Caramelized onions
When onions are cooked slowly in just a little bit of fat, their sugars caramelize, yielding a sweet, savory, dark brown mass of delicious flavor.
YIELD 1 cupSERVING 1/4 cupPREP 5 minsCOOK 45 mins
2 large yellow onions
1 TB. extra-virgin olive oil
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1Cut yellow onions in half, and peel. Trim root and blossom ends, and cut into 1/8 -inch (3mm) slices.
2In a 12-inch (30.5cm) sauté pan over medium-high heat, heat extra-virgin olive oil. Add onions, stir, and reduce heat to low. Stir in kosher salt and black pepper.
3Cook, stirring every 10 minutes or so, for about 45 minutes or until onions are softened and dark golden brown. Onions should cook very slowly, browning gently and barely sizzling in the pan. Adjust heat as needed.
4Use immediately, or refrigerate in a sealed container for up to 5 days.
Resist the urge to stir the onions frequently, or you’ll fry them before their sugars are released. If you plan to double the recipe, use a larger pan. The onions must be in contact with the surface of the pan for caramelization to occur.
Simple vegetable stock
This light and flavorful vegetable stock blends flavorfully well with other ingredients, making it the perfect base for any soup or sauce.
YIELD 4 quarts (4l) SERVING 1 or 2 cupsPREP 15 minsCOOK 2 hours
2 large leeks, halved lengthwise, washed, and cut into 1-in. (2.5cm) chunks
2 large yellow onions, root end trimmed and cut into 1-in. (2.5cm) chunks
4 medium carrots, scrubbed and cut into 1-in. (2.5cm) chunks
8 large stalks celery, cut into 1-in. (2.5cm) chunks
2 cups sliced button mushrooms
1 bay leaf
1/2 cup fresh Italian flat-leaf parsley leaves and stems
3 sprigs thyme
1 tsp. whole black peppercorns
2 TB. tamari or soy sauce
4 qt. (4L) filtered water
1In a large stockpot, combine leeks, yellow onions, carrots, celery, button mushrooms, bay leaf, Italian flat-leaf parsley, thyme, peppercorns, and tamari. Cover with filtered water.
2Set over high heat, bring to a boil, cover, reduce heat to a gentle simmer, and cook for 2 hours.
3Cool completely; strain and discard vegetables, herbs, and spices; and pour stock into glass jars or BPA-free containers for storage. Stock will keep in the refrigerator for up to 7 days or in the freezer for up to 3 months.
For Golden Chicken-y Stock, sauté leeks, carrots, and celery in 2 tablespoons extra-virgin olive oil for 10 minutes or until golden, and add 1 cup sliced cremini mushrooms and 1 healthy pinch saffron to the pot along with raw, unpeeled onions when you add water. For Mushroom Stock, follow the instructions for Golden Chicken-y Stock and increase cremini mushrooms to 2 cups. Cook vegetables in extra-virgin olive oil for 5 minutes longer (15 minutes total) to achieve a deeper level of caramelization, substitute 1 ounce (25g) dried porcini or forest mix mushrooms for saffron, and proceed as directed. For Kombu Stock, omit parsley, thyme, and bay leaf; replace all mushrooms with 2 cups sliced shiitake mushrooms and 1 ounce (25g) dried shiitake mushrooms; and add 2 (4-inch; 10cm) pieces of dried kombu to the pot.
Pie pastry
This easy pie pastry comes together quickly in the food processor and yields a flaky, tender crust perfect for sweet or savory recipes.
YIELD 1 double crust for a deep-dish pieSERVING about 1/8 piePREP 10 mins, plus 30 mins rest timeCOOK none
3 cups unbleached all-purpose flour
11/2 tsp. kosher salt
12 TB. nonhydrogenated organic shortening, partially frozen, cut into small cubes
4 or 5 oz. (120 to 150ml) ice water
1In a food processor fitted with a metal blade, pulse all-purpose flour and kosher salt several times to combine.
2Add half of shortening cubes, pulse 5 or 6 times, and run the food processor for 5 seconds. Add remaining shortening, and pulse until shortening resembles small, pea-size pieces.
