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Time Chart for Lightly Toasted Nuts

Preheat oven to 350 degrees. Spread the nuts in a single layer on a baking sheet. Bake until lightly browned. Set aside to cool. Cover and freeze up to 1 month.

Almonds: 12 to 15 minutes
Hazelnuts: 12 to 15 minutes
Macadamias: 12 to 15 minutes
Peanuts: 15 to 20 minutes
Pecans: 10 to 12 minutes
Pine Nuts: 10 to 12 minutes
Pistachios: 10 to 12 minutes
Walnuts: 10 to 12 minutes

Roasted Bell Peppers

Roasted Bell Peppers can be substituted for fresh bell peppers in any recipe. They’re great to have around anyway, as a tasty addition to sandwiches and omelets. You can’t even compare them to those you can buy in jars – it’s like the difference between fresh and frozen orange juice.

Bell peppers, any color

1. Preheat the broiler or oven to 400 degrees.

2. Place the peppers directly under the broiler or in the oven and cook until blackened on all sides

3. Place the peppers in a heavy plastic or paper bag, close, and let sweat for about 10 minutes. Remove from the back, remove the burned skin, then stem and seed the peppers. Slice as desired and use immediately, or store in the refrigerator for up to 3 weeks.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)

Roasted Garlic

When I want strong garlic flavor but not too much garlic pungency, I substitute roasted garlic for fresh. You can use this in any recipe calling for fresh garlic for a different taste twist.

1 head garlic
⅛ teaspoon kosher salt
1 tablespoon olive oil

Makes about 2½ tablespoons, depending on size of the garlic head.

1. Preheat oven to 450 degrees.

2. Remove as much of the peel from the garlic as possible, being careful to keep the head intact. Place the garlic on a large piece of aluminum foil, sprinkle with salt, drizzle with the oil, and wrap the foil around it.

3. Roast until the garlic is soft and tender, about 45 minutes. When cool enough to handle, squeeze the garlic from the peels and, if using it as a puree, mash with a fork. Cover and refrigerate for up to 1 week.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)

Yogurt Cheese

I use only lowfat or full-fat yogurt to make this component: when you make yogurt cheese with nonfat yogurt, the result is chalky. However, if you are used to the flavor of nonfat, it might be a viable alternative for you. Yogurt cheese is a terrific substitute for both sour cream and cream cheese in all recipes in this book. I suggest you try it with other recipes, too.

Makes about 2 cups

1 32-ounce container of lowfat or full-fat plain yogurt

1. Line a colander with muslin or cheesecloth. Place the colander over a large mixing bowl. Place the yogurt in the colander and cover with plastic wrap, and refrigerate at least 4 hours and up to overnight.

2. Discard the liquid that has drained into the bowl. Transfer yogurt cheese to a small mixing bowl and use as directed in recipes, or cover and refrigerate for up to 4 days.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)

Caramelized Garlic Cloves

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Caramelized Garlic Cloves
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Ingredients
  • 2 tablespoons olive oil
  • 1 head garlic, separated and papery skin removed from cloves
Instructions
  1. Place a small pan over low heat and when it is hot, add the oil.
  2. Add the garlic and cook, stirring occasionally, until the garlic is softened and golden in color, abotu 20 minutes.
  3. Set aside to cool. Cover and refrigerate up to two weeks.

 

Caramelized Onions

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Caramelized Onions
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Ingredients
  • 2 tablespoons olive oil
  • 2 large red or Spanish onions, thinly sliced
  • ½ teaspoon salt, or more to taste
  • 2 teaspoons brown sugar or honey
  • 2 - 4 tablespoons chicken stock
Instructions
  1. Heat a large non stick skillet over very low heat and add the oil. When the oil is hot, add the remaining ingredients and cook for about 15 minutes or until the onions are soft.
  2. Add brown sugar and chicken stock, one tablespoon at a time, as needed for moisture. Stir occasionally.
  3. Cook until the stock is completely absorbed, about 25 minutes.

 

White BBQ Sauce

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White BBQ Sauce
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Prep time: 
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Serves: 2 cups
 
Ingredients
  • 1½ cups cider vinegar
  • ½ cup olive or canola oil
  • 1 tablespoon fresh lemon or lime juice
  • 2 - 3 garlic cloves, finely chopped or pressed
  • ½ - 1 teaspoon crushed red pepper flakes
  • 2 - 4 tablespoons chopped fresh cilantro
  • ½ teaspoon kosher salt
Instructions
  1. Combine all the ingredients in a bowl.

Use this sauce to baste chicken or ribs while grilling.

