Lighter-Than-Air Chocolate Roll

yield: Makes 12 servings Inspired by Dionne Lucas's recipe for roulade léontine, this easy flourless chocolate cake will delight your guests with its airy texture and intense chocolate flavor. Here we filled it with Grand Marnier whipped cream (see Cooks' notes, below, for other flavor ideas). We tried several brands of chocolate and found that Lindt and Ghirardelli bittersweet chocolates produced the best flavor and texture for this particular cake.

This cake depends on separated eggs for its lightness and airy texture.

Active time: 40 min Start to finish: 1 1/4 hr

ingredients:

For cake layer

• 6 oz fine-quality bittersweet chocolate (not unsweetened), chopped
• 3 tablespoons water
• 6 large eggs, separated, at room temperature
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1 tablespoon Dutch-process unsweetened cocoa powder

For filling

• 1 cup heavy cream
• 3 tablespoons confectioners sugar, sifted
• 2 tablespoons Grand Marnier
• 1 teaspoon finely grated fresh orange zest
• Garnish: unsweetened cocoa powder and confectioners sugar

prepartions:

Make cake layer:
Preheat oven to 350°F. Oil a 15- by 10- by 1-inch shallow baking pan and line bottom lengthwise | with a large piece of wax or parchment paper, letting paper hang over ends by 2 inches.

Melt chocolate with water in a small heavy saucepan over very low heat, stirring. Cool to lukewarm.

Beat yolks, 1/3 cup sugar, and salt in a large bowl with an electric mixer until thick and pale, about 5 minutes in a standing mixer or about 8 minutes with a hand-held mixer. Fold in melted chocolate until blended. Beat whites with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 cup sugar and beat until whites just hold stiff peaks. Fold one third of whites into melted-chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch, 15 to 18 minutes. Transfer pan to a rack. Cover top with 2 layers of damp paper towels and let stand 5 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.

Sift cocoa powder over top of cake layer and overlap 2 layers of wax paper lengthwise over cake. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. (Don’t worry if cake layer breaks; it will hold together when rolled.)

Make filling:
Beat cream with confectioners sugar and Grand Marnier with cleaned beaters until it just holds stiff peaks. Fold in zest.

Fill and roll cake:
Spread filling evenly over cake. Put a long platter next to a long side of cake. Using wax paper as an aid, roll up cake jelly roll–style, beginning with a long side. Carefully transfer, seam side down, to platter, using wax paper to help slide cake. (Cake will crack but will still hold together.)

Dust cake generously with cocoa powder and confectioners sugar.

Cooks' notes: ·Cake may be rolled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap.

·You can substitute the following for Grand Marnier and orange zest: 2 tablespoons Cognac and 1/2 teaspoon vanilla; 2 tablespoons cocoa and 1/2 teaspoon vanilla; or 2 teaspoons instant-espresso powder or instant-coffee granules dissolved in 2 teaspoons water plus 1/2 teaspoon vanilla.

·This batter can also be baked in an unoiled 91/2-inch springform pan. Bake until cake is set but still moist in center, 35 to 40 minutes (cake will rise and then sink as it cools). Top with Grand Marnier whipped cream.

Asian Noodles with Chicken and Scallions

yield: Makes 4 servings

active time: 10 min

total time: 25 min

Take a tip from Asian home cooks and use bottled sauces to your advantage.

ingredients:

• 1 lb chicken tenders (not coated or cooked)
• 1 lb fresh or frozen broccoli florets
• 1 lb dried udon (thick wheat noodles)
• 1/2 cup premium oyster sauce (preferably Lee Kum Kee)
• 2 tablespoons hoisin sauce (preferably Lee Kum Kee or Koon Chun)
• 1 tablespoon Asian sesame oil
• 2 teaspoons Chinese chile garlic paste (preferably Lan Chi), or to taste
• 1/2 cup chopped scallions (from 1 bunch)
• 2 teaspoons roasted sesame seeds (optional)

preparations:

Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.

Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.

While noodles cook, tear chicken into chunks.

Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.

Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.

Cooks' note: If you have to substitute an Asian chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.

