"FAUX WOK CHICKEN" WITH VEGGIE BASE - VARIATION 2

FROM IVAN SYGODA, FOUNDING DIRECTOR OF PENTACLE

“This homemade roast veggie starter base can dance off subsequently in several different directions. The key is to use a cast-iron skillet— versatility itself, happy under the broiler, in the oven (325° or thereabouts), or on top. Keep your oven mitts handy.”

— Ivan Sygoda

SERVES:
2-4

PREP TIME:
15 MIN

TOTAL TIME:
45 MIN

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INGREDIENTS

Variation 2
1 lb. chicken tenders or boneless breasts
a bit of olive or sesame oil
marinade - toasted sesame oil and sesame seeds plus lemon juice
cashews

Veggie Base
Red bell peppers or orange and/or yellow. I don’t like green, but perhaps you do. Scoop out seeds. Cut in half crosswise, then julienne or cut into wedges.
Red onion(s). Vidalia or yellow would be fine, but I like the look of the red. Trim and peel. Cut in half crosswise, then julienne or cut and separate into wedges.
Mushrooms. Whatever kind you prefer, trimmed, sliced or halved, or quartered. Note: These cut-up ingredients might be harmoniously sized; juliennes/slices versus wedges/chunks.
Scallions, cut into 1” pieces.
Optional: zucchini or squash, sliced into rounds.)

DIRECTIONS

Veggie Base

Preheat broiler. Toss peppers and onions in some olive oil, grind in salt and pepper. I like to add some thyme, fresh or dried. Raid your spice rack for whatever else sounds good. Place under broiler flame. When peppers and onions have started to caramelize, add mushrooms, scallion, and whatever else. Monitor progress. I like a bit of a char. You may like more or less. Remove skillet from broiler, empty veggies into a bowl, and, depending on which phrase follows, either turn broiler off or set temp to 325° (My gas broiler also fuels the oven).

Variation 2

Place emptied skillet on medium-high heat. Add a bit of olive or sesame oil if it isn’t still glistening. Having cut 1 lb. chicken tenders or boneless breasts into 1” chunks and marinated in one of a dozen ways (I like toasted sesame oil and sesame seeds plus lemon juice), sauté chicken pieces until nicely browned and then mix roasted veggies back in. You can add some cashews. Serve over something, or else don’t.

"TRAIN WRECK" WITH VEGGIE BASE - VARIATION 1

FROM IVAN SYGODA, FOUNDING DIRECTOR OF PENTACLE

“This homemade roast veggie starter phrase can dance off subsequently in several different directions. The key is to use a cast-iron skillet— versatility itself, happy under the broiler, in the oven (325° or thereabouts), or on top. Keep your oven mitts handy.”

— Ivan Sygoda

SERVES:
2-4

PREP TIME:
15 MIN

TOTAL TIME:
30 MIN

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INGREDIENTS

Variation 1
1 lb. chopped sirloin beef
salt
pepper
oregano
olive oil
2 teaspoons sugar
1/2 teaspoon salt
pasta or couscous or farro or broad noodles

Veggie Base
Red bell peppers or orange and/or yellow. I don’t like green, but perhaps you do. Scoop out seeds. Cut in half crosswise, then julienne or cut into wedges.
Red onion(s). Vidalia or yellow would be fine, but I like the look of the red. Trim and peel. Cut in half crosswise, then julienne or cut and separate into wedges.
Mushrooms. Whatever kind you prefer, trimmed, sliced or halved or quartered. Note: These cut-up ingredients might be harmoniously sized; juliennes/slices versus wedges/chunks.
Scallions, cut into 1” pieces.
Optional: zucchini or squash, sliced into rounds.)

DIRECTIONS

Veggie Base

Preheat broiler. Toss peppers and onions in some olive oil, grind in salt and pepper. I like to add some thyme, fresh or dried. Raid your spice rack for whatever else sounds good. Place under broiler flame. When peppers and onions have started to caramelize, add mushrooms, scallion and whatever else. Monitor progress. I like a bit of a char. You may like more or less. Remove skillet from broiler, empty veggies into a bowl, and, depending on which phrase follows, either turn broiler off or set temp to 325° (My gas broiler also fuels the oven).

