Recipe,Chocolate cake,Types of chocolate,Cymbopogon,Tortilla,Chili pepper,Chicken (food),Ginger,Frozen food,Almond milk

Recipes you’ll be glad to have on hand

December 28, 2016

Having one or all of these recipes on standby is the entertaining equivalent of Bullwinkle the Moose’s “watch me pull a rabbit outta my hat!” There’s something here for everyone – cocktail snacks, a handy dessert and satisfying entrees – and all of them can be made in advance. • Olives with citrus zests and fried herbs. Refrigerate these for up to a week. • Enchiladas with chili gravy. This has real-deal, Tex-Mex flavor. The multipart recipe can be accomplished over a day or two. • Sweet potatoes with chicken and lemon grass. Surprisingly satisfying and bright-tasting, with fairly few ingredients. • Orange-scented olive oil cake. The recipe yields two 9-inch rounds; they can be frozen for up to a month. To make it a chocolate cake, melt 3 ounces of coarsely chopped dark chocolate with 2 tablespoons of warm almond milk in a small saucepan over low heat. Cool slightly, then add to the egg-sugar mixture and proceed with the recipe. SWEET POTATOES WITH CHICKEN AND LEMONGRASS This thin-brothed stew is homey yet flavorful enough to serve to holiday guests. It was inspired by the Hmong community in Minnesota, whose cooks tend to use simple ingredients. The Hmong top the dish with an optional, lightly salted mixture of chopped Thai chilies, fresh ginger and cilantro, which we really liked in testing. The stew can be refrigerated for up to 4 days or frozen for up to 1 month. Prepare the chili pepper topping just before serving. Adapted from “Smashed, Boiled and Baked (and Fried, Too!): A Celebration of Potatoes in 75 Irresistible Recipes,” by Raghavan Iyler (Workman, 2016). Makes 4 servings 1 pound sweet potatoes 2 stalks lemongrass 2 tablespoons canola oil 1 pound boneless, skinless chicken breasts (trimmed of visible fat), cut into 1-inch cubes 1 cup water 1 teaspoon coarse sea or kosher salt 1 teaspoon coarsely cracked black peppercorns Steamed white or brown rice, for serving Fill a medium bowl with cold water. Peel the sweet potatoes and rinse them under cool water, then cut them into 1-inch cubes, submerging them in the bowl of water as you go. Trim the ends of each lemon grass stalk to yield a tightly layered middle section that’s about 3 inches long. Use the flat side of a chef’s knife to smash the section, then cut that in half lengthwise, discarding the tough outer layer. Cut the halves into thin strips, then into small pieces. Heat the oil in a wok or large saute pan over medium-high heat. Once the oil shimmers, add the chicken and stir-fry for 1 to 2 minutes or until it loses some of its raw look. Drain the potatoes, then add them to the pan along with the cup of water, the lemon grass, salt and cracked peppercorns. Once the liquid comes to a boil, reduce the heat to medium-low, cover and cook for 10 to 15 minutes, stirring once or twice, until the sweet potatoes are tender and the chicken is cooked through. Divide the stew, including the broth, among bowls filled halfway with rice. For the optional topper, stir together 10 to 12 thinly sliced red and/or green Thai chili peppers (not seeded), 1 tablespoon grated peeled fresh ginger root, 1 tablespoon finely chopped cilantro and tender stems, and a small pinch of coarse kosher or sea salt in a small bowl. Use some of the mixture to top each portion of the stew. Olives with citrus zests and fried herbs. OLIVES WITH CITRUS ZESTS AND FRIED HERBS You’ll be happy to have these on hand when folks drop by for cocktails or a glass of wine. The mixture can be refrigerated (without the garlic) for up to 1 week. Bring to room temperature before serving. Adapted from “A Recipe for Cooking,” by Cal Peternell (William Morrow, 2016). Makes 12 servings (3 cups) 1 orange 1 lemon 3 tablespoons olive oil 20 sage leaves 20 rosemary leaves 1 small clove garlic (unpeeled) 1 pound mixed olives, such as black Niçoise and green Castelvetrano Pinch crushed red pepper flakes Use a vegetable peeler to cut 5 or 6 wide strips of zest (total) from the orange and...

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