Garlic Soup with Poached Eggs

yield: Makes 4 servings

active time: 30 min

total time: 30 min

ingredients:

• 1 medium head of garlic, cloves peeled and thinly sliced
• 3 tablespoons olive oil
• 8 (1/2-inch-thick) baguette slices
• 1 quart chicken stock or broth
• 1/2 teaspoon dried hot red pepper flakes
• 4 large eggs
• 1/2 cup packed small fresh cilantro sprigs
• 4 lime wedges

preparations:

Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.

Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.

Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.

Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.

Cooks& note: ·The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.

Italian Chicken Salad

yield: Makes 4 main-course servings

active time: 35 min

total time: 35 min

High-quality ingredients transform this salad into an extremely satisfying weeknight dinner.

ingredients:

For croutons

• 4 cups (1/2-inch) cubes Italian bread (from a 1/2-lb crusty round loaf)
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

For vinaigrette

• 1/4 cup red-wine vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons finely chopped shallot
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup extra-virgin olive oil

For salad

• 2 cups coarsely shredded cooked chicken (1/2 lb; from a rotisserie chicken)
• 1 cup bocconcini (small fresh mozzarella balls; 6 oz)
• 2 hearts of romaine (3/4 lb total), torn into bite-size pieces
• 1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-wide strips
• 1 cup assorted marinated brine-cured olives (5 oz)

preparations:

Make croutons:

Put oven rack in middle position and preheat oven to 400°F.

Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.

Make vinaigrette and begin preparing salad while croutons bake:
Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.

Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.

Make salad:
Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.

Fried Eggs and Asparagus with Parmesan

yield: Makes 2 (main course) servings

ingredients:

• 1 1/2 pound medium asparagus, trimmed and, if desired, peeled
• 2 1/2 tablespoons unsalted butter
• 2/3 cup freshly grated Parmigiano-Reggiano (2 oz)
• 4 large eggs

preparations:

Set oven rack in upper third of oven, then preheat oven to 425°F.

Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.

Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.

Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.

Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.

Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.

Cooks' note: If eggs are served with runny yolks, they will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.

Chocolate Rice Krispies

yield: Makes about 80 balls

After tasting this American classic during a visit to Walt Disney World Resort, Payard gave it a twist by adding bitter cocoa to balance the sweetness.

ingredients:

• 5 tablespoons unsalted butter
• 3 tablespoons light butter
• 1/3 cup unsweetened cocoa powder
• 2 bags (10 ounces each) mini-marshmallows
• 10 cups crisp rice cereal
• 1/2 cup semisweet mini chocolate chips
• Vegetable oil cooking spray

preparations:

Combine butters and cocoa in a large saucepan over medium-high heat. Melt butter, whisking until mixture is well combined. Stir in marshmallows, melting them completely. Remove pan from heat and stir in cereal, working quickly before marshmallow mixture sets. Stir in chocolate chips. Coat hands with cooking spray and shape mixture into about 80 walnut-sized balls. Place balls on a baking sheet and let harden for about an hour. Store in an airtight container in a cool, dry place for up to 3 days. (Do not refrigerate.)

Crunchy Asian Chicken Salad

yield: Makes 3 servings (3 cups)

active time: 10 min

total time: 10 min

Kids and adults alike will enjoy this lunch. Store this tasty salad in a wide-mouthed thermal container, use several Bibb or Boston lettuce leaves to wrap around the salad instead of bread, and pack the nuts separately in a little plastic bag for sprinkling. For those who can take the heat, add a splash of Chinese hot oil or hot sesame oil to the salad.

ingredients:

Salad:

• 1 1/2 cups finely diced cooked chicken meat (6 ounces, about 1 1/2 breast halves)
• 6 canned peeled water chestnuts, rinsed and chopped
• 1 carrot, peeled and shredded
• 1 small celery rib, finely diced
• 1/2 cup diced apple, such as Gala or Golden Delicious (about 1/2 apple)

Sauce:

• 1 tablespoon natural peanut butter or sesame tahini
• 1 tablespoon seasoned rice vinegar
• 3/4 tablespoon soy sauce
• 2 tablespoons mayonnaise
• 1 tablespoon minced fresh chives (optional)
• 1/4 cup roasted soy nuts or coarsely chopped unsalted peanuts
• 1 teaspoon hot sesame oil (optional)

preparations:

Combine the chicken, water chestnuts, carrot, celery and apple in a bowl and stir to mix.

Whisk together the peanut butter, vinegar and soy sauce until smooth. Whisk in the mayonnaise and chives, if using, spoon the dressing over the salad, and mix well. Sprinkle with soy nuts just before serving.