Red BBQ Sauce

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Red BBQ Sauce
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Prep time: 
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Serves: 2½ cups
 
Ingredients
  • 1 tablespoon olive or canola oil
  • 1 Spanish onion, coarsely chopped
  • 2 garlic cloves, finely chopped or pressed
  • 1½ cups tomato catsup
  • ½ cup cider vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 1 tablespoon Dijon mustard
  • ¼ cup fresh lemon juice
  • Salt and pepper to taste
Instructions
  1. Heat a medium sized saucepan over a medium flame and add the oil. When the oil is hot, add the onion and garlic and cook until they are soft, about 10 minutes.
  2. Add the remaining ingredients and cook for 10 minutes. Add salt and pepper to taste.

Use this sauce to baste chicken or ribs while grilling and then as a mopping sauce while eating.

Vegetable Stock

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Vegetable Stock
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Serves: 8 cups
 
Ingredients
  • 2 Spanish onions, quartered
  • 3 carrots, sliced
  • 2 celery stalks, including greens, sliced
  • 3 potatoes, quartered
  • 8 sprigs parsley
  • 4 garlic cloves
  • 4 sundried tomatoes
  • 2 bay leaves
  • 12 black peppercorns
  • 8 cups cold water
  • salt
Instructions
  1. Combine all the ingredients in a large stockpot and bring to a boil over high heat. Reduce heat to low and cook, partially covered, for one hour, stirring occasionally.
  2. Strain soup and discard vegetables. Add salt to taste.
  3. Cover and refrigerate until ready to use.

 

Beef Stock

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Beef Stock
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Serves: 10 cups
 
Ingredients
  • 3 - 4 pounds meaty beef bones
  • 1 Spanish onion, quartered
  • 2 carrots, sliced
  • 2 celery stalks, including greens, sliced
  • 8 sprigs parsley
  • 1 tablespoon dried thyme
  • 2 bay leaves
  • 1 6 ounce can tomato paste
  • 12 cups cold water
Instructions
  1. Preheat oven to 400 degrees.
  2. Place the bones in a large roasting pan and cook until the bones are browned, about 1 - 1½ hours. Discard rendered fat.
  3. Place the bones in a large stockpot and add the remaining ingredients.
  4. Bring to a boil over high heat.
  5. Reduce heat to low and cook, partially covered, for 4 - 5 hours.
  6. Strain soup and discard solids. Add salt to taste.
  7. Cover and refrigerate until ready to use. Discard solidified fat.

 

Fish Stock

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Fish Stock
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Prep time: 
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Serves: 10 cups
 
Ingredients
  • 1 Spanish onion, quartered
  • 2 carrots, sliced
  • 2 celery stalks, including greens, sliced
  • 8 sprigs parsley
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups dry white wine
  • 8 cups cold water
  • bones and head of 5 - 6 white fleshed fish (such as flounder or sole)
Instructions
  1. Combine all the ingredients in a large stockpot and bring to a boil over high heat. Reduce heat to low and cook, partially covered, for 30 minutes, stirring occasionally.
  2. Strain soup and discard solids. Add salt to taste.
  3. Cover and refrigerate until ready to use.

 

Roasted Bell Peppers

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Roasted Bell Peppers
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Ingredients
  • Bell Peppers, any color
Instructions
  1. Preheat broiler or oven to 400 degrees.
  2. Place peppers directly under broiler, oven or toaster oven, as close together as possible.
  3. Singe peppers on all sides.
  4. Remove peppers and place in a heavy plastic or paper bag and let sweat for about 10 minutes. Remove burned skin.
  5. Seed and stem peppers.

 

Roasted Garlic

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Roasted Garlic
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Ingredients
  • 1 head garlic
  • ⅛ teaspoon kosher salt
  • 1 tablespoon olive oil or ¼ cup chicken stock, homemade or prepared
Instructions
  1. Preheat oven to 450 degrees.
  2. Remove as much of the paper from the garlic as possible, being careful to keep the head intact. Sprinkle with salt and place on a large piece of aluminum foil. Sprinkle with oil or chicken stock and seal it in an aluminum foil packet.
  3. Cook for about 45 minutes or until garlic is soft and tender. When cool enough to handle, remove peel and if using it as a puree, mash with a fork.

 

Caramelized Onions

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Caramelized Onions
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Ingredients
  • 2 tablespoons olive oil
  • 2 large red onions, thinly sliced
  • 1 tablespoon fresh rosemary
  • ½ teaspoon salt, or more to taste
Instructions
  1. Heat a large non stick skillet over very low heat and add the oil.
  2. When the oil is hot, add the remaining ingredients and cook for about 40 minutes or until the onions are lightly browned. If it dries out at all, add water, one tablespoon at a time. Stir occasionally.

 

Whipped Cream

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Whipped Cream
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Serves: 1¾ cups
 
Ingredients
  • 1 cup heavy cream, chilled
  • 1 teaspoon vanilla extract
  • 2 teaspoons confectioners' sugar (optional)
Instructions
  1. Place cream in a stainless steel or copper mixing bowl.
  2. Using a whisk or an electric beater, beat until it forms soft peaks.
  3. Gradually add vanilla and if desired, sugar.

