Author: Cary Gersh

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Mock Chopped Liver

Mock Chopped Liver
This is a delicious alternative to liver-based chopped-liver recipes
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cups water
  2. 1 cup lentils
  3. 2 cubes chicken bouillon
  4. 1 teaspoon extra virgin olive oil
  5. 1 large onion, chopped
  6. 1 cup walnuts
  7. 4 hard cooked eggs
  8. salt and pepper to taste
Instructions
  1. Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
  2. Heat oil in skillet, saute onion until it becomes translucent.
  3. In a food processor, grind lentils, onions, walnuts and eggs until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.
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Tuna and White Bean Salad

Tuna and White Bean Salad
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 5oz can albacore tuna (in olive oil)
  2. 1/2 red onion, sliced long and thin
  3. 15.5 oz can cannellini beans, drained and washed
  4. Cherry tomatoes or grape tomatoes
  5. DRESSING (adjust amounts to your own taste)
  6. Olive oil
  7. Balsamic vinegar
  8. Sea salt
  9. Pepper
Instructions
  1. Mix all ingredients and dress with oil, vinegar, salt and pepper
Notes
  1. If you like capers, you can add them.
  2. You can substitute great northern beans if you don't have cannellini beans
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Baked Barley Risotto With Mushrooms and Carrots

Baked Barley Risotto With Mushrooms and Carrots
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 tablespoons extra-virgin olive oil
  2. ½ small white or yellow onion, finely chopped (about 1/2 cup)
  3. 5 garlic cloves, thinly sliced
  4. 1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
  5. Kosher salt and black pepper
  6. 10 ounces pearl barley (about 1 1/2 cups)
  7. 1 medium carrot, very thinly sliced into rounds (about 1 cup)
  8. 2 ounces grated Parmesan (about 1/2 cup), plus more for serving
  9. 2 tablespoons unsalted butter
  10. ¼ cup chopped chives
Instructions
  1. Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
  2. Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
  3. Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
  4. Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.
Notes
  1. Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it’s naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley’s starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it’s baked, taking away the pressure of constant stirring at the stove.
Adapted from NYT Cooking
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Shrimp Scampi With Orzo

Shrimp Scampi With Orzo
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound large shrimp, peeled and deveined
  2. 3 tablespoons extra-virgin olive oil
  3. 1 tablespoon lemon zest, plus 1 tablespoon juice (from 1 lemon)
  4. ½ teaspoon red-pepper flakes
  5. Kosher salt and black pepper
  6. 4 garlic cloves, minced
  7. 2 tablespoons unsalted butter
  8. 1 cup orzo
  9. ⅓ cup dry white wine
  10. 2 cups boiling water, seafood stock or chicken stock
  11. 3 tablespoons finely chopped parsley
Instructions
  1. In a medium bowl, stir together shrimp, 1 tablespoon olive oil, lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate. (This step can be done up to 1 hour in advance.)
  2. Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning. Carefully add the wine — it will bubble — and stir until absorbed, about 1 minute. Stir in water, reduce heat to low, cover, and cook until orzo is al dente, about 12 minutes.
  3. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes. Remove from heat and let sit, covered, 2 minutes.
  4. Sprinkle with parsley and lemon juice, season with salt and pepper, and serve immediately.
Adapted from NYT Cooking
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Boulevardier

Boulevardier
This is basically a Negroni made with whiskey instead of gin
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 ½ ounces bourbon, preferably Maker’s Mark
  2. ¾ ounce sweet vermouth, preferably Dolin Rouge
  3. ¾ ounce Campari
  4. Twist of orange peel, for garnish
Instructions
  1. Chill a cocktail glass by filling with ice or putting in freezer for about 5 minutes.
  2. Pour the liquid ingredients into a mixing glass. Fill mixing glass 2/3 full of ice and stir until chilled, about 30 seconds. Strain into cocktail glass. Garnish with orange twist.
Adapted from NYT
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French Onion Pasta

French Onion Pasta
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 medium sweet onions (about 2 pounds), halved lengthwise and thinly sliced crosswise
  2. 3 tablespoons olive oil
  3. 1 tablespoon unsalted butter
  4. 1 teaspoon minced garlic
  5. 1 teaspoon salt
  6. 1/2 teaspoon black pepper
  7. 1/2 cup sherry or dry white wine
  8. 1 tablespoon fresh thyme leaves
  9. 1 tablespoon fresh chopped parsley
  10. 2 cups water
  11. 2 cups beef broth
  12. 1 tablespoon Worcestershire sauce
  13. 12 ounces uncooked linguine, broken in half
  14. 1 cup grated Parmesan cheese
  15. 1 cup grated Gruyere or Swiss cheese
  16. Garnish: fresh thyme sprigs, chopped fresh parsley (optional)
Instructions
  1. Place a large skillet with flat sides over medium-high heat and add olive oil and butter. Stir in onions and cook for 15 minutes, stirring occasionally.
  2. Stir in garlic, salt, and pepper; cook an additional 5 minutes or until onions have browned and are jam-like in texture. Stir in sherry and scrape the bottom of the skillet to remove any brown bits on the bottom.
  3. Stir in water, beef broth, thyme leaves, parsley, and Worcestershire sauce. Add broken linguine and stir to incorporate pasta into the liquid. Bring to a boil and boil for 10 minutes, stirring occasionally, until pasta is cooked and most of the liquid is absorbed. Remove from heat and cover for 3 minutes.
  4. Toss in grated Parmesan, Gruyere, and garnish with thyme sprigs and chopped parsley, if desired.
Notes
  1. Inspired by the deeply savory flavors of French onion soup, this single-pan pasta is a surefire crowd please—and better still, it couldn’t be easier to make. You start by caramelizing your onions to create a deeply flavorful base, then simply add your cooking liquid, aromatic flavorings, and dried pasta to the pan—bring everything to a boil and cook until your pasta is tender and the liquid is largely absorbed. This French Onion Pasta is here to prove that all you need for an incredible meal is one pan and a plan.
Adapted from NYT Cooking
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Sorbet

