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Andy Ricker's Naam Man Hom Daeng (Shallot oil)

2013-11-08T10:34:00.004-08:00

Serious Eats: Recipes

Our Favorite Recipes, Curated and Collected

Andy Ricker's Naam Man Hom Daeng (Shallot oil)

Nov 8th 2013, 17:26, by Kate Williams

Use the oil from frying shallots to baste Andy Ricker's Whole Roasted Young Chickens from his new Pok Pok cookbook. Use the fried shallots on top of salads, stir-fries, noodles, or eat for a snack.

Reprinted with permission from Pok Pok: Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand by Andy Ricker with JJ Goode. Copyright 2013. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.

About This Recipe

Yield:	Makes about 2 cups
Active time:	25 minutes
Total time:	25 minutes

Ingredients

3 ounces peeled small shallots, preferably Asian (about 6)
About 2 cups vegetable oil

Procedures

Halve the shallots lengthwise, remove the peel, and slice them against the grain as thinly as you can. (To do it especially quickly and accurately, use a mandoline.) You're shooting for slices that are all about 1/16-inch thick.
Set a fine-mesh strainer over a heatproof container. Pour enough oil into a small pan to reach a depth of 3/4 inch or so. Set the pan over high heat and bring the oil to 275 degrees. (Or test whether the oil is hot enough: as soon as a piece of shallot added to the oil bubbles right away, add the rest.) Add the shallots, then immediately turn the heat to low (don't be tempted to rush the process with high heat), and stir once or twice.
Cook, stirring and scraping the sides occasionally and adjusting the heat to maintain a gentle sizzle, until the shallots are deep golden brown and completely crisp, 10 to 20 minutes. If the process takes less time, that means the oil is too hot and you risk a bitter result. You'll quickly get the hang of it.
Pour the pan's contents through the strainer, reserving the flavorful oil. Gently shake the strainer, then transfer the shallots to paper towels to drain and cool in more or less one layer. Because the shallots continue to cook after they leave the oil, by this time they will have gone from deep golden brown to deep brown.

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Andy Ricker's Naam Jim Kai (Sweet chile dipping sauce)

2013-11-08T10:34:00.003-08:00

Serious Eats: Recipes

Our Favorite Recipes, Curated and Collected

Andy Ricker's Naam Jim Kai (Sweet chile dipping sauce)

Nov 8th 2013, 17:24, by Kate Williams

Cook the Book

This sweet chile dipping sauce is great on Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook.

About This Recipe

Yield:	Makes about 1 1/4 cups
Active time:	30 minutes
Total time:	30 minutes

Ingredients

1 cup granulated sugar
1/4 cup plus 2 tablespoons distilled white vinegar, preferably a Thai brand
1/2 cup water
21 grams fresh or drained pickled red Thai chiles, coarsely sliced
1 1/4 ounces peeled garlic cloves, halved lengthwise
1 teaspoon kosher salt

Procedures

Combine the sugar, vinegar, and water in a medium pot and set it over high heat. Bring to a vigorous simmer and cook for 10 minutes or so, whisking to help dissolve the sugar.
Meanwhile, pound the chiles, garlic, and salt in a granite mortar (or pulse in a food processor) to a very coarse paste. Stir the mixture into the pot.
Decrease the heat to maintain a steady simmer and cook until the liquid thickens slightly and becomes just slightly syrupy, 8 1o 12 minutes. The sauce will thicken as it cools. Let it cool to room temperature.

Andy Ricker's Kai Yaang (Whole Roasted Young Chicken), From 'Pok Pok'

2013-11-08T10:34:00.001-08:00

Serious Eats: Recipes

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Andy Ricker's Kai Yaang (Whole Roasted Young Chicken), From 'Pok Pok'

Nov 8th 2013, 17:28, by Kate Williams

Cook the Book

[Photograph: Austin Bush]

As I mentioned before, I have a long history with Andy Ricker's roasted young chicken (or game hen). It was one of my favorite dinners back when I lived in Portland, and I still fantasize about driving up to the Northwest just for another taste. Luckily, now I don't need to spend the gas money (or wait in line). The dish is featured prominently in Ricker's new Pok Pok cookbook, and it's surprisingly easy to make.

Why I picked this recipe: I hadn't had this dish since leaving Portland almost 5 years ago, so it would have been a shame not to recreate it.

What worked: Despite the long ingredient list and recipe, this was actually an easy dish to prepare and the final result tasted remarkably like the the game hens I ate back in college.

What didn't: No problems here.

Suggested tweaks: You could probably adjust the cooking times in the recipe and use a single chicken instead of the two game hens if necessary.

About This Recipe

Yield:	Serves 4 to 8
Active time:	45 minutes
Total time:	3 1/2 hours, plus overnight brine and 4-12 hour drying period

Ingredients

2 Cornish game hens or poussins (1 1/4 to 1 1/2 pounds each), rinsed inside and out
Brine
1/2 cup kosher salt
1/4 cup superfine sugar
10 cups tepid water
5 or 6 unpeeled garlic cloves
1 teaspoon white peppercorns
A thumb-size hunk of unpeeled ginger, coarsely sliced against the grain
1 large unpeeled stalk lemongrass, cut into 2-inch lengths
A small handful cilantro stems, preferably with roots attached, torn in half
2 or 3 whole green onions, torn in half
Stuffing
3 large stalks lemongrass, outer layer, bottom 1/2 inch, and top 4 inches removed
3 3/4 ounces unpeeled garlic cloves, halved lengthwise (about 3/4 cup)
1 tablespoon kosher salt
1 teaspoon ground white pepper
2 ounces thinly sliced cilantro stems (about 1/2 cup)
Marinade
2 tablespoons Thai fish sauce
2 tablespoons Thai thin soy sauce
1/2 teaspoon granulated sugar
1/4 teaspoon ground black pepper
2 tablespoons water
Basting Liquids
A couple tablespoons Naam Man Hom Daeng (Fried-Shallot Oil)
1/4 cup honey mixed well with 2 tablespoons hot water
Recommended Dipping Sauces
Naam Jim Kai (Sweet chile dipping sauce)
Naam Jim Kai Yaang (Tamarind dipping sauce)

