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Egg & Oyster Mushroom s erv e s 4
for salad 8 cups water 1/4 cup (60 ml) white vinegar 4 eggs 1 tbsp butter 4 king oyster mushrooms, thinly sliced 4 slices prosciutto, cut into strips 4 canned artichoke hearts, sliced 3 cups (750 ml) baby spinach 1 cup (250 ml) radicchio, thinly sliced Fresh Parmesan cheese shavings
for truffle oil vinaigrette 1 tsp Dijon mustard 1 shallot, very finely chopped 1 tbsp sherry vinegar 3 tbsp vegetable oil 1 tbsp truffle oil
PREPARATION Bring water and vinegar to a boil and then reduce heat. With a spoon, swirl the simmering water to create a whirlpool. Crack eggs, carefully, and one at a time, directly into the center of the whirlpool. Cook for 4 minutes and then remove with a slotted spoon. Set aside. To prepare vinaigrette, combine mustard, shallot and sherry vinegar in a small bowl. Slowly pour in vegetable oil, and then truffle oil, in a slow, steady stream, whisking constantly. In a pan, heat butter and sauté mushrooms and prosciutto. Stir in artichokes and add vinaigrette. Transfer to a salad bowl and toss with baby spinach and radicchio. Top with poached eggs and garnish with Parmesan shavings. Serve.
Did you know? What’s the science behind perfectly poached eggs? Vinegar causes egg whites to harden more quickly, and breaking eggs into a “whirlpool” allows them to cook in an attractive oval shape.
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the world’s 60 best salads
3
Burger with Jack Sauce Serve s 4
For whiskey barbecue sauce 1 onion, thinly sliced 4 cloves garlic, thinly sliced 1/2 cup (125 ml) whiskey (Jack Daniel’s or bourbon of your choice) 2 cups (500 ml) ketchup 1/3 cup (80 ml) red wine vinegar 1/4 cup (60 ml) Worcestershire sauce 3/4 cup (180 ml) brown sugar 3/4 cup (180 ml) molasses 1/4 cup (60 ml) tomato paste 2 tsp liquid smoke 1 tsp salt 1 tsp freshly ground pepper 1 tsp Tabasco sauce
For beef burgers 1 lb (16 oz) ground beef 1 tbsp shallots or fresh chives, finely chopped 2 tbsp ketchup 1 tbsp steak spice 1 egg 2 tbsp breadcrumbs Salt and freshly ground pepper 4 burger buns
preparation In a pan, cook onion, garlic, and whiskey for 10 minutes, or until onion is softened. Add remaining sauce ingredients and cook for 20 minutes, stirring occasionally to prevent sauce from sticking. Strain with a mesh strainer. Combine beef burger ingredients. Shape into 4 patties. Cook patties for 5 to 6 minutes on each side. Toast buns and top with your favorite condiments and patties. Smother with whiskey barbecue sauce and serve.
Did you know? This sauce keeps well in the refrigerator and its flavor only gets better with time!
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45
vada pav burger
For cilantro chutney 2 cups (500 ml) fresh cilantro, chopped 2 tbsp lemon juice 2 tbsp roasted peanuts 2 tbsp shredded, unsweetened coconut 1/2 jalapeĂąo pepper, seeded Salt and freshly ground pepper
For tamarind chutney
Serve s 4
1 cup (250 ml) tamarind paste 1 cup (250 ml) water 2 tsp fennel seeds 1 tsp crushed red pepper flakes 3/4 cup (180 ml) brown sugar 1/3 cup (80 ml) pitted dates
for vada pav burgers 1-1/2 lbs russet potatoes (or any variety of starchy potato), peeled, cooked, and mashed 2 tsp wholegrain mustard 1-inch piece ginger, peeled and grated 2 cloves garlic, finely chopped 1 tsp turmeric 1 small hot pepper, very finely chopped 1/4 cup (60 ml) fresh mint, chopped
For batter 1/2 cup (125 ml) plain yogurt 1-1/4 cups (310 ml) chickpea flour 1 tbsp ground coriander 1 tbsp cumin 1 tbsp baking powder 3/4 cup (180 ml) water Vegetable oil for frying
preparation For cilantro chutney: In a food processor, combine all ingredients. Season with salt and pepper and set aside.
Did you know? Vada pav is a vegetarian fast food sandwich invented in the Indian state of Maharashtra.
