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  • Vegetable Torte by Mark Bittman

    Vegetable Torte by Mark Bittman

    Ingredients: 1 large eggplant, cut into 1/4-inch slices 4 medium zucchini or yellow squash, cut into 1/4-inch slices 2 portobello mushrooms, cut into 1/4-inch slices 1/2 cup extra virgin olive oil, or more as needed Salt and freshly ground black pepper 2 plum tomatoes, cut into 1/4-inch slices 2 tablespoons minced garlic 1/4 cup chopped fresh basil leaves 1/4 cup freshly grated Parmesan 1/2 cup bread crumbs, preferably fresh. Instructions: 1. Heat oven to 400 degrees. Put a grill pan over medium-high […]

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  • Roast Turkey in 45 Minutes with Mark Bittman (NYTimes)

    Roast Turkey in 45 Minutes with Mark Bittman (NYTimes)

    INGREDIENTS 1 8- to 12-pound turkey 10 garlic cloves, peeled and lightly crushed, more to taste 1 branch fresh tarragon or thyme separated into sprigs, or 1/2 teaspoon dried thyme or tarragon 1/3 cup extra virgin olive oil or butter Salt and pepper to taste PREPARATION 1. Heat oven to 450 degrees. Put turkey on a stable cutting board breast side down and cut out backbone. Turn turkey over, and press on it to flatten. Put it, breast side up, […]

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  • Brandied Pumpkin Pie by Melissa Clark (NYTimes)

    Brandied Pumpkin Pie by Melissa Clark (NYTimes)

    Time 2 hours Ingredients 1 1/4 cups all-purpose flour 4 grams kosher salt (about 3/4 teaspoon) 10 tablespoons unsalted butter, cold and cut into cubes 2 to 3 tablespoons ice water, as needed 1 3/4 cups squash or pumpkin purée (see note) 3 large eggs 1 cup heavy cream 153 grams dark brown sugar (about 3/4 cups) 2 tablespoons brandy 4 grams ground ginger (about 2 teaspoons) 3 grams ground cinnamon (about 1 1/2 teaspoons) 1/4 teaspoon grated nutmeg Pinch ground […]

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  • How to Make Gravy by Melissa Clark (NYTimes)

    How to Make Gravy by Melissa Clark (NYTimes)

    Items to note in this video: – You can make gravy a head of time – Simmer the turkey neck and gizzard in chicken stock or turkey stock if you have it (1 hour) – Then make a roux (equal parts butter and flour) – make sure you whisk furiously as you add your flour and make sure there are no lumps – When you add your stock to the roux whisk furiously again to combine thoroughly – If you […]

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  • Buttery Biscuits by Melissa Clark (NYTimes)

    Buttery Biscuits by Melissa Clark (NYTimes)

    Yield 10 to 12 biscuits Time 30 minutes Ingredients 230 grams (about 2 cups) all-purpose flour 50 grams (about 1/2 cup) cake flour 15 grams (about 1 tablespoon) baking powder 8 grams (about 2 teaspoons) sugar 6 grams (about 1 1/4 teaspoon) fine sea salt 9 tablespoons unsalted butter, chilled and cubed 1 cup buttermilk, chilled. Method 1. Heat the oven to 450 degrees. Line a rimmed baking sheet with parchment. 2. In a bowl, whisk together flours, baking powder, sugar and […]

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  • Fennel and Celery Salad by Mark Bittman (NYTimes)

    Fennel and Celery Salad by Mark Bittman (NYTimes)

    Fennel is among my favorite cold-weather staples. Oddly enough I like the pairing of fennel and celery. Though their textures are similar, their flavors are so wildly different that the combination is striking. With little more than olive oil, loads of lemon juice, and pepper (and some Parmesan, why not?), they create just about as refreshing an uncooked dish as you can put on the table this time of year. Yield: 4 to 6 servings 2 medium fennel bulbs, trimmed, […]

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  • Popovers by Mark Bittman (NYTimes)

    Popovers by Mark Bittman (NYTimes)

    Ingredients: 5 tablespoons melted butter 2 eggs 1 cup milk 1 teaspoon sugar 1 teaspoon salt 1 cup all-purpose flour 1 teaspoon fresh thyme (or 1/2 teaspoon dried), optional.   Instructions: 1. Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter. 2. Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour […]

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  • Maple Pear Upside-Down Cake by Mark Bittman (NYTimes)

    Maple Pear Upside-Down Cake by Mark Bittman (NYTimes)

    Time: About 90 minutes Ingredients: 11 tablespoons butter 3/4 cup maple syrup 1/4 cup packed brown sugar 3 to 4 pears, peeled, cored and thinly sliced 3/4 cup granulated sugar 1 teaspoon vanilla 2 large eggs 1 1/2 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk   Instructions: 1. Heat oven to 350 degrees. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring […]

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  • Brussel Sprouts with Bacon by Mark Bittman (NYTimes)

    Brussel Sprouts with Bacon by Mark Bittman (NYTimes)

    Ingredients: 2 tablespoons olive oil 4 to 8 ounces bacon, chopped 1 pound Brussels sprouts, stems trimmed 1 cup dried figs, stemmed and quartered Salt and freshly ground black pepper 2 teaspoons balsamic vinegar, or more to taste.   Instructions: 1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes. 2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You […]

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  • Raw Butternut Squash Salad by Mark Bittman (NYTimes)

    Raw Butternut Squash Salad by Mark Bittman (NYTimes)

    Ingredients 1 butternut squash (about 1 1/2 pounds), peeled, seeded and grated 1/2 cup raisins 1/4 cup vegetable oil 1 to 2 tablespoons sherry vinegar, or to taste 1 tablespoon minced fresh ginger Salt and freshly ground black pepper.   Combine the squash, raisins, oil, vinegar and ginger in a salad bowl; sprinkle with salt and pepper. Toss, then taste and adjust the seasoning. Serve immediately, or cover and refrigerate for up to several hours. Yield: 4 servings.   This recipe is […]

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