Procedures

Brine the birds: Whisk the salt and sugar with the 10 cups of tepid water in a large mixing bowl or pot until the sugar and salt fully dissolve. Combine the garlic, peppercorns, ginger, and lemongrass in a mortar and lightly pound to bruise and slightly crush them. Add them along with the cilantro and green onions to the brine, then add the birds breast side down. If they float, weigh them down with a plate. If the birds still aren't completely submerged, choose a different container. Cover and refrigerate for at least 4 hours or, even better, overnight.
Make the stuffing and stuff the birds: Remove the birds, discarding the brine, and sit them ass down in a colander to drain.
Cut the lemongrass crosswise (tough parts, too) into rough 1/8-inch slices. Firmly pound it in a granite mortar until it's very fragrant, about 10 seconds. Add the garlic and pound to break it into small pieces (you're not making a paste), about 20 seconds. Add the salt and pepper, pound briefly, then add the cilantro stems and pound to bruise them, about 10 seconds more.
Divide the stuffing equally among the birds' cavities, set the birds breast side up on a plate (or even better, a rack set over a tray) so there's some space between them. Tuck each wing tip under the body. Put the birds in the fridge, uncovered, to dry out for at least 4 hours or up to 12 hours.
Marinate the birds: Stir the fish sauce, soy sauce, sugar, and pepper in a small bowl along with the 2 tablespoons of water until the sugar is fully dissolved. Brush the birds with the marinade, then put them back, uncovered, into the fridge for about 2 hours.
Cook the birds on the grill (highly recommended): Prepare a charcoal grill to cook at 350°F to 375°F. If your grill doesn't have a firebox, which allows for easy indirect cooking, push the coals to one side of the grill and form them into a mound. Add the birds, breasts up, to the grill rack opposite the charcoal, and cover the grill, opening the vents and rotating the grill cover if possible so the vents are directly over the birds. Positioning the open vents above the birds will pull the charcoal smoke toward them, giving them a little more smoky flavor. While you cook, you'll have to add more charcoal as necessary to maintain the temperature.
Cook for 25 minutes, flip the birds over to get some color on the other side, and after about 5 minutes more, flip the birds over again.
If you're not cooking on a grill with a firebox, carefully remove the birds and the grill grate. Spread out the coals so that instead of mound, they're lying in one or two layers, still on one side of the grill. Return the grate and the birds to the grill.
Continue cooking, covered, with the birds on the side opposite the coals. After 5 minutes, brush the birds all over with the shallot oil and re-cover. After 5 minutes more, brush the birds all over with the honey mixture and move them so they're directly over the coals. Keep cooking, covered, turning over and rotating the birds as necessary to achieve even browning and brushing occasionally with the honey mixture, until the skin is a slightly glossy golden brown with some dark patches and the juices of the thigh run clear, 5 to 10 minutes more, depending on the size of the bird.
In the oven: Move the oven rack to the bottom third of the oven, and preheat the oven to 350°F. Put the birds breast side up on a baking tray (or even better, a rack set over a tray or roasting pan).
Roast the birds for 30 minutes. Rotate the pan and brush the birds all over with the shallot oil. Cook for 5 minutes more, then brush the birds all over with the honey mixture. Crank up the heat to 400°F. Check on the birds every 5 minutes, brushing them with the honey mixture, until the skin is a slightly glossy golden brown with some darker patches and the juices run clear when you pierce the thickest part of the thigh, about 10 minutes more, depending on the size of the bird.
Rest and carve the birds: Let the birds rest for at least 10 minutes or up to 30 minutes. Serve them whole or carved—it's up to you—with the dipping sauces. At Pok Pok, we halve the birds lengthwise, then remove the hindquarters and separate them into drumsticks and thighs, remove the wings, and chop the breast portions through the bone into two or three pieces.

Andy Ricker's Naam Jim Kai Yaang (Tamarind dipping sauce)

2013-11-08T09:32:00.001-08:00

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Andy Ricker's Naam Jim Kai Yaang (Tamarind dipping sauce)

Nov 8th 2013, 17:20, by Kate Williams

Cook the Book

This tangy tamarind dipping sauce is served with Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook.

About This Recipe

Ingredients

4 ounces palm sugar, coarsely chopped
1/4 cup Thai fish sauce
1 ounces seedless tamarind pulp (also called tamarind paste)
1 1/4 cups water
1 tablespoon Phrik Phon Khua (Toasted-chile powder), or more to taste

Procedures

Combine the palm sugar, fish sauce, tamarind pulp, and water in a medium pot. Set the pot over high heat, bring the mixture to a boil, then immediately decrease the heat to maintain a simmer. Use a whisk or spoon to break up the palm sugar and tamarind pulp as they soften, and cook just until the tamarind has fully softened and dissolved into the mixture, 5 to 8 minutes
Stir in the chile powder, turn off the heat, and let the mixture sit, stirring occasionally, until it has cooled to room temperature.

Pimento Cheese Twice Baked Potatoes

2013-11-08T08:32:00.001-08:00

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Pimento Cheese Twice Baked Potatoes

Nov 8th 2013, 15:35, by Joshua Bousel

Grilling

[ Photographs: Joshua Bousel ]

About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Ingredients

1 medium red bell pepper
4 russet potatoes, scrubbed
6 ounces sharp cheddar cheese, grated
1/2 cup sour cream
6 tablespoons butter, melted, divided
2 teaspoons paprika
1/8 teaspoon cayenne pepper
Kosher salt
Freshly ground black pepper
1/4 cup finely sliced chives, for garnish
Type of fire: two-zone indirect
Grill heat: medium-high

Procedures

Roast pepper over gas stove, grill, or broiler until skin is completely charred. Place in a bowl, cover with plastic wrap, and let sit until cool enough to handle, about 10 to 15 minutes. Remove the charred outer skin, cut in half and remove the seeds and core. Finely chop pepper.
To bake potatoes in oven or grill: Preheat oven or grill to 400°F. Place potatoes directly on cooking rack and bake until a paring knife can be inserted into middle of potato with little to no resistance, about 60 minutes. Transfer to plate and let rest until cool enough to handle, about 10 minutes.
To bake potatoes in microwave: Place potatoes on a microwave safe plate and microwave on high for 9 to 12 minutes, rotating potatoes every 3 minutes, until a paring knife can be inserted into middle of potato with little to no resistance. Remove from microwave let and rest until cool enough to handle, about 10 minutes.
Slice tops off potatoes lengthwise. Using a spoon or mellonballer, scoop out flesh into a medium bowl, leaving about 1/4-inch of flesh remaining in potato.
Add all but 1/2 cup of cheese into bowl with potato flesh along with roasted pepper, sour cream, 3 tablespoons melted butter, paprika, and cayenne. Mash ingredients together until mixture is cohesive.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush potatoes all over with remaining butter and season with salt and pepper to taste. Place on cool side of grill, cover, and cook until potato skins start to brown around the edges and slightly crisp, about 10 minutes.
Remove potatoes from grill. Spoon filling into potatoes and top with remaining cheese. Place potatoes back on the cool side of the grill, cover, and cook until cheese has melted, about 10 minutes. Remove from grill, let cool for 5 minutes, garnish with chives, then serve immediately.

Easy Caramel Apple Sticky Buns

2013-11-08T05:32:00.001-08:00

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Our Favorite Recipes, Curated and Collected

Easy Caramel Apple Sticky Buns

Nov 8th 2013, 12:45, by Alexandra Penfold

-For-Recipes-Index

[Photograph: Alexandra Penfold]

This recipe combines two of my great autumn loves: caramel apples and sticky buns.

The beauty of using leftover pizza dough is you don't need to wait for a second rise. Your dough will have already done that. The "sticky" sauce comes together quickly, as does the filling. Assemble, bake, and in about an hour you could be eating these beauties fresh from the oven. These buns are best freshly baked. You can store them covered, up to a day, and reheat in the oven prior to serving.