Variation 1

Place emptied skillet on medium-high heat. Add a bit of olive oil if it isn’t still glistening. Season 1 lb. chopped sirloin with salt, pepper, oregano; flatten into skillet like a supersized hamburger, sauté 4 minutes or so on a side while breaking the meat apart with a wooden implement. Stir in broiled veggies to reheat and mix. Serve over pasta or couscous or farro or broad noodles.

SOFRITO CHICKEN

FROM ADAM WEINERT, CHOREOGRAPHER, FILM-MAKER, DANCER, CHOREOGRAPHER & FILMMAKER

“[This recipe was] given to me as a wedding gift in a hand-made cookbook written by a dear friend and registered nurse, Adria Lee. It is very meaningful to me and I submit it here now to honor her, as well as all of our healthcare workers and first responders in this difficult time.

This is initially a time-consuming dish to learn to make but once you’ve done it a few times, you’ll be able to do it blindfolded and in a casual manner.”

— Adam Weinert

SERVES:
2-4

PREP TIME:
15 MIN

TOTAL TIME:
1 HR 45 MIN

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INGREDIENTS

6 to 8 chicken thighs with the skin (always)
sea salt
2 tablespoons sunflower oil
3/4 teaspoon ground turmeric
1 teaspoon paprika (sweet or smoked, depending on your mood)
2 teaspoons sugar
1/2 teaspoon salt
2 1/2 teaspoon fresh lemon juice
1 yellow onion, diced
4 cloves of garlic, smashed and roughly chopped
a splash of white wine (optional)
4 medium potatoes, peeled and cut into 3/4 inch cubes (optional) and more sunflower oil (if you’re using potatoes)
Parsley, chives or cilantro for garnish

DIRECTIONS

An hour prior to cooking, lightly salt the chicken on both sides and let rest in the fridge

Heat a large sauté pan or Dutch oven over medium-high heat. Allow it to get very hot before adding the oil, which you should swirl around in the pan before adding the chicken skin side down.

shake the pan a bit to ensure that the chicken isn’t sticking (but if it is, forgive yourself).

Season all over with turmeric, paprika, sugar, and 1/4 teaspoon sea salt. Add 1 1/2 teaspoons of the lemon juice, a splash of wine, and flip the chicken over.

Add the onions and garlic and cover tightly. Reduce the heat to the slightest simmer and try to not lift the lid for the first hour unless you need to add another splash of wine in case the juices run dry.

Meanwhile, if you choose to use potatoes, heat 1/2 cup of sunflower oil in a skillet over medium heat. Add the potatoes so that they are in a single layer (do this in batches if you need) and fry until they are turning golden and crisp - about 5 minutes. Scoop them out with a slotted spoon, place them on a paper bag or some paper towels and sprinkle generously with salt.

After the chicken has cooked for an hour, lift the pieces carefully from the pan and add the potatoes, a splash of water, and stir to coat. Place the chicken, skin side up, atop the potatoes, add the remaining lemon juice and let everything come back to a simmer for another 30 minutes, covered.

If you want crisped skins, rub the chicken with a bit of butter and put it under the broiler for a few minutes.

Garnish with herbs and bring the whole pan to the table to serve immediately (alongside a salad perhaps).

ITALIAN TOMATO SAUCE WITH VEGETABLES

FROM BRENDA BUFALINO, DANCER, CHOREOGRAPHER, FILMMAKER & TEACHER

“This sauce is excellent as a vegetarian sauce- the pork bone is added for flavor. Sugar is not needed. The red pepper supplies the sweetness. This would be the same recipe for meat sauce without the zucchini and eggplant. The eggplant gives the sauce a thick texture.

This is not my family recipe. The Buff’s recipe cooked down all day. They cooked their garlic, onion and carrots in a cheese cloth bag which they took out when the tomatoes were cooked down. They also used paste, and whole tomatoes. Of course Grandpa Buff grew the tomatoes, dried the paste on plywood boards covered with cheese cloth, and grew the basil. The pasta was also made in the kitchen and dried on wooden racks. I loved the Buff’s recipe, but I like to taste the chunks and prefer a sauce with texture.”

— Brenda Bufalino

You will find the recipes for 3 sauces here if you look closely.

