Crispy Smashed Potatoes with Green Garlic Romesco

Side Dish

Crispy Smashed Potatoes with Green Garlic Romesco

Boil the potatoes just until tender, flatten them, then roast until their edges turn crisp. They land on a generous layer of romesco made with almonds, peppers, tomatoes and green garlic.

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Servings
6
Cuisine
Spanish-inspired

Bring it to the table

Two cooking stages, one crisp finish

Boiling cooks the potatoes through before roasting. Let them cool slightly before flattening so they hold together, then spread them on the tray with room for the edges to brown.

At the table

Spread romesco across a platter, pile the potatoes over it and finish with scallion greens, a drizzle of olive oil and flaky salt.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 stalk green garlic — white and pale green parts, cut into 1-inch pieces; or use the alternative in Notes
  • 1 cup raw almonds
  • 1 cup olive oil
  • 2 oz day-old bread — cut into small cubes
  • 2 large red bell peppers — seeds and ribs removed; coarsely chopped
  • 8 oz cherry tomatoes
  • 1/2 cup cilantro leaves and tender stems — packed
  • 3 tbsp lemon juice
  • kosher salt — to taste
  • 2 lb new potatoes or other small waxy potatoes
  • 1/3 cup olive oil — plus more to finish
  • 4 scallions — dark green parts only, thinly sliced
  • flaky sea salt — to finish

A few useful notes.

For each stalk of green garlic, you can use 2 garlic cloves and 4 scallions, cut into 1-inch pieces. Scale this alternative if changing the servings.

Keep the romesco oil separate from the smaller oil measure used for the potatoes.

The potatoes should be tender before smashing, but not falling apart. Their size affects the boiling time.

The cooking plan

How to make Crispy Smashed Potatoes with Green Garlic Romesco.

  1. For the romesco, combine the green garlic, almonds and romesco oil in a small saucepan over medium heat. Cook for about 5 minutes, stirring occasionally, until the garlic is golden. Remove from the heat and let cool until lukewarm.

  2. Pulse the bread in a food processor or blender until finely chopped. Add the warm garlic-almond mixture, peppers, tomatoes, cilantro and lemon juice. Process until mostly smooth and season with salt.

  3. Heat the oven to 425°F with a rack in the middle. Put the potatoes in a large saucepan, cover with cold water and salt the water generously. Bring to a boil, then reduce the heat, cover and simmer until fork-tender, about 15 minutes depending on size. Drain and let cool slightly on a rimmed baking sheet.

  4. Add the potato oil and toss gently to coat. Season lightly with salt. Press each potato with the bottom of a measuring cup to flatten it without breaking it completely apart. Spread out over the tray.

  5. Roast for 35–40 minutes, until crisp and golden. Spread the romesco on a platter and arrange the potatoes on top. Add a little extra oil, the scallion greens and flaky salt to finish.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Crispy Smashed Potatoes with Green Garlic Romesco

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Crisp roasted baby potatoes over an almond, red pepper and green garlic romesco.
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Servings: 6 servings
Course: Side Dish
Cuisine: Spanish-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Romesco
  •  
    1 stalk green garlic white and pale green parts, cut into 1-inch pieces; or use the alternative in Notes
  •  
    1 cup raw almonds
  • 1 cup olive oil
  •  
    2 oz day-old bread cut into small cubes
  • 2 large Red Bell Pepper seeds and ribs removed; coarsely chopped
  • 8 oz cherry tomatoes
  • ½ cup cilantro leaves and tender stems packed
  • 3 tbsp lemon juice
  • kosher salt to taste
Potatoes
  •  
    2 lb new potatoes or other small waxy potatoes
  • ⅓ cup olive oil plus more to finish
To finish
  • 4 scallions dark green parts only, thinly sliced
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt to finish

