Classic puff pastry calls for lots of rolling and folding to create zillions of those celebrated flaky layers. For bakers who don’t care for all that work, store-bought frozen puff pastry has long been their secret to everything from turnovers to tarts, pigs-in-blanket to Beef Wellington. But now, with our easy Quick Puff Pastry recipe, we no longer need to rely on Big Pastry for our supply. This quick and easy version rises into maybe a half zillion light, buttery layers. And the dough keeps beautifully in the freezer, ready for whenever the urge for la pâtisserie overtakes you. And if you need more convincing, compare ingredients. Quick Puff Pastry has only three: flour,…
-
-
Steamed Broccoli in the Microwave
For perfectly tender yet brilliantly green broccoli, nothing beats the microwave. And while it may seem obvious to some, microwave-steamed broccoli has not made it onto our radar (pun intended) until recently. We’ve always used a stovetop steamer with haphazard results, finding it hard to catch that moment of exact doneness. Yet with the microwave, we can reach that moment as quickly as 3 minutes after pressing “start.” Miraculous. We picked up this tip from our son-in-law Gordy Stephenson. Now, he creates deliciously spicy and saucy dishes that take simmering and care, including the world’s best saag paneer (curried greens with cheese). But when our little grandsons clamor for dinner, he delights them with…
-
Dan’s Marinated Grilled Shrimp
Dan, Recipephany’s grillmaster, can make just about anything tender, juicy and deliciously smoky on his (t)rusty old Grill Master barbecue. Usually he just plays it by ear, mixing up rubs and sauces with seemingly random herbs and spices. He knows when something’s done by using common methods like an instant-read thermometer, and by being “open to vibrations in the ether.” But for his Marinated Grilled Shrimp, he sticks pretty closely to this recipe—although he rarely uses a measuring cup. And every time it comes out tangy, luscious and with a slight Italian accent. The secret is the simple marinade. The fact that I often request Dan’s Marinated Grilled Shrimp attests to its magnificence. After…
-
Beet-Dyed Deviled Eggs
It’s fun to color hard-boiled Easter eggs. But why not punch up the insides, too? Here’s an easy way to turn the whites a lovely magenta by simply soaking the peeled eggs in juice from canned beets. Beet-dyed deviled eggs turn a classic crowd-pleaser into a centerpiece. As they say, we eat with our eyes. Beet-dyed deviled eggs first bowled us over at Lulu’s, a cozy restaurant in Allston, Massachusetts known for draft beers and comfort food. They turned the humble deviled egg downright seductive, with the vibrant color and a caper-studded sweet-and-tangy filling. And to add to the allure, Lulu’s presented the eggs on a kind of porcelain pedestal. They cut eggs crosswise—so…
-
Baked Cod Fish Cakes
Fish and potatoes. Perfect mates. And when you can taste both in one bite of a fish cake, what could be better? Especially when it’s cod, the Mighty White Fish that made New England famous. These easy baked fish cakes let the sweet flavor of the cod shine through. Plus you get the crunch of a spicy crumb topping studded with bacon bits. If you can’t find the world-renowned North Atlantic cod, or it’s way too expensive, substitute your favorite white fish or something local recommended by an expert at the fish counter. These cakes will still taste delicious. Got frozen fish fillets you wish you could cook right away? Turn those rock-hard slabs…
-
Broccoli-Cheddar Soup
This soup hits the spot when I want a simple, quick, yet indulgent way to enjoy my all-time favorite veggie. It captures the bright taste of broccoli sweetened by aromatics and smoothed out with melted sharp cheddar. The real recipephany here is a bit of magic. Instead of turning olive drab—as broccoli likes to do after a few minutes of cooking—this soup stays vibrant green. How? A few handfuls of spinach do the trick. So it looks as fresh as it tastes. Crusty bread makes it a meal. Don’t confuse this with the thick, cream-laden broccoli-cheddar soup made popular by Panera restaurants. Our favorite cream alternative, bouillon, rounds out the flavor so you get…
-
Tiny Hazelnut-Chocolate Sandwich Cookies (Baci di Dama)