About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield:	Serves 16
Active time:	20 minutes
Total time:	1 hour and 15 minutes
Special equipment:	2 8-inch cake pans, food processor with grater attachment

Ingredients

For the Caramel Sauce:
8 tablespoons unsalted butter, melted
1 cup light brown sugar, firmly packed
2 tablespoons whole milk
For the Buns:
3 tablespoons unsalted butter, melted
1/2 cup light brown sugar, firmly packed
2 tablespoons granulated sugar
1 teaspoon cinnamon
1 pound Granny Smith apples, peeled, cored, and cut into 2 inch wedges
1 1/2 pounds pizza dough

Procedures

Move oven rack to the center position and preheat oven to 350°F. Spray cake pans with non-stick cooking oil. Set aside.
For the caramel sauce: In a medium heavy bottomed saucepan melt butter over medium heat. Whisk in sugar. Once sugar has dissolved whisk in milk. Let mixture come to a light boil, stirring occasionally. Cook for 3 to 5 minutes until syrup thickens. Remove from heat and divide sauce between cake pans, tilt the pan as needed to coat the entire bottom of the pan.
For the buns: In a large bowl combine melted butter, sugars and cinnamon. Feed the apple pieces through a food processor fitted with the grater attachment. Add grated apple to bowl and stir to combine with butter mixture.
Roll the dough out into a 10- by 16- inch rectangle with the long side facing you. Spread apple filling on top of the dough leaving a 1/2- inch on the top edge. Roll the dough along the long side to form a 16-inch log. Use a serrated knife to cut 16 rounds from the dough. Place one round in the center of each cake pan and surround it with 7 rounds. Bake until buns are a deep golden brown, about 45 to 50 minutes.
Remove pans from oven and let cool for 10 minutes. Place a heatproof plate over platter over each pan and invert. Serve immediately.

Beer-Braised Bison Pot Roast

2013-11-07T13:21:00.001-08:00

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Beer-Braised Bison Pot Roast

Nov 7th 2013, 20:55, by J. Kenji López-Alt

Mains

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield:	Serves 8 to 10
Active time:	45 minutes
Total time:	1 day
Special equipment:	Dutch oven

Ingredients

1 rolled bison chuck roast, 5 to 6 pounds
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
2 medium onions, finely sliced (about 2 cups)
1 medium carrot, finely diced (about 1/2 cup)
2 stalks celery, finely diced (about 1/2 cup)
4 anchovy filets, minced
4 medium cloves garlic, minced (about 4 teaspoons)
1 tablespoons chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1/4 cup tomato paste
2 tablespoons soy sauce
1 tablespoon Asian fish sauce
12 ounces dark lager
3 cups homemade or store-bought low sodium chicken stock
2 bay leaves

Procedures

Adjust oven rack to lower position and preheat oven to 275°F. Season bison chuck generously with salt and pepper on all sides. Heat oil in a large Dutch oven over high heat until lightly smoking. Add bison and cook without moving until well-browned, about 8 minutes. Flip and continue cooking until well browned on all sides, about 20 minutes total. Transfer to a large plate and set aside.
Add onions, celery, and carrots and cook, stirring frequently, until vegetables are softened and beginning to brown, about 10 minutes. Add anchovies, garlic, rosemary, thyme, and tomato paste and cook, stirring, until fragrant, about 1 minute. Add soy sauce, fish sauce, and beer. Use a wooden spoon to scrape up browned bits from bottom of pan. Bring to a boil and cook until reduced by half, about 5 minutes. Add chicken stock and bay leaves, then nestle meat into pot. Bring to a boil, then cover pot leaving lid slightly ajar. Transfer to oven and cook until a fork or paring knife can be inserted into meat with no resistance, about 4 hours, flipping meat once during cooking.
Remove pot from oven, transfer to stovetop, and let cool for 2 hours. Transfer to refrigerator and let cool overnight.
The next day, remove meat from pot and transfer to cutting board. Discard bay leaves and any hardened fat from top of liquid. Bring liquid to a boil, reduce to a bare simmer, and cook until reduced to a saucy glaze, about 15 minutes. Season to taste with salt and pepper.
Meanwhile, slice meat into 1/2-inch thick slices. Transfer to a large skillet and fan out to arrange. Pour hot juices over top of meat, cover, and cook over low heat until meat is heated through. Garnish with extra rosemary and thyme, and serve.

Sicilian Pasta With Swordfish, Fennel, Mint, and Bread Crumbs

2013-11-07T11:18:00.001-08:00

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Sicilian Pasta With Swordfish, Fennel, Mint, and Bread Crumbs

Nov 7th 2013, 18:55, by Kerry Saretsky

Pastas and Grains

[Photograph: Kerry Saretsky]

This pasta was inspired by a night in Taormina during my honeymoon last month in Sicily. Macaroni gets tossed with cherry tomatoes, wild fennel, mint, and crumbled swordfish—a kind of maritime bolognese. I top it with toasted breadcrumbs, almonds, and fennel seeds, drawing inspiration from the many breadcrumb-topped pastas my husband and I devoured in Sicily, the olive oil that flows like water, the almonds that feed the island, and the fennel seeds that find their way into everything.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield:	Serves 4
Active time:	30 minutes
Total time:	30 minutes

Ingredients

4 tablespoons extra virgin olive oil, divided, plus more for serving
1 cup fresh breadcrumbs (optional)
1/2 cup sliced almonds (optional)
1/4 teaspoon fennel seeds (optional)
Kosher salt and freshly ground black pepper
4 medium cloves garlic, roughly chopped (about 4 teaspoons)
1 small fennel bulb, roughly chopped (about 1 cup), fronds roughly chopped
1/4 cup packed fresh mint leaves
1/2 pound swordfish steak
2 pounds cherry tomatoes
1 pound any shape of macaroni pasta, such as casarecce

Procedures

Bring a large pot of salted water to a boil. In a wide, nonstick skillet, heat 2 tablespoons of olive oil over medium heat. Add the breadcrumbs, almonds, and fennel seed, and season with salt and pepper. Toast, stirring often, until golden and crisp. Remove to a bowl and set aside, then wipe out the pan.
Combine garlic, fennel, fennel fronds, and mint in the bowl of a food processor. Pulse until roughly chopped, 6 to 8 short pulses.
Return skillet to medium-high heat and add 1 tablespoon oil. Season the fish with salt and pepper. When oil is shimmering, add fish and cook, turning once, until just cooked through and opaque in the middle, about 5 minutes total (more or less depending on thickness). Remove to a plate and set aside.
Return skillet to medium heat and add remaining olive oil. Heat until shimmering, then add the chopped garlic, fennel, and herbs to the pan, and season with salt and pepper. Cook, stirring, until the fennel is softened but not browned, about 4 minutes. Add the tomatoes and heat through. Use a potato masher to burst the tomatoes. Bring to a simmer, cover, and cook until sauce is reduced but still chunky, 12 to 15 minutes.
While sauce simmers, cook pasta in salted water until al dente.
Remove the skin from the swordfish and roughly chop. Add to the tomato and fennel sauce, along with the drained pasta. Bring to a simmer and cook for 1 minute to allow pasta to absorb sauce. Drizzle with extra virgin olive oil and serve with breadcrumb mixture.