3Transfer flour mixture to a large bowl. Pour a few tablespoons ice water over flour mixture, and quickly toss with a large kitchen fork to combine. Continue adding water and tossing until mixture just comes together and then use the heel of your hand to press dough against the sides of the bowl to form a moist, cohesive ball.
4Separate dough into two equal pieces, wrap in plastic wrap, and use your hands to flatten each piece into a 5-inch (12.5cm) disc.
5Refrigerate dough for 30 minutes, and proceed as directed in your recipe.
Removing the dough to a bowl before adding water ensures a tender crust. If you don’t have a food processor, you can use a pastry blender to combine the flour, salt, and shortening.
Nut milk
Once you’ve tasted homemade nut milk, you’ll never go back to the store-bought kind.
YIELD 4 cupsSERVING 1 cupPREP 5 mins plus overnight soak timeCOOK none
1 cup raw almonds, hazelnuts, or cashews
4 cups filtered water
2 or 3 pitted Medjool dates
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1Soak almonds in cold water overnight.
2Discard water that the nuts soaked in, rinse nuts well, and drain.
3In a high-speed blender, process nuts, filtered water, Medjool dates, vanilla extract, and cinnamon until smooth.
4Using a nut milk bag, jelly bag, or clean stocking, strain solids from milk.
5Refrigerate milk in a clean glass jar for up to 4 days. Shake well before using.
For Chocolate Nut Milk, add ¼ cup raw cacao and 1 tablespoon agave nectar to the blender with other ingredients.
Fresh pasta dough
You can easily make your own eggless fresh pasta dough for long shapes such as hand-cut tagliatelle or fettuccine, or filled pasta such as ravioli. For added flavor and a pretty golden color, try saffron or tomato paste—or both. Use a pasta machine to roll the dough if you have one; a rolling pin also works. Try a straight pin without handles for this.
YIELD 1 pound (450g) pastaSERVING 1/4 pastaPREP 30 minsCOOK 3 mins
2 TB. extra-virgin olive oil
1 cup warm water
1 tsp. tomato paste and/or 1 pinch saffron crushed in a mortar and pestle (optional)
31/2 cups all-purpose flour, plus more for kneading
1/2 tsp. kosher salt
1In a small bowl, whisk extra-virgin olive oil into warm water. Whisk in tomato paste and/or saffron (if using).
2In a large bowl, stir together all-purpose flour and kosher salt. Mound flour mixture on a wooden board or clean kitchen countertop, and make a well in the center. Pour olive oil–water mixture into the well.
3Using a fork, slowly whisk flour mixture into olive oil mixture, a little at a time, until nearly all has been incorporated. Knead by hand for about 5 minutes, sprinkling your work surface with flour as you work. Add more water, a few drops at a time, if dough seems dry. When you’ve finished kneading, you should have a pliable ball of dough that’s firm yet springy when pressed.
4Wrap dough in plastic wrap, and rest at room temperature for 20 minutes. Meanwhile, prepare your pasta roller or dust your rolling pin and work surface with flour.
5Using your fingers, press dough into a rectangle. Follow the instructions that came with your pasta machine, rolling dough until it’s thin but not opaque. Or use a rolling pin to roll dough into a large rectangle, turning it a 1/4 turn clockwise with each roll and flipping it over several times. Dust the board with flour frequently to prevent sticking.
6Cut pasta into your desired shape, or fill, and cook in boiling, well-salted water for about 3 minutes or until tender. Serve immediately with your favorite sauce.
To make tagliatelle or other long pasta shapes, cut the rolled pasta dough into lengthwise thirds, and quickly roll up each piece from the short side, making a flat roll. Use a sharp knife to cut dough: 1/4 inch (.5cm) for tagliatelle, 1/6 inch (1.5mm) for fettuccine, or 1/8 inch (3mm) for linguine. It’s important to cut or fill pasta the moment it’s been rolled, or it will dry out. Once you’ve mastered cut pasta, helpful tutorials for creating filled pasta shapes abound online. Experiment with different fillings: finely chopped and sautéed vegetables, puréed squash or beans, or nut cheeses such as Cashew Ricotta.