SERVES:
2-4

PREP TIME:
30 MIN

TOTAL TIME:
1 HR 30 MIN

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INGREDIENTS

1 garlic bulb (fresh & smashed)
1 small onion, chopped
1 medium eggplant, peeled and chopped
1 medium zucchini, cut into chunks
1 red pepper, diced
1 piece of pork, something on a bone (optional)
1 pint mushrooms
2 28-ounce cans of organic diced tomatoes
Pinch hot pepper flakes (optional)
Pinch of oregano
Bunch of fresh basil
Olive oil
Salt and pepper to taste

DIRECTIONS

Prepare the eggplant by pressing peeled slices between paper towels to release water.  Sauté in olive oil 10 cloves of garlic and onion.  Add salt and pepper.  When garlic and onion have just turned cream color (not brown) add chopped eggplant.  Stir till soft.  As the eggplant absorbs the oil and flavor add more oil and more garlic.

Lightly sauté mushrooms, diced red peppers, zucchini chunks, add a little more salt and pepper and a pinch of oregano, and pork (optional).  Don’t cook vegetables through, just sauté to bring out the flavor. 

Add 1 can of organic tomatoes.  Cook for 15 minutes.  Add 2nd can of tomatoes.  Stir often.  After twenty minutes add a nice handful of fresh basil, salt and pepper to taste, and if desired hot pepper flakes.  Continue to simmer until the vegetables have started to breakdown for another 20 minutes.  Take out the pork bone before serving.

LINZERTORTE

FROM JEANNE BRESCIANI, ARTISTIC DIRECTOR, ISADORA DUNCAN INTERNATIONAL INSTITUTE

ADAPTED FROM CRAIG CLAIBORNE’S THE NEW YORK TIMES COOKBOOK TO BE GLUTEN AND SUGAR-FREE

“The torte does not need refrigeration and makes a good breakfast food, tea time delight, or dessert, and is particularly nutritious with all organic ingredients. I have served this to our dancers during rehearsal breaks at Tempio di Danza in High Falls, New York for decades. So after a recent annual Carnevale di Venezia tour, some of the company and I stopped on the way home in Bavaria to see some gorgeous art, visit some fairytale castles and scout out Linzertorte in its original habitat. We expected it everywhere and discovered it nowhere, making our home wrought version more precious to us than ever. Taste and enjoy!”

— Jeanne Bresciani

SERVES:
4+

PREP TIME:
45 MIN

TOTAL TIME:
2 HRS

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INGREDIENTS

1 cup butter at room temperature
1 cup sifted barley and/or brown rice flour
1½ cups unpeeled whole almonds
½ cup pure maple syrup
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
2 egg yolks
1 jar sugarless fruit juice sweetened raspberry jam
1 egg white, beaten

DIRECTIONS

1. Preheat oven to moderate 325 degree F oven.

2. Grate the almonds in a food processor until well crumbled but not fine.

3. Add the butter and flour and process to a thick, well combined mixture.

4. In a small bowl mix the maple syrup with the cloves, cinnamon, and egg yolks and add to the flour mixture in the food processor, and mix until well blended.

5. Remove the doughy batter to wax paper and chill for one hour or freeze for future use well covered.

6. Turn 2/3 of the dough into a 9-inch ungreased springform pan with a removable bottom. Press the dough over the bottom and halfway up the sides.  Spread the bottom with jam.

7. Roll the remaining dough into 4-inch logs and flatten with your fingers lattice style over the jam around the torte from the center to circumference like spokes of a wheel.  Fasten to the dough around the rim of the pan by pressing lightly.

8. Brush with the egg white and bake on a lower rack of the oven with a cookie sheet placed on a rung one inch below the torte to catch any buttery drippings.

9. Bake for up to one hour and 15 minutes or for as little as 35-40 minutes, if in a convection oven.  Set the pan on a cooling rack before removing the rim of the pan.

