Lettuce And Chive Salad Korean Style Mark Bittman Recipes

LETTUCE AND CHIVE SALAD, KOREAN STYLE (MARK BITTMAN)

Steps:

• Make dressing by combining sesame oil, red pepper flakes, soy sauce, vinegar, garlic, sugar, and about 1 tablespoons water.
• Wash and dry chives, then cut into 1-2 inch links; toss with the lettuce, then pour the dressing over all and toss again.
• Garnish with sesame seeds and serve immediately.

PEANUT BUTTER, LETTUCE AND MAYO SANDWICH

Steps:

• Spread one side of bread with mayonnaise (Best Foods AKA Hellman's preferred).
• Place lettuce on mayonnaise.
• Spread other piece of bread with peanut butter. Sandwich together and enjoy.

LUCCAN FARRO SOUP (MARK BITTMAN)

Steps:

• Put oil in a large, deep saucepan over medium heat; a minute later add onion, celery, carrots, a large pinch of salt and some pepper. Cook until vegetables are glossy and onion is softened, 5 to 10 minutes. Add garlic, and stir; add farro, beans, tomatoes and stock, and stir.
• Bring to a boil, then adjust heat so mixture simmers steadily. Cook until farro and beans are tender, at least an hour, adding stock or water as necessary if mixture becomes too thick. Stir in parsley and basil (if using), then cook another 5 minutes. Taste and adjust seasoning, then serve with lots of Parmesan.

EASY CHOCOLATE SOUFFLé (MARK BITTMAN)

Steps:

• Preheat oven to 350 degrees. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it and tap to remove excess sugar.
• Beat egg yolks with all but 1 tablespoon sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.
• Wash beaters well, then beat egg whites with salt and cream of tartar until whites hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy. Stir a good spoonful of whites thoroughly into egg yolk mixture to lighten it; then fold in remaining whites, using a rubber spatula. Transfer to prepared soufflé dish(es); at this point you can cover and refrigerate until you are ready to bake.
• Bake until center is nearly set, 20 minutes for individual soufflés and 25 to 35 minutes for a single large soufflé. Serve immediately.