Szechuan Noodles

For the dressing:

6 cloves garlic, roughly chopped

1/4 c. fresh ginger, peeled and roughly chopped

1/2 c. vegetable oil

1/2 c. tahini

1/2 c. creamy peanut butter

1/2 c. soy sauce

1/4 c. dry sherry

1/4 c. sherry vinegar

1/4 c. honey

1/2 t. hot chili oil

1 T. dark sesame oil

1/2 t. black pepper

1/4 t. cayenne pepper

For the salad:

1 lb. thin spaghetti

2 bell peppers (red, orange or yellow), julienned

4 scallions, sliced diagonally

Place the garlic and ginger in the bowl of a food processor fitted with the steel blade. Process until finely minced. Scrape down the sides of the bowl. Add in the remaining dressing ingredients and puree until smooth. Transfer to an airtight container and store in the refrigerator while preparing the pasta.
Cook the spaghetti until al dente according to the package directions. Drain the pasta in a colander, transfer to a serving bowl, and while still warm toss with about half of the dressing. Add the bell peppers and scallions; toss. Add remaining dressing to taste and serve warm or at room temperature.

Source: The Barefoot Contessa Cookbook by Ina Garten

Ciabatta

"The sponge for ciabatta must be made a day ahead, so plan accordingly. As you make this bread, keep in mind that the dough is unique; it is wet and very, very sticky. The key to manipulating it is working quickly and gently; rough handling will result in flat, tough bread. Use a large rubber spatula and a dough scraper rather than your hands to move the dough. Make sure to keep the uncooked loaf well covered as the other loaf bakes. Ciabattas are best eaten within a day or two." --Baking Illustrated

Makes 2 loaves

Sponge
2 1/2 c. (12 1/2 oz.) unbleached all-purpose flour
1/4 t. instant yeast
1 1/2 c. water, at room temperature

Dough
4 c. (20 oz.) unbleached all-purpose flour, plus more for dusting the work surface, hands, and dough
1 t. instant yeast
2 t. salt
1 1/2 c. water, at room temperature

1. For the sponge: Place the flour, yeast, and water in the bowl of a standingmixer fitted with the paddle. Mix at the lowest speed until the ingredients form a uniform, sticky mass, about 1 minute. Scrape down the sides of the bowl with a rubber spatula and turn the mixer to the second-lowest speed. Mix until the sponge becomes a glutinous mass, about 4 minutes. Remove the bowl from the mixer, cover it tightly with plastic wrap, and allow it to sit at cool room temperature (60-70 degrees) overnight.

2. For the dough: Add all of the ingredients to the bowl with the sponge. Place the bowl in a standing mixer fitted with the paddle. Mix at the lowest speed until a roughly combined, shaggy dough forms, about 1 minute; scrape down the sides of the bowl as necessary. Continue mixing at low speed until the dough becomes shiny and uniform (unlike most bread dough, this dough will never clear the sides of the bowl), about 5 minutes. Turn the dough into a large lightly oiled bowl, cover tightly with plastic wrap, and keep at room temperature.

3. After 1 hour, uncover the dough, liberally dust the top with flour, and slide a rubber spatula between the bowl and the dough, about 3 inches straight down the side of th bowl, and gently lift and fold the edge of the dough toward the middle. Repeat the process around the dough's circumference until all of it has been turned. Tightly re-cover the bowl with plastic wrap. Repeat the process in 1 hour.

4. Within 2 1/2 to 3 hours, the dough should have roughly tripled in volume. Heavily dust a work surface with flour and, using a rubber spatula, gently turn the dough out onto the work surface. Liberally dust the top of the dough with flour. Using a bench scraper dipped in water, cut the dough into 2 roughly equal pieces. With one fluid motion, grasp the end of one piece of dough with the bench scraper and the other end with your free hand (well dusted with flour) and lift the dough over a large sheet of parchment paper. Allow the mdidle of the dough to drop onto the parchment paper and fold the ends of the dough over like a business letter. With well-floured hands, gently stretch the dough to approximately 10 by 5 inches. Repeat with the remaining dough and a second sheet of parchment. Cover each loaf loosely with plastic wrap and allow to rest until roughly doubled in bulk and the dough feels relatively firm to the touch, about 1 hour.

5. Meanwhile, adjust an oven rack to the middle position and place a large baking stone on the rack (I do not have a baking stone - I just used a large, rimless baking sheet, and made sure to preheat). Adjust the other rack to the lowest position, and place a small empty baking pan on it. Heat the oven to 500. (My first loaf that was baked at 500 degrees came out a bit too dark, slightly burnt on the outside. I baked my 2nd loaf at 450 degrees, and it came out much better).

6. Gently transfer one shaped loaf (still on the parchment) to a peel or the baking of a baking sheet. (I just took the preheated baking sheet out of the oven and slid the parchment with dough directly onto it - no real need for the peel here). Remove the plastic wrap and slide the dough into the center of the baking stone. Pour 2 cups of hot tap water into the heated pan on the bottom, being careful of the steam. Bake for 15-20 minutes, then remove the bread from the oven and remove the parchment paper from the bottom of the loaf. Return the bread to the oven, bottom-side up. Bake until the crust is golden brown, 10-15 more minutes. Remove the bread from the oven, set it right-side up on a wire rack, and cool for at least 1 hour. Repeat the process with the remaining loaf and 2 more cups of hot tap water. Before serving, brush any excess flour off the loaf with a pastry brush.

