721 recipes. Page 7 of 31
Pasta, steak, and other Western recipes
Instead of sitting on top as whipped coffee foam, the dalgona syrup goes straight into the mascarpone, so the coffee-sugar flavor runs through all of the cream. Left in the fridge for a full day before serving, the coffee and dalgona flavors settle into each other.
The lobster meat is boiled and set aside, and the soup itself is made from the shells. They are browned in butter until the bottom of the pot colors, flamed with cognac, then simmered with tomato and fish stock for more than half an hour before being strained out. The meat comes back only at the very end, after the cream.
Ice-chilled angel hair takes a dressing of chogochujang (Korean chili paste sharpened with vinegar and sugar), loosened with olive oil and lemon juice, that tastes spicy, sour, and sweet at once. Sweet crab meat and crunchy cucumber soften the heat, and the juice of cherry tomatoes thins the thick dressing on the plate. Capellini, among the thinnest pastas, overcooks fast and sticks together at room temperature unless it is chilled the moment it leaves the pot. The chilled noodles are pressed lightly in the sieve to shed their water, which would otherwise thin the dressing. Salt waits until the very end, since chogochujang varies in saltiness.
Finely cut romaine and red cabbage, with carrot and bell pepper in small dice, let one forkful pick up all five vegetables at once. Size is most of the work: if the carrot pieces run large, they take longer to chew and the bite falls apart into separate flavors. With only olive oil, lemon juice and salt for dressing, the slight bitterness of red cabbage and the sweetness of corn come through plainly. Leaves need drying well, since any water left on them thins that light dressing fast. None of the vegetables goes limp quickly, and the dressed salad keeps its crunch in the fridge as a make-ahead meal.
These tacos are filled at the table and eaten straight away, while the crisp shells still crack under the first bite. Avocado mashed with lime but left a little chunky gives a cool, soft contrast to the spiced beef.
Cocoa sponge is layered with cherry compote and whipped cream, then coated thinly in cream and topped with grated dark chocolate. There is no butter in the sponge; it rises only on eggs and sugar whipped to about three times their volume.
Through the sides of a glass bowl you can see the bands: sponge cake, strawberries and blueberries, custard and cream. Soaked in sherry or juice, the sponge turns soft as pudding, and the custard and whipped cream above it meet in the same spoonful. Fruit that goes in without being patted dry thins the custard and blurs the lines between layers.
One pot yields two courses. The clear broth goes into bowls on its own, while thick slices of brisket with the potatoes and carrots share a plate, with mustard or coarse salt alongside. For a clear broth the first blanching water is thrown out, and the fresh pot is skimmed before it boils and kept at a bare shiver for two hours.
Chunjang, the black bean paste behind Korean jajangmyeon, goes into an Italian-style beef ragu, where its salty, roasted depth meets the acidity of tomato passata. Wide tagliatelle carry a thin, glossy coat of the sauce on every ribbon, and the result tastes somewhere between jajangmyeon and a Bolognese.
Smoked mackerel already carries smoke and oil, and it takes only blanched chwinamul greens, cooked lentils and a Dijon, cider vinegar and honey dressing to turn it into a full salad. Because the flesh flakes apart easily, it goes on last in large pieces.
Hand-chopping the raw tenderloin with a knife keeps each tiny piece distinct, so the tartare has a clean, juicy bite rather than the pasty feel of ground meat. Anchovy and capers bring salt and brine, Dijon and Tabasco sharpen the raw beef, and the egg yolk on top binds everything into a silky mixture once stirred in. A short spell in the freezer firms the surface of the meat for neater knife work.
Black rice flour turns these muffins a deep purple and adds a toasty, nutty grain flavor that coconut then sweetens. Coconut milk and neutral oil stand in for dairy and butter, which keeps the crumb soft even after the muffins have cooled completely.
From Eton College in England, this dessert is named for what it looks like: a mess. Meringue broken by hand into big and small pieces is folded with strawberries and whipped cream just two or three times, and half the berries are crushed with lemon juice first so their red juice runs through the cream. Meringue left to sit goes soft, so it is served the moment it is mixed.
Sweating the leeks and onion in butter over low heat for about six minutes, glossy but never browned, is what keeps this soup mild. The body comes from puréed potato, and once chilled, the finished soup can be served like a vichyssoise.
Bacon crisped in butter leaves behind a smoky, salty fat, and the onion and garlic cook in it before any cream arrives. Milk thins the cream until the sauce coats a spoon lightly instead of sitting heavy on the pasta. A hard boil reduces it too far and can split it, while a gentle simmer at the edges keeps it smooth. Parmesan melts in after the heat is off, and either penne or spaghetti works.
Shaved thin and soaked in cold water, fennel turns into crisp, anise-scented ribbons that catch the juice from orange segments. Bitter-edged arugula and sliced almonds fill in between the sweet and the sour. The dressing is only olive oil and white wine vinegar, so each raw ingredient comes through clearly. The salad is tossed only at the last moment, because fennel left sitting in vinaigrette goes limp and crunch is the whole point of the dish. Citrus and fennel wake the palate rather than dulling it, which is why the salad comes before rich meat or fish courses.
Sliced paper-thin and dried slowly in the oven, beets turn into crisp chips where their natural sweetness meets rosemary, garlic, salt, and pepper. Edges and smaller pieces dry out first, so pulling finished chips early keeps them from tasting burnt and bitter.
Sifted black rice flour turns the cream cheese filling pale lilac and leaves a toasty grain flavor behind the tang of the cheese. Chilled and sliced, the lilac filling sits in a clean line against the shell.
On Paris streets, crepe sellers spread the batter across wide round griddles, fill it, and hand it over folded into a paper-wrapped triangle to eat while walking. The crepe itself tastes of little more than butter and egg. Nutella and strawberries suit it as well as Gruyere and ham. The batter needs at least an hour in the fridge but keeps for up to two days; mix it the night before and the morning only needs a hot pan.
Stale baguette soaks up the bean and vegetable broth until this is less a soup than something close to a porridge. The name means reboiled, and true to it, the soup tastes deeper when reheated the next day.
Pulling the shrimp out early and returning them for only the last 30 seconds keeps them tender instead of rubbery. While they wait, the cream reduces in the same pan and picks up the garlic butter and shrimp juices, so the sauce needs no stock.
Chicken, hard-boiled egg, avocado, bacon and cherry tomatoes are laid in stripes across the romaine and only tossed together at the table.
Ready-made biscuits get a heavy ladle of white milk gravy with ground pork in it. Plenty of black pepper goes into the gravy, and that peppery bite is what makes it taste Southern.
Black rice flour tints these muffins grey-purple inside, and toasted black sesame seeds, left whole, are scattered all through the crumb, popping as you chew.