koko's corner

Recipe Title

Ingredients

• 8 ripe red tomatoes, the best you can find
  Salt, for draining the tomatoes
  3 tablespoons best-quality olive oil
  1 cup finely chopped yellow onions
  10 ounces frozen spinach, defrosted, drained, and squeezed dry
  Salt and freshly ground black pepper, to taste
  grated nutmeg, to taste
  1 cup ricotta cheese
  2 egg yolks
  ½ cup toasted pine nuts
  ¼ cup grated Parmigiano-Reggiano cheese, plus extra to top the tomatoes
  ½ cup chopped fresh Italian (flat-leaf) parsley

Directions

1. Wash and dry the tomatoes and cut off their tops. With the handle end of a small spoon, scrape out the seeds and partitions, being careful not to pierce the sides of the tomatoes. Salt the cavities and set the tomatoes upside down on a paper towel to drain for 30 minutes.

   1. Heat the olive oil in a skillet over medium-low heat, add the onions, and cook, covered, until tender and lightly colored, about 25 minutes.
   2. Chop the spinach and add it to the skillet. Combine the onions and spinach thoroughly, season with salt, pepper, and nutmeg, and cover. Cook over low heat, stirring occasionally, for 10 minutes. Do not let the mixture scorch.
   3. Preheat the oven to 350°F.
   4. Beat the ricotta and egg yolks together thoroughly in a mixing bowl. Add the spinach mixture, pine nuts, ¼ cup of the Parmigiano-Reggiano and the parsley, and season with salt and pepper.
   5. Gently blot the tomato cavities dry with a paper towel and spoon an equal share of the spinach mixture into each one. Top each tomato with a sprinkle of additional cheese.
   6. Arrange the tomatoes in a shallow baking dish and set in the upper third of the oven. Bake until the tops are well browned and the filling is hot and bubbly, about 20 minutes. Serve immediately.

   The Silver Palate Cookbook

Veal Scallops in Mustard-Cream Sauce

Ingredients

• 4 tablespoons (½ stick) unsalted butter
  2 tablespoons vegetable oil
  3 scallions (green onions), well rinsed and chopped
  1½ pounds veal scallops (8 very large scallops, or 10 to 12 smaller scallops), pounded flat
  Salt and freshly ground black pepper, to taste
  ⅓ cup dry white wine
  ⅓ cup mustard (avoid “ballpark”-type mustards)
  ½ cup Cème Fraîche or heavy cream
  1 large firm ripe tomato, peeled, seeded, and chopped, for garnish

Directions

1. Heat the butter and oil together in a large skillet over low heat. Add the scallions and cook for 5 minutes without browning.

   Raise the heat, add the veal, and season with salt and pepper. Cook the veal for 1 minute per side; do not overcook, and do not worry if it does not actually brown. Remove the veal from the skillet and keep warm.

   Add the wine to the skillet and bring it to a boil. Cook until the mixture is reduced to a few syrupy spoonfuls. Whisk in the mustard and the crème fraîche or heavy cream and boil for 2 minutes. Taste the sauce and correct the seasoning.

   Arrange the veal on a serving platter or on individual plates and spoon the sauce over them. Sprinkle with the chopped tomato and serve immediately.

   The Silver Palate Cookbook

Yachaejeon (Vegetable Pancake)

Ingredients

• About 2 1/2 to 3 cups of sliced vegetables
  4 green onions, cut into 1 inch long
  1/3 cup leek (optional), sliced thinly1 inch long
  3 ounces zucchini matchsticks (about 1/2 cup)
  1 green chili pepper (or jalapeño), optional, sliced
  3 ounces onion, sliced
  1/3 cup sweet potato
  1 fresh mushroom (white, baby portobello, or shiitake)
  3/4 cup all purpose flour
  1/2 teaspoon kosher salt
  3/4 cup water
  vegetable oil

  Dipping sauce:
  1 tablespoon soy sauce
  2 teaspoons white vinegar
  1 teaspoon hot pepper flakes, optional
  1 teaspoon toasted sesame seeds

Directions

1.  Make dipping sauce: Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Seat aside.

   Make batter: Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and 3/4 cup water. Mix it well with a wooden spoon.

   Make a pancake: Heat up a large non-stick skillet over medium high heat. I use my 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly. Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath. Turn or flip over the pancake. Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula. Flip it over one more time and cook another 2 minutes.

   Transfer it to a large serving plate and serve right away with dipping sauce.

   Maangchi

Louisiana BBQ Shrimp

Ingredients

• 1/2 teaspoon cayenne pepper
  1/4 teaspoon black pepper
  1/2 teaspoon salt
  1/4 teaspoon crushed red pepper flakes
  1/2 teaspoon dried thyme
  1/2 teaspoon dried oregano
  1/4 teaspoon paprika
  2 bay leaves, crushed
  4 tablespoons (1/2 stick) butter
  2 garlic cloves, minced
  1/4 cup white wine
  1/2 cup fish stock (or chicken stock)
  2 tablespoons fresh lemon juice
  2 tablespoons Worcestershire sauce
  1 pound shell-on shrimp
  2 tablespoons minced fresh parsley
  Hot crusty French bread, for serving

Directions

1. In a small bowl, combine the cayenne, black pepper, salt, red pepper flakes, thyme, oregano, paprika, and bay leaves.

   In a large cast-iron skillet, heat the butter over medium-high until melted and sizzling. Add the garlic, spices, wine, fish stock, lemon juice, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer until the sauce thickens enough to lightly coat a spoon, about 5 to 7 minutes; shake the pan as it cooks to help bring the sauce together.

   Add the shrimp, reduce the heat to low, and cook, turning once, until the shrimp turn pink and firm, 3 to 5 minutes.

   Sprinkle the shrimp with parsley and serve immediately from the skillet with hot French bread to soak up the sauce. Eat with your hands.

   Recipe from Toni Tipton-Martin & B. Smith

   Food 52