Short Stack Editions were a series of cooking zines published by All Day Press in 2013, now out of print, with each volume written by a different chef and focusing on one core ingredient. I decided to cook through my entire collection, one book at a time, rating each recipe. I'm not a great cook or baker, I procrastinate, and I don't have the full collection. I just think these books are neat.
I say this without any pretense: these are the greatest thing I've ever made.
They are hours of work, yet the toil dissolves on the tongue when you taste these. I shared a few of these at work and people raced each other to get seconds. If you are lucky enough to own a stand mixer and at your leisure to make these delightful buns on a Sunday, don't wait.
A note about tupelo honey, which is the recommended honey for this recipe: it's actually the most expensive honey you can find, if you can find it. It comes from the nectar of the white tupelo tree, which grows in the south long river basins and swamps, and is only in bloom for 1-3 weeks. The flavor is bright, sweet, and aromatic, leaning floral but giving me notes of horehound candy and cardamom. Because of its high fructose content, it never crystalizes, and is the only honey to have that property.
I bought a jar for $30 and I have a bit left over. I can't say if the tupelo makes this recipe sing, or if another honey could stand in just as well: I can only say that these buns are proof that god is real and she's a baker.
Ingredients (makes 8):
For the dough:
2 1/2 cups all purpose flour
1/2 cup finely ground pistachios
1/4 cup granulated sugar
1/2 tsp kosher salt
1/3 cup warm whole milk
1/3 cup warm water
1 tbsp tupelo honey
one 1/4-oz package active dry yeast
1 large egg, at room temperature
1 large egg yolk at room temperature
10 tbsp (1 stick plus 2 tbsp) unsalted butter, cut into small pieces, at room temperature, plus more for the pan
For the filling:
1 cup light brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
Finely grated zest of 1 lemon
2 tbsp unsalted butter, melted, plus more for the pan
2 tbsp tupelo honey
1/2 cup coarsely chopped pistaschios
For the glaze:
2/3 cup tupelo honey
6 tbsp (3/4 stick) unsalted butter, at room temperature
2 tbsp light brown sugar
1/2 cup coarsely chopped pistachios
1 tsp flaky sea salt
Make the dough: In a bowl, whisk together the flour, ground pistachios, sugar and salt; set aside. Place the milk, water and honey in the bowl of a stand mixer and whisk at a low speed until the honey dissolves. Sprinkle the yeast over the mixture and set aside until the yeast is foamy, about 5 minutes. Add the egg and yolk, whisking until they've been incorporated into the mixture. Fit the mixer with the dough hook and, with the mixer running at medium-low speed, addd the flour mixture and mix until combined. Increase the speed to medium, add the butter one or two pieces at a time, mixing until each addition is completely incorporated before adding more. The dough should be very soft and smooth. Increase the speed to medium high and continue to beat the dough until it pulls away from the sides of the bowl, 6 to 8 minutes. Transfer the dough to a large, lightly greased bowl. Cover with plastic wrap and set aside in a warm place until the dough doubles in size, 1 to 1 1/2 hours. (At this point, the dough can be punched down and refrigerated up to overnight.)
Make the filling: In a small bowl, whisk together the brown sugar, cinnamon, cardamom and lemon zest. Set aside.
Generously butter a 9 x 13 inch pan. Dust a work surface generously with flour. Punch down the dough and transfer it to the prepared surface; knead until the dough is no longer sticky, about 1 minute, dusting with additional flour as needed. Use a floured rolling pin to roll the dough into a 10 x 20 inch rectangle that's about 1/4 inch thick. Brush the dough with 2 tbsp of melted butter and sprinkle with the brown sugar mixture, leaving a 1-inch border on the long edge cloest to you. Drizzle the dough with 2 tbsp of honey and sprinkle the 1/2 cup of the chopped pistachios over the dough. Starting with the edge closet to you, roll the dough lengthwise into a tight log; stop when the seam side faces down. use a knife to cut the log into 8 equal pieces and transfer them tot he prepared pan, laying them flat so that the spiral faces up. Cover the pan with plastic wrap and set aside in a warm place until the buns have doubled in size, 1 to 1 1/2 hours.
