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Pumpkin Pancakes

from Saveur -Shopsin’s Essex Street Market

Ingredients

  • 34 cups flour
  • 3 tbsp. sugar
  • 1 tbsp. cinnamon
  • 2 tsp. baking powder
  • 1 tsp. ground cloves
  • 1 tsp. ground ginger
  • 12 tsp. kosher salt
  • 14 tsp. ground allspice
  • 1 cup canned pumpkin purée
  • 1 cup heavy cream
  • 12 cup milk
  • 2 eggs, lightly beaten
  • 6 tbsp. canola oil
  • Butter and maple syrup, for serving

Directions

  1. In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice. Add pumpkin, cream, milk, and eggs; whisk until smooth.
  2. Heat 1 tbsp. oil in a 12″ nonstick skillet over medium-high heat. Using a 14-cup measuring cup, pour batter into skillet to make three 3″ pancakes. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining oil and pancake batter. Serve pancakes hot with butter and syrup.

Maple Tart with Pears

from BHG.com

Ingredients

  • 2 small Bosc pears
  • 1 cup apple juice
  • ⅔ cup water
  • ⅓ cup pure maple syrup
  • ½ teaspoon maple extract
  • ⅔ cup pecan halves
  • 1 cup all-purpose flour
  • ⅓ cup powdered sugar
  • ½ cup cold butter, cut into 1-inch slices
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 2 cups half-and-half or light cream
  • 2 eggs, lightly beaten
  • 4 teaspoons finely chopped crystallized ginger
  • 1 teaspoon vanilla
  • 1 ½ teaspoons cornstarch

Directions

  1. Peel pears, leaving stems intact. Cut pears in half lengthwise. Use a melon baller or small spoon to remove cores from pears. Meanwhile, in a medium saucepan combine apple juice, the water, maple syrup, and maple extract. Bring to boiling. Add pear halves. Return liquid to simmering. Simmer, covered, for 15 to 20 minutes or until pears are just tender. Remove from heat and transfer the pears and poaching liquid to a bowl; cool slightly. Cover; chill for at least 2 hours.
  2. Preheat oven to 350°F. For crust, in a food processor process pecans until finely ground. Add flour and powdered sugar; process to combine. Add cold butter. Cover and process with on/off turns until mixture forms fine crumbs. Dough will look dry. Press mixture onto the bottom and 1-1/2 inches up the sides of a 9-inch springform pan. Line the crust with a double thickness of foil. Bake for 15 minutes. Carefully remove foil. Bake for 5 to 7 minutes more or until edge is lightly browned and bottom looks dry. Cool on a wire rack.
  3. For filling, in a heavy medium saucepan combine the granulated sugar, the 2 tablespoons cornstarch, the salt, cinnamon, and cloves. Add half-and-half; stir to combine. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten eggs. Return all of the egg mixture to the saucepan. Stir in ginger. Cook and stir until bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Place saucepan in a large bowl of ice water. Stir the mixture for 2 minutes to cool quickly.
  4. Pour filling into baked crust, spreading evenly. Cover surface with plastic wrap and chill for at least 4 hours or until firm.
  5. Remove chilled pears from poaching liquid; set aside. For glaze, transfer 1/2 cup of the poaching liquid to a small saucepan. Discard remaining poaching liquid. Add the 1-1/2 teaspoons cornstarch to the saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a small bowl; cover with plastic wrap; cool to room temperature.
  6. To assemble, just before serving slice pear halves to but not through the top to form fans. Arrange the pear fans in the center of the tart to form a circle, placing the stem ends in the center of the tart. Drizzle cooled glaze evenly over top of tart.
  7. Using a sharp thin knife, loosen crust from side of pan. Remove side of pan before serving.

Caribbean Pumpkin Soup

from Saveur

Ingredients

  • 3 tbsp. unsalted butter
  • 4 cloves garlic, minced
  • 1 medium white onion, minced
  • 1 Scotch bonnet pepper, stemmed, seeded, and minced (optional)
  • 3 lb. pumpkin, such as calabaza or butternut squash, peeled, seeded, and cut into 1/2″ pieces
  • 4 cups chicken stock
  • 4 sprigs thyme
  • 2 sprigs parsley
  • 1 bay leaf
  • 1 cup milk
  • 14 cup heavy cream
  • 12 tbsp. mild curry powder
  • 1 tsp. fresh lime juice
  • 14 tsp. freshly grated nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • Crème fraîche, for garnish

Directions

  1. Melt butter in a 6-qt. saucepan over medium-high heat. Add garlic, onion, and, if using, Scotch bonnet; cook until golden, about 8 minutes.
  2. Add pumpkin, stock, thyme, parsley, and bay leaf; bring to a boil. Reduce heat to medium; cook until pumpkin is very tender, 30–35 minutes.
  3. Discard thyme, parsley, and bay leaf; working in batches, purée soup in a blender until smooth.
  4. Return soup to saucepan and add milk, cream, curry powder, lime juice, nutmeg, salt, and pepper; simmer until slightly thick, 4–6 minutes.
  5. Ladle soup into bowls; garnish with a swirl of crème fraîche.

