Tuesday Recipes

Here are today's six recipes. Enjoy!

ANADAMA BATTER BREAD

This comes from Elizabeth Yetter, About.com's Bread Baking expert. She writes, “If you like dark breads with good flavor, you will want to try out this version of anadama bread. Made with molasses and a touch of brown sugar, this loaf makes a great snacking bread and tastes delicious when toasted and smothered in butter.” Prep Time: 120 minutes; Cook Time: 50 minutes; Total Time: 170 minutes; Yield: 1 loaf

To view this online, click here.

Ingredients

1 cup water, room temperature

2-1/4 tsp (1/4 oz or 1 package) active dry yeast

1/2 cup yellow cornmeal

1/4 cup molasses

1 Tbsp brown sugar, packed

4 Tbsp coconut oil

2 tsp sea salt

2-3/4 cups bread or all-purpose flour, about

Directions

In a large bowl, add water and yeast. Stir until the yeast is dissolved and then let stand for about 2 minutes. Next, add the cornmeal, molasses, brown sugar, coconut oil, and sea salt. Stir until the brown sugar and salt is dissolved. The salt does not kill the yeast. It “retards” or slows down the growth of yeast and brings out the flavor in the bread. Mix in 2 cups of the flour. Slowly add in the remaining flour.

Cover the bowl with a clean kitchen towel and set to rise in a warm, draft free area for 45 minutes or until doubled in size.

After the dough is finished with its first rise, stir down the dough inside the bowl. Grease a 9x5-inch bread pan with shortening. Lightly coat the bread pan with cornmeal. This is to help the bread release from the pan after being baked. If you don’t have cornmeal on hand, simply grease the bread pan and skip the cornmeal. Scrape the batter into the bread pan, cover with the clean kitchen cloth, and let rise a second time in a warm, draft free area for 45 minutes or until doubled. Bake the loaf at 375 degrees F for 50 minutes or until the top is dark brown and the bread sounds hollow when you tap on the top. Remove from oven and turn out onto a cooling rack. Allow to cool completely before storing or freezing.

You can easily freeze bread for toast or sandwiches. First allow the bread to cool completely. Slice the loaf as you would for sandwiches. Place all the slices in the bag, close it, and set it in the freezer.

To use, take out the slices you need to make sandwiches and allow them to thaw on the kitchen counter or lightly toast the slices. Make your sandwiches as you normally would.

Bread Baking Tips

Store brown sugar into an airtight container to keep it from becoming hard.

When measuring out brown sugar, always pack it down into the measuring cup or spoon unless the recipe tells you to do otherwise.

Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.

An opened jar of molasses lasts up to one year.

To prevent the molasses from sticking to your measuring spoon, coat the spoon in a tiny amount of cooking oil.

Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.

PISTACHIO BAKLAVA

This comes from Melissa Clark in The New York Times Cooking e-newsletter. Melissa wrote, “This Turkish-style baklava tastes deeply and richly of pistachio nuts and butter, without the spices, honey or aromatics found in other versions. It has a purity of flavor that, while still quite sweet, is never cloying. This very traditional recipe is from one of the most celebrated baklava shops in Istanbul. Feel free to substitute other nuts for the pistachios, particularly walnuts and hazelnuts. Or use a combination of nuts. Once baked, this baklava will last for several days, but it is at its absolute best within 24 hours of baking.” Time: 2 1/2 hours, plus cooling; makes 36 pieces.

To view this online, click here.

Ingredients

2 1/4 cups shelled pistachio nuts

4 sticks/2 cups unsalted butter

1 pound phyllo dough, defrosted overnight in the refrigerator

3 cups sugar

Juice of 1/2 lemon, more to taste

Preparation

In a food processor, pulse the pistachios until coarsely ground (or you can chop them by hand until very finely chopped). Don’t overprocess the nuts. You want to maintain some texture.

Clarify the butter by melting it over low heat, then letting it cook until the foam rises to the top and the milk solids fall to the bottom of the pan. This will take about 5 to 15 minutes depending upon how high your heat is, but don’t rush it or the butter could burn.

Skim foam off the top of the melted butter. Line a fine-mesh sieve with a piece of cheesecloth, place it over a bowl and pour the melted butter through.

Heat oven to 400 degrees and brush the inside of a 9-by-13-inch baking pan with a little of the clarified butter.

Prepare the phyllo dough by trimming the stack of it with scissors to fit the bottom of your baking dish. Packages of phyllo come in different sizes; some won't need any trimming, some may need an inch or two cut off a side, and some may need to be cut in half crosswise. Cover phyllo layers with a lightly damp kitchen towel, and keep covered.

Place 1 piece of phyllo on the bottom of the baking pan; brush lightly with clarified butter. Layer phyllo sheets on top, brushing each sheet with butter as you go, until half the phyllo is used.

Spread pistachios on phyllo in an even layer, then layer with remaining phyllo, brushing each sheet with butter as you go (rewarm butter if necessary).

