Tag Archives: Five Ingredients or Less

Chocolate Chantilly

Sometimes, cooking is just manipulating ingredients. And sometimes it’s thisclose to alchemy.

For example. Say, for Valentine’s Day, you decided to make chocolate mousse. You could melt chocolate, separate eggs, whip cream, beat egg whites, fold airy ingredients into melted ones, and chill for hours before serving. Or you could whip up a lush, impossibly light mousse in about five minutes, with just two ingredients: chocolate and water.

I’m astounded that this works. But it does.

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Egg-lemon soup

Oh, hello, cold and flu season.  I was wondering when you might show up.

My coworker has a hellacious sniffle.  Several of my friends are feverish.  The woman standing next to me on the train this morning kept wiping her nose with her hand and then grabbing hold of the handrail.  So when I caught myself feeling a little woozy at work and desperate for sleep, I knew exactly what I needed to do.

Bring on the soup!

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Cacio e pepe

Whenever I read another food blogger’s take on cacio e pepe–that is, spaghetti with cheese and black pepper–the rhythm is always the same.  It’s always about how sometimes the simplest dish is the best measure of a cook’s ability.  It’s about how the simplicity of the sauce lets you taste the pasta more fully.  It’s about how the simple ingredients and simple preparation combine to make a lovely, thoroughly Italian plate of pasta.

In case you hadn’t noticed, this is a simple dish.

It’s also, at least in my world, the classic example of a sometimes food: a little guilt-inducing, best taken in small doses.

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Sausage-stuffed mushrooms

It’s the Monday after Thanksgiving.  Chances are, you’re expecting one of two things from this post: a clever use-up for leftovers, or an antidote to last week’s indulgence.

Sorry.  Not today.

Today, I’m all about stuffing vegetables with meat.  And when I say vegetables, I mean mushrooms.  And when I say meat, I mean sausage.

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French toast, hold the sugar

Time for another entry in the list of breakfast foods that don’t have to be sweet:

French toast.

Don’t get me wrong.  Sugary, crispy custard-bread is a fine foodstuff indeed.  There’s a tiny roadside diner in Belchertown, Massachusetts that makes a gingerbread French toast I’ll remember for years. But for my money, that’s not breakfast.  It’s dessert.  It’s bread pudding by another name.

Breakfast French toast, in my book, is bread soaked in scrambled eggs, with enough salt and black pepper to make you sneeze. I love it especially when it’s made with Jewish deli bread: caraway rye or even a good chewy bagel.

Yes, I said bagel.

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Corn pudding

Guys, I have to apologize. I am about to be a tease.

Just as corn season is ending, I’m showing off a fresh corn recipe. And not just any fresh corn recipe, but one of the most magical and confoundingly delicious things I’ve made in a very long time.

It’s a pudding made from corn–and nothing else.

I know, right?

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Crispy fluffy chewy yum

Here’s a life lesson I learned this week.

If you end up with some extra egg whites on your hands, and you decide to make meringues, and you already know how to make the crumble-in-your-mouth kind but want something a little softer and more ethereal, and you decide to bake the meringues at a lower temperature just for funsies, and then you realize you have a bridal shower to go to in half an hour, and you turn off the oven and fly out the door, and you come back six hours later and the meringues are still kinda sticky and chewy and marshmallowy but totally done on the bottom, and you say what the hell and take them out anyway…

…people will go apeshit over them. True story.

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