Andy Ricker's Phrik Naam Som (Vinegar-Soaked Chiles)

2013-11-07T10:17:00.004-08:00

Serious Eats: Recipes

Our Favorite Recipes, Curated and Collected

Andy Ricker's Phrik Naam Som (Vinegar-Soaked Chiles)

Nov 7th 2013, 17:40, by Kate Williams

Cook the Book

Use these tangy chiles to top Andy Ricker's Phat Thai from his new Pok Pok cookbook.

About This Recipe

Yield:	Makes about 3/4 cup
Active time:	5 minutes
Total time:	5 minutes

Ingredients

21 grams fresh serrano chiles (about 3), thinly sliced
1/2 cup white vinegar, preferably a Thai brand

Procedures

Combine the ingredients in a bowl or container and stir. Covered, it keeps for 4 to 5 days in the fridge.

Andy Ricker's Naam Makham (Tamarind Water)

2013-11-07T10:17:00.003-08:00

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Andy Ricker's Naam Makham (Tamarind Water)

Nov 7th 2013, 17:40, by Kate Williams

Cook the Book

Use this tangy liquid in Andy Ricker's Phat Thai from his new Pok Pok cookbook.

About This Recipe

Yield:	Makes about 3 cups
Active time:	5 minutes
Total time:	35 minutes

Ingredients

4 ounces seedless tamarind pulp (also called tamarind paste)
3 1/2 cups water

Procedures

Combine the pulp and the water in a medium pot. Bring the water to a boil over high heat, breaking up the tamarind (preferably with a sturdy whisk) as it softens, then immediately turn off the heat, cover the pot, and let the mixture sit until the tamarind is very soft, about 30 minutes. There's no need to skim off the foam that may form on the surface.
Use a whisk or wooden spoon to mash and stir to break up any large clumps, then strain the mixture into a bowl through a mesh strainer, stirring, pressing, and smashing the solids to extract as much liquid as possible. There may be pulp clinging to the outside of the strainer. Add that to the bowl too. Discard the remaining solids. Stir well before each use.

Andy Ricker's Phrik Phon Khua (Toasted-Chile Powder)

2013-11-07T10:17:00.001-08:00

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Andy Ricker's Phrik Phon Khua (Toasted-Chile Powder)

Nov 7th 2013, 17:40, by Kate Williams

Cook the Book

Use this chile powder to top Andy Ricker's Phat Thai and in other dipping sauces from his new Pok Pok cookbook.

About This Recipe

Yield:	Makes about 1/2 cup
Active time:	40 minutes
Total time:	40 minutes

Ingredients

1 ounce stemmed dried Mexican puya chiles (about 15)

Procedures

The goal here is to cook the chiles slowly so they get nice and dark but don't burn. Consider opening a window and turning on your stove's exhaust fan.
Put the chiles in a wok or pan, turn the heat to high to get the pan hot, then turn the heat down to medium low to low.
Stir the chiles around almost constantly, moving them around the wok and flipping them occasionally to make sure both sides of the chiles make contact with the hot pan. Keep at it until the chiles are very brittle and very dark brown (nearly black) all over, 15 to 20 minutes. Remove the chiles from the pan as they've finished. Discard any seeds that escape the chiles, because they'll be burnt and bitter.
Let the chiles cool. Pound them in a granite mortar to a coarse powder that's only slightly finer than store-bough red pepper flakes, or grind them in a spice grinder (or better yet, pass them twice through a meat grinder, first through a 1/4-inch die and then through an 1/8-inch die). Either way, take care to keep the powder coarse. Immediately put the chile powder in an airtight container or plastic bag.
The chile powder will keep for a few months in a sealed container kept in a cool, dry place (not in the fridge), though the flavor will begin to deteriorate after several weeks.

Pumpkin Sweet Swirl Buns

2013-11-07T07:10:00.001-08:00

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Pumpkin Sweet Swirl Buns

Nov 7th 2013, 14:40, by dbcurrie

Bread Baking

[Photograph: Donna Currie]

Note: The great thing about this recipe is that you do most of the work the night before, then refrigerate the formed rolls and bake them the next day. But don't let them rest for more than one night. Sooner or later, the dough will over-rise or the gluten will degrade and you'll have a pan full of sludge instead of a pan full of buns.

You can knead this dough by hand, but it takes quite a while—a stand mixer makes the job much, much easier.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. Lately, she's been buried in dough working on her first cookbook, but you can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield:	Makes 9 rolls
Active time:	25 minutes
Total time:	1 day (including overnight rest)
Special equipment:	Stand mixer (optional, see note above)

Ingredients

1 cup (about 8 ounces) canned pumpkin purée (not pie filling)
1/2 cup (4 ounces) lukewarm water
2 1/4 teaspoons active dry yeast
1/4 cup sugar
13 1/2 ounces (about 2 1/2 cups) bread flour
1 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter at room temperature
Non-stick baking spray
1/4 cup hazelnut meal
1/4 cup sugar
1/4 cup graham cracker crumbs
2 teaspoons cinnamon

Procedures

In the bowl of a stand mixer fitted with the dough hook attachment, combine the pumpkin purée, water, yeast, sugar, and bread flour. Knead until the dough becomes smooth and elastic, 7 to 10 minutes. Add the salt and butter and continue kneading until the butter is completely incorporated into the dough, a few minutes longer. Alternatively, knead by hand.
Cover the bowl with plastic wrap and set aside for 1 hour. The dough should have visibly risen, but it won't double in size. Flour your work surface and spray a 9-inch square pan with baking spray.
Turn out the dough and form it into a rough square. With a rolling pin, roll into a rough 10- by 8-inch rectangle.
In a small bowl, combine the hazelnut meal, sugar, graham cracker crumbs, and cinnamon. Spread this mixture evenly over the top of the dough, leaving about 1/2 inch uncovered on one of the long sides. Starting from the other long side, roll the dough up loosely, and when you reach the uncovered edge, seal the seam by pinching it together. If there are any sections of the dough that are fatter, roll it gently so the whole roll is approximately the same diameter.
Cut the roll into nine even pieces. Place the pieces, cut side down, in the pan. The filling is quite loose and will want to come out as you lift the pieces. The easiest way to move them without losing a lot of filling is to flip the pieces onto a large dough scraper and move the to the pan and slide them off. When you've moved all nine pieces to the pan, scoop up any of the filling that's left on the counter and sprinkle it over the buns. Cover the pan with plastic wrap or put it in a large plastic bag and close the bag. Refrigerate overnight or up to 24 hours
When you're ready to bake, remove the pan from the refrigerator and let it rest on the counter while you preheat the oven to 350 degrees. Remove the plastic wrap (or remove the pan from the plastic bag) and bake at 350°F until the buns are nicely browned, about 40 minutes. If you're not sure if the buns are done, you can take the dough's temperature—it should be about 200°F, but make sure you're checking the temperature of the dough and not the sugar filling.
Let the pan cool on a rack. Drizzle the buns with a sugar icing, if desired (powdered sugar and just a bit of water to reach a drizzling consistency).

Andy Ricker's Kapi Kung (Homemade shrimp paste)

2013-11-06T16:07:00.001-08:00

Serious Eats: Recipes

Our Favorite Recipes, Curated and Collected

Andy Ricker's Kapi Kung (Homemade shrimp paste)

Nov 6th 2013, 19:40, by Kate Williams

Cook the Book

Use this slightly subtle shrimp paste in Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green curry with fish balls and eggplant) from his new Pok Pok cookbook.

About This Recipe

Ingredients

2 cups jarred Korean salted shrimp
2 tablespoons Thai shrimp paste (galled gapi or kapi)

Procedures

Briefly rinse the salted shrimp, then put them in a double layer of cheesecloth and gently squeeze out most of the liquid.
Mix the salted shrimp and shrimp paste together in the mortar and pound, stirring occasionally with a spoon, until you have a coarse paste that's a more or less even light brown color, 3 to 5 minutes. It's fine if htere are very small pieces of salted shrimp.
The paste keeps in an airtight container in the fridge for up to 6 months.

Taiwanese Turkey Rice (Leftovers Welcome)

2013-11-06T14:05:00.001-08:00

Serious Eats: Recipes

Our Favorite Recipes, Curated and Collected

Taiwanese Turkey Rice (Leftovers Welcome)

Nov 6th 2013, 21:20, by Cathy Erway

Mains

The yin to many a Taiwanese dish's fierce yang, this soulful, rustic meal has earned island-wide yearnings for its delicate balance of fragrant seasonings. [Photograph: Cathy Erway]

Note: To prepare this dish using leftover Thanksgiving turkey meat, skip step 1 and substitute the raw turkey with 2 cups packed, pre-roasted turkey meat and 1/2 cup of its reserved drippings.

About the Author: Cathy Erway is the author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She blogs at Not Eating Out In New York and hosts the weekly podcast, "Eat Your Words" on Heritage Radio Network.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield:	Serves 4 to 6
Active time:	45 minutes
Total time:	1 1/2 hours

Ingredients

2 pounds bone-in turkey pieces, such as the breast or legs, breasts cut through the bone into large chunk, legs divided into drumsticks and thighs
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup vegetable oil
2 shallots, thinly sliced
1/2 cup water
1 teaspoon sugar
1 teaspoon soy sauce
1 tablespoon sichuan peppercorns
Fresh cilantro for garnish
Steamed rice for serving

Procedures

Rub the turkey with 1/4 teaspoons each of the salt and white pepper. Choose a large pot with a lid, such as a Dutch oven, and place a steamer rack inside. Fill the pot with 2 cups of water. Place the turkey on a dish that fits inside the pot and sits atop the steamer rack. (In order to save the turkey drippings, the turkey should not be placed directly on a rack with holes.) Bring water to a boil, then reduce to a simmer and cover the pot. Steam the turkey until its internal temperature close to the bone reaches 180 degrees, about 30 minutes. Let cool. Reserve the juices and drippings.
Once the turkey meat has cooled, pull the meat into bite-size shreds by hand and discard the bones and skin.
Heat the vegetable oil in a small pot over medium-high heat until shimmering. Add the sliced shallots and cook, stirring, until golden brown, about 3 minutes. Transfer immediately to a paper towel-lined plate. Reserve the cooking oil.
Combine the shallot cooking oil with 1/2 cup of the reserved juices and drippings from the steamed turkey. Add the water, sugar, soy sauce, Sichuan peppercorns, and the remaining 1/4 teaspoons each of salt and white pepper. Add half of the fried shallots, saving the rest for garnish. Whisk mixture over medium heat to dissolve sugar. Bring to a gentle boil and simmer, uncovered until reduced by half, about 30 minutes. Strain sauce and discard solids.
To serve, scoop rice into individual serving bowls and top with a mound of the shredded turkey meat. Spoon the sauce over each bowl. Finish with the fried shallots and cilantro for garnish.

Gramercy Tavern's Monkey Bread

2013-11-06T13:06:00.001-08:00

Serious Eats: Recipes

Our Favorite Recipes, Curated and Collected

Gramercy Tavern's Monkey Bread

Nov 6th 2013, 20:15, by Emma Kobolakis

-For-Recipes-Index

[Photograph: Maura McEvoy]

To make this monkey bread, balls of buttery brioche are rolled in cinnamon sugar, proofed, and baked in caramel sauce. As if brioche on its own wasn't indulgent enough, The Gramercy Tavern Cookbook uses liberal amounts of heavy cream, dark brown sugar, and fresh vanilla bean as the perfect foil for the light, sugar-crusted dough.

About This Recipe

Yield:	makes one 9-by-13-inch pan
Active time:	1 hour
Total time:	3 hours, including proofing, baking, and cooling
Special equipment:	9-by-13-inch pan
This recipe appears in:	Bake the Book: Monkey Bread

Ingredients

Toffee Sauce
2/3 cup plus 1/2 cup heavy cream
1 cup packed dark brown sugar
2 tablespoons light corn syrup
6 tablespoons (3/4 stick) unsalted butter
1⁄2 teaspoon salt
1 vanilla bean, split lengthwise
2 teaspoons fresh lemon juice
Brioche Dough
1 1/2 cups lukewarm water
1 tablespoon granulated yeast (1 packet)
1 to 1 1/2 tablespoons kosher salt
8 large eggs, lightly beaten
1/2 cup honey
1 1/2 cups (3 sticks) unsalted butter, melted
7 1/2 cups unbleached all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup sugar
1 tablespoon ground cinnamon

Procedures

Make the brioche: Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.
Mix in the flour, using a spoon until all of the flour is incorporated. Cover (not airtight), and allow to sit at room temperature for about two hours.
Make the sauce: In a small saucepan, combine 2/3 cup of the cream, the brown sugar, corn syrup, the 6 tablespoons butter, and the salt. With the tip of a paring knife, scrape the seeds from the vanilla bean into the pan, then add the bean itself. Bring the mixture to a boil over high heat, stirring until the sugar is dissolved, then reduce the heat and simmer for a few minutes to thicken.
Remove from the heat and stir in the lemon juice and the remaining 1/2 cup cream. Remove the vanilla bean. Pour the toffee sauce into a 9-by-13-inch baking pan.
Divide the brioche into 20 golf ball–sized pieces and roll. Put the melted butter in a small bowl. In another small bowl, combine the sugar and cinnamon. Dip each ball in the butter, roll in the sugar mixture, and arrange in the baking pan so you end up with 4 rows of 5 balls each.
To proof the dough, loosely cover the pan with plastic wrap and put it in a warm place until the dough is light and has doubled in size, about 1 1/2 hours. (The dough is very forgiving, so don't worry if it rises longer. You can even leave it out overnight.)
Preheat the oven to 350°F, with a rack in the middle position.
Bake the monkey bread until cooked through and golden brown, about 30 minutes. Let cool for about 10 minutes. Serve the bread straight from the pan. It's so much more fun to pull it apart by hand instead of cutting it. The bread will keep, tightly covered, at room temperature for up to 2 days.

Ultra-Crispy New Potatoes With Garlic, Herbs, and Lemon

2013-11-06T09:06:00.001-08:00

Serious Eats: Recipes

Our Favorite Recipes, Curated and Collected

Ultra-Crispy New Potatoes With Garlic, Herbs, and Lemon

Nov 6th 2013, 16:50, by J. Kenji López-Alt

Sides

[Photographs: J. Kenji Lopez-Alt]

Note: Duck fat, turkey fat, or chicken fat can be used in place of the canola oil.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield:	Serves 8 to 10
Active time:	30 minutes
Total time:	1 1/2 hours

Ingredients

4 1/2 pounds red or yellow new potatoes, scrubbed clean, sliced in half
1 tablespoon white vinegar
Kosher salt
1/4 cup canola oil (see note above)
Freshly ground black pepper
2 large shallots, thinly sliced (about 1 cup)
2 tablespoons chopped fresh parsley leaves
2 tablespoons slived chives
2 teaspoons zest from 1 lemon
3 medium cloves garlic
3 tablespoons extra-virgin olive oil

Procedures

Adjust oven racks to lower and upper position and preheat oven to 500°F. Line two rimmed baking sheets with foil and place in oven. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl.
Add 2 tablespoons oil to bowl with potatoes. Season with pepper and more salt to taste then toss until exteriors are slightly bashed up and coated in a thin layer of potato/oil paste. Spread remaining canola oil evenly over surfaces of hot foil-lined baking sheets, then divide potatoes evenly between them, using a thin spatula to arrange them cut-side down and using oven mitts or kitchen towels to maneuver the hot pans.
Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown and can be easily lifted from the foil, about 30 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, loosen all of the potatoes from the pan and toss. Return to oven and continue roasting until pale golden brown all over, about 15 minutes longer. Add shallots to pans and toss to coat in oil. Return to oven and roast until potatoes and shallots are deep golden brown, about 10 minutes longer. Remove from oven and transfer to a large bowl.
Add parsley, chives, lemon zest, garlic, and olive oil to potatoes and toss to coat. Season to taste with salt and pepper. Serve immediately.

Easy Vegetarian Recipes feed: Fully-loaded vegetable pot pie [Vegan, Gluten-Free]

2013-11-06T05:13:00.001-08:00

Easy Vegetarian Recipes feed

Fully-loaded vegetable pot pie [Vegan, Gluten-Free]

Nov 6th 2013, 13:00, by Jaymi Heimbuch

Now that the days are chilly and nights are downright frosty, it's a great comfort to make a piping hot meal that warms you from the inside out. This pot pie is a delicious dish for chilly fall and winter evenings. A crispy crust lines the top of a pot filled with fragrant, hot and thick vegetable stew. It is simple and quick to make, entirely vegan, and customizable with your favorite veggies!

Gluten-free flour works great for this thin crust, and vegan butter, such as Earth Balance, gives it the same buttery flavor as favorite non-vegan dough recipes. The same gluten-free flour is used to thicken the stew. Use the vegetables here or, as the season shifts where you are located, use your favorite in-season vegetables.

The recipe can easily be customized to feature the best vegetables from any season of the year, including asparagus and peas in the spring or green beans and tomatoes in the summer as well.

This recipe is inspired by Vegetarian Times.

Serves about 6, depending on the size of the ramekins you use.

© Jaymi Heimbuch

Dough
1 cup cup-for-cup style gluten-free flour (I use multi-blend flour from Authentic Foods)
½ cup brown rice flour
¼ tsp. salt
4 Tbs. cold vegan margarine (I use Earth Balance)

Filling
2 Tbs. olive oil
1 medium leek, chopped (white and light green parts only)
1.5 cups fennel bulb, chopped
2 large carrots, diced
2 tsp dried thyme
2 tsp dried oregano
1 tbsp fresh rosemary, chopped
1 tsp ground black pepper
10 crimini mushrooms, sliced
2 Tbs. cup-for-cup gluten-free flour
2 cloves garlic, minced
2 medium red potatoes, diced
2.5 cups low-sodium vegetable broth
2 small yellow squash, diced
1 head broccoli, cut into very small crowns
1 ear of corn

Make the dough:
1. In a large bowl or food processor, combine the flours and salt. Cut margarine into flour mixture until crumbly and evenly distributed.

2. Add 3 to 4 tablespoons ice cold water, one tablespoon at a time, until the dough forms. Be careful not to overwork the dough.

3. Form the dough into a ball, wrap in plastic wrap and set in refrigerator to chill.

Make the filling:
1. In a large skillet or pot, heat the olive oil. Add the leek, fennel, carrots and mushrooms, stir to coat with oil. Add the herbs. Sautee 5-7 minutes until just barely tender.

2. Stir in the garlic and flour. Add the potatoes and broth. Bring to a high simmer, reduce heat to low, cover and simmer for 5-7 minutes.

3. Remove the pot from heat and add in the squash, broccoli and kernels cut from the ear of corn.

Create the pot pies:
1. Preheat oven to 400°F.

2. Remove the dough from the fridge and let sit for one minute. Dust a work surface with a little gluten-free flour. Gently roll out the dough to about 1/8-inch thickness.

3. Flip a ramekin over, place on dough, and gently press down to make a mark. Lay out and mark as many rounds as you need. Cut the marked rounds out of the dough with a knife, making them just slightly larger than the outlines you made with the ramekin. If you have a cookie cutter the same diameter as your ramekin, simply use that to cut out rounds.

© Jaymi Heimbuch

4. Fill your ramekins to the top with the pot pie filling. Gently place the dough rounds across the top. Press the dough around the sides of ramekin with a fork to seal the edges. Poke a few small holes in the center of the dough to let steam escape.

5. Place the ramekins on a baking sheet and place in the center of the oven. Bake 30-40 minutes or until your dough is crispy and turning golden brown.

© Jaymi Heimbuch

6. Let cool 5-10 minutes before serving. Enjoy!

© Jaymi Heimbuch

Massacres That Matter - Part 1 - 'Responsibility To Protect' In Egypt, Libya And Syria
Massacres That Matter - Part 2 - The Media Response On Egypt, Libya And Syria
National demonstration: No attack on Syria - Saturday 31 August, 12 noon, Temple Place, London, UK

Apple Oatmeal Cookies

2013-11-06T05:05:00.001-08:00

Serious Eats: Recipes

Our Favorite Recipes, Curated and Collected

Apple Oatmeal Cookies

Nov 6th 2013, 12:45, by Carrie Vasios

Cookie Monster

[Photograph: Carrie Vasios]

Thanks to applesauce and chopped apples, these chewy oatmeal cookies have a delicious fruit flavor.

Note: Because there is enough sugar in the dough to sweeten things, be sure to use unsweetened applesauce. Applesauce made from nothing but apples can be found at most supermarkets and health food stores.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

About This Recipe

Yield:	makes 24 cookies
Active time:	10 minutes
Total time:	1 hour 25 minutes plus cooling
Special equipment:	baking sheets, whisk, parchment paper

Ingredients

2 cups old fashioned rolled oats
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
4 tablespoons unsalted butter, melted
1 cup light brown sugar
1/2 cup sugar
1 egg
1/4 teaspoon vanilla
1/2 cup unsweetened applesauce (see note)
2/3 cup peeled apple pieces, cut into 1/8 inch pieces, from about 1 Granny Smith apple
1/2 cup roughly chopped toasted walnuts

Procedures

In a medium bowl, whisk together oats, flour, baking powder, salt, and cinnamon; set aside.
In a large bowl, whisk together butter, brown sugar, and sugar until smooth. Whisk in egg and vanilla, followed by applesauce. Stir in dry ingredients. Add apple bits and walnuts and stir to combine. Cover dough with plastic wrap (I do this in the bowl as it's very wet) and let rest in refrigerator for 1 hour.
Adjust oven rack to middle position and preheat oven to 350°F. Line two baking sheets with parchment paper. Use a cookie scoop or a tablespoon to drop rounded tablespoons of dough onto prepared baking sheets. Bake until cookies are golden at the edges, about 15 minutes.
Let cookies cool completely on pan—they are slightly sticky but will dry out as they cool. Store in an airtight container, layering with wax paper.