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For tamarind chutney: In a small pot, combine all ingredients and let simmer, uncovered, for 15 minutes. Blend in a food processor. Chutney should be thick but not completely smooth. Season with salt and pepper. For vada pav: Combine all vada pav burger ingredients. Shape into 4 patties. Refrigerate. In a bowl, whisk together batter ingredients. To cook, dip patties in batter and fry in oil until golden brown. To serve, spread tamarind chutney on bun bottoms. Top with vada pav patties and cilantro chutney.
53
LAMB SOUVLAKI
FOR SKEWERS 1 lb (16 oz) lamb, cut into cubes 8 cherry tomatoes
FOR CLASSIC LAMB MARINADE
4 sk ewer s
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2 cloves garlic, chopped 2 tbsp fresh oregano, chopped 2 tbsp fresh mint, chopped 2 tsp crushed red pepper flakes 1 bay leaf Juice and zest of 1 lemon 1/4 cup (60 ml) olive oil 1/4 cup (60 ml) white wine Salt and freshly ground pepper
PREPARATION M ar in a ti ng t im e :6 hours
In a large bowl, combine all marinade ingredients. Add cubed lamb, mix well, and cover and let marinate in the refrigerator for at least 6 hours. Thread lamb onto pre-soaked wooden skewers, with a tomato at each end. Brush with marinade and grill for 6 to 8 minutes over high heat on the barbecue, turning a few times during cooking. Serve with pita bread and plain yogurt, or hummus.
did you know? Turkish Doner Kebab is made by stacking meat horizontally on a spit in the shape of an inverted cone and roasting it slowly on a vertical spit. The seasoned meat is sliced into very thin shavings and wrapped in a flatbread with vegetables and sauce. In Arabic, the dish is known as shawarma, and in Greek, as gyro.
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TRIPLE THREAT DESSERT BROCHETTES 4 s ke w ers
FOR SKEWERS 8 cubes homemade or store-bought brownies, 1 inch x 1 inch each 2 not-too-ripe bananas, cut into 4 pieces each 8 giant marshmallows
FOR CARAMEL SAUCE 2 tbsp butter 1/3 cup (80 ml) brown sugar 1/2 cup (125 ml) corn syrup 1 can (10 oz) sweetened condensed milk
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PREPARATION For caramel sauce: In a pot, combine butter, brown sugar, and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium and let simmer for 5 minutes. Remove from heat, add sweetened condensed milk, and stir with a wooden spoon until sauce is smooth. Alternately thread 2 brownies, 2 banana pieces, and 2 marshmallows onto 4 pre-soaked wooden skewers. Cook skewers for a few seconds over high heat on a well-oiled barbecue, or in an oiled grill pan with a ridged surface, just until the marshmallows are browned, but not melted. Drizzle caramel sauce over skewers and serve.
tasty tips For the most decadent brownies you’ll ever taste, try our recipe in The World’s 60 Best Desserts… Period.
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the world’s 60 best SKEWERS
A Short History of Skewers The practice of cooking food on a stick has a history as old as humanity! Although it’s difficult to directly trace its origins, we know that when our ancestors discovered fire, it was also necessary for them to develop a method of securing or suspending food above the open flame. The solution was to impale joints of meat or entire animals on a long, solid branch (essentially, a giant skewer), mount it on a spit, and turn it slowly over the heat, which allowed it to cook evenly and avoided the need to touch the hot food. Grilling food on skewers appears in Homer’s ancient Greek epic poem The Odyssey, and excavations in Santorini, Greece uncovered firedogs, stone rests for skewers that are placed over a heat source, dating back to the 17th century BCE. It’s said that during the Ottoman Empire, Turkish soldiers and wandering nomads would kill wild animals and use their swords and lances to roast meat over open fires. In Europe, roasting food on a spit reached the height of its popularity in the Middle Ages, when nearly every household had a spit in the kitchen fireplace, with a “spit boy” to rotate it by hand. The spit was gradually replaced with smaller skewers. Naturally, the actual utensils are indispensible to cooking en brochette, as the French call it, and the type of skewer used depends on what’s being cooked. Food is threaded onto, or pierced, with flat, round, or square skewers made of stainless steel, metal, wood, or bamboo, or even rosemary branches, sugarcane, or coconut palm fronds! Skewer sizes range from short and thin — ideal for piercing appetizers and bite-size snacks — to as long as 3 feet, like the long rods used for cooking Indian tandoori. Because this method of cooking is so deep-rooted in our culinary history, virtually all cultures have their own version of food on a stick : there’s the Middle Eastern kebab, now popular the world over, often served doner-style, where the meat is stacked horizontally on a vertical spit, roasted, and then carved ; Greek souvlaki, which is meat, chicken, or pork usually served on a bed of rice, or in a pita with sauce ; satay, one of Indonesia’s national dishes, marinated with a spicy rub ; and Japanese yakitori, traditionally served with tare sauce, made with mirin, sugar, soy sauce, and sake. And these are just the tip of the iceberg! When most people think of skewers, they think of plain old marinated vegetables and chunks of meat or fish on the barbecue. But nowadays you can find anything and everything on a stick, from spaghetti and meatballs, to deep-fried chocolate bars, to mac and cheese, to scorpions and crickets! Food on a stick has become a street food specialty, and people flock in droves to stands and trucks, whether it’s to nibble on exotic fare in a faraway place, or to sample the latest deep-fried fad at a summer fair. The World’s 60 Best Skewers… Period offers the very best versions of classic and indigenous offerings, party-perfect appetizers, and creative new savory and sweet recipes. So toss the silverware and get skewering!