Equipment

Saucepan
Small Saucepan
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Rimmed baking sheet
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. For the romesco, combine the green garlic, almonds and romesco oil in a small saucepan over medium heat. Cook for about 5 minutes, stirring occasionally, until the garlic is golden. Remove from the heat and let cool until lukewarm.
  2. Pulse the bread in a food processor or blender until finely chopped. Add the warm garlic-almond mixture, peppers, tomatoes, cilantro and lemon juice. Process until mostly smooth and season with salt.
  3. Heat the oven to 425°F with a rack in the middle. Put the potatoes in a large saucepan, cover with cold water and salt the water generously. Bring to a boil, then reduce the heat, cover and simmer until fork-tender, about 15 minutes depending on size. Drain and let cool slightly on a rimmed baking sheet.
  4. Add the potato oil and toss gently to coat. Season lightly with salt. Press each potato with the bottom of a measuring cup to flatten it without breaking it completely apart. Spread out over the tray.
  5. Roast for 35–40 minutes, until crisp and golden. Spread the romesco on a platter and arrange the potatoes on top. Add a little extra oil, the scallion greens and flaky salt to finish.

Notes

For each stalk of green garlic, you can use 2 garlic cloves and 4 scallions, cut into 1-inch pieces. Scale this alternative if changing the servings.
Keep the romesco oil separate from the smaller oil measure used for the potatoes.
The potatoes should be tender before smashing, but not falling apart. Their size affects the boiling time.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

What can I use instead of green garlic?

For the base batch, use 2 garlic cloves and 4 scallions in place of the green garlic stalk. Scale this alternative with the recipe if changing servings.

Why boil and roast the potatoes?

Boiling cooks the centers; flattening and roasting then gives the potatoes more exposed edges to crisp.

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Chocolate and Anise Breadcrumb Cake

Dessert

Chocolate and Anise Breadcrumb Cake

Dry bread takes the place of flour in this small chocolate cake. Star anise perfumes the cream, while pieces of chocolate and crushed amaretti or vanilla wafers run through the batter.

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Servings
8
Cuisine
Italian

Bring it to the table

Dry bread is the starting point

The bread needs to be dry enough to grind finely. Use sound, unspoiled bread; drying is a texture step, not a way to rescue moldy bread. Beat the eggs and sugar until pale before adding the infused cream.

At the table

Cut into wedges once cooled, or serve warm if you prefer soft chocolate pockets. Add whipped cream and a little cocoa powder if desired.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3/4 cup heavy cream — plus more to replace liquid lost during steeping
  • 4 star anise pods
  • 2 tsp aniseed — optional
  • nonstick baking spray or soft unsalted butter — for the pan
  • 4 slices dry sourdough or country-style bread — each about 1/2 inch thick
  • 2 large eggs — at room temperature for mixing
  • 1/3 cup sugar
  • 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
  • 1 tsp baking powder
  • 3 oz amaretti cookies or vanilla wafers — coarsely chopped
  • 3 oz bittersweet chocolate — 60–70% cocoa, chopped; or semisweet chocolate chips
  • whipped cream — optional, to serve
  • cocoa powder — optional, to finish

A few useful notes.

The base recipe uses an 8-inch round pan. If changing the batch size, choose a suitable pan and check doneness rather than simply multiplying the baking time.

Dry, unspoiled bread should grind finely. Never use bread with mold or an off smell.

Amaretti and vanilla wafers bring different flavors; use whichever option you prefer.

The cooking plan

How to make Chocolate and Anise Breadcrumb Cake.

  1. If the bread is not completely dry, place the slices in a 250°F oven for about 20 minutes, until crisp and dry, then let cool. Use only unspoiled bread.

  2. Bring the cream, star anise and optional aniseed just to a boil in a small saucepan over medium heat. Remove from the heat, cover and let infuse for 30 minutes.

  3. Strain into a measuring cup, pressing the spices to recover the cream, then discard the spices. Add fresh cream as needed to restore the measured starting volume.

  4. Heat the oven to 350°F with a rack in the middle. Line the base of an 8-inch round cake pan with parchment and grease the sides. Process the dry bread in a food processor or blender until finely ground.

  5. Beat the eggs, sugar and salt with an electric mixer on high speed for about 4 minutes, until pale and airy. With the mixer running, gradually add the infused cream. Mix in the fine bread crumbs and baking powder, then fold in the cookies and chocolate with a spatula.

