BLACK CHEATER RECIPES

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30-MINUTE ONE-POT CHEATER'S BOUILLABAISSE - PUREWOW



30-Minute One-Pot Cheater's Bouillabaisse - PureWow image

How did we shave 90 minutes of cooking time off of this delicious Provençal seafood stew? Easy: Cook it in one pot with a smaller selection of seafood. The cheater's version still takes us to the dreamy French countryside with a glass of white wine and a rustic baguette (with plenty...

Provided by PureWow Editors

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
3 leeks, halved and thinly sliced
1 fennel bulb, halved and thinly sliced, fronds reserved
Kosher salt and freshly ground black pepper
3 garlic cloves, minced
4 cups seafood stock
One 28-ounce can crushed tomatoes
Zest and juice of 1 orange
Pinch saffron
1 bay leaf
2 pounds cod, chopped
2 pounds shrimp, cleaned and peeled
2 pounds mussels, cleaned and de-bearded
½ cup chopped fresh parsley
Crusty bread, for serving

Steps:

  • 1. In a large stockpot, heat the olive oil over medium heat. Add the leeks and fennel and saut� until tender, about 4 minutes. Season with salt and pepper. Add the garlic and saut� until fragrant, about 1 minute. 2. Add the seafood stock, tomatoes, orange zest and juice, saffron and bay leaf. Bring to a simmer and cook until the liquid has reduced slightly, 12 to 15 minutes. 3. Add the cod and simmer for 2 minutes. Add the shrimp and mussels and cover the pot. Simmer until the seafood is fully cooked (the fish will be firm, the shrimp will be pink, and the mussels will be open), about 4 minutes. Discard any unopened mussels. 4. Stir in the parsley. Top with the reserved fennel fronds and serve with the bread.

Nutrition Facts : Calories 562 calories, CarbohydrateContent 37 grams carbohydrate, FatContent 13 grams fat, ProteinContent 74 grams protein, SugarContent 14 grams sugar

CHOCOLATE-MOLASSES COOKIES RECIPE - NYT COOKING



Chocolate-Molasses Cookies Recipe - NYT Cooking image

All you need to shape this dead simple dough are your hands (and maybe a helper or two). Decidedly more “grown up” in flavor — both the molasses and cocoa give bitter notes that play off the spiciness of the fresh ginger — the cookies are tiny in size by design to complement their intensity. For rolling, any coarse decorative sugar works, as would Demerara or an unrefined sugar.

Provided by Alison Roman

Total Time 40 minutes

Yield About 40 cookies

Number Of Ingredients 12

1/2 cup/115 grams unsalted butter (1 stick)
1 tablespoon freshly grated ginger (optional)
1 1/2 cups/190 grams all-purpose flour
1/2 cup/45 grams cocoa powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon kosher salt
1/3 cup/65 grams granulated sugar
1/2 cup/120 milliliters molasses
1 large egg
Sanding, Demerara or granulated sugar, for decoration

Steps:

  • Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
  • In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
  • In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
  • Using your hands, roll small balls of dough about the size of a quarter (dough will be soft — if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
  • Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.

Nutrition Facts : @context http//schema.org, Calories 61, UnsaturatedFatContent 1 gram, CarbohydrateContent 9 grams, FatContent 3 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 2 grams, SodiumContent 67 milligrams, SugarContent 5 grams, TransFatContent 0 grams

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30-MINUTE ONE-POT CHEATER'S BOUILLABAISSE - PUREWOW
How did we shave 90 minutes of cooking time off of this delicious Provençal seafood stew? Easy: Cook it in one pot with a smaller selection of seafood. The cheater's version still takes us to the dreamy French countryside with a glass of white wine and a rustic baguette (with plenty...
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Reviews 2.7
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  • 1. In a large stockpot, heat the olive oil over medium heat. Add the leeks and fennel and saut� until tender, about 4 minutes. Season with salt and pepper. Add the garlic and saut� until fragrant, about 1 minute. 2. Add the seafood stock, tomatoes, orange zest and juice, saffron and bay leaf. Bring to a simmer and cook until the liquid has reduced slightly, 12 to 15 minutes. 3. Add the cod and simmer for 2 minutes. Add the shrimp and mussels and cover the pot. Simmer until the seafood is fully cooked (the fish will be firm, the shrimp will be pink, and the mussels will be open), about 4 minutes. Discard any unopened mussels. 4. Stir in the parsley. Top with the reserved fennel fronds and serve with the bread.
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