the shrimp, green onions, bacon, and a pinch of salt and pepper. 

2.  to the yolks, add the olive oil, cream cheese, mustard, and hot sauce.  whip until smooth.  add the yolk mixture to the egg white mixture and mix.

3.  set out four slices of bread.  place a piece of lettuce on two of the slices and add about 3/4 cup of the egg salad to the center.  spread to the corners.  top with tomato and the other slice of bread.

 - best of this life

tomato soup with grilled cheese croutons

prep time:  5 minutes
cook time:  75 minutes
servings:  tbd

ingredients:
8 - 12 tomatoes - chopped in quarters
2 cloves garlic - minced
2 teaspoon olive oil
2 tablespoon onion
1 teaspoon salt
pepper
1 tablespoon brown sugar
1 cup chicken broth
1 cup heavy cream
1 tablespoon chopped basil
baguette - sliced into crostinis
mozzarella cheese
butter

steps:
1.  preheat oven to 435.  drizzle olive oil over a baking sheet.  place the tomatoes on the baking sheet and drizzle tomatoes with olive oil.  sprinkle evenly with salt and pepper.  roast for 20 - 40 minutes or until shriveled and soft.

2.  remove from the oven and let cool.  place the tomatoes, reserving the juices, into a blender and puree until you have about 3 cups. 

3.  drizzle about 2 teaspoons olive oil in a large sauce pot.  heat over medium high heat until shimmering.  add the garlic and onions, turn down to medium and stir frequently.  allow to cook until fragrant, about 30 seconds.  add the tomato puree, juice, chicken stock, brown sugar, salt and pepper.  stir and allow to come to a oil.  boil for 10 minutes and turn down to simmer.  add the cream and simmer for 10 - 15 minutes.

4.  place mozzarella between slices of the baguette, butter the outside and cook in a skillet over medium heat until the cheese is melted and the bread is golden.  remove to a cutting board and chop into 1/2 - 1-inch squares. 

5.  to serve top with basil and mini grilled cheese croutons.

- oh, sweet basil

slow-cooked kale, pancetta, breadcrumbs + poached egg

prep time:  tbd
cook time:  tbd
servings:  2

breadcrumbs ingredients:
2 cups bread cubes from fresh or day-old loaf
3 tablespoons olive oil
salt

kale ingredients:
2- 3 ounces pancetta - diced into small cubes
1 pound kale - center ribs and stems removed
salt
1 sprig rosemary
1 chile de arbol
1 cup yellow onions - sliced
2 garlic cloves - mined
2 eggs
splash of vinegar
pepper
olive oil

breadcrumbs steps:
1.  place bread in a food processor and pulse until crumbs are coarse.  toast crumbs in olive oil in a large skillet over medium-high heat, tossing frequently, for about 5 minutes or until crumbs are crunchy and golden brown.  season with a pinch of salt an let cool on a paper towel-lined plate.

kale steps:
1.  bring a large pot of water to a boil over high heat.  add 1 tablespoon salt.  working in batches, blanch kale for 2 minutes.  drain, let cool, and squeeze out excess water with your hands.  coarsely chop.  set aside.

2.  place the pancetta in a large saute pan over low heat and cook covered for 15 minutes.  remove cover and cook for about 5 minutes more or until the fat has rendered and the pancetta is crisp.  remove pancetta with a slotted spoon and place on a paper towel-lined plate.  set aside.

3.  add 3 tablespoons olive oil to the pan with the pancetta fat and place over medium heat.  add the rosemary sprig and chile and let sizzle, shaking pan every so often, for about a minute.  reduce heat to medium-low and add onion.  season with 1/32 teaspoon salt.  cook for 2 minutes, then add the garlic.  continue cooking stirring every so often until onion is soft and starting to brown, about 5 - 7 minutes.  discard rosemary and chile.  add remaining 2 tablespoons oil and kale, stir to coat.  season with 1/4 teaspoon salt, reduce heat to medium-low, and cook, stirring every 5 - 10 minutes, until kale turns almost black and is slightly crisp at edges, about 30 minutes total.