  6. Scrape into the prepared pan and tap it gently on the counter. Bake for 25–30 minutes, until golden and the top springs back when lightly touched.

  7. Cool in the pan on a rack for 5 minutes. Turn out onto the rack, remove the pan and let cool. Peel away the parchment, turn the cake right-side up and slice. Serve with whipped cream and cocoa powder if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Chocolate and Anise Breadcrumb Cake

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An Italian-style chocolate cake made with finely ground dry bread, anise-infused cream and crisp cookies.
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Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Infused cream
  • ¾ cup heavy cream plus more to replace liquid lost during steeping
  •  
    4 star anise pods
  •  
    2 tsp aniseed optional
Cake
  •  
    nonstick baking spray or soft unsalted butter for the pan
  •  
    4 slices dry sourdough or country-style bread each about 1/2 inch thick
  • 2 large eggs at room temperature for mixing
  • ⅓ cup sugar
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
  • Baking powder in a white prep bowl with a measuring spoon1 tsp baking powder
  •  
    3 oz amaretti cookies or vanilla wafers coarsely chopped
  •  
    3 oz bittersweet chocolate 60–70% cocoa, chopped; or semisweet chocolate chips
To finish
  •  
    whipped cream optional, to serve
  •  
    cocoa powder optional, to finish

Equipment

Mixer
Saucepan
Small Saucepan
Round cake pans
Knife and cutting board
Fine Mesh Strainer
Mixing bowl
Spatula
Wire rack
Parchment paper
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. If the bread is not completely dry, place the slices in a 250°F oven for about 20 minutes, until crisp and dry, then let cool. Use only unspoiled bread.
  2. Bring the cream, star anise and optional aniseed just to a boil in a small saucepan over medium heat. Remove from the heat, cover and let infuse for 30 minutes.
  3. Strain into a measuring cup, pressing the spices to recover the cream, then discard the spices. Add fresh cream as needed to restore the measured starting volume.
  4. Heat the oven to 350°F with a rack in the middle. Line the base of an 8-inch round cake pan with parchment and grease the sides. Process the dry bread in a food processor or blender until finely ground.
  5. Beat the eggs, sugar and salt with an electric mixer on high speed for about 4 minutes, until pale and airy. With the mixer running, gradually add the infused cream. Mix in the fine bread crumbs and baking powder, then fold in the cookies and chocolate with a spatula.
  6. Scrape into the prepared pan and tap it gently on the counter. Bake for 25–30 minutes, until golden and the top springs back when lightly touched.
  7. Cool in the pan on a rack for 5 minutes. Turn out onto the rack, remove the pan and let cool. Peel away the parchment, turn the cake right-side up and slice. Serve with whipped cream and cocoa powder if desired.

Notes

The base recipe uses an 8-inch round pan. If changing the batch size, choose a suitable pan and check doneness rather than simply multiplying the baking time.
Dry, unspoiled bread should grind finely. Never use bread with mold or an off smell.
Amaretti and vanilla wafers bring different flavors; use whichever option you prefer.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Is there flour in the batter?

No added flour is used. Finely ground dry bread supplies the crumb base, along with the chopped cookies. The bread and cookies still commonly contain wheat.

Why measure the cream again after steeping?

Some cream stays behind with the spices or evaporates. Top it up to the original measured volume before mixing the batter.

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Curried Parsnip and Spinach Soup with Cilantro Salsa

Lunch · Dinner

Curried Parsnip and Spinach Soup with Cilantro Salsa

Parsnips give this green soup its body, coconut milk smooths the edges, and a handful of spinach goes in right before blending. A lemony cilantro salsa brings a fresh finish to the warm spices.

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Servings
6
Cuisine
Indian-inspired

Bring it to the table

Add the spinach near the end

Simmer the parsnips and carrot until fully tender before stirring in the spinach. Once the leaves wilt, blend everything smooth and thin with a little water only if needed.

