YieldMakes 4 servingsIngredients12 firm-ripe fresh figs, trimmed and halved lengthwise3 tablespoons turbinado sugar such as Sugar in the Raw or packed light brown sugar, forced through a sieve1 pt super premium vanilla ice cream1 to 2 tablespoons aged (preferably 10 years or more) balsamic vinegarPreparation Preheat broiler.Arrange figs, cut sides up, in a large shallow baking pan.
YieldMakes 4 servingsIngredients1 tablespoon sesame seeds4 cups thinly sliced Napa cabbage (from about 1/2 large head)1/2 cup thinly sliced green onions3 tablespoons rice vinegar2 tablespoons peanut oil1 tablespoon minced peeled fresh ginger1 teaspoon oriental sesame oil1 teaspoon sugarPreparation Stir sesame seeds in small dry skillet over medium heat until light golden, about 3 minutes.Combine cabbage and green onions in large bowl.
Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend.Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer.
YieldMakes 8 servingsIngredients4 8-ounce red snapper fillets, each cut crosswise in halfAll purpose flour1 1/2 cups olive oil1 1/2 medium onions, thinly sliced1 1/2 teaspoons dried crushed red pepper8 garlic cloves, thinly sliced1 1/2 tablespoons dried rosemary1/2 cup sweet white wine (such as Muscat)3 tablespoons tomato juice1 1/2 cups chopped plum tomatoes1/2 cup plus 1 1/2 tablespoons red wine vinegarFresh rosemary sprigs (optional)Cherry tomatoes, halved (optional)Preparation Sprinkle fish with salt and pepper.Sauté fish in batches until golden brown, about 5 minutes per side.
YieldMakes 2 cupsIngredients3 stalks of lemongrass (available at Asian markets and some specialty produce markets)2 cups rice vinegar (available at Asian markets and some supermarkets)Preparation Slice thin the bottom 8 inches of the lemongrass stalks, put the sliced lemongrass in a very clean 1-quart glass jar, and bruise it with a wooden spoon.Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired.
YieldMakes 8 servings
Active Time10 min
Total Time20 minIngredients3 pounds small (1 1/2-inch) boiling potatoes2 1/2 tablespoons tarragon vinegar or cider vinegarFlaked or fine sea salt to taste1 1/2 tablespoons extra-virgin olive oilPreparation Cover potatoes with salted cold water by 1 inch in a 4-quart pot and simmer until just tender, about 10 minutes.(They will continue to cook after draining; do not overcook or they will break apart.
Ingredients1 1/2 cups shelled cooked edamame beans (from about 20 ounces of pods)4 medium carrots (about 12 ounces), peeled, coarsely grated1/3 cup thinly sliced green onions2 tablespoons chopped fresh cilantro2 tablespoons rice vinegar2 tablespoons fresh lemon juice1 tablespoon vegetable oil1 garlic clove, mincedPreparation Combine first 4 ingredients in medium bowl.Whisk vinegar, lemon juice, oil and garlic in small bowl to blend.
YieldServes 12Ingredients1 1/2 cups apple cider vinegar1 teaspoon salt1/2 cup very thinly sliced green onions1/3 cup finely chopped shallots5 garlic cloves, minced2 teaspoons coarsely ground black pepper1/4 cup finely chopped fresh parsley36 fresh oysters, on the half shellLemon wedgesPreparation Stir vinegar and salt in medium bowl until salt dissolves.) Stir parsley into vinegar mixture.
YieldMakes 4 main-course servingsIngredients1 lb medium squid, cleaned1/3 cup coconut vinegar, palm vinegar, sugarcane vinegar, or cider vinegar1/4 cup thinly sliced garlic (8 cloves)1/4 cup soy sauce1/2 cup water1/2 teaspoon black pepper2 tablespoons vegetable oil1 medium onion, halved lengthwise, then thinly sliced lengthwise1 (14- to 15-oz) can diced tomatoesAccompaniment: steamed white ricePreparation Rinse squid under cold running water and pat dry with paper towels.Cut squid bodies into 1-inch-wide rings and leave tentacles whole.
Fold overhang inward and press against side of pan to form a rim that extends 1/4 inch above pan.Line shell with foil and fill with pie weights.
Cooked eggplant gets a sweet and sour sauce in this recipe for eggplant caponata by The Culinary Institute of America.AP Photo By Phil Mansfield
Traditional recipes seem to be part of a collective conscience of sorts, and eggplant caponata is no exception.