 

Refried Beans

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Refried Beans
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Ingredients
  • 1 recipe simple beans and rice (without the rice)
  • 1 tablespoon olive oil
Instructions
  1. Heat a large skillet over medium low heat and add the oil.
  2. When the oil is hot, add the beans, one half cup at a time, each time mashing with the back of a wooden spoon.
  3. Continue adding the beans and mashing until the beans have formed a thick paste.
  4. Add salt to taste.

Options:

if you prefer a thinner dish, add 1 -2 cups water, chicken or vegetable stock after you mash the beans.

Most Simple: Beans and Rice

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Most Simple: Beans and Rice
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Prep time: 
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Serves: 4
 
Ingredients
  • 2 teaspoons olive oil
  • 2 garlic cloves, pressed or finely chopped
  • 1 small onion, chopped
  • 1 fresh or canned tomato, coarsely chopped (optional)
  • 1 red bell pepper, diced (optional)
  • ¼ teaspoon cayenne pepper, or more to taste
  • ⅛ teaspoon cumin, or more to taste
  • 1 16 ounce can black beans or red kidney beans, drained and rinsed
  • 1 - 2 cups water, chicken or vegetable stock
  • 3 - 4 cups cooked white or brown rice
  • Salt to taste
  • 2 tablespoons freshly chopped cilantro (optional)
Instructions
  1. Heat a large skillet over medium low heat and add oil.
  2. When the oil is hot add the garlic and onion and if desired, the tomato and bell pepper and cook for about 10 minutes or until the onion is golden.
  3. Reduce the heat to low, add the spices, beans and water or stock and cook for about 20 minutes or until the beans are very soft.
  4. Add salt to taste.
  5. Serve beans on top of the rice and sprinkle with cilantro, if desired.

 

Microwave Beans

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Microwave Beans
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Prep time: 
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Ingredients
  • 1 pound beans, rinsed and picked over
  • 4 cups water
  • **optionals**
  • 1 ham hock
  • 1 cup coarsely chopped celery
  • 1 small onion, sliced
  • 2 teaspoons salt
  • ¼ teaspoon pepper
Instructions
  1. Place beans and water in 3 quart casserole. Cover and cook over high heat for 30 minutes or until boiling. Reduce heat to medium and cook until tender or for about 1½ hours, stirring every 30 minutes.

 

Basic Risotto

Arborio Rice is the only kind of rice that should be used when making risotto, a classic Northern Italian dish. It is a short grain, highly glutinous white rice that is primarily grown in the Po Valley of Italy.

Arborio Rice has the distinction of absorbing flavors well and merging with liquids yet staying firm. It absorbs five time its weight, creating a consistency that can only be described as creamy.

“When you are making a risotto you should be in perfect harmony with yourself. You shouldn’t be nervous or angry. It’s a ritual that is going to give you so much pleasure later that it’s worth spending fifteen or twenty minutes over a hot stove stirring very slowly. It can be like seducing a woman. She doesn’t know you, and you need to work things out with her slowly- meeting, flirting, getting to know each other. That’s what a good risotto is all about. It’s the dish of romance. If you rush it, it’s never good.” (Luongo, Tuscan, page 120)

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Basic Risotto
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Ingredients
  • 1 medium Spanish onion, finely chopped
  • 1 - 2 teaspoons olive oil
  • 1½ cups arborio rice (Do not substitute any other kind)
  • 4½ - 5 cups chicken or vegetable stock
  • Salt and pepper to taste
  • Parmesan Cheese, to taste
Instructions
  1. Parmesan Cheese, to taste
  2. Heat oil in a large heavy bottomed saucepan over a low flame and add onion. Cook until onion is golden, about 10 minutes.
  3. Add rice and saute one minute.
  4. Add ½ cup stock to rice and simmer until all the stock has been absorbed, stirring constantly and slowly.
  5. Continue adding stock until all the stock has been absorbed, continuing to add it gradually and stirring all the while.
  6. Serve immediately with Parmesan cheese: risotto waits for no one.

Variations:

Add 1/4 cup goat cheese and chopped fresh basil just prior to serving.
Add 1 – 2 cups green peas and 2 garlic cloves when you add the onions.
Add 2 tomatoes when you add the onion. Add chopped fresh basil.

Mashed Potatoes

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Mashed Potatoes
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Prep time: 
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Serves: 4
 
Ingredients
  • 2 pounds small red potatoes, peeled, if desired and quartered
  • 1 - 2 tablespoons unsalted butter or olive oil
  • 2 tablespoons fresh basil or 2 teaspoons dried basil
  • ½ teaspoon nutmeg
  • 2 tablespoons freshly grated Parmesan cheese (optional)
  • salt and pepper to taste
Instructions
  1. Cover potatoes with cold water and bring to a boil over high heat.
  2. Reduce heat to medium and cook until tender, about 10 - 12 minutes.
  3. Drain potatoes and place in a medium size mixing bowl.
  4. Mash with a fork or potato masher, gradually incorporating remaining ingredients.
  5. Add salt and pepper to taste. Serve immediately.

