• Choose a category
• All
• Classic-Fiction

3. Strain the soaking liquid, and reserve it for cooking. Transfer the peppers to a paper towel to dry.

4. Wear thin plastic gloves to handle all hot peppers. Cut open each pepper, lengthwise. Remove the seeds, veins, and stem from inside each pepper with a paring knife.

5. Scrape along the inside of each rehydrated pepper to remove the soft flesh. Place the flesh in a small dish, and mash it to form a soft paste for use in cooking. Use the paste right away, or cover it with plastic wrap, and refrigerate up to 2 days.

ROASTING GARLIC

Roasting garlic turns its pungent flesh into a mildly sweet, buttery treat. Garlic heads differ greatly in size, but a medium-size one will yield about 2 tablespoons of puree.

To make roasted garlic, preheat the oven to 400°F. Cut about ½ inch from the top of garlic head, just enough to expose the cloves. Place the head of garlic in a small ovenproof baking dish, and drizzle it lightly with ½ teaspoon olive oil; cover with foil. Roast until soft and golden brown and the tip of a knife easily pierces the flesh, 30 to 45 minutes.

Using either your hands or the dull edge of a large knife, squeeze the cloves out of their skins and into a small bowl. Discard the papery skins. Using a fork, mash the cloves together until smooth. Use the roasted garlic immediately, or store in an airtight container in the refrigerator for up to 3 days.

PUREEING GARLIC

Separate the garlic cloves from 1 head of garlic, and peel them. Place the cloves in the bowl of a food processor. Process until chopped to the desired consistency, chunky or smooth. Transfer the pureed garlic to an airtight glass or plastic jar, and cover with olive oil. This mixture will keep, refrigerated in an airtight container, for up to 1 week.

CARAMELIZING ONIONS

To make 1 cup caramelized onions, heat 1 tablespoon butter and 1 tablespoon olive oil in a medium skillet over medium-low heat. Slice 2 medium onions (about 1 ½ pounds) into 1/8-inch rounds, add to the pan, and cook until they begin to soften, stirring occasionally, about 15 minutes. Add 1 teaspoon sugar, ½ teaspoon salt, and 1/8 teaspoon pepper, raise the heat slightly, and cook until golden brown, stirring occasionally, about 30 minutes. Serve warm.

CLEANING LEEKS

A member of the allium family, the leek is the restrained, shy relative of onions and garlic—far less pungent, but no less flavorful. Available year round in most parts of the country, leeks vary enormously in size; the smaller the leek, the more tender the stalk. Before using, trim the tiny roots that hang off the root end, and trim the thick leaf end. Leeks grow into the soil, so they retain lots of dirt in their layers and leaves. Always wash them thoroughly before proceeding with a recipe. The best way to ensure that every bit of dirt is washed from leeks is to cut them first into the size that is called for in the recipe. Generally they are halved lengthwise first, then sliced crosswise into ¼-inch-thick pieces. Transfer the leek pieces to a large bowl of cold water, stir, and let stand for 5 minutes to let dirt and sand settle to the bottom. Lift the leeks out of the water with a slotted spoon, and drain on paper towels.

FREEZING FRESH HERBS

Wash and pat dry fresh parsley or basil; remove the stems. Chop fine in the bowl of a food processor; slowly add olive oil until the mixture becomes a paste. Spoon the herb paste into the wells of a clean ice-cube tray, and freeze. Transfer the frozen cubes to resealable plastic freezer bags, and use in tomato sauce, soups, or stews.

MAKING YOGURT CHEESE

Plain yogurt can undergo a delicious transformation overnight: It becomes yogurt cheese, which has the texture of soft cheese with yogurt’s pleasant tang. To make it, wrap plain yogurt (low-fat is better than nonfat) in a double layer of cheesecloth, and suspend it over a bowl or sink, or simply place the yogurt in a cheesecloth-lined sieve or colander set over a bowl. Cover and refrigerate for at least