The New York Times - USA (2020-11-15)

10 D THE NEW YORK TIMES, SUNDAY, NOVEMBER 15, 2020

TIME: 30 MINUTES YIELD: 4 SERVINGS

10 garlic cloves ¼ cup extra-virgin olive oil 2 (14-ounce) cans white beans, such as cannellini or great Northern, including their liquid 1 (28-ounce) can crushed tomatoes 1 cup stock or water, plus more as needed Kosher salt and black pepper Heavy cream, for serving

Peel the garlic, then smash the
cloves using a meat pounder or the
bottom of a heavy skillet until wispy
and flat.

In a medium saucepan over
medium-low heat, heat the olive oil,
then add the crushed garlic, and
cook, smashing with the back of a
wooden spoon and stirring
occasionally, until golden brown and
beginning to stick to the bottom of
the pan, 3 to 5 minutes.

Add the white beans and their
liquid, crushed tomatoes, stock or
water, and season with salt and
pepper. Bring to a boil, then partly
cover, reduce heat, and let simmer
until thickened and fragrant, 15 to
20 minutes.

Using an immersion or regular
blender, purée the soup until
smooth. Add cream or stock or water
to thin as desired. Season to taste
with salt and pepper. Drizzle with
heavy cream before serving.

Tomato and White Bean Soup

With Lots of Garlic

ADAPTED FROM “ZAITOUN: RECIPES FROM
THE PALESTINIAN KITCHEN” BY YASMIN
KHAN (W.W. NORTON, 2019)
TIME: 45 MINUTES
YIELD: 4 SERVINGS

2 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium red onion, finely chopped 1 (14-ounce) can whole, peeled plum tomatoes, juices reserved 1 teaspoon granulated sugar, plus more to taste ¾ teaspoon ground cumin ½ teaspoon caraway seeds ¼ teaspoon ground allspice Sea salt and ground black pepper 1 to 2 jalapeños, finely chopped, plus more to taste 3 garlic cloves, chopped 2 tablespoons finely chopped fresh dill 2 tablespoons sesame seeds 1 pound raw medium shrimp, peeled and deveined, tails removed Coarsely chopped parsley leaves, for serving

Heat 2 tablespoons extra-virgin
olive oil in a large saucepan over
medium. Add the onion and cook,
stirring occasionally, until softened,
about 10 minutes. Add the tomatoes
and their juices; 1 teaspoon sugar;
the cumin, caraway seeds and
allspice; ½ teaspoon each salt and
pepper; and 1 cup water and bring to
a simmer.

Meanwhile, mash the jalapeño,
garlic, dill and ½ teaspoon salt
together using a mortar and pestle
for a few minutes. Alternately, finely
chop them together on a cutting
board, then mash them by pressing
back and forth using the flat side of
your knife until a paste forms. (Both
approaches release the oil from the
jalapeño and dill and make them
more fragrant.) Add to the tomato
sauce and stir to combine. Cover and
simmer over low, stirring
occasionally to break down the
tomatoes, until sauce is thickened
and flavors meld, about 20 minutes.

Meanwhile, toast the sesame
seeds: In a small skillet, stir the
sesame seeds over medium until
golden-brown, about 3 minutes.
Transfer to a small bowl.

When the tomato sauce is ready,
taste and adjust the seasoning (you
may want to add a bit more sugar or
jalapeño). Finally, stir in the shrimp,
making sure they are submerged,
and cook over medium heat, stirring
occasionally, until they have just
turned pink and are cooked through,
2 to 3 minutes.

To serve, drizzle with a generous
amount of extra-virgin olive oil and
scatter with the sesame seeds and
chopped parsley.

Zibdiyit Gambari

(Spicy Shrimp and Tomato Stew)

TIME: 15 MINUTES, PLUS UP TO 8 HOURS’ MARINATING YIELD: 4 SERVINGS

1 pound boneless beef short ribs, sliced ¼-inch thick 2 tablespoons soy sauce 1 tablespoon grated fresh ginger 1 tablespoon light brown sugar 2 garlic cloves, grated 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric ½ teaspoon red-pepper flakes Kosher salt 2 tablespoons vegetable oil 4 cups cooked short-grain rice 1 small head green leaf lettuce, shredded 2 stalks celery, thinly sliced crosswise Fresh cilantro, for serving Lime wedges, for serving

Combine short ribs, soy sauce,
ginger, sugar, garlic, coriander,
cumin, turmeric, red-pepper flakes
and 1 teaspoon kosher salt in a
medium bowl and toss to coat. Cover,
transfer to the fridge and let marinate
for 5 minutes or up to 8 hours, if
desired.

Heat oil in a large skillet over
medium. Working in batches, cook
meat until browned all over, about 3
minutes per side.

Divide rice and short ribs among
bowls. Top with lettuce, celery and
cilantro. Serve with lime wedges for
squeezing on top.

Beef Short Rib Rice Bowls

TIME: 45 MINUTES, PLUS AT LEAST 30 MINUTES’ MARINATING YIELD: 4 SERVINGS

3 tablespoons olive oil 2 tablespoons lemon juice (from about half a lemon) 1 garlic clove, minced ½ teaspoon dried oregano Kosher salt and black pepper 1½ to 2 pounds small bone-in, skin-on chicken thighs (4 to 6 thighs) 4 small Yukon gold potatoes (about 1 pound), cut into ¾-inch pieces 2 ounces feta cheese, crumbled (about ½ cup) 2 tablespoons chopped fresh dill

In a medium bowl, whisk 2
tablespoons oil with 1 tablespoon
lemon juice, the garlic, oregano, 1
teaspoon salt and ½ teaspoon
pepper. Add the chicken thighs and
toss to coat. Let the chicken
marinate for at least 30 minutes at
room temperature, or up to 8 hours,
covered, in the refrigerator.