Cabbage Sausage and Orzo Soup

from Food52

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound Italian sausage (mild or spicy), bulk or with casings removed
  • yellow onion, finely chopped
  • 1 teaspoon kosher salt, plus more to taste
  • 1 pinch freshly ground black pepper, plus more to taste
  • garlic cloves, finely chopped
  • 1/4 cup tomato paste
  • large Napa or Savoy cabbage (about 2 pounds), trimmed, quartered, and thinly sliced
  • 4 cups chicken stock, homemade or low-sodium store-bought
  • 4 cups water
  • 3/4 cup orzo
  • or 2 Parmesan rinds
  • 1/3 cup chopped Italian parsley
  • 1 teaspoon red wine vinegar, or to taste
  • 1/2 cup grated Parmesan

Directions

  1. Heat olive oil in a large thick-bottomed pot or Dutch oven over medium heat. Add sausage in a single layer and brown, breaking it into bite-sized pieces and stirring occasionally, until it is just cooked through and no longer pink. Remove with a slotted spoon, leaving the rendered fat in the pot.
  2. Add the onion and several big pinches of kosher salt and black pepper. Saute for about 4 minutes, then add the garlic and saute for another 1 minute. Lower the heat, and add the tomato paste and continue cooking, stirring constantly and scraping the bottom of the pot, until it caramelizes and starts to change in color from bright to brick red, about 3 minutes.
  3. Add the cabbage, chicken stock, water, orzo, Parmesan rind(s), and another big pinch or two of salt. Simmer, uncovered, for 10 minutes, stirring and scraping the bottom of the pot occasionally to ensure nothing sticks. Add sausage and simmer for 5 to 8 minutes longer, stirring and scraping occasionally, until the orzo and cabbage are tender. Remove and discard rinds.
  4. At the end, add parsley and red wine vinegar. Adjust salt and acidity to taste. Serve the soup in bowls, topped with grated Parmesan.

Sweet Potato Stew With Chickpea and Greens

from Food52

Ingredients

  • 4 tablespoons unsalted butter
  • 1 tablespoon lime juice
  • yellow onion, finely chopped
  • 2 pounds sweet potatoes (about 2 large or 3 small), peeled and chopped into 3/4-inch chunks
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon Aleppo pepper or 1/4 teaspoon red pepper flakes
  • 1 tablespoon maple syrup
  • 4 cups chicken broth or stock, homemade or low-sodium store-bought
  • 1 tablespoon soy sauce, or to taste (regular or low sodium)
  • 15.5-ounce can chickpeas, drained and rinsed
  • 3 cups to 4 cups (packed) kale, Swiss chard, collard or turnip greens, or mature (not baby) spinach
  • Finely grated zest + 1 tablespoon juice, from 1 lime
  • 3 tablespoons to 4 tablespoons plain hummus, homemade or store-bought

Directions

  1. Heat butter in a large pot or Dutch oven over medium heat. Add onion and cook for about 5 minutes until softened. Add sweet potatoes, 1/2 teaspoon kosher salt, and Aleppo pepper. Cook for another 5 minutes (stirring occasionally), or until the outsides lose their firmness.
  2. Add maple syrup, stirring so it evenly coats the sweet potatoes. Cook for 1 to 2 more minutes, stirring constantly, to lightly caramelize the syrup.
  3. Add broth, soy sauce, chickpeas, greens, and lime zest. Simmer gently for about 15 minutes, or until the sweet potatoes are tender.
  4. Lower heat, and stir in the lime juice and hummus, starting with 3 tablespoons hummus; stir until well integrated. Taste, and add another tablespoon of hummus, if desired, for extra richness and body. Taste for seasoning and balance, adding a bit more soy, lime juice, and/or salt to your liking. Turn off the heat. Divide the stew amongst bowls, and serve right away. (Any leftovers will keep well, tightly covered, for several days in the refrigerator. Reheat before serving.)