(seen here prior to their hour long rest)
Make the glaze: In a small saucepan over medium heat, whisk together the honey, butter and sugar and heat until the butter has melted and the sugar has dissolved, 3 to 5 minutes. Set aside.
Preheat the oven to 350˚. Place the rested buns in the oven and bake until they're golden brown and puffed, 30 to 35 minutes. Remove the pan from the oven and brush the buns with half of the honey glaze. Return to the oven and bake until the glaze is glossy and bubbling, about 5 minutes longer. Brush with the remaining glaze, sprinkle with the 1/2 cup of chopped pistachios and the sea salt and let cool slightly. Serve warm or at room temperature.
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Well, this one is a bit of a cheat as recipes go, isn't it? It's hard to make a case as for why a slab of toast covered in butter and honey counts as a recipe, but Rebekah does a decent job of making it fancier with real honeycomb, flaky sea sat, and cardamom.
It's also very hard to argue against the fact that toast with butter and honey is one of the core foundational delights of being alive. So enjoy this easy slice of heaven, and feel free to swap the cardamom for cinnamon.
Ingredients (makes 4 toasts):
1 small honeycomb (about 8 oz), cut into pieces
4 1-inch thick slices of country bread
1 stick (8 tbs) salted European butter, at room temperature
Flaky sea salt (optional)
Ground cardamom (optional)
Toast the bread in a toaster or under the broiler. Slather each slice evenly with a thick layer of butter. Top each slice with a piece of honeycomb and drizzle with any excess honey. Sprinkle with sea salt and cardamom, if using. Serve warm.
This is such a versatile meal! It easily feels like you could enjoy this in the cold winter months as well as on a balmy summer night. The broth is complex but still tastes primarily of honey-roasted peanuts. A great deal of lovely flavor also comes from sweet potatoes, which are a special favorite of mine.
Fun fact: this recipe is the only one in the honey book to not feature honey as a direct ingredient. Don't leave out the lime wedges!
Ingredients (serves 4):
1 cup honey-roasted peanuts
1 tbsp canola or peanut oil
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
1 one-inch piece of fresh ginger, peeled and finely chopped
1 tsp ground cumin
1/2 tsp ground corriander
3/4 tsp kosher salt, plus more to taste
1/4 tsp cayenne pepper
6 cups low sodium vegetable broth
1 medium sweet potato, diced
1 small bunch cilantro, stems and leaves divided, sems tied with twine
1/4 cup tomato paste
1 bunch kale, ribs removed and leaves sliced into 1 inch strips
4 cups cooked brown rice
1 lime, cut into wedges
Add the peanuts to a food processor and pulse until coarsely chopped. Transfer 1/4 cup of chopped peanuts to a small bowl and set aside; continue blending the remaining peanuts until a smooth paste forms, about 4 minutes. Set aside.
In a large Dutch oven over medium heat, heat the oil until shimmering. Add the onion, garlic and ginger and cook, stirring, until they have softened, 7 to 10 minutes. Add the cumin, coriander, salt and cayenne pepper and stir to combine. Add the vegetable broth and bring to a simmer. Add the sweet potato and cilantro stems. Simmer, stirring occasionally, until the sweet potato cubes are just tender, 15 to 20 minutes.
In a medium mixing bowl, whisk together the peanut butter and tomato paste. Ladle 2 cups of the hot broth into the peanut butter mixture and whisk until smooth. Transfer the mixture to the Dutch oven and stir to combine. Simmer for 10 minutes, then remove the cilantro and stir in the kale. Continue simmering until the kale is tender and wilted, 8 to 10 minutes. Season to taste with salt. Divide the rice among bowls and top with stew. Garnish with the cilantro leaves and reserved chopped peanuts. Serve with lime wedges.
We're starting this book out so strong with these gorgeous breakfast dishes! This was actually the first Dutch baby I ever had, years ago when I first made this. Now it's a weekend brunch staple at our favorite diner in town (they do an amazing cinnamon apple).
The raspberries give it a tartness that meshes beautifully with the camomile honey -- which you can skip if you have an issue with bits of dried camomile on your food. I think it's worth it for the slight floral note, but the acacia honey is light and sweet and floral in its own right. The honey and the raspberry blended together to coat the Dutch baby in a mauve syrup. Eating it was magical.