4.  bring a small shallow saucepan to a simmer.  crack each egg into a small bowl or ramekin.  sprinkle a couple of teaspoons of vinegar into the pot of water.  when the kale has cooked for about 25 minutes, adjust the heat of the water so that it's barely simmering.  use the handle of the wooden spoon to make a whirlpool in the water, then drop one egg into the center of the whirlpool.  repeat with the other egg.  adjust the heat to keep the water just below a simmer.  set the timer for 3 minutes.  using the slotted spoon, lift one egg up from the water and shake it.  the yolk should jiggle a little bit, but shouldn't look too loose.  when the eggs are cooked to your liking, remove each one with a slotted spoon and transfer to a paper towel-lined plate.

5.  When the kale has finished cooking, stir in 1/4 breadcrumbs and the pancetta.  taste and adjust seasoning if necessary.  divide the kale mixture between two bowls.  top each with an egg.  season with salt and pepper.

- goop, february 2014

spicy mussles with cauliflower, basil and lime

prep time:  tbd
cook time:  tbd
servings:  2

ingredients:
1/2 small head cauliflower
2 tablespoons olive oil
2 small shallots - peeled and thinly sliced
2 small red thai chiles or other hot red chiles - seeded and finely chopped
2 large garlic cloves - thinly sliced
salt
2 pounds mussels - scrubbed
1/2 cup torn basil leaves
juice of 1 lime + more as needed
crusty bread

steps:
1.  cut the cauliflower into small 1/2-inch florets; dice the stems

2.  in a large pot over medium heat, warm the oil.  add the cauliflower, shallots, chiles, garlic and large pinch kosher salt.  cook, stirring occasionally, until cauliflower is crisp-tender, about 5 minutes.

3.  add the mussels to the pot.  cover and cook over medium-high until most mussels have opened, 7 - 10 minutes.  discard any unopened mussels.

4.  stir in basil and lime juice.  season with salt.  serve immediately, with crusty bread.

- new york times, october 2013

savory bread pudding with broccoli and goat cheese

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
5 - 6 ounces stale baguette - cut into 3/4-inch slices
1 1/2 cups milk
2 large garlic cloves - 1 cut in half, 1 minced
1/2 pound broccoli crowns
1 tablespoon olive oil
2 teaspoon fresh thyme
4 ounces goat cheese - crumbled
4 large eggs
salt
pepper
1 pound ripe, firm tomatoes - sliced

steps:
1.  rub the bread slices, front and back, with the cut clove of garlic.  cut into cubes.  place in a bowl and toss with 1 cup of the milk and set aside. 

2.  in a large blow, beat together the eggs and goat cheese.  beat in the milk.  add salt and pepper to taste and add the bread, along with any remaining milk.  stir well to combine.  let sit for 15 - 30 minutes.

3.  meanwhile, heat the oven to 350 degrees.  rub the sides of a 2-quart baking dish or gratin with the cut side of garlic clove.  oil or butter the dish.  mince any remaining garlic from the halves used to rub the bread and the dish.  break up the broccoli crowns into florets and steam for 4 minutes.  remove from the heat, drain and cut the florets into 1/2-inch slices, or chop coarsely.

4.  heat 1 tablespoon of the oil over medium heat in a large skillet and add the minced garlic.  cook, stirring, until fragrant, about 30 seconds, and stir in 1 teaspoon of the thyme, the broccoli, and salt and pepper to taste.  stir together for a minute, until the broccoli is nicely seasoned, and remove from the heat.  stir into the bread mixture.

5.  scrape the bread mixture into the baking dish.  if including tomatoes, scrape in half the bread mixture and layer half the tomatoes on top. spread the remaining bread mixture over the tomatoes and top with the remaining tomatoes.  season the tomatoes with salt and pepper, sprinkle with the remaining thyme and drizzle on the remaining tablespoon of olive oil..  place in the oven and bake 50 minutes, until puffed, set and lightly browned. 

- new york times - october 2013

alder's pub cheese with potato bread chips

prep time:  tbd
cook time:  tbd
servings:  2 1/2 cups

ingredients:
1/2 loaf sliced potato bread, cursts removed
melted butter
sea salt
1 bottle red wine
5 cloves garlic - peeled
2 large shallots - peeled
2 thyme branches
1 bay leaf
1 whole clove
1 tablespoon dijon mustard
1 tablespoon red miso paste
2/3 cup whole milk
6 ounces cream cheese - at room temperature
2 1/4 cups aged cheddar - coarsely grated
pistachio nuts - chopped

steps:
1.  preheat the oven to 200 degrees.  place a slice of bread on a clean surface and use a rolling pin to flatten it as thinly as possible.  brush both sides of the bread with butter and sprinkle lightly with salt.  repeat with remaining bread slices.  spread flattened slices out on baking sheet.  bake until golden and crisp, about 4 hours.

