Strawberry Galette with Basil Whipped Cream

This springtime stunner is gorgeous to behold—and very enjoyable to eat. Thinly sliced strawberries are laid in a concentric pattern atop a large round of pastry dough. Although the galette needs no embellishment, basil-infused cream lends a sophisticated touch to each slice.

SERVES 6 TO 8

Ingredients:
• ¾ cup heavy cream
• ⅓ cup loosely packed fresh basil leaves, patted dry and chopped
• ¼ cup plus 3 tablespoons sugar
• ¾ cup mascarpone cheese
• All-purpose flour, for dusting
• Pâte Brisée (do not divide into 2 disks)
• 1 pound strawberries, hulled (about 3 cups)
• 2 teaspoons cornstarch
• 1 tablespoon cold unsalted butter, cut into small pieces
• 1 large egg yolk, for egg wash
• 1 tablespoon water, for egg wash

Preparation:
1. Combine cream, basil, and 2 tablespoons sugar in a heatproof bowl. Set bowl over (not in) a pan of simmering water, and stir until sugar dissolves, about 4 minutes. Cover with plastic wrap, and refrigerate at least 1 hour (or up to 2 hours, for more pronounced basil flavor). Strain through a fine sieve into a bowl. Add mascarpone, and whisk until medium peaks form. Cover, and refrigerate until ready to serve, up to 2 hours.

2. On a lightly floured surface, roll out dough ¼ inch thick. Cut out a 10-inch round, and transfer to a parchment-lined rimmed baking sheet. Refrigerate or freeze until firm, about 30 minutes.

3. Preheat oven to 350°F. Meanwhile, cut strawberries lengthwise into ¼-inch-thick slices. Reserve end pieces for another use. Gentlytoss slices with ¼ cup sugar and the cornstarch, and immediately arrange in concentric circles on dough. Start 1 inch from edge, overlapping slices slightly. Fold edge of dough over berries. Refrigerate 15 minutes. Dot berries with butter.

4. Whisk together egg yolk and the water. Brush dough edge with egg wash, and sprinkle with remaining 1 tablespoon sugar. Bake until crust is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Serve galette warm with basil cream.

This Free Form recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Pear and Sour Cherry Flat Pie

A mixture of sweet Bartlett pears and sour cherries fills sheets of flaky puff pastry. Traces of ground black pepper and five-spice powder (a blend of cinnamon, nutmeg, allspice, star anise, and Szechuan pepper used in Chinese cooking) provide exotic notes.

SERVES 8 TO 10

Ingredients:
• All-purpose flour, for dusting
• 1 box store-bought puff pastry, preferably all butter, thawed, or ¼ recipe Puff Pastry
• 2 medium ripe, firm Bartlett pears (about 1 pound 2 ounces), peeled, halved, cored, and cut into ¼-inch slices
• ½ cup (about 2 ounces) dried sour cherries
• ⅓ cup sugar, plus more for sprinkling
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 tablespoon fresh lemon juice
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground pepper
• ⅛ teaspoon five-spice powder
• 1 large egg, lightly beaten, for egg wash

Preparation:
1. On a lightly floured surface, roll out and trim dough into two 10- by-7½-inch rectangles. Refrigerate or freeze until firm, about 30 minutes.

2. In a bowl, toss to combine pears, cherries, sugar, cornstarch, lemon juice, salt, pepper, and five-spice powder.

3. Transfer 1 rectangle of dough to a parchment-lined rimmed baking sheet. Spoon fruit mixture evenly onto dough, leaving a 1- inch border. Brush border with beaten egg. Lay remaining rectangle of dough over filling; press gently to seal edges. Refrigerate or freeze until firm, about 30 minutes. Meanwhile, preheat oven to 375°F.

4. Trim edges, and brush top with beaten egg. Cut five 5-inch vents in top. Sprinkle top generously with sugar. Bake until crust is golden and juices are bubbling, about 35 minutes. Transfer pie to a wire rack; let cool at least 20 minutes before serving.

This Free Form recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Beans and Bean Products Chinese Ingredients

Beans and bean products play a prominent role in Chinese cooking, where they are used in much the same way as dairy products are in the West. The soybean, one of the most ancient staples grown in China, is richer in protein than an equivalent weight of any other food. However, because soybeans are hard to digest as beans, they are usually processed into sauces or, more important, into bean curd. Many imitation meat dishes, the backbone of Buddhist vegetarian food, are based on the numerous forms of bean curd. Fermented bean products are very important seasonings in savory cooking, while the red azuki bean, whole or in paste form, is used in many sweet dishes.

Bean Curd, Fresh

Bean curd, fresh Made from a mixture of finely ground soybeans and water, bean curd is used extensively in Chinese cookery.

Bean curd, puffed

Deep-fried pieces of fresh bean curd, used to absorb tastes and juices.

Bean curd sheet

Bean curd sheet Thin, dried sheet of bean curd; has to be moistened before use.

Black beans, fermented

Black beans, fermented Whole soybeans preserved in salt and ginger.

Red beans

Red beans Highly proteinaceous azuki beans, most commonly used for puddings in Chinese cookery.

Red bean paste

Red bean paste Thick paste made from puréed, sweetened red beans, frequently used as a sweet filling.

Bean curd “cheese,” red fermented

Bean curd “cheese,” red fermented Fresh bean curd, fermented with salt, and rice wine.