Easy Skillet Cassoulet

2013-11-05T13:55:00.001-08:00

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Easy Skillet Cassoulet

Nov 5th 2013, 21:20, by Yasmin Fahr

Stews

Beans, sausage, and pork tenderloin in a rich, garlicky stew that gets to the table in about half an hour. [Photograph: Yasmin Fahr]

As we are going to combine both stovetop and oven action, you'll need a pot that can be safely transferred to both. Enter the cast iron skillet, a.k.a. my favorite kitchen tool.

Note: I used three sausages as that's what could comfortably fit in the pan with the tenderloin medallions without overcrowding, but if there are four of you and you each want your own sausage, then you can cook the meat in batches and then add to the pan and continue with the recipe as written.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield:	Serves 4
Active time:	30 minutes
Total time:	30 minutes

Ingredients

2 tablespoons olive oil
3 pork sausages, (about ¾ pound), pricked
3/4 pounds pork tenderloin, cut into 1-inch medallions
Kosher salt and freshly ground black pepper
1 medium onion, thinly sliced (about 1 cup)
4 cloves garlic, minced or grated with a Microplane (about 4 teaspoons), divided
1 (28-oz) can whole peeled tomatoes
1 (15-oz) can great northern beans, rinsed and drained
1 cup homemade or store-bought low sodium chicken stock
1 medium shallot, thinly sliced (about 1/4 cup)
1 ½ cups fresh or store-bought breadcrumbs
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons extra-virgin olive oil

Procedures

Pre-heat the broiler.
Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the sausages and cook for 2 minutes, then add the medallions of pork and cook until the sausages have browned, about a minute, then flip both the sausages and medallions and cook until the other side is browned, about 3 minutes more. Move to the sides of the pan, and add the onion. Cook, stirring, until softened, about 3 minutes. Add half of the garlic and cook until fragrant, about 30 seconds longer.
Add the tomatoes, beans, and stock and bring to a simmer until thickened, breaking the tomatoes apart with a wooden fork as they soften, 12 to 15 minutes. Meanwhile, mix the garlic, shallot, breadcrumbs, thyme, oregano and olive oil together in a small bowl. Remove skillet from the heat and top with the breadcrumb mixture and place under the broiler until browned and crisp on top, about 2 minutes. Serve at the table.

Salty Maple Buttered Cider

2013-11-05T12:52:00.004-08:00

Serious Eats: Recipes

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Salty Maple Buttered Cider

Nov 5th 2013, 20:13, by María del Mar Sacasa

Cocktails

[Photograph: María del Mar Sacasa]

Hot buttered rum is even better with warm cider. A sprinkle of Maldon salt and a hint of lemon juice round out the flavors.

About the author: María del Mar Sacasa is a food stylist, recipe developer, and author of the food blog Cookin' and Shootin'. Her first book, Winter Cocktails is currently on sale.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield:	makes 2 cocktails
Active time:	10 minutes
Total time:	10 minutes
Special equipment:	small plate, small saucepan

Ingredients

Maldon salt
Half of 1 lemon
1 tablespoon softened butter
2 tablespoon pure maple syrup
1/2 vanilla bean pod, seeds scraped out
4 ounces dark rum
8 ounces apple cider

Procedures

Scatter Maldon salt on a small plate. Rub the rim of two heatproof glasses or mugs with the lemon half, then dip in salt.
Combine the butter, maple syrup, and vanilla bean seeds in small bowl. Set aside. Combine rum and cider in a small saucepan and bring to a simmer over medium-high heat. Pour into prepared glasses, then top each with half of the butter. Serve immediately.

Peppery Ginger Cider

2013-11-05T12:52:00.003-08:00

Serious Eats: Recipes

Our Favorite Recipes, Curated and Collected

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Peppery Ginger Cider

Nov 5th 2013, 20:12, by María del Mar Sacasa

Cocktails

[Photograph: María del Mar Sacasa]

This warm cocktail is spiked with bourbon and ginger liqueur. Cracked black pepper underscores the ginger's subtle burn.

About the author: María del Mar Sacasa is a food stylist, recipe developer, and author of the food blog Cookin' and Shootin'. Her first book, Winter Cocktails is currently on sale.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield:	Makes 2 cocktails
Active time:	10 minutes
Total time:	10 minutes
Special equipment:	small saucepan

Ingredients

8 ounces apple cider
4 ounces bourbon
3 ounces ginger liqueur, such as Domaine de Canton
Lemon juice to taste
4 Luxardo cherries
Cracked black pepper

Procedures

Bring cider and bourbon to a simmer in small saucepan. Stir in ginger liqueur and add lemon juice to taste. Divide cherries between 2 heatproof glasses or mugs and pour in cider combination. Sprinkle with pepper and serve immediately.

Eve's Addiction

2013-11-05T12:52:00.001-08:00

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Eve's Addiction

Nov 5th 2013, 20:14, by María del Mar Sacasa

Cocktails

[Photo: Tara Striano]

This recipe comes from my recent book, Winter Cocktails. In addition to the expected cloves and allspice, this hot cider includes black peppercorns' subtle burn and coriander's citrus notes. For an extra treat, top this cider with freshly whipped cream.

About the author: María del Mar Sacasa is a food stylist, recipe developer, and author of the food blog Cookin' and Shootin'. Her first book, Winter Cocktails is currently on sale.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield:	Serves 4
Active time:	10 minutes
Total time:	30 minutes
Special equipment:	medium saucepan, fine-mesh sieve

Ingredients

1 tablespoon whole allspice berries
1 tablespoon black peppercorns
1 tablespoon whole cloves
2 teaspoons whole coriander
3 cinnamon sticks
4 1/2 cups apple cider
Rind and 1/4 cup juice from 1 large orange
8 ounces applejack
1 Granny Smith apple, peeled, cored, and cut into 1/4-inch slices
1 clementine or small orange, scrubbed and cut into 1/4-inch thick rounds
2 tablespoons dried cranberries

Procedures

Place allspice, peppercorns, cloves, coriander, and cinnamon in a medium saucepan. Cook, stirring, over medium heat until fragrant, about 2 minutes. Stir in apple cider, orange rind and juice, and applejack and bring to simmer over medium heat, stirring occasionally. Reduce heat to lowest setting and allow cider to simmer for 15 minutes.
Strain mixture through a fine-mesh sieve into a bowl and discard solids. Return cider to saucepan and add apple pieces, clementine slices, and cranberries. Simmer medium-low heat until apples are fork tender but still retain their shape and cranberries are plump, about 10 minutes. Serve.