2.  meanwhile, in a large pot over medium heat, combine the wine, garlic, shallots, thyme bay leaf and clove.  bring mixture to a boil, reduce heat and simmer until the wine has almost evaporated, about 1 hour and 15 minutes.  strain mixture through a fine-mesh sieve into a bowl.  use a rubber spatula to press on the solids and extract additional liquid.  whisk in mustard and miso.  cool to room temperature. 

3.  place a medium bowl in a freezer to chill.  meanwhile, in a food processor, combine 1/3 cup of the wine mixture (save or discard the remainder), milk, cream cheese and cheddar.  run until the mixture is fairly smooth, stop to scrape down the sides occasionally.

4.  scrape the mixture into a medium-sized pot.  cook over medium-low heat, stirring occasionally, until the mixture reaches 150 degrees on an instant read thermometer and the cheese is melted, 8 - 10 minutes.  pour mixture into the chilled bowl and whisk to cool.  chill in the refrigerator until very cold, at least 4 hours.

5.  serve pub cheese in a bowl with the potato bread chips alongside.  garnish cheese with pistachio nuts.

- new your times, october 2013

creme of roasted cauliflower, salted anchovy and marinated cavolo nero crostini

prep time:  tbd
cook time:  tbd
servings:  tbd

creme ingredients:
1 small cauliflower
2 twigs thyme
1/2 cup olive oil
salt
pepper

crostini ingredients:
1 loaf of sourdough bread
1 clove garlic - peeled
olive oil
salt
1 fillet of salted anchovy per crostini
head of cavolo nero - blanched
garlic gremolata (finely chopped garlic, fried on high heat while slowly stirring until golden brown and dried on a towel)

creme steps:
1.  clean the cauliflower and slice it into equal parts.  place into a baking dish with a bit of water (just enough to coat the base of the cauliflower) and add the thyme.  cover with aluminum foil.  put the baking dish in a 375 oven for about 20 minutes until the cauliflower is soft.  blitz the cauliflower in a food processor and slowly drizzle in the olive oil until a smooth creme forms.  season with salt to taste.

crostini steps:
1.  slice the sourdough bread into the shape you want.  put some olive oil on the bread.  toast until crispy under the broiler (about 2 minutes on each side).  take care that the bread is crispy on the outside but not completely dry on the inside.

2.  when the bread is crispy, scrape the cloves of garlic over it.  spread the cauliflower creme over the crostini.  portion the anchovy together with the cavolo nero on top.  finish with a little bit of salt, pepper, a sprinkle of olive oil and the gremolata.

- goop, october 2013

panzanella with chicken, crisp chicken skin and capers

prep time:  tbd
cook time: tbd
servings:  4

ingredients;
1 1/4 pounds very ripe tomatoes
2 garlic cloves - peeled and smashed
3/4 teaspoon salt + more to taste
6 tablespoons + 1 teaspoon olive oil
1 tablespoon lemon juice
1/2 teaspoon dijon mustard
pepper
2 cups leftover or rotisserie chicken including the skin
1 tablespoon capers - drained and patted dry
1 6-inch length ciabatta or baguette (preferably stale) - cut into 1-inch cubes
3 sprigs fresh thyme or 2 sprigs fresh oregano
chopped fresh basil

steps:
1.  cut tomatoes into bite-sized pieces and transfer to a large bowl.  using a large chef's knife, mince 1 of the smashed garlic cloves.  add a pinch of salt and using the flat side of the knife, smash into fine paste.  add garlic paste to the tomatoes along with 1/4 teaspoon salt and 1 tablespoon olive oil.  toss to coat and set aside.

2.  in a medium bowl, combine the lemon juice, mustard, 1/4 teaspoon salt and black pepper to taste.  while whisking constantly, slowly drizzle in 3 tablespoons olive oil until the mixture is thickened.  remove the skin from the chicken, shred the meat and combine with the vinaigrette.  roughly chop the chicken skin and set aside.

3.  in a 10-inch skillet over high heat, add 1 teaspoon olive oil.  when oil is shimmering, add the chicken skin and capers.  cook while stirring occasionally until the skin is crisp and the capers are beginning to brown, about 4 minutes.  transfer to a plate lined with paper towels to drain any excess oil.