Basic Fruit Sorbet
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 16 oz can of fruit, preferably in heavy syrup
Instructions
  1. Place can in freezer for at least 12 hours
  2. Remove from freezer, briefly dip in hot water, then remove top. Pour any juices in to food processor
  3. Remove bottom of can and push the fruit on to cutting board.
  4. Cut into 1-inch cubes, put into the food processor and puree using regular blade
  5. Serve at once or freeze in a container for 2 hours to firm up
VARIATIONS
  1. Apricot and Amaretto - freeze 16 oz canned apricots. Process with 2 oz Amaretto
  2. Pina Colada: Freeze 20oz crushed pineapple. Process with 3TB run and 6oz chilled cream of coconut
  3. Black Forest Sundae - Freeze 16 oz pitted cherries and process to make sorbet. Firm up in freezer. Scoop into individual dishes, drizzle with chilled bittersweet chocolate sauce and top with whipped cream* (*added despite author's personal preferences)
  4. Peach Frozen Yogurt - Freeze an individual container of peach yogurt, add 8-10 oz canned peaches. Process both together.
  5. Tomato Sorbet - Freeze 16oz can San Marzano tomatoes. Process with juice of 1 lime and salt and ground pepper to taste. Garnish with fresh basil.
Adapted from NYT
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Tuna Casserole

Tuna Casserole
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Polyunsaturated Fat 0g
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Cholesterol 0mg
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cans (14.5-oz) of white beans, rinsed and drained
  2. 1/2c white wine (Can substitute with water or broth; point is to moisten ingredients)
  3. 1 onion (or shallots, scallions or leeks) - chopped
  4. Pinch of red-pepper flakes
  5. Fresh ground pepper
  6. Fresh herbs (fennel fronds are suggested)
  7. Pinch of salt
  8. 6 garlic cloves, sliced
  9. 1/4c milk
  10. 2 cans of tuna (If oil-packed, add the oil. If water-packed, drain and drizzle in more olive oil)
  11. 2-4 TB grated gruyere (Parmesan, Jarlsberg or cheddar is okay too)
  12. Zest from half-lemon
  13. Olive oil
  14. Crushed potato chips
  15. 1TB butter
Instructions
  1. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes. Add a pinch of red-pepper flakes, a pinch of salt and lots of sliced garlic cloves.
  2. When the garlic is slightly golden and very fragrant, add white beans and white wine.
  3. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
  4. Add 1/4 cup milk and 2 cans of tuna.
  5. Mash the tuna into the beans, leaving it a little chunky. Mix in a tablespoon or two of chopped fresh herbs, grated zest from half a lemon and lots of black pepper.
  6. Finally, mix in 2 to 4 tablespoons grated any kind of cheese.
  7. Taste and add more salt and pepper if needed.
  8. Spread the mixture evenly in the skillet, and top it with about a cup of potato chips that either you or your bored child crushed with a rolling pin. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with, as Ms. Henry says, little nuggets of butter. She and I both agree that 1 tablespoon will do it.
  9. Bake at 350 degrees, until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler.
Adapted from NYT Cooking
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Classic Shrimp Scampi

Classic Shrimp Scampi
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Calories 0
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% Daily Value *
Total Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons butter
  2. 2 tablespoons extra-virgin olive oil
  3. 4 garlic cloves, minced
  4. ½ cup dry white wine or broth
  5. ¾ teaspoon kosher salt, or to taste
  6. ⅛ teaspoon crushed red pepper flakes, or to taste
  7. Freshly ground black pepper
  8. 1 ¾ pounds large or extra-large shrimp, shelled
  9. ⅓ cup chopped parsley
  10. Freshly squeezed juice of half a lemon
  11. Cooked pasta or crusty bread
Instructions
  1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
  2. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.
Notes
Adapted from NYT - 5/3/2020
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Faro e Pepe

Faro e Pepe
Serves 4
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4
Amount Per Serving
Calories 0
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% Daily Value *
Total Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Dietary Fiber 0g
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Sugars 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Sea salt
  2. 2 cups semi-pearled or pearled farro (about 13 1/2 ounces)
  3. 7 ½ ounces Pecorino Romano, finely grated (about 1 1/2 cups)
  4. 1 ¼ teaspoons coarsely grated black pepper, plus more for serving
  5. ¼ cup cold water, plus more if needed
Instructions
  1. Bring a large pot of water to a boil. Season generously with salt until the water is as salty as the sea. Add farro, and cook until al dente, about 15 to 18 minutes. Set a colander in the sink.
  2. In the meantime, place pecorino and pepper in a medium bowl, and add ¼ cup cold water. Use an immersion blender to combine into a thick, smooth paste. Add more cold water if needed, one tablespoon at a time, to encourage blending. If you don’t have an immersion blender, use a food processor for this step.
  3. When the farro is cooked, reserve 1 1/2 cups cooking water; transfer farro to colander to drain, then return to pot. Add 3/4 cup pecorino paste and 1/2 cup reserved cooking water, and stir vigorously with a wooden spoon until cheese melts and coats farro with a glossy sheen. Taste, and add cooking water and more pecorino paste to taste until farro is the consistency of a loose risotto. If farro is properly seasoned but too thick, add warm tap water instead of salted cooking water to loosen.
  4. Serve immediately, garnished with more pepper. Cover and refrigerate any remaining pecorino paste for up to 1 week. Use on pasta, farro or rice, or spread on toast.
Adapted from NYT 5/3/2020
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