Lasagna

1 1/4 lb. ground beef
Olive oil
1 large onion, chopped
4 cloves garlic, minced, separated
1/4 cup red wine
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes
1 Tbsp tomato paste
2 14.5-oz. cans chopped tomatoes, drained
2 15-oz. cans tomato sauce
Salt and pepper, to taste

15 oz. ricotta cheese
1/2 tsp dried oregano
1/2 tsp dried basil
1 egg
Salt and pepper, to taste

12 no-boil lasagna noodles (1 8-oz. package)
4 cups shredded mozzarella cheese
Shredded or grated parmesan cheese for the top

Place a large pot or Dutch oven over medium-high heat. Add the meat to the pan, breaking it apart with a spatula or spoon. Brown the meat, then drain it in a colander (with small enough holes so you don’t lose pieces of meat). Wipe out the pan with a paper towel, then place back over the heat and about 2 tablespoons of olive oil. Lower the heat to medium. Add the onion and some salt. Cook, stirring, until the onions are softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Deglaze the pan with the red wine, then add the oregano, basil, crushed red pepper flakes, and tomato paste. Stir to combine, then add the tomatoes and tomato sauce. Let the sauce simmer slowly for 30 minutes to 1 hour. Taste and adjust seasonings.

Combine the ricotta cheese, dried oregano, dried basil, and egg in a bowl. Mix well. Add salt and pepper to taste (or not, if you have reason to fear raw eggs).

Assemble thusly in a 9×13 baking dish:

(top)
Parmesan cheese
1 cup mozzarella cheese
1 cup meat sauce
3 noodles
1 cup mozzarella cheese
3/4 cup meat sauce
2/3 cup ricotta mixture
3 noodles
1 cup mozzarella cheese
3/4 cup meat sauce
2/3 cup ricotta mixture
3 noodles
1 cup mozzarella
3/4 cup meat sauce
2/3 cup ricotta mixture
3 noodles
1 cup meat sauce
(bottom)

At this point, the lasagna can be covered and refrigerated for 2-3 days, or frozen up to 2 months.

Heat the oven to 350. Cover the lasagna with foil and bake for 30 minutes. Remove the foil and bake until the cheese has browned slightly and is bubbly, another 15-30 minutes. Let rest for 5 minutes and serve.

Diplomatico

The Essentials of Classic Italian Cooking by Marcella Hazan

1 1/4 cups strong espresso (find espresso, strong coffee doesn’t really cut it)
5 Tbsp rum (I used brandy- it’s just what I had)
5 tsp sugar
5 Tbsp water
16 ounces pound cake, cut into 1/4″ slices
4 large eggs, separated
1 tsp sugar
6 oz. semisweet chocolate coarsely chopped (or in convenient chocolate chip form)
Whipped cream and fresh fruit (optional)

In a small bowl, combine the espresso, rum, sugar, and water. Moisten a sheet of cheesecloth large enough to line a 9x5x3 inch loaf pan with plenty of overhang. Line the pan with the cheesecloth. Dip the pound cake, slice by slice, in the rum and espresso soak, then use the slices to line the bottom and sides of the pan. (Dip the cake slices very quickly or they will become too soggy to handle, let any excess liquid drain from the slices before lining the pan.) Leave no gaps, patching where necessary with pieces of soaked pound cake.

In a large bowl, beat the egg yolks with the sugar until they turn pale yellow, about 4 minutes. Melt the chocolate in a double boiler over gently simmering water or in the microwave (2-3 minutes total, stirring every 30 seconds). Gradually pour the melted chocolate over the beaten egg yolks, mixing quickly with a rubber spatula until smoothly combined. In a medium bowl, beat the egg whites until the form stiff peaks. Stir a rounded tablespoon of the beaten whites into the chocolate mixture to loosen it, then gently fold in the remaining whites. Spoon the chocolate filling into the cake-lined pan. Cover the filling with more slices of soaked pound cake (you may have some cake left over). Fold the moistened cheesecloth over the top of the cake. Refrigerate the diplomatico for at least one day, and up to a week.

When you take the cake out of the fridge, unfold the cheesecloth and pull it away from the top of the cake. Invert the loaf pan onto a platter and shake it firmly to free the cake and peel off the cheesecloth. Slice and serve. You could garnish the slices with whipped cream and fresh fruit, but it also tastes just fine on its own.

Indian Pudding

Magic Chef Cooking

2 cups milk
3 Tbsp cornmeal
2 Tbsp butter
3 Tbsp molasses
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/2 tsp table salt
1/4 cup sugar
2 eggs, beaten

Heat the oven to 400. Butter or use nonstick cooking spray on a 9×9 square baking dish.

