721 recipes. Page 27 of 31
Pasta, steak, and other Western recipes
Crisp bacon and Gruyère go under a soft egg custard, and the quiche comes out of the oven while the middle still trembles a little. It finishes setting from its own heat as it rests in the tin, so a slice holds its shape without the filling going dry.
Salty corned beef, tangy sauerkraut, and Swiss cheese are stacked on rye, then griddled in a pan with butter on the outside of the bread. A thin layer of mayonnaise spread to the edges of the inner slices helps keep the filling in place, and setting some cheese directly against the bread lets it melt first and glue the layers together. Medium-low heat gives the cheese in the middle time to melt before the rye darkens.
Baked in a doughnut pan rather than fried, these rings have a soft, cake-like crumb. Chilled sweet red bean paste sits in the middle of the batter and is covered completely, so it only shows once you bite in.
Unlike a breadcrumb-bound crab cake, these fritters get their body from a batter that puffs as it fries, with chopped clam scattered through the crumb. Canned cooked clams skip purging and steaming, but the drained meat and the liquid are measured separately; tipping in the whole can thins the batter until the fritters spread flat. Large pieces of clam poke out of the batter and scorch in the oil, so everything is chopped small. The first fritter, cut open, shows whether the rest need more time or a cooler pot.
Almond shells sandwich a cream of red bean paste, butter and a spoonful of milk. Once filled, the macarons spend a day in the fridge, where the shells take up moisture from the cream and soften, and they are served cold. On humid days, give the piped batter an extra 10 minutes to dry before baking.
Butter mixed with rosemary, thyme, and garlic is pushed under the breast skin, where it melts during roasting and coats the leanest part of the bird. A lemon and the remaining herbs go into the cavity. The oven starts hot to color the skin, then drops lower to cook the meat through, and the drippings left in the pan become the base for a gravy. Letting the bird rest before carving keeps the juices in the meat rather than on the board.
With only 20 g of cocoa, the cake does not taste of chocolate; the red comes from 2 tablespoons of food coloring. The layers are made with oil and buttermilk, and baking soda fizzing with vinegar is folded in at the very end. Cold cream cheese, whipped with butter and powdered sugar, fills and covers the layers.
A whole, unstuffed bird roasts on a rack at 325°F, its breast tented with foil once the skin has colored, the centerpiece of many American Thanksgiving dinners. The starting point is a fully thawed raw turkey, and refrigerator thawing alone takes several days before the cooking day. A precooked bird or one sold to cook from frozen follows its own package directions instead. Roasting time sets a planning window rather than an endpoint: the thickest breast meat and the inner thigh and wing must all reach 165°F. A different weight changes the timing, though not in simple proportion with the size of the bird. Before buying, make sure the bird and the roasting pan actually fit the oven.
The dough stays sticky, too wet to knead neatly, and goes into the pan that way. Fingertip dimples catch pools of olive oil that all but fry the top in the oven, so the surface studded with rosemary, garlic and flaky salt turns crisp, and the inside is full of big, uneven holes.
The name means 'old clothes' in Spanish, a nod to the beef pulled into thin shreds that look like rags. Chuck is simmered whole in water until it gives easily, then shredded along the grain and cooked again in a sauce of onion, green pepper, tomato, and paprika that every strand soaks up. The simmering liquid is kept rather than discarded and added as needed to loosen the sauce.
Minced garlic and chopped rosemary are kneaded straight into these thin twisted Italian breadsticks, and parmesan is scattered over the tops. Set aside a little of the olive oil before mixing the dough, since that portion is brushed on after shaping.
Beets blended with milk turn these Austrian bread dumplings a vivid red. Stale bread cubes soak up the beet milk, eggs, and Parmesan for 15 minutes so the mixture binds; flour then firms it enough to hold a round shape. Served warm, they take well to melted butter and more grated Parmesan.
No yeast and no butter folds: this dough is just flour with cream cheese and butter worked in, then chilled until firm enough to roll. Apricot jam, finely chopped walnuts and cinnamon sugar are spread over each round, which is cut into 12 wedges and rolled into crescents, 24 in total. If the dough cracks at the edges while rolling, give it a minute to soften rather than forcing it.