Ingredients (serves 4):
1 tbsp dried chamomile, coarsely chopped
1/2 cup acacia honey
3 large eggs
1/2 cup all-purpose flour
1/2 cup whole milk
3/4 tsp pure vanilla extract
1/4 kosher salt
2 tbsp unsalted butter
1 cup raspberries, rinsed and dried
1/2 lemon (optional)
Make the chamomile honey: Place the camomile in the bottom of a clean glass jar and add the honey. Stir the mixture with a clean spoon. Cover tightly and set aside at room temperature for at least 4 days and up to 1 month.
Pre-heat the oven to 425˚. In a blender, combine the eggs, flour, milk, vanilla and salt and blend until frothy, about 1 minute.
Set a 10-inch cast-iron skillet over medium het and add the butter. Heat, tilting the pan to coat it evenly, until the butter is melted and bubbling. Add the raspberries to the skillet and pour the batter on top; immediately transfer the skillet to the oven. Bake until puffed adn golden around the edges, 18 to22 minutes.
Remove the Dutch baby from the oven and transfer it to a large plate. Drizzle with chamomile honey and the freshly squeezed juice of the lemon half, if desired. Cut into wedges and serve immediately.
So this is obviously a slam dunk, and you knew it just from reading the name of the recipe, right?
It's simple to make and it tastes like bacon candy. Absolutely do not use anything other than thick-cut bacon, because while the honey will caramelize on the bacon if it's thick a thinner bacon will burn, and then so will the honey. Plus the texture can't compare.
These are like crack, so if you're making this alongside something else make a double portion, because you will not be able to resist snacking on these while your other breakfast items are cooking.
Ingredients (serves 4):
1 pound thick-cut bacon
1/2 cup clover honey
Pinch cayenne pepper
1 tbsp white sesame seeds, divided
Preheat the oven to 400˚. Line a rimmed baking sheet with nonstick aluminum foil and arrange the bacon slices in a single layer. Bake until the fat is rendered adn the bacon begins to crisp, about 15 minutes.
Meanwhile, in a small saucepan over medium heat, heat the honey, cayenne and half of the sesame seeds until warmed through. Remove the baking sheet from the oven, carefully drain off some of the bacon fat and brush the hoey mixture over the bacon slices. Return the bacon to the oven and bake until the glaze is bubbling and the bacon is crisp, 5 to 7 minutes. Sprinkle the remaining sesame seeds over the bacon and transfer to a paper-towel lined plate, lacquered side up. (Don't leave the bacon on the paper towels too long, as the paper will start to stick to the honey as it dries). Serve warm.
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It's an ugly truth, but let's get it out in the open: I used to hate honey.
It began in early childhood with that ubiquitous plastic honey bear. The honey's humdrum flavor, lackluster texture and pungent aftertaste fell short of the expectations a certain Pooh had set. The aversion carried through young adulthood, though in time, my feelings towards honey turned to apathy and, in deference to my line of work, I learned to tolerate and cook with honey, although without affection.
Thankfully, a moment of clarity akin to the turning point in every hero's (or in this case cookbook author's) story came to pass during a weekend I spent cooking on a working farm. The farmers were int heir first year of beekeeping, and early one morning, alongside a delivery of freshly laid eggs and tender squash blossoms, sat a jar of straw-yellow honey, the first of their harvest. It was light on the tongue, delicately sweet and very fluid; it flowed off the spoon easily, as opposed to the tick, molasses texture I was accustomed to in generic store-bought honeys. Half a jar later, I sat sticky-sweet with regret: How had I let my bias against honey go unchecked for so long?
I justify my late honey conversion in this way: the one-note honey that lines the aisle of many supermarkets is not always true honey. It tends to be an unidentified mix of honeys thinned with water, blended with corn syrup and/or filtered to remove any hint of pollen. Although my honey aversion was arrogant and prolonged, I tip my hat to my younger self for realizing I was getting the short end of a very sticky stick. Markets have gotten better recently, and many now offer single-variety and wildflower honeys that can be tracked back to their source. What's more, the rise of local beekeepers and online availability of specialty honeys make first-rate honey even easier to buy.
