LAURIE COLWIN'S CREAMED SPINACH WITH JALAPEñO PEPPERS
This recipe is from the celebrated food writer Laurie Colwin, and in some ways it is quintessentially hers. There's the delicious richness of the dish, its unfussiness and nostalgic value. There is the constant awareness of the plight of the busy home cook, those who would just as soon use a package of frozen spinach if the results are just as good as if you washed and chopped an untold number of bunches of fresh spinach yourself. And there is a twist: the jalapeños, which are a preventative measure against the gloppy blandness of steakhouse creamed spinach, adding sharpness to the dish but not too much heat. You can use either fresh or pickled jalapeños here - the latter add nice zing - and panko bread crumbs are a good substitution for fresh if you don't have them (or a few pieces of stale bread) in the pantry. (The New York Times)
Provided by The New York Times
Categories easy, weekday, casseroles, dips and spreads, side dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 300 degrees. Meanwhile, cook spinach according to package directions. Drain, reserving 1 cup of liquid, and chop finely.
- Butter a shallow 8-inch-square casserole dish or other shallow 4- to 6-cup baking dish. Melt remaining 4 tablespoons butter in a saucepan and add flour. Blend and cook 2 to 3 minutes. Do not brown. Add onion and garlic.
- Add the spinach liquid slowly, then add evaporated milk, some black pepper, celery salt and cheese. Mix well and add jalapeño and spinach. Cook until all is blended.
- Turn into the casserole dish, top with buttered bread crumbs and bake until lightly browned, about 45 minutes.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 251 milligrams, Sugar 3 grams, TransFat 0 grams
LAURIE COLWIN'S BAKED MUSTARD CHICKEN
This old-school chicken, Sunday-night-supper chicken, even dinner party chicken, is baked for about two hours (yes, you read that correctly: two hours) until its bread crumb-coated skin is crisp - yet the meat miraculously maintains its moisture. The recipe, adapted from the great food writer Laurie Colwin, is so simple to make that her original version was written out in a brief paragraph, casually instructing the home cook to coat the chicken with mustard, garlic, a little thyme, a pinch of cinnamon. We have adapted the recipe to include measurements and more specific direction, but that shouldn't stop you from absorbing her nonchalance and confidence as you make it, the certainty that it will turn out delicious every time. (The New York Times)
Provided by The New York Times
Categories dinner, easy, weekday, main course
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. In a large mixing bowl, combine mustard, garlic, thyme, cinnamon, a pinch of salt and 1/2 teaspoon black pepper. Place bread crumbs in another large bowl.
- Working in batches, coat chicken quarters on all sides with mustard mixture. Shake off excess mustard, then coat completely with bread crumbs. Arrange in a single layer in a large, shallow baking pan.
- Dust the chicken with paprika and scatter butter pieces on top. Bake until crust is deep golden brown and crispy, about 2 hours. (Depending on the oven, the size of the pan and the size of the chickens, baking time may be as long as 2 1/2 hours.) Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 772, UnsaturatedFat 28 grams, Carbohydrate 30 grams, Fat 48 grams, Fiber 4 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1059 milligrams, Sugar 3 grams, TransFat 0 grams
LAURIE COLWIN'S NUTMEG CAKE
Laurie Colwin's famous nutmeg cake. The technique is a little different. This is a rich cake top over a cookie base. If you don't know Laurie check this out. http://www.scils.rutgers.edu/--esmith/colwin.html
Provided by Dona England
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Butter the sides only of a 10-inch springform pan.
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, combine the butter, cut into 6-8 pieces, with the flour and dark brown sugar. Using a pastry blender, cut the butter into the flour and sugar until the mixture resembles fine meal.
- Measure out 2 1/2 cups of this mixture and spread it evenly in the bottom of the prepared pan. With your hand flat, firmly compress the mixture evenly into the bottom of the pan.
- Add the spices to the remaining dry ingredients.
- Mix well.
- In a small bowl stir the egg and yogurt together to mix well.
- With a wooden spoon, stir the wet mixture into the dry mixture.
- Sprinkle the baking soda over the surface of the batter and gently but thoroughly stir it inches.
- Spread this batter over the mixture that was pressed into the bottom of the pan.
- With a rubber spatula smooth the top of the batter.
- Scatter the walnuts on top.
- Bake in a preheated 350 oven for 50-55 minutes or until a toothpick comes out clean and the sides of the cake have shrunk slightly away from the pan.