 

Simple Steamed Brown Rice

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Simple Steamed Brown Rice
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Serves: 3-4 cups
 
Ingredients
  • 1 cup long grain brown rice
  • 2½ cups water or chicken stock
Instructions
  1. Place rice and water in a medium size pot and bring to a boil.
  2. Reduce heat to very low, cover and let cook about 45 minutes.

For short grain brown rice, use 2 cups of water; yield = 2 – 2 1/2 cups.

Simple Steamed White Rice

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Simple Steamed White Rice
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Cook time: 
Total time: 
Serves: 3-4 cups
 
Ingredients
  • 1 cup long grain white rice
  • 2 cups water or chicken stock
Instructions
  1. Place rice and water in a medium size pot and bring to a boil.
  2. Reduce heat to very low, cover and let cook for about 15 minutes.

 

Most Simple: Baked Potato

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Most Simple: Baked Potato
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Prep time: 
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Serves: 4
 
Ingredients
  • 4 Idaho potatoes, scrubbed clean and dried
Instructions
  1. In the oven: Preheat oven to 400 degrees. Prick the potatoes all over with the tines of a fork. Place the potatoes on a rack in the oven and bake for about 1 hour or until it feels soft when pricked with a fork.
  2. In the microwave: Pierce the potatoes with a fork and place on floor of oven, 1 inch apart in a circular arrangement. Cook on high for 12- 16 minutes (4- 6 minutes per potato). If potatoes feel firm when done, let stand to soften.

Serve immediately with one or more of the following:

Butter
Cream cheese, sour cream, goat cheese, yogurt, bleu cheese or cheddar cheese, creme fraiche
Pesto
Salsa
Smoked salmon. sour cream and dill
Caviar and sour cream
Steamed broccoli
Herbs, like chives, basil, cilantro, mint
Sour cream and chili
Bacon and cheese

Corn on the Cob- microwave

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Corn on the Cob- microwave
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Ingredients
  • 4 ears corn, in husk
Instructions
  1. Place corn in a 2 - 3 quart casserole. Cover and cook on high for 6 minutes. Turn plate around and turn corn over and cook for an additional 6 minutes (total of 3 - 4 minutes per ear).

Note: if you prefer to cook the corn without the husk, add 1/4 cup water when you add the corn.

General Recipe for sauteing in olive oil and garlic

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General Recipe for sauteing in olive oil and garlic
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Ingredients
  • 1 tablespoon olive oil
  • 2 garlic cloves, pressed or finely chopped
  • 1 pound green beans, cherry tomatoes, swiss chard, beet greens or thinly sliced zucchini
  • Salt and pepper
Instructions
  1. Heat a large skillet over medium high heat and add the oil. When the oil is hot, reduce the heat to low and add garlic.
  2. Cook until the garlic just begins to run golden and add the vegetable.
  3. Cook for about 4 minutes and serve immediately. Add salt and pepper to taste.

 

Basic Stir Fry

Stir frying is one of the easiest and healthiest ways to prepare vegetables and perhaps, one of the methods that most frightens the novice. There are several guidelines that must be followed to achieve perfect stir fry results:

  1. Have everything ready to go when you are ready to cook. This means that all the vegetables should be cut and all the seasonings should be measured out in cups.
  2. The vegetables should be cut in uniform sizes to insure even cooking.
  3. The pan or wok must be very hot (sprinkle a small amount of water in the pan or wok and when it bounces off, it’s hot enough).

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Basic Stir Fry
Author: 
Prep time: 
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Serves: 4
 
Ingredients
  • 1 tablespoon peanut or corn oil
  • 2 garlic cloves, chopped
  • 1 tablespoon chopped fresh ginger root
  • 1 red bell pepper, julienned
  • 3 celery stalks, thinly sliced on the diagonal
  • 3 carrots, thinly sliced on the diagonal
  • 1 head bok choy, chopped
  • ½ pound snow peas, trimmed
  • 1 bunch scallions, root and 1 inch of green part trimmed and discarded, remainder cut diagonally into one inch pieces
  • 12 fresh shittake mushrooms, halved
  • 1 tablespoon dry sherry
  • 1 - 2 tablespoon soy sauce
Instructions
  1. Heat a large non stick skillet or a wok over a medium high flame and when the pan is very hot, add the oil. When the oil is hot, add the garlic and ginger and cook for one minute. Add the bell pepper, celery and carrots and cook for one minute. Add the remaining ingredients and cook for one additional minute.