At the table

Ladle the hot soup into bowls and spoon some cilantro salsa over each portion. Keep extra salsa on the table for anyone who wants more.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/2 small serrano chile — thinly sliced
  • 2 cups cilantro — coarsely chopped
  • 1/4 cup olive oil
  • 1 tsp fresh ginger — finely grated
  • 1 tsp lemon juice
  • 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
  • 1/4 tsp ground cumin
  • 1 small onion — thinly sliced
  • 3 cloves garlic — thinly sliced
  • 1 1-inch piece fresh ginger — peeled and thinly sliced
  • 3 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tbsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1 tbsp Diamond Crystal kosher salt — or use 1 3/4 teaspoons Morton for the base six-serving batch; adjust with servings
  • 2 medium parsnips — about 1 lb for the base batch; scrubbed and cut into 2-inch pieces
  • 1 medium carrot — about 4 oz for the base batch; scrubbed and cut into 2-inch pieces
  • 5 cups low-sodium vegetable broth or water
  • 1 13.5-ounce can unsweetened coconut milk
  • 5 oz baby spinach

A few useful notes.

The salt amounts refer to Diamond Crystal; Morton has smaller crystals. Use the alternative measure indicated, and scale any numbers written in notes when changing servings.

Use unsweetened coconut milk. Broth brands vary in salt, so taste before adding extra seasoning.

An immersion blender lets you blend in the pot. Keep its head submerged and follow the appliance instructions to avoid splashing hot soup.

The cooking plan

How to make Curried Parsnip and Spinach Soup with Cilantro Salsa.

  1. Combine the salsa chile, cilantro, olive oil, grated ginger, lemon juice, measured salt and cumin in a bowl. Set aside while you cook the soup.

  2. Put the onion, garlic, sliced ginger and soup oil into a Dutch oven or heavy saucepan over medium heat. Cook for 12–15 minutes, stirring now and then, until the onion is soft and golden.

  3. Add the curry powder, garam masala, coriander, cumin, cayenne and soup salt. Stir for about 3 minutes, until the spices are fragrant. Fold in the parsnips and carrot to coat them.

  4. Pour in the broth or water and coconut milk. Bring to a simmer over medium-high heat and cook for 20–25 minutes, until the root vegetables are tender. Remove from the heat and stir in the spinach until wilted.

  5. Use an immersion blender to purée the soup until smooth. Rewarm over medium-low heat, stirring and adding a little water if the soup is thicker than you want. Taste and adjust the salt.

  6. Divide among bowls and spoon the cilantro salsa over each serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Curried Parsnip and Spinach Soup with Cilantro Salsa

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A blended parsnip, carrot and spinach soup with coconut milk, warm spices and a fresh cilantro-chile topping.
Print Recipe
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Cilantro salsa
  •  
    ½ small serrano chile thinly sliced
  • 2 cups cilantro coarsely chopped
  • ¼ cup olive oil
  • Fresh ginger roots with a cut piece showing the yellow interior1 tsp fresh ginger finely grated
  • 1 tsp lemon juice
  • Light irregular kosher salt flakes in a small white bowl½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
  • ¼ tsp ground cumin
Soup
  • 1 small Onions thinly sliced
  • 3 cloves garlic thinly sliced
  • Fresh ginger roots with a cut piece showing the yellow interior1 1-inch piece fresh ginger peeled and thinly sliced
  • 3 tbsp olive oil
  •  
    1 tbsp curry powder
  •  
    1 tbsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • Light irregular kosher salt flakes in a small white bowl1 tbsp Diamond Crystal kosher salt or use 1 3/4 teaspoons Morton for the base six-serving batch; adjust with servings
  •  
    2 medium parsnips about 1 lb for the base batch; scrubbed and cut into 2-inch pieces
  • 1 medium Carrots about 4 oz for the base batch; scrubbed and cut into 2-inch pieces
  •  
    5 cups low-sodium vegetable broth or water
  •  
    1 13.5-ounce can unsweetened coconut milk
  • 5 oz baby spinach