- Cool in the pan, on a rack, for 5 minutes.
- Then slide a knife around the edge of the cake to be sure it's not stuck.
- Remove the sides of the pan and cool cake completely.
Nutrition Facts : Calories 404.5, Fat 14.9, SaturatedFat 7.1, Cholesterol 48.7, Sodium 227.6, Carbohydrate 64.6, Fiber 1.4, Sugar 44, Protein 5.1
LAURIE COLWIN'S GLUTEN FREE FRIED CHICKEN
Make and share this Laurie Colwin's Gluten Free Fried Chicken recipe from Food.com.
Provided by Gardenforhealth
Categories Whole Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Chicken pieces should be roughly the same size - this means that you should cut breasts into quarters. If you don't quarter the breast, you'll end up with large underdone pieces.
- The chicken should be put in a dish and covered with a little water or milk, which will help keep the flour on (I use water). Let the chicken stand at room temperature - it is a bad idea to put cold chicken into hot oil!
- Put the flour in a deep, wide bowl and season with salt, pepper, and optional smoked paprika and cayenne. Laurie recommends paprika because she adores paprika and feels it gives the chicken a smoky taste and beautiful color. You really must try the smoked paprika, you won't want to make this chicken any other way.
- Mix the chickpea flour, quinoa flour, xanthan gum, baking powder, salt, pepper, paprika, and cayenne in a bowl. Mix well and then sift together to make sure everything is completely distributed.
- Now, coat the chicken with the flour. To do this, lay a few pieces of chicken in the bowl and "pack the flour on a if you were a child making sand pies. Any excess flour should be packed between the layers. It's important to make sure that every inch of chicken has a nice thick cover.".
- Let the chicken sit while you work with the frying oil. Laurie says that many folks recommend frying chicken in Crisco, but she prefers Wesson oil with about one-quarter part light sesame oil mixed in, which gives the chicken "a wonderful taste and is worth the extra expense." I just use peanut oil.
- The oil should come up to just under the halfway mark on your chicken fryer - say, about 1 to 1-1/2 inches deep. Over a medium flame, heat the oil to 360°F (182°C) (or until a piece of bread on a skewer fries as soon as you dip it on).
- Carefully slip into the oil as many pieces as will fit in the pan. Laurie says that the rule is to crowd the pan a bit. Turn the heat down to medium-low and cover the pan. She says, "the idea of covering frying chicken makes many people squeal, but it is the only correct method. It gets the chicken cooked through." Ed. note: don't mess with your chicken while it's cooking. Poking and prodding will knock off your coating... so just let it alone!
- The chicken must be just done to that it is crispy but still juicy. She recommends about six minutes per side, turning only once. Dark meat will take a little longer, and use a sharp form to test the chicken to see if it's done - when the chicken just slips off the fork, it is done inside.
- Take off the lid and turn up the heat to medium-high. Fry the chicken until it is "the color of Colonial pine stain - a dark honey color.".
- Remove the chicken from the oil and set it on a platter, then put the platter in the oven. If your oven has a gas pilot light, that should be enough heat. If you have an electric oven, flip it on ahead of time to the lowest setting and turn it off after two minutes. Let the chicken sit until it has cooled to a warm temperature. She doesn't specify how long, though I let mine sit for at least half an hour.
- At this point, she says "You have now made the perfect fried chicken," and that every time you make this recipe it will get even better.
Nutrition Facts : Calories 1214.8, Fat 123, SaturatedFat 18.4, Cholesterol 62.4, Sodium 531.2, Carbohydrate 11.6, Fiber 2, Sugar 1.7, Protein 19
LAURIE COLWIN'S GINGERBREAD
The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms. In the essay that precedes this moist, cakelike rendition, from her book "Home Cooking," she writes that it is "home food" - not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors. The essay is also a paean to Steen's cane syrup, from Louisiana, which comes in cheerful yellow cans. Steen's is easy to find online, if not at your local supermarket, but the recipe does not suffer if you use another brand of light molasses instead. Serve the cake plain with whipped cream, or with fruit and a dollop of crème fraîche, or glazed with lemon icing, as Ms. Colwin often did. (The New York Times)
Provided by The New York Times
Categories dessert
Time 45m
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside. Cream remaining 4 ounces butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.
- Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
- Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
- Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.
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