In our last post, we wallowed in the chocolately pleasure of Whoopie Pies, perhaps the world’s largest sandwich cookies. Now we indulge in the delicate chocolate-filled confection called baci di dama, probably the world’s teeniest-tiniest sandwich cookies. Diminutive bites of melt-away hazelnut shortbread and bittersweet chocolate, baci di dama embody the classic Italian love affair of nocciola with its soul mate, cioccolato (yeah, hazelnuts and chocolate, but it sounds so much sexier in Italian). Baci di dama, also known as Italian Hazelnut Cookies, date back to the early 1800s in the Piedmont region of Italy, when chefs devised creative ways to promote the bounty of locally-gown hazelnuts. The name means “lady’s kisses,” maybe because…
-
Allen’s Prize-Winning Whoopie Pies
Born in Pennsylvania Dutch country and named in Roxbury, Massachusetts, the Whoopie Pie has fans all over the country. But no state loves it more than Maine. Mainers went all out and declared it their Official Maine State Treat in 2011. And why not? This sensational sandwich of black chocolate cake filled with fluffy vanilla creme plays havoc with our self-control. And now, thanks to our friend Allen’s authentic recipe, we can whip up the real deal, the divine Maine Whoopie Pie, in the comfort of our own kitchens. How did Allen unlock the secret to the ultimate Whoopie Pie? He started with the master recipe his sister-in-law developed when she was a student…
-
Claire’s Beef Knishes, Butcherie Style
If wishes were knishes…they’d all taste delicious.—Variation of old Scottish rhyme Little pastries stuffed with meat, potatoes, and other savory fillings, knishes immigrated to the US with Russian, Polish and Ukrainian Jews in the early 1900s. They soon dominated delis, knisheries and food carts in New York City. This inexpensive snack/meal spread to Kosher delis and restaurants across the country—so what’s not to like? But as Jewish delis have dwindled, so have knishes. Our local Stop and Shop no longer carries them in the deli case. But we don’t kvetch. Thanks to our daughter Claire, we have the best recipe for this nosh that you can find anywhere. Using Science and Laboratory Superpowers, she…
-
Kathleen’s Canadian Oatmeal Molasses Bread, AKA Maritime Oatmeal Bread
This high-rising oatmeal bread features a smack of molasses for a deep color and bright flavor. Who’d guess that a multi-grain loaf could be this fluffy and taste so luscious? Canadian Oatmeal Molasses Bread dresses up a sandwich, makes gorgeous toast, and feels like an indulgence when spread with butter. We snapped up the recipe from our friend Julie’s mom, Kathleen, when we visited her decades ago in the historic seaside town of St. Andrews, New Brunswick. We always figured this bread was just another of Kathleen’s many specialties. Now we learn it’s a traditional bread from Canada’s Maritime region, often called Maritime Oatmeal Bread or Oatmeal Brown Bread. Rich in molasses and often…
-
Apple-Raisin Chutney
We love that sweet and sour zip that a good mango chutney brings to curry. But with the high cost of a small jar, wouldn’t a homemade alternative make sense? When Adam Jaffe (of Double Chocolate Sorbet fame) served a lively apple chutney, we realized our orchard-picked Cortlands, simmered with pantry and fridge basics, could do the job. Wouldn’t you know that Adam, an economist, would offer this thrifty solution? We don’t feel so bad forsaking mango chutney, anyway, since we no longer can find our favorite brand. The original Major Grey’s Chutney, invented by Merwanjee Poonjiajee & Sons Pvt. Ltd. and sold under the “Sun Brand” label, has disappeared from the shelves. As…
-
Tante Marie’s French Sorrel Soup from Charlotte Turgeon
If you could cross baby spinach with lemon, you’d get something like sorrel. It brightens salads, sauces and omelets, but best of all makes a marvel of a soup. And nothing captures the flavor and simple pleasures of the French countryside like this dish: French Sorrel Soup. Remarkably fast and easy to make, this elegant, tangy soup goes from zero to the table in less than 15 minutes. No potatoes, no aromatics, no cream. An egg yolk swirled in at the end adds a bit of richness, and some toasted bread served in the bowl gives it depth. The hardest part might be finding the main ingredient. Popular throughout Europe, sorrel is rarely seen…
-
Emily Adair’s Best Biscuits from Sue Aldrich
For as long as we’ve known Sue Aldrich—from way back in the Dark Ages—we’ve loved her light, flaky biscuits. They’re simply the best. She credits Emily Adair, her great-grandmother and namesake—middle name—for this classic recipe. As Sue tells it, “My paternal grandmother, Ora McKim, was a teenager in Michigan when her father came home with a new wife—Emily—after a brief trip to the city. The ‘city’ was probably Cass City, Michigan, population around 1,200 in 1915.” Emily raised Ora and her sister Cecil, who were barely younger than their new mother. “I’m sure everyone loved Emily—except of course Ora, who saw her as competition,” says Sue. She adds that Ora turned into a bit…
