STRAWBERRY RHUBARB PIE NYT RECIPES

Name: Zhug
Total time: 10 min
Yield: About 2 cups
Cuisine: middle eastern
Ingredients: 10 garlic cloves, peeled and smashed; 4 to 8 jalapeños, seeded and sliced; 2 teaspoons fresh lemon juice, more to taste; 2 packed cups roughly chopped cilantro leaves and stems; 1 teaspoon ground cumin; 1/2 teaspoon ground cardamom or coriander; 1/4 teaspoon freshly ground black pepper; 1/2 cup extra-virgin olive oil; 3/4 teaspoon kosher salt (Diamond Crystal), plus more to taste

ZHUG RECIPE - NYT COOKING

Zhug Recipe - NYT Cooking image

Both deeply herby and searingly spicy, this Yemenite condiment is popular all over the Middle East, where it’s dabbed on just about everything: falafels, shawarma, grilled meats and vegetables. You can adjust the heat to suit your tolerance: Use fewer jalapeños for something more moderate, or the full amount if you like your sauces to pack a punch. This recipe leans into the earthy, bright flavor of cilantro, but using half parsley and half cilantro is equally popular if you want to vary it.

Provided by Melissa Clark

Total Time 10 minutes

Yield About 2 cups

Number Of Ingredients 9

Ingredients

10 garlic cloves, peeled and smashed
4 to 8 jalapeños, seeded and sliced
2 teaspoons fresh lemon juice, more to taste
2 packed cups roughly chopped cilantro leaves and stems
1 teaspoon ground cumin
1/2 teaspoon ground cardamom or coriander
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
3/4 teaspoon kosher salt (Diamond Crystal), plus more to taste

Steps:

Place garlic, jalapeño and lemon juice in a food processor or blender, and pulse to combine, stopping to scrape down the sides of the container with a spatula when necessary.
Add cilantro, cumin, cardamom or coriander, and pepper, and purée until smooth. With the motor running, gradually drizzle in the olive oil to form a homogeneous paste. Pulse in salt. Taste, and add more salt and lemon juice if needed.
Use immediately or refrigerate in an airtight container for up to 1 week. Use as a sauce for grilled or roasted meat or seafood, especially full-flavored fish like mackerel, tuna and salmon; spoon it over egg dishes like shakshuka and scrambled eggs; stir it into soups and stews; spread it on sandwiches, especially those filled with falafel, roasted vegetables, or mozzarella and tomato; swirl it into thick yogurt or hummus for a dip.

ALMOND CAKE RECIPE - NYT COOKING

Almond Cake Recipe - NYT Cooking image

This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: “It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life.” It's not the prettiest cake in the world – Ms. Friend called it “the Shar-Pei of cakes” because it crumbles on the edges and falls in the middle – but it is flawless otherwise. If you care about looks, dust it with confectioners’ sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.

Provided by Amanda Hesser

Total Time 1 hours 45 minutes

Yield 2 8-inch cakes, 8 servings each

Number Of Ingredients 10

Ingredients

2 sticks butter, softened, more for buttering pan
2 cups sifted all-purpose flour (measured after sifting)
1/2 teaspoon salt
1 1/2 cups granulated sugar
7-ounce tube almond paste
4 egg yolks, room temperature
1 teaspoon almond extract
1 cup sour cream
1 teaspoon baking soda
Confectioners’ sugar, for sifting over cake

Steps:

Preheat oven to 325 degrees. Butter sides and bottoms of 2 8-inch cake or springform pans; line sides and bottoms with parchment paper. Butter paper. Place pans in freezer.
Sift flour and salt into a small bowl. Set aside. In a mixer fitted with a paddle, beat butter and granulated sugar at high speed until fluffy, about 5 minutes. Add almond paste, a little at a time at medium speed, and beat 8 minutes. Beat in egg yolks, one at a time, and almond extract. Mix sour cream and baking soda and add to butter mixture. Reduce mixer speed to low and gradually add flour mixture, just until blended.
Divide batter between prepared pans and spread evenly. Bake about 40 minutes to an hour, until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans. Cool in pans on wire rack. Remove sides of pans and remove paper. When ready to serve, sift confectioners’ sugar on top and slice like pie.

Nutrition Facts : @context http//schema.org, Calories 661, UnsaturatedFatContent 16 grams, CarbohydrateContent 76 grams, FatContent 38 grams, FiberContent 2 grams, ProteinContent 7 grams, SaturatedFatContent 19 grams, SodiumContent 326 milligrams, SugarContent 49 grams, TransFatContent 1 gram

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ZHUG RECIPE - NYT COOKING

Both deeply herby and searingly spicy, this Yemenite condiment is popular all over the Middle East, where it’s dabbed on just about everything: falafels, shawarma, grilled meats and vegetables. You can adjust the heat to suit your tolerance: Use fewer jalapeños for something more moderate, or the full amount if you like your sauces to pack a punch. This recipe leans into the earthy, bright flavor of cilantro, but using half parsley and half cilantro is equally popular if you want to vary it.
From cooking.nytimes.com
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This exquisite recipe came to The Times in a 2001 article by Amanda Hesser about the first meal her now mother-in-law, Elizabeth Friend, prepared for her. The meal ended with this simple almond cake. Ms. Hesser wrote: “It had a crust, fragile like a dry leaf, that led to a moist, downy layer of ground almonds and sugar. It was a perfect dessert. And it punctuated one of the great meals of my life.” It's not the prettiest cake in the world – Ms. Friend called it “the Shar-Pei of cakes” because it crumbles on the edges and falls in the middle – but it is flawless otherwise. If you care about looks, dust it with confectioners’ sugar and top it with fresh berries as we've done in the picture. It also improves with age and can be made 1 to 2 weeks ahead. Store it covered in or out of the fridge. Finally, this recipe makes two 8-inch cakes, so give one away or freeze one for a rainy day.
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Reviews 5
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Calories 661 per serving

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