4.  in the same pan over medium heat, add 2 tablespoons olive oil, bread cubes, the remaining smashed garlic clove, 1 sprig of fresh thyme or 1 sprig of fresh oregano and 1/4 teaspoon salt.  cook while stirring occasionally until toasted an golden, about 5 minutes.  remove from the heat and cool completely.  when cool, discard the garlic and thyme and add bread cubes to the tomato mixture.  add the leaves of the remaining uncooked thyme or oregano, the shredded chicken and toss to combine.  transfer to a platter or individual plates and serve garnished with the capers, chicken skin, chopped basil and pepper.

- new york times, september 2013

grlled ratatouille with crostini and goat cheese

prep time:  tbd
cook time:  tbd
servings:  6 - 8

ingredients:
1 white onion - peeled and halved lengthwise through the root
2 lemons - halved, seeds removed
1 red bell pepper - halved lengthwise, stem and seeds removed
2 medium zucchini - sliced lengthwise 1/2-inch thick
2 medium eggplant - sliced lengthwise 1/2-inch thick
8 slices crusty bread
2 - 3 large garlic cloves - peeled
6 tablespoons olive oil + more as needed
1/4 cup shopped fresh basil
2 teaspoons fresh thyme leaves + more for garnish
1/2 teaspoon salt + more to taste
pepper
8 ounces soft, fresh goat cheese

steps:
1.  heat the grill.  place vegetables and lemon on grill, making sure onion and lemons are cut side down, and cover.  grill lemon halves until lightly caramelized, 3 - 5 minutes total.  grill onion until it is heavily charred, about 7 - 15 minutes total.  grill peppers, zucchini and eggplant until charred and very soft, about 3 - 8 minutes per side total.  transfer to a cutting board.

2.  gill bread until lightly charred and toasted, about 1 minute per side.  halve 1 or 2 of the garlic cloves and rub cut side down on the grilled bread.  mince remaining garlic cloves and set aside.

3.  chop vegetables into bite-size pieces and transfer to a large bowl, toss with the juice of 3 of the grilled lemon halves, the minced garlic, olive oil, basil, thyme leaves, 1/2 teaspoon salt and some black pepper to taste.  adjust seasoning as needed, adding more lemon juice, salt or oil as needed.  set aside.

4.  arrange ratatouille, grilled bread and goat cheese on a large platter.  sprinkle thyme leaves, pepper and flaky slat over goat cheese. 

frankies spuntino’s fried eggplant sandwich

prep time:  tbd
cook time:  tbd
servings: 6

ingredients:

1 1/2 cups extra-virgin olive oil

6 garlic cloves - peeled

pinch red chile flakes

2 (28-ounce) cans whole, peeled tomatoes

1 teaspoon coarse kosher salt + more as needed

5 small italian eggplants (2 pounds)

4 large eggs

6 tablespoons ground parmigiano-reggiano + more as needed

6 tablespoons ground pecorino romano+ more as needed

1 very large or 2 medium ciabatta loaves, for serving

steps:

1.  in a large deep saucepan over medium low heat, combine 1/4 cup oil and garlic. cook, stirring occasionally, until garlic is golden and fragrant, 5 - 10 minutes. stir in chile flakes; cook 30 seconds.
      

2.  while garlic cooks, place tomatoes and juices in a large bowl and crush with clean hands. remove tomatoes’ firm stem ends and any basil leaves packed into the can. stir crushed tomatoes and salt into pot. simmer over medium heat, stirring frequently, until tomatoes and garlic have completely broken down and sauce is thick, about 2 hours. cool.
 

3.  line a large, rimmed baking sheet with parchment or paper towels. trim stem end from eggplants; peel and discard skin. using a knife or a mandolin, slice lengthwise into 3/16-inch-thick slabs. arrange eggplant in a single layer on prepared baking sheet. sprinkle both sides of eggplant slices with salt. let stand 10 minutes. pat eggplant dry with paper towels.
 

4.  line another rimmed baking sheet with paper towel and place a wire rack on top. in a large, deep skillet, heat 1/2 cup oil until a drop of water flicked into pan sizzles. working in batches, fry eggplant until just tender, 20 - 30 seconds per side. transfer fried eggplant to rack to drain. remove skillet from heat.
      