-
Basic Yeasted Flatbread
Is it Indian? Israeli? Italian? All of the above. With a dough this universal, Basic Yeasted Flatbread passes for all sorts of nationalities. It scoops up curry just like naan, dips into hummus like pita, and doubles as perfect pizza dough. Soft, chewy and heavenly when served warm from the griddle, it reminds us why we love our daily bread. This recipephany came from Mollie Katzen, a hero ever since her 1977 Moosewood Cookbook. In Sunlight Cafe: Breakfast Served All Day, she confessed her special relationship with this flatbread. She always had dough in the fridge, and made flatbreads all hours of the day. And we can see why—it has proved itself a loyal friend…
-
Gluten-Free, Vegan Hermits
To get a really great gluten-free vegan cookie, start with a really great cookie. One that plays well with gluten-free flour and won’t miss the eggs. In this case, it’s Dick’s Hermits. Crisp on the outside, soft and chewy on the inside, these classic New England molasses-spice cookies make the mouth tingle with delight. My mother-in-law Dorothy, nicknamed “Dick,” (see Dick’s Coffee Cake for that story) spoiled her kids with these cookies. With a little culinary sleight of hand, we now can spoil just about everybody. It doesn’t take much—just gluten-free “1-1” flour (from Trader Joe’s or King Arthur Baking Company, for example) and a little ground flaxseed. The flour swaps cup-for-cup for all-purpose…
-
Chickpea and Vegetable Tagine
Like “casserole,” “tagine” refers to both a type of cookware and the meal you make in it. Tagine gets its name from a Moroccan pot that looks like an oversized piece from the Sorry! game. But you don’t need an authentic tagine to make this warmly spiced chickpea and vegetable stew. A dutch oven or large frying pan will do the trick. We call it a tagine, but with all the Indian spices it tastes like a curry. In fact, we suggest optional curry powder for an extra blast of flavor and heat. Let’s just say that this falls into the “dishes without borders” category. So you can serve it with couscous, basmati rice,…
-
Muriel Brody’s Meringue-a-Tangs
Tap this crispy, weightless meringue cookie and it sounds hollow. But take a bite and the outside shatters, melts, then gives way to the chew of chocolate chips and nutty bits. More a confection than cookie, it is sweet, crunchy air. These treats whip up easily and bake all by themselves. Put them into a hot oven, switch it off, and forget them. Do not disturb them for hours—preferably overnight. Slow drying crisps them up. My mom, Muriel, of Olympic Seoul Chicken fame, wouldn’t settle for plain-old boring meringues. So she folded in chocolate and nuts. My two older brothers named them Meringue-a-Tangs—as fun to say as to eat. We thank our family dog,…
-
Julia Child’s Madeleines
In the early 1900s, author Marcel Proust wrote 1,267,069 words in his seven-volume masterpiece In Search of Lost Time. And yet “madeleine” is the word that made him famous. Madeleines, little tea cakes baked in scallop molds, have been delighting the French since the 18th Century. And it was Proust who made them popular worldwide. She [my mother] sent out for one of those short, plump little cakes called ‘petites madeleines,’ which look as though they had been moulded in the fluted scallop of a pilgrim’s shell….And once I had recognized the taste of the crumb of madeleine soaked in her decoction of lime-flowers which my aunt used to give me…the whole of Combray…
- Appetizers, Beans, Cheese dishes, Main Dish, Mexican, Side Dishes, Vegetable, Vegetables, Vegetarian
Raegan’s “Quesabeanas,” Refried-Bean Quesadillas
Recipephany Test Kitchen’s Chief Taster, Dan, likes to call these “Yummy Chongas” or “Tacodilla Grandes.” But their developer, Raegan Sales (also known for the best No-Knead Focaccia), calls them “Quesabeanas,” and that sums them up pretty well. Refried beans sweetened with caramelized aromatics and spiked with hot sauce bulk up the humble quesadilla. A soft bean filling fuses with melted cheese so when you bite into the toasty flour tortilla, you taste nothing but delicious squishiness inside. And while it masquerades as fun food, the Quesabeana—especially with lots of toppings—includes all manner of healthy food groups. While Raegan came up with the Quesabeana, her husband, our son Andrew, inspired the crispy cheese crust. “He…