Since that summer morning on the farm, I've opened my palate and kitchen to as many single-variety and specialty honeys as I can get my hands on. I've discovered ways to cook with different honeys that enhance each one's inherent flavors, taking care to choose the right honey for each job. Along the way, my love for its diverse sweet and savory uses has grown exponentially. So, when I needed to choose the ingredient for this book, honey seemed the way to put my discoveries to good use - and hopefully make peace with the honey gods.
There's no lack of diversity in the world of honey, so it's an endlessly exciting ingredient for a cook. Ranging in color from pale straw to dark ebony, honey varies as widely in fragrance and flavor as it does in hue. In North America alone, there are no less than 300 unique varietals. Even the flavor profiles within each varietal are distinct from year to year and hive to hive. Similar to wine and cheese, honey is a product of its terroir, gleaning its character from its environment of origin.
In this edition, I choose to focus on six distinct single-varietal honeys: acacia, orange blossom, clover, tupelo, chestnut and buckwheat. This recipe collection highlights the widely ranging personalities grouped under the catchall "honey." Each recipe, both sweet and savory, includes a specific honey, chose n for its unique properties. You'll find light, butter acacia honey mingling with Japanese furikake seasoning, fruity tupelo weaving its way into baklava sticky buns, and bittersweet chestnut transforming pork chops into sticky, bourbon-glazed knockouts.
That said, the best part of cooking with honey is that there's an endless variety available to play with. This abbreviated set of honeys and corresponding recipes serve as just a jumping off point into the adventure of cooking with honey. I can tell you from my own experience that once you lay aside any preconceptions and simply start tasting, a deliciously sticky world of possibilities opens up.
-- Rebekah Peppler, Short Stack Editions Vol. 8: Honey
As you can maybe tell from the slight discoloration on the cover, I've already made a few things from this book. And I am so happy to be going through each one again!
I loooooove honey. It's a magical substance, sweet but equally capable in a savory arena. Poets and artists have already waxed poetic about the mystical and etherial properties of honey, so I'm mostly going to be focused on taste here -- but I might go off the deep end and write a sonnet, it's within the possibility here.
I have to admit that I was not super enthused at starting this volume, but there are several recipes that show that doing so was well worth the effort. The broccoli double-decker tocos may well become a mainstay weekend dinner in my house, and I look forward to revisiting the Broccoli Broth ramen many, MANY times in the winter. And sub No. 7? Dream sandwich. Unforgettable.
I can't say that cooking through this book has made me view broccoli in a different light (save for it's amazing and completely unexpected broth potential), but it did add some great recipes into the mix. Tyler Kord's passion for the vegetable honestly sold me on a lot of these before I had even made them, and I'm really glad I made the ones I did.
Hats off to Tyler, for inventing sub No. 7 if nothing else.
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Miso Broccoli and Potato Casserole with Crunchy Quinoa - 5 stars
Vegetarian
Gluten free
This was another guaranteed winner out of this book - I knew it when I first saw this that this was going to be a crowd pleaser, and I was right. I made this for a family gathering and out of the mountains of food set out for all, this dish was the only one that managed to end up over 90% finished, with people returning for seconds. It made the tedious / nerve-wracking process of deep frying quinoa worth it.
One thing of note, related to the quinoa - it's worth doing just for the nutty crunch, but you don't need 1/2 cup at all. I made 1/2 cup and about one third of that was sacrificed to the burnt pan gods, and I tossed it out. I fried what was left (about 3 spoonfuls at a time) but a percentage was lost to the oil eventually, as I couldn't rescue it fast enough. I never knew if I was pulling out a burnt piece with the fresh ones, but ultimately as long as you don't try to fish out each piece I think you'll be safe. I noticed that right away there was a massive amount of bubbling up, and by the time it calmed down the quinoa was pretty much ready to scoop out and let dry.
I used a 13x19 casserole dish for this, but something smaller and deeper would probably work too (Tyler did not specify what pan to make this with). Also, he mentions to add the garlic in the recipe, but garlic was omitted in the ingredients list. I used about 4 cloves and it worked well, so that's what I put down.
The only thing I have to say is that the potato far outnumbers the broccoli. If anything, you should cut the broccoli in finer pieces or just double the amount, as my serving had no broccoli in it at all. While this is a great casserole (the miso kills), it once again feels very broccoli secondary.
Ingredients (serves 6)
Canola or vegetable oil, for frying
1/2 quinoa
2 tbsp olive oil
1/2 tsp chile flakes
1 large (1 pound) head broccoli, cut into 1 to 2" pieces (not cooked raw)
3 large or 5 small russet potatoes (about 2 pounds), peeled and sliced paper-thin on a mandolin
1/2 cup heavy cream
2 1/2 tbsp yellow miso
6 oz cheddar cheese, grated (about 1 1/2 loosely packed cups), divided [we used a lot more cheese than this.]
salt
Preheat the oven to 375˚. In a saucepan, bring the quinoa and 1 cup of water to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes or until the quinoa is tender and puffy. Spread the cooked quinoa onto a baking sheet and refrigerate until the quinoa is cold and a little dried out, at least 30 minutes.
Fill a large saucepan with 1 inch of canola oil and heat the oil to 375˚. In very small batches, fry the quinoa until olden brown and crispy. Using a fine-mesh sieve, transfer the fired quinoa to a paper-towel lined plate (you may need to use more than 1).
Heat the olive oil in a large saucepan and add the garlic and chile flakes. Cook for a few seconds, but before the garlic really starts to caramelize, add the broccoli and potatoes. Stir well and try to separate most of the thin slices of potatoes so that they're coated in the oil. Add the cream, miso and 2 tsp of salt and continue cooking, stirring, until the cream is reduced a little and thickened from the potato starch. Add half of the cheese and stir well to combine, then transfer the whole thing to a casserole dish. Sprinkle the remaining cheese on top, cover with foil and place in the oven. Bake for 30 minutes.
Remove the foil from the casserole dish and cook for 10 minutes longer or until the cheese is caramelized. Serve hot, sprinkling some fried quinoa over the top of each portion.
So I was originally planning on making this, but I've changed my mind -- it sounds interesting, and possibly satisfying. But ultimately I don't see how a head of broccoli slathered in a sauce (no matter how delicious) as being a revelation the same way the ramen was, and I'm getting a bit impatient to move on to the next book. I feel like I've given broccoli more than its due at this point, though I will admit I am curious to know if a soft, slow roasted BBQ broccoli tastes as good as Tyler describes it to be. Find out for me and let me know?
Ingredients (serves 4)
2 heads brocoli (about 2 pounds)
3 tbsp canola oil
1/2 tsp paprika
1/2 tsp ancho chile powder
1/2 tsp freshly ground black pepper
salt
1 cup ketchup
1/2 tsp chile flakes
4 garlic cloves
1/2 yellow onion, roughly chopped
3 tbsp white vinegar, divided
2 tbsp pure maple syrup
1 cup jasmine rice
1 tbsp olive oil
1 cup shredded red cabbage
1 tbsp yellow mustard
1 cup frozen peas
1 cup mung bean sprouts
Preheat the oven to 275˚. Cut off the bottom halves of the broccoli stems, then peel and roughly chop. Cut the broccoli heads lengthwise into quarters (you will have large pieces of florets with some stem attached).
In a large mixing bowl, toss the quartered broccoli heads with the canola oil, paprika, ancho powder, black pepper and 2 tsp of salt. Transfer the mixture to a baking sheet and bake for 40 minutes. The broccoli should be cooked through and caramelized, but it should be a duller green than when you normally roast broccoli.
While the broccoli cooks, make the BBQ sauce: Combine the ketchup, chile flakes, garlic onion, 2 tsp of vinegar and the maple syrup in a blender and puree until smooth.
Remove the broccoli from the oven and coat each floret with some of the BBQ sauce. Return the broccoli to the oven and bake unitl it is cooked and not supercrunchy, about 20 minutes.
In a small pot, combine the rice, olive oil, 1 cup of water and 2 tsp of salt. Bring to a boil and add the cabbage, mustard, the reminaing 1 tsp of the white vinegar and the reserved broccoli stem pieces. Stir and bring to a boil, then reduce the heat to very low, cover and cook until the rice is tender, about 15 to 17 minutes. Add the peas, bean sprouts and 1 tsp of salt, then stir and keep warm.
Divide the rice among four plates and place two piece of the BBQ broccoli on each plate next to the rice. Serve with extra BBQ sauce on the side.