5.  in a large bowl, whisk together eggs, 2 tablespoons parmigiano-reggiano and 2 tablespoons pecorino. add 3/4 cup oil to the skillet and return to medium-high heat until oil is sizzling.
 

6.  working in batches, dip drained eggplant into egg batter; fry in oil until lightly golden and cooked through, 2 to 4 minutes per batch. you will know oil is hot enough if batter puffs and sticks to eggplant on contact with oil. if it falls off, the oil isn’t hot enough.
 

7.  heat oven to 350 degrees. spread 1/2 cup tomato sauce in the bottom of a 9-inch square baking pan. arrange eggplant over the bottom of pan in a tight, even layer. top with 1/3 of the remaining combined cheeses. repeat layer of sauce, eggplant and 1/3 of cheese. rinish with a final layer of sauce and cheese (reserve any remaining sauce for serving). transfer pan to oven and bake until cheese is melted and golden, 20 - 30 minutes. remove from oven; spoon additional sauce over top, and garnish with additional cheese. cool for at least 20 minutes.
 

8.  cut eggplant into six equal pieces. cut ciabatta into six pieces equal to the size of the eggplant servings. split each portion of the ciabatta horizontally and toast. sandwich eggplant portions between bread and serve.

- new york times, september 2013

duck "cassoulet"

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 14-ounce cans cannelloni beans - rinsed and drained
1 big dark green leaf from the outside of a leek
7 cloves peeled garlic - 3 crushed, 4 finely sliced
salt
bouquet garni of 3 sprigs fresh parsley, 1 sprig chervil, 2 cloves, 1 bay leaf and 6 peppercorns
4 slices duck bacon - fat removed from all but 1 - chopped into lardons
1 medium yellow onion - peeled and finely chopped
1 14-ounce can whole peeled tomatoes with their juice
pepper
4 legs duck confit - excess fat scraped off
2 tablespoons olive oil
1/2 day-old baguette - cut into coarse crumbs
1 tablespoon fresh parsley
2 sprigs fresh thyme

steps:
1.  combine the beans, leek leaf, 1 crushed clove garlic, a large pinch of salt and the bouquet garni in a large saucepan.  cover with cold water, bring to a boil, and lover the heat.  let simmer over low heat while you proceed.

2.  in a large heavy pot, cook the duck bacon over medium-high heat for 3 minutes, or until beginning to render and brown.  turn the heat to low and add the onion and the 4 sliced cloves garlic.  cook for 15 minutes, keeping the heat low.  add th tomatoes and their juice, crushing them with a wooden spoon, a pinch of salt, and a few healthy grinds of black pepper.  simmer on low for half an hour.

3.  meanwhile, put the duck legs in a large frying pan and set it over medium heat.  let the duck legs brown deeply on both sides, about 5 minutes a side, and remove to a plate, reserving the fat in the pan.  add the olive oil to the pan along with the 2 remaining crushed cloves garlic, keeping the heat at medium.  add the bread crumbs and cook, stirring, until fragrant, abou2 minutes.  remove from heat, discard the garlic, and stir in the parsley.  drain the beans, reserving their cooking liquid and discarding the leek, garlic, and bouquet garni.  stir the beans into the tomato mixture, nestle in the thyme and the duck legs.  season with salt and pepper.

4.  preheat the oven to 350 degrees.  scatter the bred crumbs over the top of the cassoulet and evenly ladle over 1 1/2 cups of the bean cooking liquid.  bake until the bread crumbs are nicely browned, about 1/2 hour.

- goop, march 2013

roast pumpkin soup

prep time:  tbd
cook time:  1 hour
servings:  2

ingredients:
2 small pumpkins
1 cup chicken broth
1/2 cup heavy cream
3 fresh sage leaves
2 sprigs fresh thyme
1 clove garlic - minced
1 thick slice of day old bread - torn into small pieces
2 slices bacon
1/4 cup gruyere
nutmeg
butter
olive oil
salt
pepper

steps:
1.  preheat oven to 375 degrees.  cut a small circle around the diameter of the pumpkin to remove the top; set aside.  with a spoon, scrape out the seeds and any loose, stringy fibers, but not any of the flesh.

2.  over medium high heat in a large saute pan, cook bacon until crispy.  drain on a paper-towel lined plate and remove grease from pan.  tear into bite-size pieces when cool.