Serve with steamed white rice, in a frittata or on a hamburger.

Most Simple: Steamed Broccoli

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Most Simple: Steamed Broccoli
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 head broccoli, about 1½ - 2 pounds, florets and stalks separated, stalks peeled
  • Water
  • Salt to taste
  • 1 lemon, quartered
Instructions
  1. In the oven: Place one inch water in a large stockpot and over high heat, bring to a boil. First add stalks and then florets. Cover and steam for about 5 minutes or until just tender. Add salt to taste. Serve immediately with lemon wedges.
  2. In the microwave: Place broccoli in a 2 quart casserole with ½ cup water and if desired, ½ teaspoon salt. Cover and cook on high for 6 minutes and then stir. Cook for an additional 6 to 8 minutes.

Note: Broccoli cooks most evenly when cut in one inch pieces.

Simple Chicken or Turkey Stock

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Simple Chicken or Turkey Stock
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
 
Ingredients
  • Carcass and Neck from 6 - 7 pound chicken
  • 2 celery stalks, cut in half
  • 2 carrots, cut in half
  • 1 Spanish onion, quartered
  • 2 bay leaves
  • 1 teaspoon kosher salt or more, to taste
Instructions
  1. Combine all the ingredients except for the salt in an 6 - 8 quart stockpot and generously cover with cold water. (If you have vegetables left over from roasting chicken, add them).
  2. Partially cover and cook over a medium flame until the mixture comes to a slow boil. Reduce heat to very low and cook, partially covered, for 3 hours. Do not let it boil during this time.
  3. Strain and refrigerate stock. Discard carcass and vegetables.
  4. When stock has completely cooled, skim off and discard the hardened fat. Add salt to taste.

Options:

Add 1 parsnip, cut in half
1 teaspoon herb of your choice.

Chicken or Turkey Stock

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Chicken or Turkey Stock
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
 
Ingredients
  • Carcass and Neck from 6 - 7 pound chicken
  • 2 celery stalks, cut in half
  • 1 parsnip, cut in half
  • 2 carrots, cut in half
  • 1 Spanish onion, quartered
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt or more, to taste
Instructions
  1. Combine all the ingredients except for the salt in an 6 - 8 quart stockpot and generously cover with cold water. (If you have vegetables left over from roasting chicken, add them).
  2. Partially cover and cook over a medium flame until the mixture comes to a slow boil. Reduce heat to very low and cook, partially covered, for 3 hours. Do not let it boil during this time.
  3. Strain and refrigerate stock. Discard carcass and vegetables.
  4. When stock has completely cooled, skim off and discard the hardened fat. Add salt to taste.

 

Most Simple: Tomato, Mozzarella and Oregano Pizza

 

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Most Simple: Tomato, Mozzarella and Oregano Pizza
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Prep time: 
Cook time: 
Total time: 
Serves: 4 7-8" pizzas
 
Ingredients
  • 1 recipe Wolfgang Puck's pizza dough (or other pizza dough)
  • ***Topping***
  • 2⅔ cups grated mozzarella cheese
  • 4 whole tomatoes, thinly sliced and drained on a paper towel
  • 1 tablespoon dried Greek oregano
  • ¼ cup chopped fresh basil
  • ¼ cup Goat cheese (optional)
Instructions
  1. One hour before you start, place a pizza stone in the oven and preheat it to 500 degrees.
  2. Place rolled out dough on a pizza peel that has been dusted with cornmeal. Sprinkle the dough evenly with the mozzarella. Place tomatoes on top of the mozzarella in a circle and then fill in with more slices. Sprinkle oregano and basil and if desired, goat cheese. Cook pizza for about 12 minutes or according to package directions.

 

Wolfgang Puck’s Pizza Dough

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Wolfgang Puck's Pizza Dough
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Cook time: 
Total time: 
 
Ingredients
  • 1 package active dry or fresh yeast
  • 1 teaspoon honey or sugar
  • ¾ cup warm water (105 - 115 degrees), see second note
  • 2¾ cups all purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil, plus additional for brushing
  • Topping of your choice
Instructions
  1. In a small bowl, dissolve the yeast and honey in ¼ cup of the warm water.
  2. In a mixer fitted with a dough hook, combine the flour and the salt. Pour in 2 tablespoons of the oil and when absorbed, scrape in the dissolved yeast. Add the remaining ½ cup of water and knead on low speed about 5 minutes.
  3. Turn out onto a board and knead 2 or 3 minutes longer. Dough should be smooth and firm. Let rise in a warm spot, covered with a damp towel, about 30 minutes.
  4. Divide the dough into four balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth unfloured surface, roll the ball under the palm of your hand until the dough is smooth and firm, about 1 minute. Cover with a damp towel and let rest 15 - 20 minutes. At this point, the balls can be loosely covered with plastic wrap and refrigerated 1 to 2 days.
  5. Preheat the oven to 525 degrees. Place a pizza stone in the oven.
  6. To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough, or roll into a 7 or 8 inch circle. with the outer border a little thicker than the inner circle. Brush lightly with oil and arrange the topping of your choice only over the inner circle.
  7. Arrange the pizza on the baking stone and bake 15 - 20 minutes, or until the pizzas are nicely browned. Transfer to a firm surface and cut into slices with a pizza cutter. Serve immediately.

