hot 10 2015

The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms. 

Mochi-Covered Strawberries

mochiko (sweet rice flour)

sugar

Potato starch (for dusting)

strawberries,

koshian (sweet red or white bean paste; optional)

Find mochiko and koshian

The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.

Bon Appétit

Mix mochiko, sugar, and ⅓ cup plus 2 Tbsp. cold water in a small bowl. Cover with foil. Bring 2" of water to a simmer in a large pot. Fit with steamer basket; add bowl to basket. Cover pot with a tight-fitting lid. Steam until mixture is translucent and gummy, 20–22 minutes. Remove bowl and stir mixture until a thick, smooth, slightly sticky dough forms.

Meanwhile, schmear strawberries all over with bean paste, if using.

Sprinkle a surface lightly with potato starch; turn out mochi on top. Dust with more starch; cut into 8 pieces. Stretch a piece of mochi around a strawberry to encase; pinch together to close. Roll between your palms to smooth; brush off excess starch. Repeat with remaining mochi and strawberries.

Do Ahead: Strawberries can be wrapped in mochi 4 hours ahead. Store tightly covered at room temperature.

To develop deep, satisfying flavor in this home-style beef curry recipe, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

Rintaro's Beef Curry

cucumbers

Kosher salt

garlic

yogurt

Greek yogurt

all-purpose flour

potato starch

vegetable oil

beef chuck,

Kosher salt, freshly ground pepper

onions,

apple, peeled, grated

mirin

ginger

garlic cloves, finely chopped

curry powder (such as S&B)

kuro sato (Japanese black sugar) sugar

garam masala

soy sauce

chicken broth

½ kabocha squash, peeled, seeded,

Yukon Gold potato, scrubbed, cut into ½-inch pieces

carrots, peeled,

white rice (for serving)

Slice cucumbers in half lengthwise. If using Japanese cucumbers, scrape out seeds with a small spoon. Slice cucumbers into very thin half moons. Toss in a small bowl with a few pinches of salt. Let sit until salt begins to draw out water from cucumbers, about 5 minutes. Massage cucumbers to release liquid, gently at first to keep them from breaking, then more vigorously as they start to expel water. Rinse in several changes of water, squeeze out excess liquid, and place in a clean small bowl.

Mash garlic and a pinch of salt on a cutting board with the side of a chef’s knife to a paste. Mix into cucumbers along with both yogurts; season with salt.

Mix flour, potato starch, and 2 Tbsp. water in a bowl. Set slurry aside.

Heat oil in a large heavy pot over medium-high. Season beef with salt and pepper. Working in 2 batches, cook beef, turning occasionally and reducing heat if needed, until browned on all sides, 6–8 minutes per batch. Add onions and apple and cook, stirring occasionally, until onions are soft, 12–15 minutes. Add mirin, ginger, and garlic and cook, stirring occasionally, until very fragrant, about 5 minutes. Add curry powder, kuro sato, garam masala, soy sauce, and broth. Bring to a boil; reduce heat and simmer until beef is almost tender, 30–40 minutes.

Add squash, potato, and carrots, cover, and cook, adding water by ¼-cupfuls if needed to keep vegetables submerged, until tender, 20–30 minutes.

Submerge a small sieve into curry and whisk reserved slurry into liquid in sieve to combine. Return curry to a boil; reduce heat and simmer until thickened, 8–10 minutes. Serve over rice topped with raita.

Do Ahead: Curry can be made 3 days ahead. Let cool, then cover and chill.

Brining these french fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

Pickled French Fries

kosher salt,

red-skin

Napa cabbage

Rice bran or grapeseed oil (for frying; about 6 cups)

deep-fry thermometer

Combine 5 Tbsp. salt and 8 cups water in a large bowl or pot, stirring until salt dissolves. Add potatoes and cabbage (potatoes should sink, but some of the cabbage leaves may float). Cover bowl and store in a cool, dark place (a kitchen cabinet or pantry is ideal) 4–6 days; the longer the potatoes sit, the funkier their flavor will be. Drain and pat potatoes dry; discard cabbage leaves.

Fit a large pot with thermometer and pour in oil to measure 3" up sides of pot. Heat oil over medium-high until thermometer registers 325°. Working in batches (you want potatoes to have room to move around), fry potatoes until cooked through and tender but not browned, about 5 minutes. Using a spider or a slotted spoon, transfer fries to paper towels to drain as they are done.