Bean curd “cheese,” white fermented

Bean curd “cheese,” white fermented Fresh bean curd, fermented with or without chili.

Crushed yellow bean sauce

Crushed yellow bean sauce Purée of fermented yellow soybeans, wheat flour, salt and water.

Szechwan chili paste

Szechwan chili paste Spicy hot paste of dried chili and crushed yellow bean sauce.

Soybean paste

Soybean paste Paste of crushed soybeans combined with chili, sugar and salt.

Yellow beans in salted sauce

Yellow beans in salted sauce Whole yellow soy beans fermented with salt, wheat flour and sugar.

This Ingredient Information was published in 'Yan-kit’s Chinese Cookbook by "Yan-Kit So (Foreword by Claudia Roden)" - p24 to p25'

Black Beans (Feijão Preto Simples)

Brazilians love beans. These tiny legumes show up in some form in almost every meal. Brazil grows red, brown, and white beans, but the black bean is by far the most popular. What is it about a perfectly prepared pot of beans with its enticing aroma and comforting fl avor that makes them so popular? Why not try making some and find out for yourself?

Serves 4 to 6

Ingredients:
• 1 pound black, kidney, or white dried beans
• 8 cups water
• 1 bay leaf
• 1 small red or yellow onion
• 1 garlic clove
• 1 tablespoon bacon fat or vegetable oil
• 1 teaspoon salt
• 1 to 2 sprigs cilantro, optional

On your mark, get set . . .

• Pour the beans, a few at a time, onto a clean baking tray or into a wide bowl. Carefully check for anything that is not a bean, such as pebbles, and discard.
• Pour the beans into a colander and rinse thoroughly with cold water. Using your very clean hands, swirl the beans around the colander to remove any dirt.
• Place the beans in a large pot, cover with the water, and let the beans soak for at least 6 hours or overnight.
• If you don’t have enough time to soak the beans or you just want a quicker method, try this: Place the picked-over and washed beans in a large pot. Add the water and bring to a boil for 2 to 3 minutes. Turn the beans off, cover, and let stand for 1 to 1 ½ hours.

Cook!

• Rinse the soaked beans, add them to a large pot, and place them on the stove.
• Cover with enough cold water to come to 2 inches over the top of the beans. Add the bay leaf.
• Bring the beans to a boil over high heat, reduce the heat to low, and simmer for 1 ½ hours, or until the beans are tender.
• As the beans cook use a large spoon to remove any foam or impurities that rise to the surface.
• After 1 hour, remove and taste a few beans to determine their tenderness. They should be just soft without any trace of a hard center.
• Once the beans have cooked, peel and chop the onion into small pieces, measure 4 to 5 tablespoons, and set aside.
• Slightly crush the garlic by laying the fl at side of a chef’s knife on the clove and pressing evenly to break open the skin. Remove the skin, cut off the root end, and chop the garlic. Measure 1 tablespoon and set it aside.
• Place a 10-inch frying pan over medium heat and add the bacon fat or oil. Sauté the onion and garlic until soft. This will take 4 to 5 minutes. If they begin to brown, immediately lower the heat.
• Using a soup ladle or large spoon, transfer about 1 cup of the beans and a little of the liquid they were cooked in to the frying pan.
• Carefully mash the beans, using the back of the ladle or spoon to create a thick paste.
• Add the mashed bean paste to the large pot of simmering beans. Add the salt and the cilantro leaves, and cook over medium-low heat for another 30 minutes.
• As the beans cook, mash them occasionally to help thicken the liquid. Serve hot.

This Vegetables and Side Dishes recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p54 to p55'

Brazilian Rice (Chaval)

Rice is enjoyed every day in Brazil. It can be as simple or as elaborate as the cook makes it, but it is always a part of a Brazilian meal. This recipe involves a few more steps than ordinary boiled rice, but there is nothing every day about the results.

Serves 2 to 4

Ingredients:
• 1 cup long-grain rice
• 1 garlic clove
• 1 ½ tablespoons vegetable oil
• ¾ teaspoon salt
• 1 ½ cups hot water

On your mark, get set . . .

• Place the rice in a fine mesh strainer and rinse with cold water. Skip the next three steps if you are using converted rice.
• Using your very clean hands or a spoon, swirl the rice as it rinses to remove any excess starch.
• Turn off the water and continue to stir the rice a bit more to help it drain. Give the strainer a few shakes to remove any additional water.
• Let the rice continue to drain while you prepare the rest of the recipe.
• Slightly crush the garlic by laying the fl at side of a chef’s knife on the clove and pressing evenly to break open the skin. Remove the skin, cut off the root end, and chop the garlic. Measure ½ tablespoon and set it aside.

Cook!

• In a 9- to 10-inch frying pan heat the oil over medium-high heat for 30 to 40 seconds.
• Once the oil is hot but not smoking, add the drained rice and garlic.
• Sauté for 4 to 5 minutes stirring the rice constantly to prevent it from sticking, or until all the rice has soaked up a bit of the oil and turned slightly darker.
• Add the hot water and salt.
• Return to a boil, lower the heat to simmer, cover the pan, and cook for about 18 minutes.
• Turn off the heat and let the pan rest, without raising the lid, for 5 to 10 minutes before serving. Fluff with a fork and serve.

This Side Dish recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p51 to p52'