To prepare ahead: Through step 4. Or through step 7, baking 8 or 9 minutes, until the cheese melts and the pizza dough is lightly golden brown. (At this point, the pizza can be cooled, wrapped well and frozen. when needed, remove from the freezer, unwrap and bake in a preheated oven until brown.) At serving time, return to the oven and continue with the recipe.

The following notes are not part of Puck’s recipe-
If you are using frozen dough that has not been formed, simply defrost it and proceed with recipe, beginning at step 5. If you are using frozen dough that has been formed, defrost it and proceed by arranging the topping on the pizza.

The temperature of the water refers to water that should be lukewarm. Water that is too hot will kill the yeast and water that is too cold will not allow it to dissolve. If you have any doubts about the temperature, use a poultry thermometer.

OR, IF THAT’S TOO MUCH TO CONTEMPLATE:

  1. Purchase frozen dough from a grocery or specialty store.
  2. Purchase pre-made crust (Boboli or Pit- za).
  3. Purchase pizza yeast from Williams Sonoma.
  4. Use pita bread or english muffins and make lots of little pizzas. Simply put smaller amounts of the toppings on each pita and cook for about 7 minutes or until the toppings are lightly browned.
  5. Use polenta (see page 00). Instead of pressing it into one 9 inch pie pan, press it into two pans. Refrigerate until ready to use and proceed by adding the topping of your choice.
  6. Purchase premade dough from the local pizza parlor.

Pesto Sauce

Serve on pasta, grilled or poached chicken, pizza, hamburgers, sandwiches, salmon or tuna.

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Pesto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: ¾ - 1 cup
 
Ingredients
  • 2 garlic cloves, or more to taste
  • 1 large bunch fresh basil, leaves only, about 2- 2½ cups packed
  • ¼ cup pecans, walnuts or pinenuts, or more to taste
  • ¼ cup grated Parmesan cheese, or more to taste
  • ¼ cup olive oil
  • 2 tablespoons warm water
Instructions
  1. Place garlic in the bowl of a food processor fitted with a steel blade and chop as finely as you can without juicing it.
  2. Add basil and pecans and process until fully incorporated.
  3. Add parmesan and process until incorporated.
  4. Very, very gradually add olive oil, at first one tablespoon at a time, gradually increasing the amount.
  5. Add the water, one tablespoon at a time.

 

No Nonsense Ten Minute Pasta Sauce

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No Nonsense Ten Minute Pasta Sauce
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound dried pasta (any shape is fine)
  • 1 teaspoon olive oil
  • 4 - 6 garlic cloves, coarsely chopped
  • 2 28 ounce cans plum tomatoes, drained, squeezed and coarsely chopped
  • 2 - 3 tablespoons wine, white or red
  • 8 fresh basil leaves, chopped or julienned or 1 tablespoon dried basil
  • Parmesan Cheese (optional)
Instructions
  1. Bring a large pot of water to boil. Add pasta.
  2. Heat a large skillet over a medium flame and add oil. When the oil is hot, add garlic and saute lightly. Add tomatoes, wine and if you are using dried basil, add it now. Cook tomato mixture until the pasta is tender, or about 10 minutes. Drain pasta and place equal amounts on 4 plates and top with tomato sauce. Place basil on top of each bowl.

 

Most Simple: Spaghetti with Garlic and Olive Oil

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Most Simple: Spaghetti with Garlic and Olive Oil
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound dried spaghetti
  • ¼ cup olive oil
  • 6 garlic cloves, thinly sliced or coarsely chopped
  • Kosher salt and pepper
Instructions
  1. Bring a large pot of water to boil. Add spaghetti.
  2. Heat a large skillet over a medium low flame and add oil. When the oil is hot, add the garlic and cook until the garlic is golden, about 3 minutes.
  3. Cook pasta until al dente. Drain and add to the skillet with the garlic. Add salt and pepper to taste. Mix well and serve immediately.
  4. Just prior to serving, add lemon zest, toasted pine nuts, chopped fresh basil
  5. Parmesan cheese

Other choices: When you cook the garlic, add any of the following:
Crushed red peppers, fresh hot peppers or bacon

Most Simple: Grilled/ Broiled Steaks

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Most Simple: Grilled/ Broiled Steaks
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Ingredients
  • 2 pounds swordfish, tuna or salmon steaks, 1½ inches thick
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 - 2 lemons, quartered
Instructions
  1. Preheat broiler or prepare grill.
  2. Rub oil into steak and sprinkle with salt and pepper.
  3. Place fish about 3 - 4 inches from the heat source and cook for about 3 - 4 minutes per side. Serve immediately with lemon wedges.