Mexican White Rice

yield: Makes 6 servings

ingredients:

• 2 tablespoons canola oil
• 3 garlic cloves, peeled, halved
• 3/4 cup finely chopped white onion
• 1 1/2 cups medium-grain white rice
• 3 cups hot water
• 2 large fresh Italian parsley sprigs
• 1 1/4 teaspoons fine sea salt

preparations:

Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté until deep brown, about 3 minutes. Discard garlic. Add onion to saucepan and sauté until tender, about 5 minutes. Add rice; stir 5 minutes. Add 3 cups hot water, parsley, and salt (mixture will sputter). Bring to boil, stirring. Reduce heat to medium-low, cover, and simmer until almost all liquid is absorbed, about 15 minutes. Stir rice, then re-cover and continue to simmer until all liquid is absorbed and rice is tender, about 5 minutes longer. Remove from heat; let stand, covered, 10 minutes. Discard parsley; fluff rice with fork.

yield: Makes about 50 sandwich cookies

active time: 1 1/2 hr

total time: 2 1/2 hr

Our love of lemon grows exponentially at the sight of these delightful melt-in-your-mouth sandwich cookies. It perfumes the tiny treats, which are put together with an easy icing that zings with zest and fresh lemon juice. Rolling them in brightly colored sanding sugar makes them sparkle.

ingredients:

For cookies:

• 1 1/3 cups all-purpose flour
• 2/3 cup cornstarch
• 1/4 teaspoon salt
• 2 sticks unsalted butter, softened
• 1/2 cup confectioners sugar
• 1 tablespoon grated lemon zest
• 1 teaspoon vanilla
• White or colored sanding sugars

For filling:

• 1 cup confectioners sugar
• 1 tablespoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons light corn syrup
• 1/2 stick unsalted butter, softened

Equipment: a heavy-duty sealable bag

preparations:

Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.

Whisk together flour, cornstarch, and salt.

Beat together butter and confectioners sugar with an electric mixer until pale and fluffy, then beat in zest and vanilla. At low speed, mix in flour mixture just until a soft dough forms.

Put sanding sugars in different bowls. Roll a scant teaspoon of dough into a ball and drop into sugar, turning to coat. Reshape if necessary and transfer to a baking sheet. Repeat, spacing balls 3/4 inch apart, until baking sheet is filled.

Bake until tops are slightly cracked but still pale (bottoms will be pale golden), 12 to 15 minutes. Transfer cookies on parchment to a rack to cool completely.

Form and bake more cookies on second baking sheet.

Make filling and sandwich cookies:
Beat together all filling ingredients in a large bowl with an electric mixer at medium speed until combined well. Transfer to sealable bag and snip off a corner.

Turn over half of cookies and pipe about 1/2 teaspoon filling on flat side of each. Sandwich with remaining cookies, pressing gently.

Cooks’ note: Cookies keep in a metal cookie tin at room temperature 4 days.

Meatballs in Tomato-Serrano Chile Sauce

yield: Makes 6 servings Albóndigas con Salsa de Tomate y Chile de Serrano

This is served with traditional Mexican White Rice .




ingredients:

Meatballs

• 4 4x4-inch crustless squares firm white sandwich bread, torn into small pieces
• 1/3 cup whole milk
• 1/4 cup finely chopped white onion
• 3 garlic cloves, minced
• 2 teaspoons fine sea salt
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon ground black pepper
• 1 pound lean ground beef
• 1 pound lean ground pork
• 1 cup finely chopped seeded tomatoes (about 4 medium)
• 2 large eggs
• 1/4 cup chopped fresh mint

Sauce

• 4 medium serrano chiles, stemmed
• 2 garlic cloves, unpeeled
• 4 14 1/2-ounce cans diced tomatoes in juice

• 1/4 cup canola oil
• 1 cup water
• 1 teaspoon fine sea salt

Mexican White Rice

preparations:

For meatballs:
Combine bread, milk, onion, garlic, salt, oregano, and pepper in large bowl. Mash with fork until thick paste forms. Mix in beef, pork, tomatoes, eggs, and mint (mixture will be soft). Using 1/4 cupful for each, form mixture into 2-inch balls. Place on baking sheet; chill while making sauce.

