Ginger-Scallion Sauce
ACTIVE 10 MIN; TOTAL 1 HR 10 MIN
MAKES 1^1 / 4 CUPSPulsing fresh ginger and scallions in a food
processor breaks them down into a fine
mince that mellows in the hot oil off the
heat with no risk of burning.(^2) / (^3) cup thinly sliced peeled fresh
ginger
11 / 4 cups thinly sliced scallions, white
and light green parts only
2 tsp. kosher salt
(^1) / 2 cup peanut oil
- Process ginger in a food processor until
very finely chopped, about 30 seconds,
stopping to scrape sides of bowl as
needed. Add scallions and salt; pulse until
scallions are finely chopped, about 10
pulses, stopping to scrape sides of bowl
as needed. Transfer to a medium-size
heatproof bowl. - Heat peanut oil in a small saucepan
over high until hot but not smoking, about
4 minutes. Carefully pour hot oil over gin-
ger mixture (it will bubble up). Stir to com-
bine. Let cool to room temperature, about
1 hour.
MAKE AHEAD Sauce can be kept covered
in the refrigerator up to 1 week. Let stand
at room temperature before serving.
Mirin-Soy Sauce
ACTIVE 20 MIN; TOTAL 35 MIN
MAKES^3 / 4 CUPReducing three simple ingredients
together over low heat until they reach a
syrupy consistency creates a sweet, salty,
drizzle-ready sauce that keeps for weeks.(^1) / 2 cup soy sauce
(^1) / 2 cup mirin
(^1) / (^4) cup granulated sugar
Bring soy sauce, mirin, and sugar to a
simmer in a small saucepan over medium-
low. Cook, stirring occasionally to dis-
solve sugar, until sauce coats the back of
a spoon and is reduced to about^3 / 4 cup, 6
to 8 minutes. Remove from heat. Let cool
to room temperature, about 15 minutes.
MAKE AHEAD Sauce can be kept covered
in the refrigerator up to 2 weeks.
Pear and Shallot Tarte Tatin
with Whipped Goat Cheese
ACTIVE 40 MIN; TOTAL 2 HR 15 MIN
SERVES 6 TO 8
Serve this savory-sweet tart as a decadent
brunch centerpiece, or cut it into slivers to
TARTE TATIN
“Clay is the best material
of all for making caramel,”
swears Jean-Baptiste
Henry, sixth-generation
owner of French flame-
ware producer Emile
Henry. “In metal, it will
cook unevenly because
it conducts heat too
quickly. For recipes that
need to heat up slowly,
like caramel, clay is the
best.” His company sells
a shallow pan specifically
for making the caramel-
based pastry tarte Tatin.
BRING IT HOME: Ta r te
Tatin Set ($130, emile
henryusa.com)Pear and Shallot Tarte Tatin with
Whipped Goat Cheese
Chinese Clay Pot