 

Most Simple: Grilled/ Broiled Steak/Chop

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Most Simple: Grilled/ Broiled Steak/Chop
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Ingredients
  • 4 filet mignons, pork chops, veal chops, lamb chops or 1 sirloin, t- bone, porterhouse or rib steak (all about 1½ - 2 inches thick and totalling about 2 pounds)
  • 1 teaspoon kosher salt
  • ½ - 1 teaspoon black pepper
Instructions
  1. Preheat broiler or prepare grill.
  2. Sprinkle meat with salt and pepper.
  3. Place meat about 3 - 4 inches from the heat source and cook for about 3 - 4 minutes on each side.

 

Most Simple: Roasted Chicken

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Most Simple: Roasted Chicken
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Ingredients
  • 1 whole roaster chicken or capon, about 6 - 7 pounds
  • 1 - 1½ teaspoons kosher salt
  • ¼ teaspoon black pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Remove and discard giblets and neck from chicken cavity.
  3. Rinse chicken in several changes of cold water and pat dry.
  4. Rub skin and flesh with kosher salt and black pepper. Place on roasting rack in pan. Cook for approximately 70 minutes (10 minutes per pound). Do not baste. If you are using a thermometer, place it deep in the inner thigh: the chicken is done when the internal temperature reaches 160 degrees. If you do not have a thermometer, you can tell when the chicken is done when the juices run clear from the breast and the leg moves easily.

Options: add paprika, fresh rosemary, fresh chopped garlic, lemon juice, orange juice, fill cavity with a lemon, an orange, an apple or an onion

Classic Humus with an Endless List of Variations

Humus, the classic Middle Eastern dip of chickpeas, tahini (sesame paste), garlic and lemon juice, is also known as ‘hummus bi tahini’, because of the inclusion of sesame paste. Also spelled hummus, hoummos and homus, I like to vary the beans and the flavorings: variations include substituting chopped or pureed roasted bell or chili peppers or olives for the basil or adding 1 tablespoon finely chopped lemon, lime or orange zest. White cannellini beans are an excellent stand-in for the chick peas.

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Classic Humus with an Endless List of Variations
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Serves: 1½ cups
 
Ingredients
  • 1 can (16 ounces) chick peas, rinsed under cold water and drained
  • 2- 3 garlic cloves, crushed or finely chopped (or roast a whole head)
  • 3- 4 tablespoons tahini
  • 1 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • ½ teaspoon ground cumin, or more to taste (optional)
  • ½ teaspoon kosher salt
  • ½- 1 cup fresh basil or cilantro leaves, scallions or chives or a combination (optional)
  • Black pepper to taste
  • Lemon, lime or orange slices, for garnish
  • Paprika, for garnish
Instructions
  1. Place the chick peas and garlic in a food processor fitted with a steel blade and process until smooth. Gradually add the tahini, oil, lemon juice, cumin, if desired, and salt and process until completely smooth. Add the basil and process until fully incorporated. Add pepper to taste.
  2. Transfer to a serving bowl, cover and refrigerate for up to 2 days or serve immediately garnished with lemon slices and paprika.

 

Guacamole

My daughter Lauren, beginning at about age 4, became the guacamole maker in our house. Of course she basically followed my recipe but added in a few of her own little touches. In fact, when my friend Steve Steinberg turned 50 his wife Nancy requested that Lauren made the guacamole for his surprise party; she went through a whole case of avocados. It isn’t surprising to know that she no longer enjoys making it.

Be sure to buy avocados well ahead of when you want them; you can rarely find them ripe. To hasten the ripening process, place the avocado in a paper bag with an apple; it’s ready when you can push it in slightly. If it’s already ripe enough, simply refrigerate it; it won’t continue to ripen in the fridge.

This guacamole is also great in sandwiches, omelets and on burgers.

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Guacamole
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Serves: 1½ cups
 
Ingredients
  • 2 perfectly ripe Hass avocados, coarsely chopped
  • ½ small beefsteak tomato, coarsely chopped
  • 2 scallions, chopped
  • ¼- ⅓ cup chopped fresh cilantro leaves
  • 1 pinch cayenne pepper
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon crushed red pepper flakes
  • 1 tablespoon fresh lime juice
  • ¼- ½ jalapeno pepper or chipotle chile, finely minced (optional)
  • 5 cilantro sprigs, for garnish
  • 2 very thin slices lime, for garnish
Instructions
  1. Place all the ingredients in a bowl and toss gently to mix. Do not over-mix, it should be somewhat chunky.
  2. Transfer to a serving bowl and serve immediately or place a few pits in the guacamole (to prevent discoloration), cover and refrigerate for up to eight hours. Serve garnished with the cilantro sprigs and lime slices.

