Adapted from Everyday Food
Ingredients:
a bundle of spaghetti
1 tbsp butter
1 tsp grated lemon zest
2 tbsp lemon juice
a handful of parsley, finely chopped
red chilis, crushed
salt, pepper
1. In a large pot, cook pasta in salted boiling water al dente. Drain, reserving some of the pasta water. Return pasta to pot.
2. Using a fork, stir in butter, lemon zest, lemon juice and parsley. Add some pasta water to adjust consistency, if needed. Sprinkle with red chilis, salt and pepper.
73 Mulberry Street on Baxter
212/233.8988
about $25 for two, without drinks, without tip
Smaller bowls of pho and vermicelli noodles but still satisfying. The green papaya salad is one of my favorites even at $9.50. The service is quick and like the rest of Chinatown, impersonal. When all you want is a quick lunch, Nha Hang is a good pick.
Adapted from epicurious.com
Ingredients:
4 2-inch slices of beef bones
4 sprigs of flat-leaf parsley
1 sprig of thyme
1 bay leaf
2 onions, unpeeled, quartered
1 carrot, peeled, quartered
2 celery ribs, quartered
salt
1. Preheat oven to 450º. While oven heats, tie parsley, thyme and bay leaf in a bundle with kitchen string to make a bouquet garni. Spread beef bones, onions and carrot in roasting pan, then brown well in oven, turning occasionally, about 1 hour.
2. Transfer meat and vegetables to a large stockpot. Add 2 cups water to roasting pan, then deglaze by boiling over high heat, stirring and scraping up brown bits, 2 minutes.
3. Add deglazing liquid to stockpot along with 18 cups of water, celery, salt and the bouquet garni. Bring to a boil and skim froth. Add remaining 1/2 cup water, then bring mixture to a simmer and skim any froth. Simmer gently, uncovered, skimming froth occasionally, until liquid is reduced to about 8 cups, about 4 hours.
4. Pour stock through a fine-mesh sieve into a bowl, pressing hard on and then discarding solids. If using stock right away, skim off and discard fat. If not, cool stock completely, uncovered, then chill, covered (it will be easier to remove fat when chilled).
Adapted from Everyday Food
Ingredients:
2 stalks of leeks, whites and light green parts only, halved lengthwise and cut 1-inch crosswise, thoroughly washed and layers separated
1 tbsp Dijon mustard
1 tbsp whole grain mustard
splash of rice vinegar
red pepper flakes
salt, pepper and olive oil
1. Steam leeks over a pot of boiling water until tender, about 12 minutes. Transfer them to a bowl of ice water and let cool. Dry on paper towels and pat gently.
2. In a small bowl, whisk oil, mustards and vinegar. Season and with salt and pepper. Drizzle over leeks and sprinkle red pepper flakes on top before serving.
Adapted from Snack
Ingredients:
1 jar of grape leaves, rinsed and patted dry
cooked rice
ground lamb
pine nuts, toasted
a small box of raisins, roughly chopped
1 medium onion, finely chopped
a handful of parsley, roughly chopped
a pinch of dill
juice from 1 lemon and another lemon in wedges
3 cups of chicken broth
salt and pepper and olive oil
1. Sauté onions in olive oil. Cook lamb until lightly browned. Add rice with half the lemon juice. Add dill, mint, parsley, raisins and pine nuts.
2. Place a spoonful of the rice mixture on the dull side folding in sides and rolling up leaves like a joint. (That’s easy.)
3. Put in a baking pan, open end down. Cover with remaining oil, lemon juice and enough broth to cover at least halfway through. Cover with aluminum foil and place in oven at 375º for about 40 minutes. Serve with lemon wedges.