Heat oil until thermometer registers 375°. Working in batches again, refry potatoes until crisp (the edges may brown, but fries will mostly stay pretty light), about 1 minute per batch. Transfer to fresh paper towels to drain; sprinkle with salt (because of the brine, you won’t need to add much).

Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.

Gjusta's Green Harissa

½ onion, halved

tomatillo, husk removed,

jalapeño, halved, seeds removed from 1 half

garlic cloves,

olive oil

cilantro leaves

parsley leaves

arugula

white wine vinegar

preserved lemon lemon

Preheat oven to 350°. Toss onion, tomatillo, jalapeño, garlic, and 1 Tbsp. oil on a rimmed baking sheet. Roast, tossing once, until vegetables are soft, 12–15 minutes. Let cool.

Purée vegetables in a food processor along with cilantro, parsley, arugula, vinegar, preserved lemon, and remaining ½ cup oil until smooth; season with salt and pepper.

Do Ahead: Harissa can be made 3 days ahead. Cover and chill.

For the ideal chewy brownie-ish texture, take care not to overbake these spiced cookies.

Chocolate Chunk–Pumpkin Seed Cookies

raw pumpkin seeds (pepitas)

cocoa powder

salt

baking soda

cinnamon

smoked Spanish paprika

(packed) light brown sugar

eggs

chocolate

Flaky sea salt

Place racks in upper and lower thirds of oven; preheat to 350°. Toast pumpkin seeds on a large rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 8–10 minutes. Let cool.

Meanwhile, whisk flour, cocoa powder, kosher salt, baking soda, cinnamon, and paprika in a large bowl. Using an electric mixer on medium-high speed, beat brown sugar, granulated sugar, and butter in a large bowl until pale and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition. Reduce speed to low; add dry ingredients in 3 additions, mixing until well blended after each. Fold in chocolate and pumpkin seeds.

Portion dough into 18 balls (about ¼ cup each) and divide between 2 parchment-lined baking sheets, spacing 3" apart. Sprinkle with sea salt and bake cookies, rotating pans halfway through, until edges are slightly browned and firm but centers are still soft, 18–20 minutes. Transfer to wire racks; let cool.

Does the staff make vats of veal stock for its French onion soup on the regular? Mais, oui. Does that mean you have to? Of course not.

Petit Trois's French Onion Soup

veal neck or beef bones

grapeseed or vegetable oil

celery stalks, chopped

carrots, peeled, chopped

tomato paste

garlic,

thyme

bay leaf

unsalted butter

dry Sherry

½-inch-thick baguette, toasted

⅛-inch-thick Gruyère

⅛-inch-thick Emmenthal cheese

Cheesecloth; French onion soup bowls

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.

Preheat oven to 425°. Place a wire rack inside a rimmed baking sheet and place bones on top. Roast bones (undisturbed) until deep golden brown, 40–50 minutes. Transfer to a large pot and add 5 qt. water. Bring to a simmer, then use a fine-mesh sieve to skim off any foam or gray bits from the surface. Remove from heat.

Meanwhile, in another large pot, heat oil over medium-high. Add onions, celery, and carrots and cook, stirring occasionally, until vegetables start to caramelize, 10–15 minutes. Add tomato paste and cook, stirring often, until slightly darkened in color, 6–8 minutes.

Add bones along with liquid, garlic, thyme, and bay leaf to vegetables. Bring just to a boil; reduce heat to low, and cook at a bare simmer, adding water as needed during cooking to maintain level of liquid until stock is flavorful, about 2 hours. Strain stock through a fine-mesh sieve into a large bowl, then strain again into another large bowl or airtight containers.

Do Ahead: Stock can be made 5 days ahead. Let cool; cover and chill, or freeze up to 1 month ahead.

Heat oil and butter in a large pot over medium heat. Place garlic, cut side down, in pot and cook undisturbed until golden brown, about 4 minutes. Transfer garlic to a plate.

Add onions to same pot, season with salt and pepper, and cook, stirring occasionally at first and then more often as onions darken to keep them from getting too brown in any one spot, until golden but not mushy, 60–70 minutes (and no, this process can’t be rushed at a higher temperature).

Add Sherry and stir, scraping up any browned bits from bottom of pot. Stir in 8 cups veal stock. Bundle up garlic, thyme, and bay leaf in cheesecloth and tie closed with kitchen twine. Add to pot; bring mixture to a boil. Reduce heat and cook, stirring occasionally, until liquid is reduced by one-quarter, flavors have melded, and onions are completely tender, 45–50 minutes.