Heat the milk in the top of a double boiler. Add the cornmeal and cook over simmering water for 15 minutes. Off heat, add the remaining ingredients and mix well. Pour into the prepared dish. Bake in a water bath. Start checking to see if it has set at 30 minutes, although it will probably take closer to 50 to be done.

Pumpkin Cookies

Adapted from The Joy of Cooking

2 sticks unsalted butter (1 cup)
1 cup white sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla
2 cups AP flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp cardamom

Heat oven to 375. Cream the butter and sugar together. Add the pumpkin, egg, and vanilla, and mix well. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and spices. Add the contents of the bowl to the wet ingredients and mix until smooth. Drop by tablespoons onto a greased or parchment-lined baking sheet. Bake for 15 minutes.

Lemon Sugar Cookies

(Adapted from a Cook’s Illustrated recipe)

1/2 cup granulated sugar (3 1/2 ounces), for rolling dough
3 tsp grated lemon zest, divided
2 cups AP flour (10 ounces)
1/2 tsp baking powder
1/4 tsp table salt
2 sticks unsalted butter, wrappers reserved
1 cup granulated sugar (7 ounces)
1 Tbsp light brown sugar
1 large egg
1 1/2 tsp vanilla extract

In food processor, process 1/2 cup sugar and 1 teaspoon lemon zest until zest is evenly distributed, about 10 seconds; set aside.

Adjust oven racks to upper- and lower-middle positions; heat oven to 375. Line two large baking sheets with parchment paper.

Whisk flour, baking powder, and salt in medium bowl; set aside.

In standing mixer fitted with paddle attachment or with hand mixer, beat butter, 1 cup granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down sides of bowl with rubber spatula as needed. Add egg, remaining 2 teaspoons zest, and vanilla; beat at medium speed until combined, about 30 seconds. Add dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.

Place lemon sugar for rolling in shallow bowl. Fill medium bowl halfway with cold tap water. Dip hands in water and shake off excess (this will prevent dough from sticking to your hands and ensure that sugar sticks to dough). Roll heaping tablespoon dough into 1 1/2-inch ball between moistened palms; roll ball in lemon sugar, then place on prepared baking sheet. Repeat with remaining dough, moistening hands after forming each ball and spacing balls about 2 inches apart on baking sheet (you should be able to fit 12 cookies on each sheet). Using butter wrapper, butter bottom of drinking glass; dip bottom of glass in remaining lemon sugar and flatten dough balls with bottom of glass until dough is about 3/4 inch thick.

Bake until cookies are golden brown around edges and just set and very lightly colored in center, 15 to 18 minutes, reversing position of cookie sheets from front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Chai-Buttermilk Spice Cake

Refatted from Cooking Light

1/2 cup boiling water
6 chai tea bags
2 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
1/3 cup (3 oz) cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar, divided
1/2 cup packed light brown sugar
1/4 cup vegetable oil
1 cup buttermilk
2 large egg whites
1/2 tsp cream of tartar
cooking spray

Heat oven to 350 degrees.

Pour boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool to room temperature.

Combine flour, baking soda, salt, and cinnamon, stirring with a whisk. Place cream cheese and butter in a large bowl, beat with a mixer at medium speed until well blended (about 3 minutes). Add 1/4 cup granulated sugar and brown sugar; beat until well combined. Beat in brewed tea and vegetable oil. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Add 1/4 cup granulated sugar, 1 tbsp at a time, beating until stiff peaks form. Gently stir one-third of egg white mixture into batter; gently fold in remaining egg white mixture.

Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean (it took me closer to 50 minutes). Cool in pan on a wire rack.

Murgh Dehin (updated)

Revised recipe (original here)

2 cups buttermilk
2 1/2 Tbsp spiced onion
2 1/2 Tbsp ketchup
2 1/2 Tbsp chopped cilantro
1 tsp table salt (omit if you’re using a kosher chicken)
1 fryer chicken, cut into 8 pieces (3 to 3.5 lbs)
2 Tbsp vegetable oil (plus more, if needed)
1 onion, sliced
2 Tbsp water (optional)
3 cloves garlic, minced
1 1/4 tsp fresh ginger, minced
1 1/4 tsp ground cumin
2 1/2 tsp ground coriander
3/4 tsp turmeric
1 tsp cayenne pepper (add more or less to your taste)
1/4 tsp garam masala
2 1/2 tsp AP flour
1 14.5-oz. can diced tomatoes, drained

Combine the buttermilk, spiced onion, ketchip, cilantro, and salt in a large bowl. Add the chicken pieces, rubbing the mixture into the skin. Cover the bowl and refrigerate overnight or for at least 5 hours.