Cut the pastry into 36 pieces, using clean up-and-down strokes and rotating the pan if necessary. Make sure to cut all the way through to bottom of pan. Pour any remaining butter evenly over pan.

Bake baklava until the top is golden brown, and the lower phyllo layers beneath the pistachios are thoroughly baked through. To test this, use a knife to lift up a corner of one of the pastry rectangles from the center of the pan so you can peek at the bottom layers. Start checking after 40 minutes, but it could take an hour or even 1 hour 10 minutes. If the top starts to get too brown before the pastry is cooked through, lay a piece of foil over the top.

Meanwhile, prepare sugar syrup: In a medium pot, combine sugar with 1 2/3 cups/400 milliliters water. Bring to a boil, then let simmer for 10 minutes, until slightly thickened. Stir in lemon juice.

When the baklava is baked through, reheat the syrup until it comes to a simmer. Remove pan from oven and place in the sink or on a rimmed baking sheet to catch any drips of syrup. Slowly pour hot sugar syrup over the pastry; it will bubble up and some may overflow. When the syrup stops bubbling, move pan to wire rack to cool completely. Serve at room temperature.

TURKISH FLOUR HELVA

This also comes from Melissa Clark in The New York Times Cooking e-newsletter. Melissa wrote, “Flour helva, a thick, sweet pudding that tastes of warm, toasted flour and browned butter, is both a ceremonial and everyday dish in Turkey. It’s essential at gatherings such as funerals and births, but is also often made as a staple family dessert. This version, from the Istanbul food writer Cemre Narin, was given to her by her mother-in-law, Ozden. It is much beloved for its deep brown butter and cinnamon flavor, as well as its comforting, smooth texture, with the contrasting crunchy almonds on top. It makes a filling warming dessert or snack that's especially lovely in winter.

“The key here is patience. The dish takes a long time to come together, and while you don’t have to stir it constantly, you won’t be able to go far from the pot while it cooks. Make this when you're in the kitchen anyway, tending to other pans or projects. Be sure to get the flour deeply golden brown so it takes on a rich, nutty flavor, otherwise your helva may be bland. Pine nuts are often used here in place of the almonds. Feel free to use either one.” Time: 1 1/ 2 to 2 1/ 2 hours; makes 8 small servings.

To view this online, click here.

Ingredients1 stick/1/2 cup unsalted butter

1 cup all-purpose flour

1 cup sugar

1 1/2 cups whole milk

Pinch of salt (optional)

2 cups whole blanched almonds

2 teaspoons cinnamon

Preparation

In a medium pot over medium heat, melt the butter. Whisk in the flour, a little at a time to prevent clumping; reduce heat to very low and cook, stirring often with a heatproof rubber spatula or wooden spoon, until the flour is deep golden brown and butter separates and floats to the top, about 1 to 2 hours. The higher the flame, the quicker it will cook, but the more you will have to stir it.

Meanwhile, in a medium pot, combine sugar, 1 1/2 cups/355 milliliters water, and milk; bring to a low simmer over medium heat. Turn off heat, cover to keep warm, and reserve.

When flour mixture is toasted and browned but not burned, slowly whisk in the warm milk mixture and a pinch of salt if you like. (It's O.K. if the milk has cooled to room temperature; it should not be cold.) Raise heat to medium-high and cook, stirring with a heatproof rubber spatula or wooden spoon, until mixture comes together in a paste-like texture and no longer sticks to sides of the pot. (Make sure to stir in the corners and bottom of pot.) Whisk the mixture occasionally, if necessary, to create a smoother texture and get rid of any lumps. Cover pot with a cloth and a lid, then let cool.

In a medium skillet, toast the almonds in the dry pan over medium heat. Sprinkle almonds and cinnamon over cooled helva. Spoon onto plates or into small bowls to serve.

SLOW-COOKER TURKEY CHILI

This comes from The Today Show, and begins, “Whether you need a game-day meal for a crowd or just want something warm and cozy on a cold day, this slow-cooker turkey chili is sure to please!”

To view this online, click here.

Ingredients

1 pound ground turkey meat

1 smokey sausage (chourico or linguica)

1 large red bell pepper

1 large red onion

2 stalks celery

3 cloves, garlic

1 cup dry white wine

1/2 cup tomato paste

1 teaspoons chili powder

1 teaspoon smoked paprika

2 tablespoons butter

2 sprigs rosemary

1 bundle curly parsley

1 - 2 cups water

Preparation

Saute onions, garlic, bell pepper and celery in butter. Add diced sausage and cook until slightly browned. Deglaze with a little wine if needed. Add turkey, cook for several minutes until it's no longer pink.

Add the cooked mixture into slow cooker. Add tomato paste, spices, wine, rosemary and water. Cook on high for 4 hours.

Serve with rice and garnish with parsley.

You can serve up leftovers the next day by topping it with a sunnyside up egg, cilantro and hot sauce.

