The Epicurious Cookbook (45 page)

Combine the tomatoes with their juices and all remaining ingredients in a heavy large saucepan over high heat. Bring to a boil. Reduce the heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard the bay leaf. Working in batches, purée the mixture in a blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold.

Epicurious member
Eileen La Mendola
tells us that her husband’s family preferred their sweet potatoes roasted and topped with melted marshmallows. But it was her husband who inspired this revamped version of the family classic featuring bourbon and pecans. It’s been a hit ever since.

1.
Position a rack in the middle of the oven and preheat the oven to 350°F. Butter a 2-quart baking dish.

2.
In a medium pot over moderately high heat, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil, then reduce the heat to moderately low and simmer, uncovered, until the potatoes are tender, about 15 minutes. Drain the potatoes and transfer to the bowl of a stand mixer fitted with a paddle attachment. Add the butter, bourbon, orange juice, brown sugar, salt, cinnamon, nutmeg, and cloves and beat on medium speed until smooth, about 1 minute.

3.
Transfer the mixture to the prepared baking dish and sprinkle the pecans on top. Bake until golden brown, about 45 minutes. Serve immediately.

Layers of potatoes smothered in cheese and mushrooms provide cozy comfort at any winter or holiday meal. This side—rich and creamy on the inside, toasted and crunchy on the top—will definitely warm you on a cold night. Gruyère cheese, sweet and salty, affords this dish its smooth texture, while the mushrooms add a distinctive flavor that will keep the family asking for seconds.

1.
Put the oven rack in the middle position and preheat the oven to 400°F.

2.
Cook the chanterelles or shiitakes with salt and pepper to taste in 1 tablespoon butter in a large nonstick skillet over moderate heat, stirring, until liquid mushrooms give off is evaporated and the mushrooms are tender, about 8 minutes; transfer to a bowl. Cook the cremini in the remaining 1½ tablespoons butter in the skillet, stirring, until the liquid is evaporated and the mushrooms are tender, about 8 minutes; transfer to the bowl with the wild mushrooms. Toss the mushrooms with 1 teaspoon garlic.

3.
Peel the potatoes and cut crosswise into ⅛-inch-thick slices (preferably with an adjustable-blade slicer). Bring the potatoes, cream, milk, salt, white pepper, nutmeg, and remaining ½ teaspoon garlic to a boil in a 4- to 6-quart heavy pot, stirring once or twice, then remove from the heat. Transfer half of the potatoes to a buttered gratin dish with a slotted spoon, spreading evenly. Spread the mushrooms evenly over the potatoes, then top with the remaining potatoes. Pour the cooking liquid over the potatoes and sprinkle with the cheese.

4.
Bake the gratin until the top is golden brown and the potatoes are tender, 45 to 55 minutes. Let stand 10 minutes before serving.

Think of this dish from Epicurious member
WCASS,
from Toronto, as an Asian-style ratatouille. The key to this recipe is speed: the vegetables need little more than a quick toss in a wok or large sauté pan to cook. Look for Chinese eggplants and Thai basil, but small Italian eggplants and regular basil will do. If you like spicier food, you can leave in the chile ribs and some or all of the seeds, and complement the Asian flavors with some sriracha and a mung bean garnish.

1.
In a small bowl, whisk together the fish sauce, soy sauce, brown sugar, and warm water; set aside.

2.
In a wok over moderately high heat, warm 2 tablespoons oil until hot but not smoking. Add the eggplant and stir-fry, tossing occasionally, until softened and light golden brown, about 2 minutes. Transfer the eggplant to a paper-towel–lined plate to drain.

3.
Return the wok to moderately high heat and warm 1 tablespoon of oil until hot but not smoking. Add the onion and stir-fry until soft and translucent, 3 to 4 minutes. Transfer the onion to a bowl and reserve.

4.
Return the wok to moderately high heat and warm the remaining 1 tablespoon oil until hot but not smoking. Add the garlic, ginger, and chiles and stir-fry until fragrant, about 30 seconds. Add the sliced peppers and reserved onion and stir-fry until the peppers just begin to soften, about 30 seconds. Add the reserved eggplant and toss to combine. Stir in the fish sauce mixture and the basil, and simmer for 1 minute.

5.
While the sauce is simmering, whisk the cornstarch with the cold water until dissolved. Add the cornstarch mixture to the wok and continue simmering, stirring occasionally, until the sauce thickens and coats the vegetables, about 1 minute. Serve immediately.

Enjoy this rustic salad as a palate-opening starter or as a hearty side—the combination of robust beets, salty feta, sweet onions, and toasted pine nuts pairs particularly well with the lamb and beef recipes in this book. If you prefer fresh beets, roast them ahead of time and toss them in the dressing once they’ve cooled. Use a combination of red and yellow beets for a more colorful presentation, and to trim some fat and calories, seek out light feta; you’ll never notice the difference.

1.
Whisk together the vinegar, mustard, pepper, and ½ teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.

2.
Cook the onions with the remaining ¼ teaspoon salt in the remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add the onions to the dressing, then add the beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

With a recipe that is simple enough for beginners yet customizable for experienced bakers, this bread will end the days of buying overpriced loaves. Choose your favorite 7- or 10-grain cereal and then experiment with your own mixture of seeds and nuts to determine the taste and texture that suit you. This loaf is special enough to be a gift but requires less than an hour of active prep time. Use it for sandwiches or eat it toasted with a smear of butter or jam.

1.
Place the cereal in a large heatproof bowl. Pour the boiling water over. Let stand until the mixture cools to between 105° and 115°F, about 20 minutes.

2.
Sprinkle the yeast over the cereal. Add 1 cup bread flour, the oil, sugar, and salt, and stir until smooth. Gradually mix in enough remaining bread flour to form a dough. Cover the dough; let rest 15 minutes.

3.
Turn out dough onto a floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil a large bowl. Add the dough to the bowl and turn to coat. Cover the bowl with a clean kitchen towel. Let the dough rise in a warm area until doubled, about 1 hour.