Remove the chicken pieces from the marinade. Use your fingers to get some of the extra liquid off. Reserve the marinade. Heat the oil over medium-high in a large pan or pot (the pan I used was 14″ in diameter and about 3″ deep). When the oil is shimmering, add the chicken pieces skin-side down. Cook for 3-4 minutes per side, or until golden brown. Remove the chicken from the pan and set aside.

Lower the temperature to medium, and add more oil to the pan if it looks too dry. Add the onions and cook for 5 minutes, scraping up the fond and stirring contantly. If you’re worried things are going to burn, add the water (probably won’t need it if you’re using a nonstick pan) to deglaze. Next, add the garlic and ginger. Stir and cook for 1 minute.

Switch to a whisk. Add the cumin, coriander, turmeric, cayenne, garam masala, and flour to the pan. Whisk constantly for 2-3 minutes. Add the reserved marinade to the pan, continuing to whisk so there won’t be any lumps. Add the tomatoes (you can switch back to a wooden spoon or spatula at this point). Bring to a boil, then reduce to a simmer.

Add the chicken pieces and any accumulated juices to the pan. Cover the chicken pieces with the sauce, then cover the pan and slowly simmer for 45 minutes to 1 hour, or until the chicken in tender. Taste and adjust seasonings. Serve over rice.

Smothered Pork Chops

Cook’s Illustrated, modified slightly by Sarah

3 ounces bacon (about 3 slices), cut into 1/4-inch pieces
2 Tbsp unbleached all-purpose flour
1 3/4 cups low-sodium chicken broth (1 14-ounce can)
Vegetable oil
4 bone-in, rib-end pork chops, 3/4 to 1-inch thick
Ground black pepper
2 medium yellow onions, halved pole-to-pole and sliced thin (about 3 1/2 cups)
Table salt
2 Tbsp water
2 cloves garlic, pressed through garlic press or minced (about 2 teaspoons)
1 tsp minced fresh thyme leaves
2 bay leaves
1 Tbsp minced fresh parsley leaves

Fry bacon in small saucepan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate, leaving fat in saucepan (you should have 2 tablespoons bacon fat; if not, supplement with vegetable oil). Reduce heat to medium-low and gradually whisk flour into fat until smooth. Cook, whisking frequently, until mixture is light brown, about the color of peanut butter, about 5 minutes. Whisk in chicken broth in slow, steady stream; increase heat to medium-high and bring to boil, stirring occasionally; cover and set aside off heat.

Heat 1 tablespoon oil in 12-inch skillet over high heat until almost smoking, about 3 minutes. Meanwhile, dry pork chops well with paper towels and sprinkle with 1/2 teaspoon pepper. Brown chops in single layer until deep golden on first side, about 3 minutes. Flip chops and cook until browned on second side, about 3 minutes longer. Transfer chops to large plate and set aside.

Reduce heat to medium and add 1 tablespoon oil, onions, 1/4 teaspoon salt, and water to now-empty skillet. Using wooden spoon, scrape browned bits on pan bottom and cook, stirring frequently, until onions are softened and browned around the edges, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Return chops to skillet in single layer, covering chops with onions. Pour in warm sauce and any juices collected from pork; add bay leaves. Cover, reduce heat to low, and simmer until pork is tender and paring knife inserted into chops meets very little resistance, about 30 to 35 minutes. Instant-read thermometer should read 210. (It’s a braise, so don’t worry that they’re going to be overcooked. Just keep it at a simmer.)

Transfer chops to warmed serving platter and tent with foil. Increase heat to medium-high and simmer sauce rapidly, stirring frequently, until thickened to gravy-like consistency, about 5 minutes. Discard bay leaves, stir in parsley, and adjust seasonings with salt and pepper. Cover chops with sauce, sprinkle with reserved bacon, and serve immediately over buttered noodles, mashed potatoes, or rice.

Classic Sandwich Bread

King Arthur Flour

3 cups AP flour (preferably King Arthur)
1/2 cup milk
1/2 to 2/3 cup hot water (add just enough to make a soft, smooth dough)
4 tablespoons melted butter
2 tablespoons sugar
1 1/4 tsp table salt
2 tsp instant yeast

In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 60 minutes, depending on the warmth of your kitchen.

Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Bake the bread in a preheated 350°F oven for about 35 minutes, until it’s light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf). Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature.