Mark Bittman's Quick and Easy Recipes From the New York Times - Mark Bittman [100]
MASHED POTATOES
MAKES 4 SERVINGS
TIME: ABOUT 40 MINUTES
MASHED POTATOES ARE easy to make. If you like them lumpy, mash them with a fork or potato masher; if you like them creamy, use a food mill or ricer. If you like them lean, omit the butter and substitute some of the potato-cooking water for the milk.
2 pounds baking potatoes, like Idaho or russet, peeled and cut into quarters
Salt and freshly ground black pepper
3 tablespoons butter
¾ cup milk, gently warmed
1. Boil the potatoes in salted water to cover until soft, about 30 minutes.
2. When the potatoes are done, drain them, then mash them well or put them through a food mill. Return them to the pot over very low heat and stir in the butter and—gradually—the milk, beating with a wooden spoon until smooth and creamy. Season with salt and pepper. Serve immediately, keep warm, or reheat in a microwave.
PAN-CRISPED POTATOES
MAKES 4 SERVINGS
TIME: 45 MINUTES
THE LATE, GREAT Pierre Franey—author of The 60-Minute Gourmet—showed me how to make these twenty years ago (of course he used butter), and I have been making them weekly ever since.
2 pounds waxy red or white potatoes, peeled and cut into ½- to 1-inch cubes
Salt and freshly ground black pepper
¼ cup olive oil, more or less
1 teaspoon minced garlic
1. Bring the potatoes to a boil in salted water to cover, then lower the heat to simmer until nearly tender, 10 to 15 minutes. Drain well.
2. Heat the oil over medium-high heat in a 12-inch nonstick skillet for 3 or 4 minutes. You can use more oil for crisper potatoes or less oil to cut the fat. (You can also use butter or a combination if you prefer.) Add the potatoes along with a healthy sprinkling of salt and pepper and cook, tossing and stirring from time to time (not constantly), until they are nicely browned all over, 10 to 20 minutes.
3. Add the garlic and continue to cook for 5 minutes more, stirring frequently. Taste and adjust the seasoning if necessary, then serve.
QUICK SCALLION PANCAKES
MAKES 4 SERVINGS
TIME: ABOUT 30 MINUTES
THESE ARE SIMPLER than traditional scallion pancakes, which are made from a breadlike dough, and they taste more like scallions, because the “liquid” is scallion puree. The flavor is great, the preparation time is cut to about twenty minutes, and the texture is that of a vegetable fritter.
Salt and freshly ground black pepper
4 bunches of scallions (about 1 pound)
1 egg
1 teaspoon soy sauce
½ cup flour
Peanut, corn, or olive oil as needed
1. Bring a pot of salted water to a boil while you trim the scallions. Roughly chop about three-quarters of them and mince the remainder.
2. Add the larger portion of scallions to the water and cook for about 5 minutes, or until tender. Drain, reserving about ½ cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.
3. Mix the puree with the egg and soy sauce, then gently stir in the flour until blended; add pepper and the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil and turn the heat to medium-high. Drop the batter by the tablespoon or ¼ cup and cook the pancakes for about 2 minutes per side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200°F oven for about 30 minutes.
VARIATIONS
The same method can be used to make pancakes with many members of the onion family, especially shallots and spring onions (which look like scallions on steroids). Or add:
• About 1 tablespoon toasted sesame seeds
• About 2 tablespoons roughly chopped peanuts
• About ¼ cup minced chives, added along with the uncooked scallions
• A tablespoon or so minced peeled fresh ginger
TENDER SPINACH AND CRISP SHALLOTS
MAKES 4 SERVINGS
TIME: 30 MINUTES
THERE ARE A number of ways to make simple dishes of greens more appealing. Among my favorites is to prepare a topping of crisp-fried