Andrew Scrivani for The New York Times
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WEDNESDAY, JANUARY 27, 2016
Recipes for Midweek (and Mozart)
 SAM SIFTON
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Good morning. It is Mozart's birthday (the wee fellow would have been 260), and so we'll cook tonight alongside Martin Fröst's rendition of his Concerto for Clarinet and Orchestra in A Major on YouTube. The tuxedo's ridiculous, but the sound is worth it.
What's on the menu? Do we have time for Kurt Gutenbrunner's recipe for tafelspitz? No? Instead we'll make Melissa Clark's recipe forchicken schnitzel and follow it with Martha Rose Shulman's recipe for an apple-pear strudel with dried fruit and almonds (above). That is a fair amount of work for the middle of the week. But store-bought phyllo dough will help with dessert, and anyway it's still January and no one's drinking, so let's live our best lives.
Alternatively, you can join us in our weekly no-recipe recipe exercise, which sees us on Wednesday nights cooking without benefit of strict instruction.
This week we're thinking roasted fish beneath a scattering of capers and a squeeze of lemon. The process is simplicity itself: Heat your oven to 400, slick down your fillets with oil (salmon, say, or halibut or cod or porgy), then roast them for about 10 minutes or so, or until the flesh has begun to lose its translucence right through the middle.
Pull the fish and put it on a warmed platter. Squeeze a lemon over the top and add a scant handful of capers (you can warm them quickly in the roasting pan for extra points), then serve with a green salad lightly dressed in more lemon juice and a glug of olive oil. Starch? We're thinking rice, white or brown.
Other recipes we're excited about today include David Tanis's recipe for chicken tacos with chipotle, which you can hurry up by buying a roast chicken at the store instead of preparing your own. Also, Pierre Franey's recipe for chicken breasts with tomatoes and capers. And Melissa's recipe for fried eggplant with chickpeas and mint chutney.
As for the rest of the week? Tonight may be a good one for prepping some pizza dough for a Friday night feast of the Pennsylvania chef Rick Easton's pizza with peppers, Chloe Coscarelli's pizza with roasted apple, butternut squash and caramelized onions, or my recipe for pizza with shrimp, bacon and artichoke hearts. Or really for any pizza topping you so desire – let our How to Make Pizza compendium be your guide.
Take a look at Cooking for other ideas. (We're loving this smart collection of chowder recipes there.) And let us know how you make out. We're on social media, like all the kids, monitoring accounts onFacebook, Pinterest, Instagram and Twitter. And we're standing by atcookingcare@nytimes.com if you have any technical problems.
Finally, if Mozart is not your cup of Viennese coffee, here's Sleep's "Dopesmoker," which David Rees wrote about recently for The Times Magazine. It will take you into the zero. See you on Friday. |
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