Source: Baking Illustrated

Roasted Fennel and Peppers

2 fennel bulbs, halved and sliced
2 med. sweet red peppers, cut into chunks
1 med. onion, cut into chunks
Olive oil
Salt, pepper, dried sage, garlic powder

Toss fennel, peppers, onion in a large bowl with oil and seasonings. On a foil lined baking pan, spread out the vegetables in a thin layer. Bake, uncovered, at 425 degrees for about 20 minutes, making sure to toss veggies halfway through.

Source: Adapted from Healthy Cooking Aug/Sept '08

Grilled Black Bean and Pineapple Burgers

1 batch of homemade hamburger buns

For the burgers:
2 cans ( 15 oz. each) black beans, rinsed and drained
1 small red onion, finely chopped
2 eggs, beaten
1/2 c. panko
1/2 c. crushed baked tortilla chips (I omit this part and just used 1 full c. of panko)
1/3 c. chopped green pepper
1 T. minced fresh cilantro
1 t. ground cumin
1 t. chili powder
1/2 t. hot pepper sauce

For the sauce:
1/2 c. fat-free mayo (I just used regular mayonnaise)
4 t. Dijon mustard
4 t. chopped green onion
2 t. honey
1 1/2 t. orange juice
1/2 t. soy sauce

6 slices unsweetened pineapple

In a large bowl, mash beans. Add the red onion, eggs, bread crumbs, chips, green pepper, cilantro, cumin, chili powder and pepper sauce. Shape into six patties. Refrigerate for 1 hour.

In a small bowl, combine the mayonnaise, green onion, mustard, honey, orange juice, and soy sauce; refrigerate until serving.

Coat grill rack with cooking spray before starting the grill. Grill burgers, covered, over medium heat for 3-5 minutes on each side or until a thermometer reads 160 degrees. Grill pineapple slices for 2-3 minutes on each side or until heated through. Place burgers and pineapple on buns; top each with sauce.

Source: Light and Tasty Aug/Sept 2008

Thick and Chewy Chocolate Chip Cookies

The cookies came out a bit flatter than I prefer. Next time, I might consider adding baking powder to the dough.

2 c. plus 2 T. all-purpose flour

½ t. baking soda

½ t. salt

12 T. unsalted butter, melted and cooled until warm

1 c. brown sugar, packed

½ c. granulated sugar

1 lg. egg plus 1 egg yolk

2 t. vanilla extract

1 ½ c. semi-sweet chocolate chips

Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.

*I did not do the following instructions. I just used two teaspoons to drop the dough into balls on the cookie sheets.*

Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.

Source: Baking Illustrated

Cashew Chicken

2 lg. boneless chicken breasts, cut into thin strips
Salt and pepper
2 T. olive oil
4 garlic clove, minced
1 bunch scallions, white and green parts separated, one-inch pieces
2 T. rice vinegar
3 T. hoisin sauce
3/4 c. salted raw cashews (4 oz)
White rice, for serving

Heat the oil in a lg. skillet. Add in the chicken, season with salt and pepper, and cook on both sides until mostly done. Toss in the garlic and cook for a few minutes, or until chicken is starting to brown. Add the vinegar and scallions, cook until vinegar evaporates. Add the hoisin sauce and 1/4 c. of water and cook, tossing, until the chicken is cooked through (just a few more minutes or less). Stir in the cashews (can also wait and stir in scallions now to avoid them getting mushy and wilted). Serve over rice.

This recipe was very good, but came out sweet. Next time, I may look for a way to make it less sweet. The sweetness comes from the hoisin sauce.


Source: Everyday Food/Great Food Fast by Martha Stewart

Coconut Chocolate Chip Blondies

Yield: 16 two-inch-square bars

1 c. all-purpose flour
1/8 t. salt
8 T. unsalted butter, melted and cooled to room temperature
1 c. light brown sugar
1 lg. egg
1½ t. vanilla extract
1 c. sweetened flaked coconut
1 c. chocolate chips or chunks

Topping:
1 c. semisweet or bittersweet chocolate chips
1 T. butter

Preheat oven to 350°F. Grease and flour an 8-inch square baking pan (I used an 8 inch round spring form pan). Combine the flour and salt; set aside. Stir together the melted butter and brown sugar until smooth; beat in egg and vanilla extract until well blended. Slowly beat in the flour mixture until blended, then stir in the coconut and chocolate chips. Scrape the batter into the prepared pan and smooth even with a rubber spatula. Bake for 25-30 minutes (I did 23 minutes), or until set in the center but still soft. Do not over bake. Let the bars cool slightly before drizzling with chocolate, then cool completely before cutting into squares.

For the topping, combine the chocolate and butter in a small bowl and microwave in 30-second intervals until melted and smooth. Using a spoon, drizzle over the bars. (I spread the chocolate in a layer, added the coconut, and then cut into bars once completely cooled.)

Source: Brown Eyed Baker