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Express Bolognese
s erv e s 6
1 tbsp vegetable oil 1 onion, diced 1 lb ground beef 1 can (6 oz) tomato paste 1 can (14 oz) tomato juice 1 can (28 oz) crushed tomatoes 1 tbsp sugar 1 tbsp Italian seasoning Salt and pepper
preparation In a pot, heat oil and sauté onion. Add ground beef. When meat is completely cooked, add remaining ingredients. Let simmer for 15 minutes, stirring occasionally. Serve over pasta of your choice.
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gourmet Variation For vegetarian sauce, substitute 2 cups (500 ml) drained and rinsed brown lentils for the ground beef.
Chef’s tip Pasta is truly a student’s best friend. Cook up a big batch of this versatile sauce—it only takes 30 minutes—divide it into individual portions, and freeze. Just pop a single serving in the microwave for a no-fuss meal!
Supersaver’s tip Try this sauce with ground pork—it’s less expensive than ground beef and just as delicious!
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INGReDIENTS
the world’s 60 best recipes for students
40
Cheese & Tomato Tart
INGReDIENTS 1 sheet store-bought puff pastry, thawed 2 tbsp Dijon mustard 6 slices Swiss cheese 4 tomatoes, sliced Salt and pepper 2 tbsp olive oil 1 tbsp Italian seasoning
preparation serves 4
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Sprinkle a bit of flour onto a rolling pin (or an empty or full wine or beer bottle). Roll out puff pastry into a thin rectangle, about 12 inches x 8 inches, and place on an oiled baking sheet. Brush Dijon mustard over the entire surface of the puff pastry. Arrange cheese slices on top and place tomato slices over cheese. Season with salt and pepper. In a small bowl, combine olive oil and Italian seasoning and pour over tart. Cook in a 350°F (175°C) oven for 30 minutes. Serve.
chef’s tip If you don’t have a rolling pin, a full or empty wine or beer bottle will do the job just as well!
did you know? Puff pastry is actually many layers of very thin dough and fat, which, when combined, cause the dough to rise during baking. Unlike traditional pie pastry, puff pastry scraps can’t be gathered together and rolled out again because the layers will puff up unevenly. For the best results, use the entire square of dough as is, or cut pieces as needed.
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the world’s 60 best recipes for students
HOW-TO GUIDE Now it’s time to stock your shelves and fill your refrigerator. But where to start? What items should you always have on hand and how do you avoid spending a fortune at the grocery store? Here’s a starter’s guide to nutritious, affordable food basics that won’t break the bank and will help you create recipes to fuel your study sessions. Consult this shopping list before heading out grocery shopping, and add fresh food like fruits and vegetables, meat, and dairy depending on what’s in season and on special, your budget for the week, and the recipes you want to try.
GROCERY STAPLES Spices • Cinnamon • Chili powder • Curry powder • Crushed red pepper flakes • Italian seasoning • Steak spice • Cumin • Salt • Pepper
Dry Goods • Couscous • White flour • Baking powder • White sugar • Breadcrumbs • White rice • Olive oil • Vegetable oil • Short pasta • Spaghetti
Canned Goods • Chicken stock or chicken bouillon cubes • Diced tomatoes • Tomato paste • Crushed tomatoes • Tomato juice • Tuna • Gravy • Chickpeas • Mixed beans
condiments • Soy sauce • Peanut butter • Mayonnaise • Honey • Ketchup • Dijon mustard • Balsamic vinegar • White vinegar • Hot sauce of your choice: Tabasco, sambal oelek, sriracha, piri-piri, harissa, etc.