Equipment

Saucepan
Saucepan
Large Dutch Oven
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Immersion Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Combine the salsa chile, cilantro, olive oil, grated ginger, lemon juice, measured salt and cumin in a bowl. Set aside while you cook the soup.
  2. Put the onion, garlic, sliced ginger and soup oil into a Dutch oven or heavy saucepan over medium heat. Cook for 12–15 minutes, stirring now and then, until the onion is soft and golden.
  3. Add the curry powder, garam masala, coriander, cumin, cayenne and soup salt. Stir for about 3 minutes, until the spices are fragrant. Fold in the parsnips and carrot to coat them.
  4. Pour in the broth or water and coconut milk. Bring to a simmer over medium-high heat and cook for 20–25 minutes, until the root vegetables are tender. Remove from the heat and stir in the spinach until wilted.
  5. Use an immersion blender to purée the soup until smooth. Rewarm over medium-low heat, stirring and adding a little water if the soup is thicker than you want. Taste and adjust the salt.
  6. Divide among bowls and spoon the cilantro salsa over each serving.

Notes

The salt amounts refer to Diamond Crystal; Morton has smaller crystals. Use the alternative measure indicated, and scale any numbers written in notes when changing servings.
Use unsweetened coconut milk. Broth brands vary in salt, so taste before adding extra seasoning.
An immersion blender lets you blend in the pot. Keep its head submerged and follow the appliance instructions to avoid splashing hot soup.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

When is the soup ready to blend?

The parsnips and carrot should be tender, and the spinach should be wilted. Blend after taking the pot off the heat.

Is the cilantro salsa blended into the soup?

No. Mix it separately and spoon it over the finished bowls so its fresh herbs and lemon stay distinct.

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Spiced Mushroom and Cheddar Quesadillas

Lunch · Dinner

Spiced Mushroom and Cheddar Quesadillas

Give the mushrooms time to brown before adding their spices, then tuck them into tortillas with sharp cheddar. Toast each folded tortilla gently so the cheese melts as the outside turns crisp.

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Servings
2
Cuisine
Mexican-inspired

Bring it to the table

Brown first, season second

Spread the mushrooms in a single layer and leave them undisturbed at the start. Add the ground spices, garlic and butter after browning so they flavor the mushrooms without scorching.

At the table

Cut the quesadillas into wedges if you like, then add pickled or thinly sliced red onion, cilantro and hot sauce at the table.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 2 tbsp olive oil
  • 8 oz oyster or maitake mushrooms — trimmed and separated into pieces
  • kosher salt — to taste
  • 2 cloves garlic — thinly sliced
  • 2 tbsp unsalted butter
  • 6 oz sharp cheddar — coarsely grated; choose vegetarian-rennet cheese if needed
  • 2 large flour tortillas — 10–12 inches across
  • red onion — pickled or very thinly sliced raw, to serve
  • cilantro leaves and tender stems — to serve
  • hot sauce — to serve

A few useful notes.

Keep the heat moderate when toasting the filled tortillas so the cheese has time to melt.

For a vegetarian meal, choose cheddar made with vegetarian rennet.

The cooking plan

How to make Spiced Mushroom and Cheddar Quesadillas.

  1. Grind the coriander, cumin and fennel seeds with the oregano and smoked paprika in a spice grinder or with a mortar and pestle.

  2. Heat the oil in a large nonstick skillet over medium-high heat. Spread the mushrooms in a single layer and cook without stirring for about 3 minutes, until browned underneath. Turn, season with salt and continue cooking for about 5 minutes, tossing every minute or two, until browned all over.

  3. Sprinkle the spice mixture over the mushrooms and add the garlic and butter. Toss for about 1 minute, until fragrant. Move the filling to a plate and let it cool slightly, then taste for salt. Wipe out the skillet.

  4. Put the skillet over medium-low heat. Lay in a tortilla and cover one half with half the cheese and half the mushrooms. Fold the empty half over the filling. Repeat with the second tortilla, cooking separately if your skillet cannot hold both.