Heat broiler. Divide soup among bowls and top each with a toast and a slice each of Gruyère and Emmenthal cheese. Place on a rimmed baking sheet and broil until cheese is melted and brown in spots, about 5 minutes. Let cool for a minute or so before serving.

Did we mention this honey cake recipe also happens to be gluten-free? (There is also a cream cheese frosting.)

Spiced Honey Cake with Cream Cheese Frosting

Nonstick vegetable oil spray

gluten-free all-purpose baking flour

baking powder

nutmeg

¼ cup (packed) light brown sugar

honey

vanilla bean, split lengthwise

orange juice

½ cup whey or buttermilk

cream cheese, room temperature

unsalted butter, room temperature

lemon zest

kosher salt

unsweetened coconut milk, cream separated from milk, room temperature

Bee pollen, fennel fronds, edible flowers, and berries (for serving; optional)

Preheat oven to 350°. Coat a 9" cake pan with nonstick spray and line bottom with a parchment paper round. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl to combine.

Combine granulated sugar, brown sugar, oil, honey, egg, and egg yolk in another large bowl. Scrape in seeds from vanilla bean; discard pod. Using an electric mixer on medium speed, beat mixture until pale and thickened, about 4 minutes. Reduce speed to medium-low and gradually pour in orange juice and whey. Beat until frothy, about 2 minutes. Reduce speed to low and gradually add dry ingredients; beat just until smooth and homogenous (it will be thin, like pancake batter).

Pour into prepared pan and bake until cake is golden brown and center springs back when gently pressed (a cake tester will not come out clean), 45–55 minutes. Transfer to a wire rack and let cool in pan, 20 minutes. Run a knife around edges of cake to loosen and invert onto rack; let cool completely.

Do Ahead: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.

Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until smooth. Add powdered sugar, lemon zest, and salt and scrape in seeds from vanilla bean; discard pod. Beat on low speed until mixture is very light and thickened, about 2 minutes; scrape down sides of bowl. With motor running, add coconut cream by the tablespoonful and beat until very soft peaks form (save coconut milk for another use).

Pile frosting on top of cake and spread to edges (it’s okay if it cascades over the sides). Decorate with bee pollen, fennel fronds, flowers, and berries, if desired.

This genius method for encases several thin slices of pork in an especially crunchy tonkatsu coating. The meat stays super juicy during the quick frying time.

Pork Tonkatsu with Shiso

ketchup

Worcestershire sauce

pork

eggs,

panko (Japanese breadcrumbs)

shiso leaves (optional)

Mix ketchup and Worcestershire sauce in a small bowl.

Do Ahead: Sauce can be made 1 week ahead. Cover and chill.

Freeze pork loin until firm around edges, about 1 hour. Slice pork ⅛" thick (or as thinly as you can). Place slices between 2 pieces of plastic wrap and gently pound until as thin as possible without tearing meat.

Place eggs, panko, and flour in separate shallow bowls. Divide pork into 4 portions (you should have at least 4 slices per portion but may have more depending on how thinly you slice the meat). Working with 1 portion, season pork slices lightly on both sides with salt and stack, placing 2 shiso leaves, if desired, between any 2 slices. Keeping stack intact, dredge in flour, shaking off excess. Dip in eggs, letting excess drip off, then coat in panko, shaking off excess. Set on a wire rack set inside a rimmed baking sheet and repeat with remaining shiso leaves and stacks of pork.

Heat 2 Tbsp. oil in a large skillet over medium-high. Cook 2 stacks of pork until golden brown and cooked through, about 3 minutes per side. Transfer back to wire rack. Wipe out skillet and repeat with remaining 2 Tbsp. oil and 2 stacks of pork. Serve pork with tonkatsu sauce.

Top 8 hot 10 2015 recipes from across the web

The most viewed hot 10 2015 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mochi-Covered Strawberries

Rintaro's Beef Curry

Pickled French Fries

Gjusta's Green Harissa

Chocolate Chunk–Pumpkin Seed Cookie...

Petit Trois's French Onion Soup

Spiced Honey Cake with Cream Cheese...

Pork Tonkatsu with Shiso

Top 8 hot 10 2015 recipes from across the web

The most viewed hot 10 2015 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mochi-Covered Strawberries

Rintaro's Beef Curry

Pickled French Fries

Gjusta's Green Harissa

Chocolate Chunk–Pumpkin Seed Cookie...

Petit Trois's French Onion Soup

Spiced Honey Cake with Cream Cheese...

Pork Tonkatsu with Shiso

The most viewed hot 10 2015 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine