Garlicky Hoisin Sauce (for Stir Fry)

Real Simple, 2005

    3/4 cup hoisin sauce                                           
    1/2 cup water                                                  
    1 1/2 tablespoons soy sauce                                    
    1 1/2 tablespoons sugar                                        
    1 1/2 tablespoons olive oil                                    
    3 tablespoons minced scallion (white parts)                    
    2 tablespoons mince garlic                                     
    1 teaspoon crushed red pepper                                  

Combine through sugar.  Place wok or skillet over med-high heat.  Add olive oil and heat for 30 seconds.  Add other ingredients and stir-fry until fragrant, about 15 seconds.  Add hoisin mixture and bring to a boil.  Cook, stirring constantly, until sauce thickens, about 1 1/2 minutes.  Pour into bowl while you prepare other ingredients.

Curry Coconut Sauce (for Stir Fry)

Real Simple, 2005

    1 1/4 cups coconut milk                                        
    2 tablespoons soy sauce                                        
    2 teaspoons sugar                                              
    1/2 teaspoon salt                                              
    2 tablespoons olive oil                                        
    1 teaspoon crushed red pepper                                  
    Zest of 1 lemon                                                
    1 1/2 tablespoons mince garlic                                 
    1 1/2 tablespoons curry powder                                 
    1/2 cup chop basil                                             

Combine through salt.  Place wok or skillet over med-high heat.  Add olive oil and heat for 30 seconds.  Add ingredients through curry powder and stir-fry until fragrant, about 15 seconds.  Add coconut milk mixture and bring to a boil.  Cook, stirring constantly, until sauce thickens, about 1 1/2 minutes.  Add basil.  Pour into bowl while you prepare other ingredients.

Cantonese Light Sauce (for Stir Fry)

Real Simple, 2005

    1/2 cup chicken broth                                          
    1 tablespoon dry white wine                                    
    1 tablespoon soy sauce                                         
    1 teaspoon sugar                                               
    1 teaspoon sesame oil                                          
    1/2 teaspoon salt                                              
    1 teaspoon cornstarch                                          
    1 tablespoon olive oil                                         
    2 tablespoons scallion (white parts)                           
    1 1/2 tablespoons grated ginger                                

Stir first 7 ingredients together.  Place wok or skillet over med-high heat.  Add olive oil and heat for 30 seconds.  Add scallions and ginger and stir-fry until fragrant, about 15 seconds.  Add cornstarch mixture and bring to a boil.  Cook, stirring constantly, until sauce thickens, about 1 1/2 minutes.  Pour into bowl while you prepare other ingredients.

NOTES: If you double this recipe, only add 1 1/2 tsp. of cornstarch to compensate.

Beef and Beer with Yellow Potatoes

Real Simple, 2005

Makes 6 servings

    2 tablespoons olive oil                                        
    4 slices bacon cut to 1/2-in strips                            
    2 1/2 pounds beef rump roast cut to 6 equal pieces             
    1 tablespoon salt                                              
    1/2 teaspoon pepper                                            
    1/4 teaspoon ground allspice                                   
    4 med. onions peel, slice (1 lb)                               
    2 cloves garlic peel, crush                                    
    2 cups canned tomatoes                                         
    24 ounces dark beer                                            
    2 tablespoons light brown sugar                                
    1 tablespoon mince fresh thyme                                 
    1 tablespoon mince fresh rosemary                              
    4 Yukon or Yellow Finn potatoes peel, cut 1 1/2-in chunks      

hands-on time: 25 minutes/total time: 3 hours

Preheat oven to 350° F. Put the oil and bacon in a large casserole and cook until the bacon is crispy. Remove the bacon and set aside. Season the beef with the salt, pepper, and allspice and sear in the bacon drippings and oil until nicely browned, 3 to 4 minutes per side. Remove from casserole and set aside. Brown the onions and garlic in the casserole. Return the beef and bacon to the casserole. Add the tomatoes, beer, sugar, thyme, and rosemary and bring to a simmer. Cover the casserole and place on bottom rack of oven. After 10 minutes, check to make sure it's simmering; turn heat up 25° F if not. Cook until the meat is falling apart, about 2 hours. Add the potatoes and cook until tender, about 30 minutes. Serve hot.

Caramel Glaze

Real Simple, 2005

    4 tablespoons unsalted butter                                  
    1/4 cup sugar                                                  
    1/4 cup light brown sugar                                      
    1/8 teaspoon salt                                              
    1/2 cup heavy cream                                            

In a saucepan, over medium-low heat, melt the butter. Add the granulated and brown sugars and salt. Cook, stirring frequently, for 2 minutes. Stir in the cream and bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat.

CALORIES 75.81(66% from fat); FAT 5.59g (sat 3.51g); PROTEIN 0.18mg; CHOLESTEROL 17.71mg; CALCIUM 8.63mg; SODIUM 13.3mg; FIBER 0g; CARBOHYDRATE 6.68g; IRON 0.07mg

Apple Cake with Caramel Glaze

Real Simple, 2005

Makes 16 servings

    Caramel Glaze                                                  
    1 1/2 cups unsalted butter room temp                           
    1 cup sugar                                                    
    1 cup light brown sugar                                        
    3 eggs                                                         
    3 cups flour                                                   
    1 teaspoon baking soda                                         
    3 teaspoons cinnamon                                           
    1/2 teaspoon nutmeg                                            
    1/2 teaspoon salt                                              
    5 granny smith apples peel, core, 1/2-in dice                  
    1 1/4 cups coarse chop pecans                                  
    2 1/4 teaspoons vanilla extract                                

This rich, moist cake travels exceptionally well in its baking pan.

Heat oven to 325° F.

In a large bowl, using an electric mixer on medium-high, beat the butter and the granulated and brown sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition. In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt. Using a wooden spoon, gradually add the flour mixture to the egg mixture. The batter should be very thick. Stir in the apples, pecans, and vanilla. Scrape the batter into a buttered and floured 9-by-13-inch baking pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Transfer to a wire rack. Let cool for at least 10 minutes while you make the Caramel Glaze, if using.

With a spatula, loosen the sides of the cake. If you want to remove it from the pan, invert it onto a baking sheet, then invert it again, right-side up, onto a platter. With a toothpick or fork, poke holes all over the surface. Pour on the warm sauce. Serve warm or at room temperature, with ice cream, if desired.

CALORIES 436.34(51% from fat); FAT 24.92g (sat 11.71g); PROTEIN 4.78mg; CHOLESTEROL 84.81mg; CALCIUM 39.49mg; SODIUM 135.54mg; FIBER 2.59g; CARBOHYDRATE 50.94g; IRON 2.02mg

Tomato Cheddar Pie

Real Simple, 2004

Makes 6 servings
    CRUST:                                                         
    2 cups flour                                                   
    1 tablespoon baking soda                                       
    1/4 teaspoon salt                                              
    1/2 cup unsalt butter                                          
    3/4 cup milk       
                                            
    FILLING:                                                       
    2 pounds italian plum tomatoes peel, slice (ab. 10)            
    1/4 cup fresh basil or oregano chop                            
    3 scallion chop or 1/4 c chives                                
    1 1/2 cups shred sharp cheddar cheese (6 oz)                   
    1/3 cup mayonnaise                                             
    2 tablespoons lemon juice                                      
    1/2 teaspoon salt                                              
    Pepper            
                                            
hands-an time: 20 minutes/total time: 1 hour 20 minutes

Heat oven to 3SO° F. 

For the crust, place the flour, baking soda, salt, and butter in a food processor fitted with a knife blade. Pulse until the butter is cut into small bits. With the motor running, slowly add the milk through the feed tube until the dough comes together and sits on the blade. Remove and divide in half. On a lightly floured counter, roll half the dough into an 11-inch round. Use it to line a 9-inch pie plate.

Layer the tomato slices, basil, and scallions in the pie shell. Top with half the Cheddar. In a small cup, combine the mayonnaise, lemon juice, salt, and a few grinds of pepper. Pour over the tomatoes and top with the remaining Cheddar. Roll out the remaining dough and place it on top of the filling, folding the edge under and crimping it to seal. Cut 3 or 4 slits in the dough so the steam can escape.

Bake for 45 to 50 minutes or until bubbly. (Cover lightly with foil if the crust begins to get too brown.)

Remove from oven.

Cool 10 minutes before cutting into wedges.

* Or use store-bought refrigerated 9-inch piecrusts (such as Pillsbury Pie Crust).