  5. Toast the quesadillas for about 5 minutes, turning once, until the tortillas are golden on both sides and the cheese is melted. Transfer to plates and finish with the onion, cilantro and hot sauce.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Spiced Mushroom and Cheddar Quesadillas

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Golden folded tortillas filled with spiced mushrooms and sharp cheddar, served with onion, cilantro and hot sauce.
Print Recipe
Servings: 2 servings
Course: Dinner, Lunch
Cuisine: Mexican-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Spice mixture
  •  
    ½ tsp coriander seeds
  •  
    ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • ½ tsp dried oregano
  • ½ tsp smoked paprika
Filling
  • 2 tbsp olive oil
  •  
    8 oz oyster or maitake mushrooms trimmed and separated into pieces
  • kosher salt to taste
  • 2 cloves garlic thinly sliced
  • 2 tbsp unsalted butter
Assembly
  •  
    6 oz sharp cheddar coarsely grated; choose vegetarian-rennet cheese if needed
  • 2 large flour tortillas 10–12 inches across
To finish
  • red onion pickled or very thinly sliced raw, to serve
  • cilantro leaves and tender stems to serve
  • hot sauce to serve

Equipment

Non-Stick Skillet
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Mortar and pestle or spice grinder
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Grind the coriander, cumin and fennel seeds with the oregano and smoked paprika in a spice grinder or with a mortar and pestle.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Spread the mushrooms in a single layer and cook without stirring for about 3 minutes, until browned underneath. Turn, season with salt and continue cooking for about 5 minutes, tossing every minute or two, until browned all over.
  3. Sprinkle the spice mixture over the mushrooms and add the garlic and butter. Toss for about 1 minute, until fragrant. Move the filling to a plate and let it cool slightly, then taste for salt. Wipe out the skillet.
  4. Put the skillet over medium-low heat. Lay in a tortilla and cover one half with half the cheese and half the mushrooms. Fold the empty half over the filling. Repeat with the second tortilla, cooking separately if your skillet cannot hold both.
  5. Toast the quesadillas for about 5 minutes, turning once, until the tortillas are golden on both sides and the cheese is melted. Transfer to plates and finish with the onion, cilantro and hot sauce.

Notes

Keep the heat moderate when toasting the filled tortillas so the cheese has time to melt.
For a vegetarian meal, choose cheddar made with vegetarian rennet.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why cool the mushrooms briefly?

A short pause makes the filling easier to handle when you assemble the tortillas. It also gives you a chance to taste and adjust the salt.

What if both quesadillas will not fit in the pan?

Toast them one at a time over medium-low heat, turning each once the underside is golden.

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Miso and Mushroom Risotto

Dinner

Miso and Mushroom Risotto

Miso whisked into hot water makes the broth for this mushroom risotto. Add it gradually to the rice, then finish with butter and a scattering of sesame or seaweed seasoning.

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Servings
4
Cuisine
Japanese-Italian-inspired

Bring it to the table

Let the rice tell you when it is ready

Add warm broth a little at a time and wait until each addition is absorbed before pouring in more. The rice should be tender, and the risotto should still flow a little when you finish stirring in the butter.

At the table

Spoon into bowls while the risotto is loose and hot. Add furikake, or a mixture of sesame seeds, mild red pepper flakes and kelp seasoning.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/4 cup white or yellow miso
  • 6 cups water — plus extra hot water if needed
  • kosher salt — to taste
  • black pepper — freshly ground, to taste
  • 1/4 cup olive oil
  • 1 large onion — finely chopped
  • 4 cloves garlic — thinly sliced
  • 1 1/2 cups arborio or carnaroli rice
  • 3/4 cup dry white wine or sake
  • 1 lb mushrooms — such as cremini or maitake, sliced or torn into bite-size pieces
  • 4 tbsp unsalted butter
  • furikake or sesame seeds — to serve; choose vegetarian furikake if needed
  • mild red pepper flakes and kelp seasoning — optional, to serve

A few useful notes.

The base batch serves about 4–6 people; the serving control starts at 4.

Furikake can contain fish. Choose a vegetarian version, or use sesame seeds, mild red pepper flakes and kelp seasoning for a vegetarian meal.

Keep the broth warm and stop adding liquid according to the rice texture, rather than forcing in every last drop.

The cooking plan

How to make Miso and Mushroom Risotto.