3.  in the same pan over medium high heat, add a large tab of butter, a drizzle of olive oil, garlic, whole thyme sprigs and sage leaf.  saute for about a minute until garlic is soft.  add bread and bacon and season with salt and pepper.  cook for about a minute or so until bread is lightly brown and crisp, adding more olive oil if the bread feels too dry.

4.  whisk together the broth, cream and a pinch of nutmeg with a pinch of salt and pepper in a bowl. 

5.  add bread mixture to the pumpkins, pressing them firmly into the bottom.  pour the liquid into each pumpkin and replace top.  place pumpkins in a small, greased roasting pan and lightly brush the flesh with olive oil.  bake for 1 hour until pumpkin flesh is soft but sill holds its shape.  remove from oven.

6.  remove thyme and sage leaves.  gently spoon liquid out of the pumpkin and add to the blender, leaving the bread bits behind.  gently spoon out the inside of the pumpkin flesh, being careful not to rupture the structure of the pumpkin, and add to the blender.  blend until smooth.

7.  meanwhile, add gruyere to the bread pieces in the pumpkins.  pour soup on top, garnish with sage leaves and serve.

- goop, november 2012

smoked trout on rye

prep time:  tbd
cook time:  6 minutes
servings:  6

ingredients:
6 1-inch pieces of smoked trout
2 pieces sliced rye bread - cut in thirds
3 tablespoons creme fraiche
1 tablespoon freshly grated horseradish
1 clove of garlic - sliced in half
olive oil
1/2 of a lemon
salt
pepper
chives - garnish

steps:
1.  preheat oven to 375 degrees.  drizzle bread pieces with olive oil, salt and pepper and toast in oven, about 3 minutes on each side.  take them out and rub with cut sides of garlic.  line a serving platter.

2.  mix the horseradish with the creme fraiche and add a squeeze of lemon.  place a dollop on each piece of bread and top with trout.  garnish with chives.

- goop, november 2012

caponata toast

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
2 large eggplants - chopped into 1-inch cubes
1 small yellow onion - chopped
2 cloves garlic - chopped
2 tablespoons capers
1 teaspoon dried oregano
1 teaspoon dried fennel
5 - 6 large ripe tomatoes - chopped
shaved parmesan
handful of flat-leaf parsley (garnish)
olive oil
2 slices of rustic bread
salt
pepper

steps:
1.  in a large colander sprinkle salt on eggplant to coat and allow to drain for 1 - 2 hours.  rinse and pat dry.  season with salt, pepper, oregano and fennel.

2.  coat a large saute pan with olive oil and place over medium - high heat.  add eggplant and saute for about  minutes, stirring intermittently for an even cook.  when eggplant is golden brown, add the onions and saute for another minute, until translucent.

3.  add garlic, capers and vinegar and cook for 1 - 2 minutes until the vinegar evaporates.  add tomatoes and turn heat down to medium-low.  simmer for 20 minutes.  let cool completely.

4.  drizzle rustic bread slices with olive oil and place in a grill pan over medium high heat.  press down with another pan or a filled tin can for weight and grill until both sides are crispy and golden brown.  take off the grill, move to serving platter and season with salt.

5.  once the caponata has cooled, spread over grilled bread, garnish with parmesan to taste and parsley, slice in half and serve.

- goop, october 2012

ceasar salad bites

prep time:  tbd
servings:  4

ingredients:
1 head of romaine lettuce, washed
6 - 8 anchovies
a thick slice of day old rustic bread
2 cloves of garlic - 1 minced, 1 whole
1 egg
1/2 lemon
3 tablespoons olive oil
parmesan
salt
pepper

steps:
1.  remove the large outer leaves of the romaine, picking out the smaller pieces in the center.

2.  chop up the bread into cubes, about 1-inch thick.  coat a saute pan with olive oil over medium heat and add bread.  cook for about a minute, until bread begins to get some color, then add minced garlic, cooking for another minute until bread pieces are a nice golden brown.  season with salt and pepper and set aside.

3.  slice the whole clove of garlic in half and rub the inside of a large bowl with the open ends.  add the egg and squeeze half of a lemon into the egg while whisking.  once combined, whisk in about a tablespoon of olive oil.

4.  add lettuce leaves to bowl and mix until coated.  arrange leaves on a serving platter.  fit a crouton in the center of each leave, followed by an anchovy.  shave parmesan over each leave, and season with salt and pepper.

- good, october 2012