-
Meringue Cradle Cake
Fit for a celebration, Meringue Cradle Cake evokes all the drama of a layered pastry, yet it comes together as if by magic. A crust of chocolate-flecked meringue covers a luxurious golden cake. It looks complicated, but the heavenly contrast of crispy and tender springs from the simple alchemy of separating egg whites and yolks. Rarely have eggs performed so many tricks in one cake. Yolks pump up the flavor, moisten the crumb, and deepen the color. Whites whip into a brilliant built-in meringue topping. Everything gets used, so there’s no need for egg-white omelets later. Contrary to what others report, this recipe has nothing to do with the Baby Jesus. We discovered it…
- Appetizers, Breakfast, Cheese dishes, Egg dishes, Main Dish, Side Dishes, Snacks, Vegetable, Vegetables, Vegetarian
Spinach Squares
We could say that good old-fashioned Spinach Squares are staging a comeback, but they never actually went away. Also called “spinach brownies,”—no, there’s no chocolate—these squares bring to the savory portion of a meal what fudgy brownies bring to dessert. Cheesy-rich and luscious, they invite you to have just one—and then one more. Stir these up in minutes as an easy alternative to Spanakopita (Greek Spinach Pie). An appetizer, snack, side dish or even main attraction, Spinach Squares freeze and reheat well. The recipe makes a big batch, so you can serve some and still have enough for another occasion. And they make great finger food, even sneaked cold from the fridge. Surprisingly, Spinach…
-
Lemon Blueberry Swirl Cake
We love lemon. (Ooh, Ma’s Lemon Sponge Pie, with its tart curd and divine fluff.) And we love blueberries. (Ahh, Jordan Marsh Blueberry Muffin Cake, all juicy and sugar-crusty on top.) So it’s no wonder we love this moist Lemon Blueberry Swirl Cake. Sweet and tangy, it balances the two flavors just right. It makes a perfect snack cake or dessert. But its real secret to success? No need for fresh or even frozen berries. You’ll need lemons of course—but that’s easy, since you may have lemons in your fridge right now. We always keep a stash for lemon pasta, fish, scallopini, hummus…you name it. So we can toss together a lemon dessert just…
-
Spiced Pecans
Except for those with nut allergies (apologies to one of our nieces) or those who avoid cinnamon (apologies to one of our nephews), just about everybody loves spiced pecans with a cinnamon-sugar crunch. The coating elevates the nuts to a luxurious treat—in just a few minutes and with the simplest ingredients. We like to give these away at Christmas, but they also make a perfect sweet for Passover. What’s more, they qualify as vegan and gluten-free without even trying. This recipephany came from The Boston Globe’s Confidential Chat (or informally, “Chatters”). An early form of social media, the column connected readers who mailed in recipe requests, recipes, and good-ole-fashioned kitchen advice. The Globe retired…
-
Basmati Rice with Peas and Carrots (Mixed Vegetable Pulao)
Peas and carrots—that humble yet dynamic duo—add just the right sweetness and color to this Indian-spiced rice. The pared-down ingredient list may tempt you to throw in aromatics and sexier veggies, but don’t bother. This easy dish tastes authentic, cooks in a flash, and can either go with a curry or dress up a simple meal with its fragrant, warm spices. This recipephany came from the back of a bag of basmati rice, more proof that we get the best recipes right off the packages. Unfortunately, we didn’t note the brand, so we can’t give it credit. Maybe it’s just as well we don’t remember the brand. The rice producer would probably be upset…
-
Chocolate Whipped Mascarpone in Dark Chocolate Mini Cups
Our daughter once gave us a box of imported chocolate mini cups, which made any filling an instant dessert. Turns out, if you can melt chocolate you can make them yourself. Paint the inside of small paper baking cups with melted bittersweet chocolate, let harden, then strip off the paper. The crisp accordion pleats make these cups look so much like paper liners, your guests will try to peel them off. It’s such fun—the opposite of fake food. It’s both a craft project and a dessert. Better yet, fill these petite cups with mascarpone chocolate cream and you get a dreamy, deep chocolate that melts away with each heavenly bite. Mascarpone—the milder and creamier…