A single 1.5cm slab of firm graviera goes into the pan whole and comes out with a thin golden crust. Unlike breaded cheese sticks with egg and crumbs, it gets only a dusting of flour over a lightly wetted surface, and the excess is shaken off so it does not fall into the oil and burn. Leave it alone until one side turns golden, then flip it once with a wide spatula under the whole piece; if the cheese starts running at the edges, lower the heat. Lemon goes on after it reaches the plate.
This Viennese chocolate cake, heavy on dark chocolate and butter, is split and spread with apricot jam, then covered all over with a glaze of chocolate melted into cream. Pour the glaze in one go; that is what leaves a mirror-smooth top. Once it sets, slice with a knife dipped in hot water so the thin line of jam shows cleanly through the dark crumb.
Beef patties bound with milk-soaked breadcrumbs finish cooking in a mushroom and onion gravy, which separates Salisbury steak from a plain hamburger steak. The gravy starts in the same pan the patties were seared in, on top of the browned bits they leave behind. Breadcrumbs soaked in milk hold moisture, and the patties stay tender even after simmering in the sauce.
A whole salmon fillet goes into puff pastry with a filling of cream cheese, spinach, dill and lemon zest, and comes to the table in thick slices. The Dijon-laced cream cheese seasons the fish and also keeps its juices from soaking into the pastry. Ten minutes in the fridge before baking firms the butter again, and the layers separate more clearly in the oven.
Lemon juice and capers give a sharp, salty edge to a butter pan sauce that cuts through the richness of salmon. A light dusting of flour gives the fillet a thin crust, and the browned bits left in the pan dissolve into chicken stock to start the sauce. The fish is only partly cooked in the first sear and goes back into the sauce for the last couple of minutes, so it stays moist instead of drying out.
Caramel made from 40 g of melted sugar loosened with cream goes into a brown-sugar butter dough, along with a tablespoon of sieved doenjang, Korean fermented soybean paste. At roughly 1 to 2 percent of the dough, the doenjang stays behind the sweetness and leaves just a salty, fermented edge at the finish. Pressing the centers lightly right out of the oven makes them chewier.
Only beef and salt make up these short grilled rolls, with no egg, breadcrumbs, lamb or garlic. The texture depends on grinding twice: once through a coarse 15 mm plate, then again through a 4.5 mm plate after the salted meat has spent a full day in the refrigerator. A grinder with both plates is essential equipment, and the rolls cannot be made on the day you decide to cook them. Shaping every roll to a similar length and thickness lets a full pan cook evenly. A thin thermometer pushed in from the side tells more about the center than a browned outside does.
Seasoned pork sausage meat, mixed with finely chopped onion, breadcrumbs and Dijon mustard, is rolled up in puff pastry for this British bakery snack. The meat is mixed briefly by hand so it stays tender, and shallow cuts across the top of each piece let steam escape as it bakes.
Raw bulk pork sausage, Cheddar and Bisquick come together into small balls that bake brown outside with a moist, cheesy meat interior. Precooked frankfurters will not bind or cook the same way as the uncooked bulk sausage this needs. The batch makes about 100 small pieces across two rimmed trays, and browned or melted cheese on the surface says nothing about the meat inside.
These Swedish buns are scented with cardamom; their tops are cut off, the crumb is scooped out and mixed with almond paste, and the hollow is refilled before a tall swirl of whipped cream goes on. The dense almond filling and light cream arrive in the same bite, and the lid goes back on under a dusting of powdered sugar that looks like fresh snow. Serve them right after assembly.
Pork knuckle with the skin on gets simmered first with onion, carrot, garlic, bay leaf, and peppercorns, then roasted with brushings of dark beer until the skin puffs and crackles. The simmer softens the tough connective tissue around the joint and seasons the meat before the oven takes over. A low oven warms it through; the final blast of high heat blisters the skin. Inside, the meat pulls apart along the grain, and the dark beer leaves a slightly bitter, roasted edge.