Black Sesame-Pear Tea Cake
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 1 cup almond flour or almond meal
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons plus 1/2 cup black sesame seeds
- 1 1/3 cups plus 2 tablespoons sugar
- 1 large egg
- 1 large egg yolk
- 3/4 cup buttermilk
- 1 (medium) firm but ripe Bosc pear, peeled, cored, cut into 1/4" cubes
- Ingredient info: Almond
flour is sold at some supermarkets and at natural foods stores. Black
sesame seeds are available at some supermarkets and at Asian markets.
Preparation
Preheat oven to 325°F. Butter one 9x5x3" loaf pan or six
4x2x2" paper or metal loaf pans. Whisk 1 1/2 cups flour, next 4
ingredients, and 2 tablespoons sesame seeds in a medium bowl. Grind
remaining 1/2 cup sesame seeds in spice mill to form a thick paste,
about
2 minutes.
Using an electric mixer, beat 1/2 cup butter
and 1 1/3 cups sugar in a large bowl until well combined, 2-3 minutes.
Add sesame paste and beat, occasionally scraping down sides of bowl,
until blended, 1-2 minutes. Add egg and egg yolk. Beat until pale and
fluffy, 3-4 minutes. On low speed, beat in flour mixture in 3 additions,
alternating with buttermilk in 2 additions, beginning and ending with
dry ingredients. Toss pear with remaining
2 tablespoons flour in a small bowl; fold into batter.
Spoon batter into prepared pan; smooth top. Sprinkle with remaining 2 tablespoons sugar.
Bake until a tester comes out clean when inserted into
center, about 1 hour 40 minutes for large loaf and 45-55 minutes for
small loaves. Let cool in pans on a wire rack.
Nach Waxman's Brisket of Beef
Ingredients
- 1 (6-pound) first-cut beef brisket, trimmed so that a thin layer of fat remains
- All-purpose flour, for dusting
- Freshly ground black pepper
- 3 tablespoons corn oil
- 8 medium onions, peeled and thickly sliced
- 3 tablespoons tomato paste
- Kosher salt
- 2 to 4 cloves garlic, peeled and quartered
- 1 carrot, peeled and trimmed
Preparation
Preheat the oven to 375°F.
Lightly dust the brisket with flour, then sprinkle with
pepper to taste. Heat the oil over medium-high heat in a large ovenproof
enameled cast-iron pot or other heavy pot with a lid just large enough
to hold the brisket snugly. Add the brisket to the pot and brown on
both sides until crusty
brown areas appear on the surface here and there, 5 to 7 minutes per
side. Transfer the brisket to a platter, turn up the heat a bit, then
add the onions to the pot and stir constantly with a wooden spoon,
scraping up any browned bits stuck to the bottom of the pot. Cook until
the onions have softened and developed a rich brown color but aren't yet
caramelized, 10 to 15 minutes.
Turn off the heat and place the brisket and any accumulated juices on top of the onions.
Spread the tomato paste over the brisket as if you were
icing a cake. Sprinkle with salt and more pepper to taste, then add the
garlic and carrot to the pot. Cover the pot, transfer to the oven, and
cook the brisket for 1 1/2 hours.
Transfer the brisket to a cutting board and, using a
very sharp knife, slice the meat across the grain into approximately
1/8-inch-thick slices. Return the slices to the pot, overlapping them
at an angle so that you can see a bit of the top edge of each slice. The
end result should resemble the original unsliced brisket leaning
slightly backward. Check the seasonings and, if absolutely necessary,
add 2 to 3 teaspoons of water to the pot.
Cover the pot and return to the oven. Lower the heat to
325°F and cook the brisket until it is fork-tender, about 2 hours. Check
once or twice during cooking to make sure that the liquid is not
bubbling away. If it is, add a few more teaspoons of water—but not more.
Also, each time you
check, spoon some of the liquid on top of the roast so that it drips
down between the slices.
Tidak ada komentar:
Posting Komentar