  1. Put the miso in a saucepan and gradually whisk in the water until smooth. Bring to a simmer, then lower the heat to keep it warm. Taste before adding salt and a little black pepper, since miso already supplies salt.

  2. Warm the oil in a Dutch oven or heavy saucepan over medium heat. Add the onion and a pinch of salt and cook for 8–10 minutes, stirring occasionally, until very soft. Stir in the garlic and cook about 4 minutes more, until softened and lightly golden at the edges.

  3. Add the rice and stir for about 3 minutes, until the edges of the grains turn translucent. Pour in the wine or sake and cook, stirring, until it has evaporated.

  4. Add the mushrooms and an initial ladleful of the warm miso broth. Cook and stir until the mushrooms soften and the liquid is absorbed, about 3–4 minutes.

  5. Keep the rice at a gentle simmer. Add more warm broth about half a cup at a time, stirring and allowing each addition to absorb before adding the next. Continue until the rice is tender and the texture is loose and creamy. If the broth runs out before the rice is ready, continue with hot water.

  6. Stir in the butter. Taste and adjust the salt if needed. Serve promptly in bowls with the furikake or the sesame, pepper-flake and kelp toppings.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Miso and Mushroom Risotto

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Arborio rice and mushrooms cooked with a simple miso broth, white wine and a butter finish.
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Servings: 4 servings
Course: Dinner
Cuisine: Japanese-Italian-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

Broth
  •  
    ¼ cup white or yellow miso
  • 6 cups water plus extra hot water if needed
  • kosher salt to taste
  • black pepper freshly ground, to taste
Risotto
  • ¼ cup olive oil
  • 1 large Onions finely chopped
  • 4 cloves garlic thinly sliced
  •  
    1 ½ cups arborio or carnaroli rice
  •  
    ¾ cup dry white wine or sake
  • 1 lb mushrooms such as cremini or maitake, sliced or torn into bite-size pieces
  • 4 tbsp unsalted butter
To finish
  •  
    furikake or sesame seeds to serve; choose vegetarian furikake if needed
  •  
    mild red pepper flakes and kelp seasoning optional, to serve

Equipment

Saucepan
Saucepan
Large Dutch Oven
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Put the miso in a saucepan and gradually whisk in the water until smooth. Bring to a simmer, then lower the heat to keep it warm. Taste before adding salt and a little black pepper, since miso already supplies salt.
  2. Warm the oil in a Dutch oven or heavy saucepan over medium heat. Add the onion and a pinch of salt and cook for 8–10 minutes, stirring occasionally, until very soft. Stir in the garlic and cook about 4 minutes more, until softened and lightly golden at the edges.
  3. Add the rice and stir for about 3 minutes, until the edges of the grains turn translucent. Pour in the wine or sake and cook, stirring, until it has evaporated.
  4. Add the mushrooms and an initial ladleful of the warm miso broth. Cook and stir until the mushrooms soften and the liquid is absorbed, about 3–4 minutes.
  5. Keep the rice at a gentle simmer. Add more warm broth about half a cup at a time, stirring and allowing each addition to absorb before adding the next. Continue until the rice is tender and the texture is loose and creamy. If the broth runs out before the rice is ready, continue with hot water.
  6. Stir in the butter. Taste and adjust the salt if needed. Serve promptly in bowls with the furikake or the sesame, pepper-flake and kelp toppings.

Notes

The base batch serves about 4–6 people; the serving control starts at 4.
Furikake can contain fish. Choose a vegetarian version, or use sesame seeds, mild red pepper flakes and kelp seasoning for a vegetarian meal.
Keep the broth warm and stop adding liquid according to the rice texture, rather than forcing in every last drop.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

What if the broth is gone before the rice is tender?

Keep adding hot water a little at a time and continue cooking until the rice is tender. Taste the finished risotto before adding more salt.

Does this recipe use stock?

The broth is made by whisking miso into water. Keep it warm while you add it gradually to the rice.