 

Roasted Bell Peppers

Roasted bell peppers can be substituted for fresh bell peppers in any recipe. They’re great to have around anyway, as a great addition to sandwiches and omelets.
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Roasted Bell Peppers
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Ingredients
  • Bell Peppers, any color
Instructions
  1. Preheat broiler or oven to 400 degrees.
  2. Place the peppers directly under broiler, oven or toaster oven, as close together as possible and singe on all sides. Remove the peppers and place in a heavy plastic or paper bag and let sweat for about 10 minutes. Remove burned skin. Seed and stem peppers. Use immediately or cover and refrigerate up to 3 weeks.

Yogurt Cheese

I only use low fat or full fat yogurt to make this component: I find that when you make yogurt cheese with non-fat yogurt, the result is chalky. However, if you are used to the flavor of non-fat, it might be a viable and delicious alternative for you. Yogurt cheese is a terrific substitute for both sour cream and cream cheese in all the recipes in this book. I suggest you try it with other recipes, too.
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Yogurt Cheese
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Serves: 2 cups yogurt cheese
 
Ingredients
  • 1 quart low fat or full fat plain yogurt
  • Muslin or cheesecloth
Instructions
  1. Line a colander with muslin or cheesecloth. Place the colander over a large mixing bowl. Place the yogurt in the colander, cover and refrigerate at least 4 hours and up to overnight.
  2. Discard the liquid that has drained into the bowl. Transfer the yogurt cheese to a small mixing bowl and use as directed in recipe or cover and refrigerate up to 4 days.

Roasted Garlic

Sometimes when I want a stronger garlic flavor but not too much garlic pungency, I substitute roasted garlic for fresh. You can use this in any recipe calling for fresh garlic.
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Roasted Garlic
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Serves: 1 head of garlic
 
Ingredients
  • 1 head garlic
  • ⅛ teaspoon kosher salt
  • 1 tablespoon olive oil or ¼ cup chicken stock, homemade or prepared
Instructions
  1. Preheat oven to 450 degrees.
  2. Remove as much of the paper from the garlic as possible, being careful to keep the head intact. Sprinkle with salt and place on a large piece of aluminum foil. Sprinkle with oil or chicken stock and seal it in an aluminum foil packet.
  3. Cook for about 45 minutes or until garlic is soft and tender. When cool enough to handle, remove peel and if using it as a puree, mash with a fork.

Stan Frankenthaler’s Vegetable Stock

Rich and flavorful, Stan’s vegetable stock can be easily substituted for chicken stock in any vegetable or bean soup.

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Stan Frankenthaler's Vegetable Stock
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Serves: 12 cups
 
Ingredients
  • 1 tablespoon soy oil
  • 2 large or 4 small Spanish onions, coarsely chopped
  • 1 leek green, sliced
  • 1 garlic bulb, halved horizontally to expose the cloves
  • 3 carrots, coarsely chopped,
  • 1 fennel bulb, coarsely chopped
  • 3 to 4 cups fresh white button mushrooms
  • 4 celery stalks, sliced
  • 16 cups (1 gallon) cold water
Instructions
  1. Place a large stockpot over medium heat and, when it is hot, add the oil. Add the onions, leeks, garlic, carrots, fennel, mushrooms, and celery, and cook until they are very tender and just starting to fall apart, about 30 minutes. Add the water and cook over high heat until it comes to a boil.
  2. Lower the heat to low and cook until the vegetables are completely falling apart, about 30 minutes. Strain and discard the solids. Transfer to a large container, cover, and refrigerate up to three days or freeze up to six months.

 

Chicken or Turkey Stock

In spite of the fact that I think homemade stock is superior to canned or boxed, in truth, I only make this  stock when I have made a chicken or a turkey for dinner and have leftover carcass to use. I usually use it when I am making chicken soup, for that is when it matters most.

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Chicken or Turkey Stock
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Serves: About 10 cups
 
Ingredients
  • Carcass and neck from 6 to 7 pound chicken or turkey
  • 2 celery stalks, cut in half
  • 1 parsnip, washed and halved
  • 2 carrots, washed and halved
  • 1 Spanish onion, quartered
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Cold water, to cover
  • 1 teaspoon kosher salt or more, to taste
Instructions
  1. Place all the ingredients, except the salt, in a stockpot and generously cover with cold water. Cook, partially covered, over medium heat until the mixture comes to a slow boil. Lower the heat to very low and continue cooking, partially covered, for 3 hours. Do no let it boil again.
  2. Strain and discard the solids. Transfer to a large container, cover, and refrigerate up to three days. When the stock has completely cooled, skim and discard the hardened fat. Add salt to taste. Free up to six months.