Coconut Cod Chowder

from Epicurious

Ingredients

  • 1½ lb. skinless, boneless cod or halibut fillets
  • 2½ tsp. kosher salt, divided, plus more
  • 5 Tbsp. ghee or unsalted butter, divided
  • 2 medium leeks, white and pale green parts only, halved lengthwise, thinly sliced crosswise
  • 6 garlic cloves, thinly sliced
  • 1 (3″) piece ginger, peeled, cut into matchsticks
  • ¾ tsp. ground turmeric
  • ¾ tsp. ground coriander
  • ½ tsp. ground cardamom
  • 1 serrano chile, thinly sliced
  • 12 oz. baby Yukon Gold or red potatoes, halved
  • 2 (13.5-oz.) cans unsweetened coconut milk
  • 2 celery stalks, thinly sliced, plus leaves for serving (optional)
  • 1½ cups oyster crackers
  • 1 tsp. paprika
  • 2 limes, divided

Directions

  1. Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10–12 minutes.
  2. Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed.
  3. Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat.
  4. Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside.

Beef and Broccoli

from New York Times Cooking

Ingredients

  •  cup Shaoxing rice wine, dry sherry or sake
  • 3 tablespoons plus 2 teaspoons soy sauce
  • 1 tablespoon cornstarch
  • 1 pound beef — chuck or rib steak — sliced thin against the grain
  • ¼ cup oyster sauce
  • ½ tablespoon chile-garlic sauce, or to taste
  • ½ cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
  • 1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
  • 2 tablespoons unsalted butter
  • 2 garlic clove smashed
  • 2 tablespoons sliced ginger

Directions

  1. In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
  2. To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.
  3. Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add a slab of ginger and a smashed garlic clove and about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
  4. Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
  5. Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.

Melted Broccoli Pasta

from Epicurious

Ingredients

  • Kosher salt
  • 2 heads (about 1 pound, or 454g, total) broccoli, cut into bitesize florets
  • 12 ounces (340 g) whole-wheat penne pasta, or other short tubular pasta
  • 3 tablespoons (45 ml) extra-virgin olive oil, divided
  • 1 cup (54 g) panko
  • 4 oil-packed anchovy fillets
  • ¼ cup (36 g) capers, chopped if large (rinsed well if salt-packed)
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • Parmesan cheese

Directions

  1. Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook until bright green and crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a large bowl. Use a potato masher to break up the broccoli.
  2. Add the pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
  3. Meanwhile, toast the bread crumbs. Heat 1 tablespoon (15 ml) of olive oil in a large, high-sided sauté pan or skillet over medium heat. Add the breadcrumbs and sauté until the crumbs are golden brown and crisp, 4 to 5 minutes. Transfer to a small bowl and set aside.
  4. Pour the remaining 2 tablespoons (30 ml) of olive oil into the pan. Add the anchovies and sauté until they disintegrate, about 1 minute. Add the capers, garlic, and red pepper flakes. Sauté until fragrant, about 1 minute, and remove from the heat.
  5. When the pasta is ready, reserve 1½ cups (360 ml) of pasta water with a measuring cup, then drain the pasta. Add the broccoli and reserved pasta water to the pan and bring to a simmer. Continue to simmer, using a wooden spoon to break the florets into small pieces as they become more tender, until the water is reduced by about half and you’ve been able to break apart enough florets that you’re left with a very chunky mixture, 5 to 7 minutes.
  6. Add the pasta to the pan. Cook, tossing and stirring, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from the heat, add half the toasted bread crumbs, and toss again to combine. Serve garnished with the remaining toasted bread crumbs and top with Parmesan cheese.

Heirloom Tomato Tart

from New York Times Cooking

Ingredients

  • Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note)
  • 1 ½ pounds ripe heirloom tomatoes (about 4 medium)
  • ¼ cup store-bought pesto
  • ¾ cup shredded mozzarella (about 3 ounces)
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh oregano
  • 3 large eggs
  •  cup heavy cream
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Directions

  1. Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
  2. Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
  3. Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
  4. Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
  5. In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
  6. Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
  7. Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.
  8. Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.

Tip

  • Packaged pie dough is an excellent shortcut for weeknight meals, and the tart crust can be parbaked a day in advance.

Plum Pudding

from Epicurious

Ingredients

  • 3/4 cup granulated sugar, plus more for pan
  • 8 plums, cut into thin wedges
  • 3 large eggs
  • 1 1/2 cups half-and-half
  • 2 tablespoons anise liqueur (optional)
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt

Directions

  1. Preheat oven to 400°F. Butter a 2-qt. baking dish, then dust with granulated sugar. Arrange plums in dish.
  2. Pulse eggs and remaining 3/4 cup granulated sugar in a food processor to combine. With the motor running, stream in half-and-half, anise liqueur, if using, and vanilla. Add flour and salt and pulse to combine. Let custard sit 10 minutes, then pour over plums.
  3. Bake pudding 15 minutes, then reduce oven temperature to 350°F and continue to bake until custard is golden and set, 20–25 minutes longer. Let cool slightly, then dust with powdered sugar.