Grilled Broccoli with Mashed Potatoes and Bacon Gravy - 3 Stars
Gluten free
Despite Tyler's high praise of grilled broccoli, I'm afraid I didn't get the hype with this one. Ultimately this recipe is mostly a gravy recipe, as the mashed potatoes are simple mashed potatoes that you could pull from any cookbook or online recipe site and the grilled broccoli was just...grilled broccoli.
As for that bacon garlic, while it did incorporate garlic stems into the mix, you can't taste anything but salty, salty bacon. So if you want to make a super salty bacon gravy I've got you covered - not that it wasn't tasty, mind you. It's bacon. Bacon is a pretty uncontroversial, food-wise.
Overall, the effort put in does not equal the returns. Nothing wrong with it, but also nothing very special. Sorry Tyler. The picture I snapped was also just...not super appetizing, to be honest, so I'm not including it.
Ingredients (serves 4)
2 heads broccoli
salt
olive oil
3 large russet potatoes, peeled and cut into 8 pieces each
1 tbsp unsalted butter
1/2 cup heavy cream
6 oz bacon, cut into 1/2 inch pieces
1 tbsp all purpose flour
1 cup water or milk
Cut off the bottom halves of the broccoli stems, then peel and roughly chop them. Set aside. Cut the broccoli heads lengthwise into quarters (you will have large pieces of florets with some stem attached.). Season the quartered broccoli tops (saving the stems for later) with 2 tsp of salt, then steam for 4-5 minutes. Drizzle with oil and set aside.
Place the potatoes in a saucepan with 1 tbsp of salt and cover with water. Bring the water to a boil and cook the potatoes for 15 minutes or until they're cooked through. Drain well, then return them to the pot an add the butter and cream and 1 tbsp of salt. Mash those spuds. Cover the pot and keep warm.
In a small saucepan over low heat, cook the bacon until it's caramelized and crispy. When the bacon has cooked, use a slotted spoon to transfer it to a paper-towel-lined plate; leave the bacon fat in the pan. Add the reserved broccoli stems to the pan and cook over medium low heat until tender, about 5 minutes. Add the flour and continue to cook for about 1 minute. Add the cup of water or milk and 1 tsp of salt and stir with a wooden spoon, making sure to scrape up the browned bits stuck to the bottom of the pan. Transfer the contents of the pan to a blender. Leaving a gap for steam to escape, puree the mixture, starting at low speed and progressing to high speed, until smooth. Pour the gravy back into the pan and add the reserved bacon.
Prepare a hot grill or heat a grill pan over high heat. When the grill is ready, add the broccoli florets and grill, turning occasionally, until nicely charred. The broccoli's already cooked, so it shouldn't take too long, about 4 to 8 minutes, depending on the heat of your grill.
Divide the mashed potatoes among four plates, top each with two pieces of broccoli, spoon a bunch of gravy on top and serve.
So this seems like an excellent falafel recipe, given that the result was my coworkers all loved them! Just boyfriend and I did not. We're not falafel people, as it turns out.
As with any deep frying recipe, it's really not worth doing if you don't love the final result, so I won't be making these again. But the texture and flavor left nothing for me to really complain about -- it was actually really fun to open one of these up and see the vivid green inside.
The only thing I'd change is the sauce -- it felt oddly flat, spicy in an uninteresting way, and it didn't really seem to mesh with the flavors at all. A bit of garlic and lemon hummus hit the spot waaaaay better.
seen here on a bed of dressed salad are falafel, not weird poops. this is the worst photo i've ever taken and it's the only one sooooorrrry
Ingredients (makes 4 makes about 8?)
1 pound broccoli, chopped into small pieces
1/2 cup all purpose flour
2 garlic cloves
1/2 onion, roughly chopped
pinch of chile flakes
1/2 tsp ground coriander
1 tsp ground cumin
1/2 cup chopped cilantro
salt
canola or vegetable oil for frying
4 oz gochujang (Korean chile paste, available at Asian markets)
4 oz mayonnaise
2 oz grape jelly
2 tbsp white sesame seeds
2 tbsp black sesame seeds
2 heads Boston lettuce
2 small dill pckles, sliced into 1/4 inch chips [obviously i did not do this with lettuce or pickles because I kinda hate both]
In a food processor, combine the broccoli, flour, garlic, onion, chile flakes, coriander, cumin, cilantro and 2 tsp of salt. Process until smooth. Transfer to a bowl and refrigerate for 1 hour.