Heat the oven to 425 degrees. On
a sheet pan, drizzle the diced
potatoes with the remaining 1
tablespoon oil and sprinkle with ½
teaspoon salt and ¼ teaspoon
pepper; toss well and move to one
side of the pan. Pat the chicken
thighs dry and place them, evenly
spaced, on the other side of the pan.

Roast for 15 minutes, toss the
potatoes, then return everything to
the oven and roast until the chicken
is cooked through, the skin is golden
brown, and the potatoes are
tender, 15 to 25 more minutes,
depending on the size of the
thighs. If the potatoes are not quite
tender, remove the chicken thighs to
a plate to rest, and return the
potatoes to the oven to roast until
tender, another 5 to 10 minutes.

Place the chicken and potatoes on
a serving platter, and sprinkle them
with 1 tablespoon lemon juice.
Scatter the feta and dill over the
potatoes, sprinkle the whole dish
with salt and pepper, and serve hot.

Sheet-Pan Chicken and Potatoes

With Feta, Lemon and Dill

TIME: 30 MINUTES YIELD: 4 SERVINGS

5 cups chicken or vegetable stock 1 cup heavy cream 2 teaspoons dried porcini mushroom powder, optional 4 teaspoons fresh thyme leaves Kosher salt ⅓ cup olive oil 1½ pounds mixed fresh mushrooms, such as shiitake and cremini, finely chopped into ¼-inch pieces 3 shallots, finely chopped 4 garlic cloves, finely chopped Black pepper ⅓ cup port or marsala wine 1 pound spaghettini or angel hair pasta

Add the stock, heavy cream,
porcini mushroom powder (if using),
1 teaspoon fresh thyme leaves and 2
teaspoons salt to a large pot. Bring
to a boil over high.

While the liquid comes to a boil,
heat the oil over medium-high in a
large (12-inch) nonstick skillet. Add
the mushrooms, shallots, garlic and
2 teaspoons thyme leaves. Season
generously with salt and pepper, and
cook, stirring occasionally, until
caramelized and tender, about 12
minutes. Add the port, and stir until
the alcohol cooks off and the mixture
is almost dry, about 2 minutes.
Remove from the heat, set aside and
cover to keep warm.

Add the pasta to the boiling cream
mixture, reduce the heat to medium
and cook, stirring frequently with
tongs, until the pasta is al dente and
absorbs most of the liquid, and the
sauce is silky, 6 to 7 minutes. (Stir
constantly during the last couple
minutes to ensure the pasta cooks
evenly. Add a splash of water if
needed to keep the mixture glossy.)
Season to taste with salt and pepper.

Transfer the pasta to bowls, top
with the mushroom mixture and the
remaining 1 teaspoon thyme leaves,
and serve immediately.

Mushroom Ragù Pasta

On their face, this week’s dishes are straight-

forward: a sheet pan chicken, a soup with

ingredients you can grab from your pantry, a

pasta that comes together quickly enough for

a weeknight. But each in its own way is sur-

prisingly rich and complex, with small touches

that elevate, like a generous squeeze of lemon

at the end. Here are five dishes for the week.

EMILY WEINSTEIN

Five Dishes

To Cook

This Week

RYAN LIEBE FOR THE NEW YORK TIMES. FOOD STYLIST: SIMON ANDREWS.

DAVID MALOSH FOR THE NEW YORK TIMES. FOOD STYLIST: SIMON ANDREWS.

JOHNNY MILLER FOR THE NEW YORK TIMES; FOOD STYLIST: SUSAN SPUNGEN.

LINDA XIAO FOR THE NEW YORK TIMES. FOOD STYLIST: BARRETT WASHBURNE.

You can make porcini mushroom powder for a fraction of the cost of store-bought: Simply pulse chopped dried porcini mushrooms in a spice grinder until pulverized. One ounce dried mushrooms will yield about 5 tablespoons mushroom powder.

Lemon, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare.

Meaty short ribs generally require a lengthy cook time, but slice them thinly off the bone and they’ll tenderize quickly when seared on the stovetop.

Alexa Weibel’s recipe is deeply flavorful and generous with the heavy cream, and it isn’t hard to make. If you don’t have or want to purchase port or marsala, dry red wine would be a fine substitute. Drink it with dinner.

This roast chicken by Lidey Heuck is easy to make and so very good, with its dose of bright lemon and tangy feta. Set up the chicken in the marinade before the day begins, and you’ll be in good shape by the time it ends.

This recipe by Sue Li, inspired by galbi, is another one that you could start before the day gets going by marinating the beef in a spiced soy- ginger sauce. (If that’s not you, then just marinate for 5 minutes before you begin cooking.) The thinly sliced meat is simply seared after that, delivering excellent flavor with little effort.

This utterly delicious Gazan recipe comes from Yasmin Khan’s Palestin-
ian cookbook, “Zaitoun.” The tomato stew is suffused with jalapeño and
spiced with cumin and caraway. The shrimp cook quickly in the sauce,

emerging plump and juicy.

This recipe from Ali Slagle makes the most out of just a handful of pantry ingredients, like canned white beans, a can of tomatoes and a full head of garlic. Serve with grilled cheese.

The New York Times - USA (2020-11-15)

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