Andy Ricker's Phat Khanaeng (Stir-Fried Brussels Sprouts) From 'Pok Pok'

2013-11-05T10:53:00.001-08:00

Serious Eats: Recipes

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Andy Ricker's Phat Khanaeng (Stir-Fried Brussels Sprouts) From 'Pok Pok'

Nov 5th 2013, 18:05, by Kate Williams

Cook the Book

[Photograph: Austin Bush]

I was surprised to see a recipe calling for Brussels sprouts in Andy Ricker's new Pok Pok cookbook. Brussels sprouts aren't Thai, are they? As it turns out, Ricker has spotted a similar vegetable (a cross between Brussels sprouts and bok choy) in stir fries in Northern Thailand. He prepares them simply, in a Chinese-Thai hybrid of a sauce made with oyster and fish sauces. The result is a sweet, salty, and spicy dish that'd fit in with just about any spread of seasonal dishes—Thai or otherwise.

Why I picked this recipe: Thai-style Brussels sprouts? Had to try 'em,

What worked: This dish was the easiest I made this week. But, between the pungent chiles and garlic and the funky mix of oyster and fish sauce, it was certainly no less flavorful than the more complex dishes.

What didn't: Nothing.

Suggested tweaks: You could stir-fry just about any vegetable using this sauce and method. You'll want to blanch heartier vegetables like the Brussels before stir-frying.

About This Recipe

Ingredients

10 ounces Brussels sprouts, bottoms trimmed, outer leaves removed, halved lengthwise (about 2 cups)
Kosher salt
2 tablespoons Thai oyster sauce
1 teaspoon Thai fish sauce
1 teaspoon Thai thin soy sauce
Small pinch ground white pepper
2 tablespoons vegetable oil
11 grams peeled garlic cloves, halved lengthwise and lightly crushed into small pieces in a mortar (about 1 tablespoon)
6 grams fresh Thai chiles (about 4), preferably red, thinly sliced
1/4 cup Sup Kraduuk Muu (Pork stock) or water
1 teaspoon granulated sugar

Procedures

Briefly cook the Brussels sprouts: Bring a large pot of water to a boil, and add enough salt to make it taste slightly salty. Add the Brussels sprouts and cook just until they're no longer raw but still crunchy, 30 seconds to 1 minute, depending on their size. Drain them well. If you're not stir-frying them right away, shock them in ice water.
Stir-fry and serve the dish: Combine the oyster sauce, fish sauce, soy sauce, and white pepper in a small bowl and stir well.
Heat a wok over very high heat, add the oil, and swirl it in the wok to coat the sides. When it begins to smoke lightly, add the garlic, take the wok off the heat, and let the garlic sizzle, stirring often, until it's fragrant but not colored, about 15 seconds.
Put the wok back on the heat, and add the Brussels sprouts and chiles. Stir-fry (constantly stirring, scooping, and flipping the ingredients) for 30 seconds to infuse the sprouts with the garlic flavor. Add the oyster sauce mixture (plus a splash of water, if necessary, to make sure nothing's left behind in the bowl), and stir-fry until the Brussels sprouts are tender but still crunchy and the liquid in the pan has almost completely evaporated, about 45 seconds.
Add the stock, then add the sugar and stir-fry until the Brussels sprouts are tender with a slight crunch and the sauce has thickened slightly but is still very liquidy, about 30 seconds. Transfer the vegetables and sauce to a plate in a low mound, and serve.

Squid Masala

2013-11-05T08:49:00.001-08:00

Serious Eats: Recipes

Our Favorite Recipes, Curated and Collected

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Squid Masala

Nov 5th 2013, 15:50, by Denise D'silva Sankhe

Seafood

Indian squid masala [Photograph: Prasanna Sankhe]

About the author: Denise Dsilva Sankhe is a writer & creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her husband, who has long since given up his determination to have salads for dinner.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield:	Serves 2
Active time:	20 minutes
Total time:	20 minutes
Special equipment:	Food processor
This recipe appears in:	Beyond Curry: Squid Masala

Ingredients

1/2 pound squid bodies, finely sliced
1 1/2 tablespoon vegetable oil
1/2 cup finely diced onion (about 1 small)
1/2 cup finely diced tomato (about 1 medium)
2 Serrano chilies, finely minced (about 1 tablespoon)
2 teaspoons grated garlic (about 2 medium cloves)
1/2 teaspoon powdered turmeric
1 tablespoon toasted and ground coriander seeds
2 teaspoons powdered red chilli
1 tablespoon grated unsweetened coconut
Kosher salt
1 tablespoon finely chopped fresh cilantro leaves
Naan for serving
Sliced raw onion, for serving
2 lime wedges, for serving

Procedures

Heat oil over medium heat in a large, heavy-bottomed skillet until shimmering. Add the onions and cook, stirring, until lightly browned, about 5 minutes. Add the tomatoes and cook, stirring, until they have broken down, about 2 minutes. Add chilies and garlic and cook, stirring, until fragrant, about 1 minute. In quick succession add the turmeric, coriander, and red chili. Stir until fragrant, about 1 minute. If spices stick to the bottom, add a few drops of water to prevent burning. Add the grated coconut, stir until mixed in and colored with the spices. Add the minced squid, stir until mixed and allow to cook until just cooked through, 5 to 7 minutes. Stir in cilantro. Serve hot with naan, onion, and lime.

Peanut Butter Reese's Pieces Blondies

2013-11-05T07:47:00.001-08:00

Serious Eats: Recipes

Our Favorite Recipes, Curated and Collected

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Peanut Butter Reese's Pieces Blondies

Nov 5th 2013, 15:15, by Yvonne Ruperti

One Bowl Baking

[Photograph: Yvonne Ruperti]

These peanutty bar cookies are jammed with Reese's Pieces on top for an extra pop of chocolate-PB flavor.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

About This Recipe

Yield:	makes one 8-inch pan
Active time:	15 minutes
Total time:	1 hour 30 minutes
Special equipment:	8- by 8-inch pan

Ingredients

8 tablespoons (4 ounces) unsalted butter
1 cup (7 ounces) packed light brown sugar
3/4 teaspoon salt
3/4 cup peanut butter
1 large egg
2 teaspoons vanilla extract
1 1/4 cups (6 1/4 ounces) all-purpose flour
1/2 teaspoon baking soda
1/2 cup roasted peanuts, chopped
1 1/2 cups Reese's Pieces candy

Procedures

Adjust oven rack to middle position and preheat oven to 375°F. Line bottom and two sides of 8- by 8-inch pan with foil or parchment paper, allowing ends to overhand sides. Lightly grease pan.
Place butter in a large microwaveable bowl and microwave on low power until just starting to melt, about 30 seconds. Stir in sugar and salt until combined. Stir in peanut butter, then egg and vanilla. Add flour and baking soda to the bowl, then stir until combined. Stir in peanuts.
Spread into pan and smooth top. Sprinkle with Reese's Pieces. Bake until golden and just set, and a toothpick inserted into the center comes out with fudgy crumbs, 20 to 25 minutes. Let cool in pan, about an hour. Lift blondies out of pan and slice.