For sauce:
Line heavy small skillet with foil; add chiles and garlic. Cook over medium-high heat until skins begin to blister and blacken, turning frequently, about 15 minutes. Cool garlic slightly, then peel. Working in batches, puree tomatoes with juices, whole chiles, and garlic in blender until almost smooth. (Meatballs and puree can be prepared 6 hours ahead. Keep meatballs refrigerated. Cover and refrigerate puree.)

Heat oil in heavy large wide pot over medium-high heat. Add tomato puree, 1 cup water, and salt; bring to boil. Carefully add meatballs; bring to simmer. Reduce heat, cover, and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes. Uncover and boil gently until liquid is reduced to sauce consistency, stirring occasionally, about 18 minutes.

Spoon Mexican White Rice into 6 shallow bowls. Top rice with meatballs and tomato-serrano sauce and serve.

Caramelized-Apple and Pecan Pie

yield: Makes 10 servings

This dessert is a pecan pie-apple pie hybrid.





ingredients:

Crust:

• 2 cups all purpose flour
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 5 tablespoons (about) chilled orange juice, divided
• 1 large egg white, beaten to blend

Apples:

• 1 1/2 cups (packed) golden brown sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, diced
• 3 Albemarle Pippin apples or Fuji apples (1 1/2 to 1 3/4 pounds), peeled,quartered, cored

Filling:

• 3/4 cup sugar
• 2 tablespoons all purpose flour
• 1/2 teaspoon salt
• 4 large eggs
• 1/4 cup light corn syrup
• 2 teaspoons vanilla extract
• 1 1/2 cup coursely chopped pecans, toasted

preparations:

For crust:
Blend flour, sugar, and salt in processor 5 seconds. Add butter. Using on/off turns, blend until butter is reduced to small pea-size pieces. Add 4 tablespoons orange juice. Blend, using on/off turns, until moist clumps form, adding more juice by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.

Roll out dough on floured surface to 14-inch round. Transfer to 10-inch-diameter glass pie dish. Cut off all but 1/2 inch of dough overhang. Fold dough edge under and crimp decoratively, forming high-standing rim. Freeze 10 minutes. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate crust.

Brush inside of crust with enough beaten egg white to coat.

For apples:
Preheat oven to 350°F. Whisk brown sugar and butter in large ovenproof skillet over medium heat until butter melts, sugar dissolves, and mixture comes to boil. Boil 1 minute, whisking constantly. Remove from heat. Arrange apples, rounded side down, in syrup. Bake 15 minutes; turn over. Bake until just tender, about 20 minutes longer. Transfer apples to paper towels to cool slightly. Whisk syrup in skillet until smooth. Cool slightly and reserve. Maintain oven temperature.

For filling:
Mix sugar, flour, and salt in small bowl. Place eggs in medium bowl. Gradually whisk in reserved syrup from apples. Add corn syrup, vanilla, and sugar mixture; whisk until smooth. Stir in pecans. Pour filling into crust. Arrange apples, rounded side up, atop filling.

Bake pie until filling is set in center, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Transfer to rack and cool completely. DO AHEAD: Can be made 1 day ahead. Cover loosely with foil and let stand at room temperature.

Citrus Pound Cake

yield: Makes 8 servings

active time: 20 min

total time: 3 1/2 hr (includes cooling)

Homemade pound cake hits all the right notes—it's buttery, rich, and immensely satisfying. This version is classic, with hints of lemon and orange, perfect with afternoon tea.

ingredients:

• 2 cups sifted cake flour (not self-rising; sift before measuring)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 tablespoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 sticks (1/2 pound) unsalted butter, softened
• 4 large eggs, at room temperature 30 minutes
• 2 teaspoons fresh orange juice
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon pure vanilla extract

Garnish: confectioners sugar for dusting preparations:

preparations:

Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.

Sift together flour, baking powder, and salt.

Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.

Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.

Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.

Cooks' note: Cake improves in flavor if made at least 1 day ahead and can be made 5 days ahead and kept, wrapped tightly, at room temperature.

Giant Chocolate-Toffee Cookies

yield: Makes about 18

Terrific with cappuccino or ice-cold milk.





ingredients:

• 1/2 cup all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/4 cup (1/2 stick) unsalted butter

• 1 3/4 cups (packed) brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped
• 1 cup walnuts, toasted, chopped

preparation:

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)