EASY LEMON CHICKEN

This comes from Kathy Kingsley, About.com's American Food expert. Kathy wrote, “The fresh, clean taste of Lemon Chicken is good served all year round. Lemon does a much for chicken as it does for fish as you'll see with this recipe. The lemon shines through and highlights the other flavors in this dish as well.

“The best part about this Lemon Chicken recipe is that it's ready in under 30 minutes, and it can also be easily doubled to feed more.” Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: Serves 4.

To view this online, click here.

Ingredients

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 skinless, boneless chicken breast halves (about 4 ounces each), tenderloins removed and pounded to an even thickness (see Recipe Notes below)

1 tablespoon olive oil

2/3 cup chicken broth

1/4 cup fresh lemon juice

2 tablespoons drained capers

2 tablespoons chopped fresh parsley, plus mor for garnish

1 lemon, thinly sliced

Preparation

On a sheet of wax paper or in a shallow dish, mix the flour, salt, and pepper. Coat each breast with the mixture, shaking off the excess.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook for about 3 minutes on each side, or until lightly browned and no longer pink in the center. Remove to a serving platter.

Add the chicken broth and lemon juice to the skillet.

Cook over medium-high heat, stirring to scrape up any browned bits in the pan, for 2 to 3 minutes, or until the sauce is reduced slightly. Stir in the capers and parsley. Pour the sauce over the chicken and serve right away with lemon slices and a sprinkling of fresh parsley.

Recipe Notes

• The tenderloin runs just beneath the chicken breast meat. It's a tender piece of meat, but it's removed for this recipe so the chicken breasts will be even thickness or will cook quicker. To remove the tenderloins, just pull or cut them from the breast. Remove the tendons if desired, and reserve for another use.

• To pound the chicken breasts to an even thickness, place them between two sheets of wax paper or plastic wrap and using the flat bottom of a meat pounder or the handle of a chef's knife, wrap blade in a kitchen towel pound meat to an even thickness. For this recipe, around 1/3 to 1/2-inch thick is fine.

• When buying lemons, look for those that brightly colored with a glossy sheen. Lemons that are slightly soft with thin skins and fell heavy indicates that they are fresh and full of juice. If you're looking for zest, thicker skinned lemons will have more flavorful zest and will also be easier to grate.

• Store lemons at cool room temperature up to one week, or int he refrigerator for up to 6 weeks. For juicing, let lemons come to room temperature before using.

MACARONI AND BEEF CASSEROLE

This comes from Pierre Franey in The New York Times Cooking e-newsletter. The recipe begins, “This homey casserole was developed by Pierre Franey in 1991 for the 60-Minute Gourmet column. It is hearty sustenance that evokes memories of childhood and sweater weather. Its preparation is simple, but its flavors veer elegant. Sauté onions, celery, green peppers and garlic. Add the meat, then oregano, basil and tomatoes. Whisk together a quick Cheddar cheese bechamel that's seasoned with cayenne and nutmeg then pour it on top. At the last minute, sprinkle a little Parmesan on top and slide it under a broiler to brown. Serve with crisp green salad and a hunk of French bread. Comfort food at its finest.” Time: about 30 minutes; makes 4 servings.

To view this online, click here.

Ingredients

2 quarts water

Salt to taste

1 1/2 cups elbow macaroni

1 tablespoon olive oil

1 cup chopped onions

1/4 cup chopped celery

1/4 cup chopped green pepper

2 teaspoons finely chopped garlic

1 pound lean ground beef chuck or round steak

Freshly ground pepper to taste

1 tablespoon chopped fresh oregano (or 1 teaspoon dried)

2 tablespoons chopped fresh basil or Italian parsley

1/2 cup canned crushed tomatoes

2 tablespoons butter

2 tablespoons flour

2 cups milk

2 cups cubed or shredded Cheddar cheese

Cayenne pepper to taste

1/4 teaspoon freshly grated nutmeg

2 tablespoons grated Parmesan cheese

Preparation

Bring the water with salt to a boil. Add the macaroni; stir and simmer until tender, about 5 minutes. Do not overcook. Drain and rinse under cold water.

In a skillet, heat the oil and add the onions, celery, green pepper and garlic. Cook, stirring, until wilted. Add the meat, salt and pepper. Cook, stirring, until the meat loses its red color. Add the oregano, basil and tomatoes. Cook, stirring, for 5 minutes. Add the cooked macaroni. Blend well and set aside. Keep warm.

Meanwhile, melt the butter in a saucepan, and stir in the flour with a wire whisk until well-blended. Add the milk, stirring rapidly, and bring to a simmer. Cook, stirring, for about 5 minutes.

Remove the sauce from the heat, and stir in the Cheddar cheese, cayenne, nutmeg, and more salt and pepper to taste. Stir until the cheese melts.

Preheat broiler.

Spoon the macaroni mixture into a baking dish measuring 7 by 10 by 2 1/2 inches. Pour the cheese sauce evenly over the macaroni mixture. Sprinkle with Parmesan cheese, and place under the broiler (about 4 to 5 inches from the heat source) until it is hot, bubbling and lightly browned.