FOR A LITTLE SOMETHING EXTRA: fresh Parmesan cheese, butter, Arborio rice, fresh garlic, coconut milk, onions, basil pesto, pickles, vanilla extract, tahini
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26
Pirate s Booty Muffins
Ingredients 2 eggs 1 cup (250 ml) raspberry yogurt 1/3 cup (80 ml) canola oil 1/4 cup (60 ml) orange juice 1 cup (250 ml) white flour 1 cup (250 ml) whole wheat flour 1 cup (250 ml) brown sugar 1/4 cup (60 ml) ground flaxseeds 1 tbsp baking powder 1/2 tsp baking soda 1 cup (250 ml) fresh raspberries
m akes 12 muffins
preparation
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In a bowl, whisk together eggs, yogurt, oil, and orange juice. In another bowl, combine all remaining ingredients except raspberries. Add dry mixture to liquid mixture and blend well. Gently stir in raspberries and pour into a 12-cup muffin pan that has been greased with butter or lined with 12 paper muffin cups. Bake in a 350°F (175°C) oven for 30 minutes, or until muffin centers are cooked through (a toothpick inserted into the center should come out clean). Let muffins cool for 5 minutes before removing from pan.
tasty tip People with egg allergies or low cholesterol diets can use ground flax as an egg replacement! For 1 egg, combine 1 tablespoon ground flax with 3 tablespoons water and let sit for 1 to 2 minutes.
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12
Fresh Summer Rolls makes
8
rolls
for rolls 8 round 8-1/2 inch rice paper wrappers 16 shrimp, peeled, cooked and sliced in half lengthwise or 1 cup (250 ml) chicken breast, cooked and very thinly sliced 1 cup (250 ml) fresh mint leaves 1 cup (250 ml) fresh cilantro leaves 1 cup (250 ml) rice vermicelli, cooked 1 cup (250 ml) cucumber, julienned 8 leaves Boston lettuce
For peanut sauce 1/4 cup (60 ml) peanut butter 1/4 cup (60 ml) hoisin sauce 1/4 cup (60 ml) warm water
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For peanut-free sauce 1/4 cup (60 ml) hoisin sauce 1/4 cup (60 ml) soy sauce
preparation Fill a large bowl with warm water. Soak rice paper wrappers one at a time for about 30 seconds each until soft. Drain and transfer wrappers to a flat surface. Place shrimp or chicken in the center, and then layer herbs, vermicelli, cucumber, and lettuce. Ensuring that the ingredients are tightly packed together, carefully start rolling up the wrappers. Fold in the ends and finish rolling. Combine sauce ingredients. Wrap in plastic wrap and serve with a small container of sauce.
did you know? Hoisin is a sweet Chinese sauce typically added to Peking duck, spring rolls, mu shu pork, and noodle soups.
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the world’s 60 best lunches
tips & tricks for Creating the World’s Best lunches 1.
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Feeling ambitious? Double or even triple a recipe and freeze individual portions for no-fuss snacks and lunches. Muffins, banana bread, frittatas, and soups all reheat like a charm! If you’re making a sandwich spread or veggie pâté, why not make enough for the whole week? Buy different buns and breads and freeze them to add a bit of variety to your sandwiches and to make sure you don’t end up letting any spread go to waste. Avoid prepackaged lunchmeat—buying it at the deli counter is less expensive and you’ll know the meat is fresh! Kids love taking charge at mealtimes, so offer them a variety of healthy lunch options. What’s their favorite dried fruit to snack on? Which juice do they like best? Do they prefer sweet red pepper strips or crunchy snow peas? Let them choose and they’ll come home with big smiles and empty lunchboxes! Just the thought of having to clean old, moldy containers forgotten at work or left at the bottom of a school locker will make anyone avoid preparing packed lunches. Easing yourself into the habit by buying lunch kits that you (or the kids) really like will help you remember to clean out your containers. Save money and create less waste by buying reusable single-serving containers instead of prepackaged snacks. Use them for yogurt, dip, granola…the possibilities are endless!
Keep a few staples (like salt, hot sauce, salad dressing, mayonnaise, cans of tuna, and crispbreads) at the office to allow you more options if the lunch you packed just doesn’t appeal to you. Plus, if you forget your lunch you won’t have to go out and spend a fortune!
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Tuck a note into a loved one’s lunch—it’ll be sure to brighten their day!
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Finally, always remember that the best lunches are made with the freshest ingredients!
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