Fill a large saucepan with 2 inches of oil and heat the oil to 375˚.
In a small mixing bowl, combine the gochujang, mayonnaise and grape jelly and mix thoroughly.
Form 1/4-cup sized hokey pucks out of the broccoli mixture. If it isn't firm enough to work with, you can add a little more flour. Mix the black and white sesame seeds together and gently roll the pucks in the seeds to coat.
Working in small batches, fry the falafel, turning occasionally, for 3 or 4 minutes, or until they are nicely caramelized. Drain on paper towels.
Cut the cores off of the Boston lettuce and separate the leaves. Save the really small leaves for something else. Arrange the larger leaves on a serving platter. Drizzle some of the mayonnaise mixture on top of each leaf, to with a pickle slice or two, then top with a piece of falafel. Serve.
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I had been looking forward to making this since I first flipped through this book. This looked like a slam dunk through and through, and I WAS RIGHT.
The bean hummus/dip is delicious on its own, and could easily just be a party dip with some chips, and the shallot vinaigrette, for being so dead simple, was pretty tasty too.
Preparing this was easy, used relatively few dishes (aside from calling for a blender and a food processor), and the end result was gorgeous. Crunchy without dropping bits of corn shell everywhere, salty, tangy, and so incredibly satisfying.
This, the ramen, and the muchim sandwich -- these three superstar recipes carry this book.
Ingredients (makes 8 tacos)
1 shallot, halved lengthwise
3/4 cup white vinegar
3 tbsp olive oil
Salt
1 can black beans, drained and rinsed
1 tbsp tahini
2 garlic cloves
1 tbsp black sesame seeds, toasted in a dry skillet on high heat for 30 seconds or until hot and fragrant
1 tsp sugar
1 pound broccoli, cooked
8 flour tortillas
8 corn taco shells (the hard-shell kind from your childhood)
1/2 cup crumbled feta cheese
2 tbsp fried shallots (the Vietnamese ones found at Asian markets are amazing, but any fried onions, store-bought or homemade, will do)
2 tbsp dry-roasted peanuts, crushed
Make the vinaigrette: Place the shallot, vinegar, oil and 1 tsp of salt in a blender and puree until smooth. Set aside.
Make the hummus: In a food processor, combine the drained beans, 1/2 cup of water, tahini, garlic, lemon juice, sesame seeds, sugar and 3/4 tsp of salt and process until smooth. Set aside.
Heat a skillet over medium heat and add the broccoli. Add the vinaigrette (you'll need about 3 tbsp) a little at a time, tasting as you go, until you have a warm, tart broccoli salad.
Heat the tortillas (either wrapped in a damp towel, which itself is wrapped in aluminum foil) in a 400˚ oven for 10 to 15 minutes, in the plastic bag they came in in a microwave oven or individually over a stovetop burner.
To assemble the tacos, spread a tablespoon or so of black bean hummus on each tortilla. Fold each smeared tortilla around the corn taco shell so that the hummus glues the two together. Spoon a tablespoon of the feta into the bottom of each corn taco shell. Divide the broccoli salad evenly among the 8 tacos. Top each with some fried shallots and the crushed peanuts and serve.
I knew I was never making this, because I've never had creamed spinach and boyfriend certainly wasn't going to want this either. Not a ringing endorsement on my end, but for anyone who digs a good creamed spinach and wants to expand, this must be for you.
Ingredients (serves 4)
1 tbsp unsalted butter
1 shallot, finely chopped
1 small pinch freshly ground nutmeg
1/2 cup heavy cream
Salt
1 pound broccoli, cooked
Melt the butter in a medium skillet over medium heat. When it foams, add the shallot and nutmeg, reduce the heat to low and cook, stirring, until the shallot is translucent. Add the heavy cream and 1/2 tsp of salt, increase the heat to medium and cook until the cream is reduced by about half.
Add the broccoli and stir. Cook for another 2 minutes or until the broccoli is nicely glazed with the cream. Serve.