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Coconut-Braised Mushrooms with Ginger and Scallions

Dinner · Side Dish

Coconut-Braised Mushrooms with Ginger and Scallions

Let the coconut milk reduce slowly around the mushrooms until the mixture changes from a simmer to a gentle sizzle. Ginger, garlic and curry powder stay in the pan as the mushrooms start to brown.

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Servings
4
Cuisine
Indonesian-inspired

Bring it to the table

Watch for the change from simmering to browning

Most of the liquid evaporates before the final browning stage. Stir and scrape the bottom as it reduces, then keep the mushrooms moving once the coconut oil separates so the aromatics do not scorch.

At the table

Spoon the mushrooms into shallow bowls and finish with sliced scallions. Serve alongside cooked rice if you like.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 1-inch piece fresh ginger — peeled and finely chopped
  • 4 cloves garlic — crushed
  • 1 13.5-ounce can unsweetened coconut milk
  • 1 tbsp soy sauce
  • 1 1/2 tsp curry powder
  • 12 oz mixed mushrooms — trimmed; halve or tear large pieces
  • 1/2 cup mild pickled peppers — such as Peppadew, drained
  • kosher salt — to taste
  • 2 scallions — thinly sliced

A few useful notes.

Use unsweetened coconut milk, not sweetened cream of coconut.

A mixture of mushrooms gives varied textures. Trim away tough stems and keep the pieces large enough to hold their shape.

The cooking plan

How to make Coconut-Braised Mushrooms with Ginger and Scallions.

  1. Combine the ginger, crushed garlic, coconut milk, soy sauce and curry powder in a medium skillet. Stir and bring to a gentle simmer.

  2. Add the mushrooms and turn them through the liquid. Simmer gently for about 35–40 minutes, stirring and scraping the base of the pan now and then, until most of the coconut milk has evaporated and the coconut oil begins to separate.

  3. Add the drained mild peppers. Cook for another 5–10 minutes, stirring and scraping frequently, until the mushrooms are lightly browned and coated in the reduced aromatics. Reduce the heat if anything threatens to scorch.

  4. Taste and add salt as needed. Divide among bowls and finish with the sliced scallions.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Coconut-Braised Mushrooms with Ginger and Scallions

No ratings yet
Mixed mushrooms simmered in spiced coconut milk, then browned with mild pickled peppers and scallions.
Print Recipe Pin Recipe
Servings: 4 servings
Course: Dinner, Side Dish
Cuisine: Indonesian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Mushrooms
  • Fresh ginger roots with a cut piece showing the yellow interior1 1-inch piece fresh ginger peeled and finely chopped
  • 4 cloves garlic crushed
  •  
    1 13.5-ounce can unsweetened coconut milk
  • 1 tbsp soy sauce
  •  
    1 ½ tsp curry powder
  •  
    12 oz mixed mushrooms trimmed; halve or tear large pieces
  •  
    ½ cup mild pickled peppers such as Peppadew, drained
  • kosher salt to taste
To finish
  • 2 scallions thinly sliced

Equipment

Large skillet
Knife and cutting board
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Combine the ginger, crushed garlic, coconut milk, soy sauce and curry powder in a medium skillet. Stir and bring to a gentle simmer.
  2. Add the mushrooms and turn them through the liquid. Simmer gently for about 35–40 minutes, stirring and scraping the base of the pan now and then, until most of the coconut milk has evaporated and the coconut oil begins to separate.
  3. Add the drained mild peppers. Cook for another 5–10 minutes, stirring and scraping frequently, until the mushrooms are lightly browned and coated in the reduced aromatics. Reduce the heat if anything threatens to scorch.
  4. Taste and add salt as needed. Divide among bowls and finish with the sliced scallions.

Notes

Use unsweetened coconut milk, not sweetened cream of coconut.
A mixture of mushrooms gives varied textures. Trim away tough stems and keep the pieces large enough to hold their shape.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Does the coconut milk stay saucy?

No. Most of it evaporates so the mushrooms can brown in the remaining coconut oil and aromatics. Watch the pan closely near the end.

When do the pickled peppers go in?

Add them after most of the coconut milk has reduced. They cook briefly with the mushrooms during the final browning stage.

Keep the good food going

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