BUTTERMILK CORNY CORNBREAD

FROM WOODY SCHOFIELD, DANCE ADMINISTRATOR OF NICOLAIS/LEWIS, BALLET INTERNATIONALE, DANCE THEATRE OF HARLEM

SERVES:
4+

PREP TIME:
5 MIN

TOTAL TIME:
45 MIN

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INGREDIENTS

1 1/2 cups all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
2 large eggs
3/4 teaspoon salt
1/4 cup brown sugar, packed
3/4 cup corn (frozen that has been thawed)
1 cup buttermilk
8 tablespoons unsalted butter, melted and cooled slightly (1 stick)

DIRECTIONS

Adjust oven rack to the middle position. Preheat oven to 400 degrees Fahrenheit.

Spray an 8-inch-square baking dish with nonstick cooking spray and set aside.

Add flour, cornmeal, baking powder, baking soda, and salt in a medium bowl and whisk until combined; set aside.

In a food processor or blender, process brown sugar, corn kernels, and buttermilk until combined, about 3-5 seconds.  Add eggs and process until well combined (corn lumps should remain), about 5 seconds longer., Using rubber spatula, make a well in the center of the dry ingredients.  Pour wet ingredients into well.

Begin folding dry ingredients into wet, giving mixture only a few turns to combine. Add melted butter and continue folding until dry ingredients are just moistened.

Bake to golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes.  Cool on wire rack for 10 minutes.

Best served warm; leftovers can be wrapped in foil and reheated in a 350 degree Fahrenheit oven for 10 to 15 minutes.

PEAR WALNUT CAKE

FROM STEPHEN MILLS, ARTISTIC DIRECTOR, BALLET AUSTIN

SERVES:
4+

PREP TIME:
45 MIN

TOTAL TIME:
4 HR 15 MIN

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INGREDIENTS FOR THE TOPPING

4 tablespoons unsalted butter, melted
½ cup packed (3 1/2 ounces) dark brown sugar
2 teaspoons cornstarch
⅛ teaspoon salt
3 ripe but firm Bosc pears (about 8 ounces each)

DIRECTIONS FOR THE TOPPING

Adjust oven rack to middle position and preheat oven to 300 degrees. Grease 9-inch round cake pan and line bottom with parchment paper. Pour melted butter over the bottom of the pan and swirl to evenly coat. Combine sugar, cornstarch, and salt in a small bowl and sprinkle evenly over melted butter.

Peel, halve, and core pears. Set aside 1 pear half and reserve for other use. Cut the remaining 5 pear halves into 4 wedges each. Arrange pears in a circular pattern around the cake pan with tapered ends pointing inward. Arrange two smallest pear wedges in the center.

INGREDIENTS FOR THE CAKE

1 cup walnuts, toasted
½ cup (2 1/2 ounces) all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
3 large eggs
1 cup (7 ounces) sugar
4 tablespoons unsalted butter, melted
¼ cup vegetable oil

DIRECTIONS FOR THE CAKE

Pulse walnuts, flour, salt, baking powder, and baking soda in a food processor until walnuts are finely ground, 8 to 10 pulses. Transfer walnut mixture to a bowl.

Process eggs and sugar in now-empty processor until very pale yellow, about 2 minutes. With the processor running, add melted butter and oil in a steady stream until incorporated. Add walnut mixture and pulse to combine, 4 to 5 pulses. Pour batter evenly over pears (some pear may show through; cake will bake up over fruit).

Bake until the center of the cake is set and bounces back when gently pressed and a toothpick inserted in the center comes out clean, 1 hour 10 minutes - 1 hour 15 minutes, rotating the pan after 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Carefully run paring knife or offset spatula around sides of the pan. Invert cake onto a wire rack set in a rimmed baking sheet; discard parchment. Let the cake cool for about 2 hours. Transfer to a serving platter, cut into wedges, and serve.

RUM BALLS

FROM PAT TAYLOR, FOUNDING ARTISTIC DIRECTOR, JAZZANTIQUA DANCE & MUSIC ENSEMBLE

“A favorite no-bake treat!”

— Pat Taylor

SERVES:
15+

PREP TIME:
15 MIN

TOTAL TIME:
45 MIN

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INGREDIENTS

1-1/2 cups vanilla wafer crumbs - crush or grind (about 50 cookies)
1/4 cup dark rum (the cheaper, the better)
1/4 cup honey
8 oz (2 cups) ground pecans (can use walnuts instead)
2 tbs (or to taste) Cocoa Powder
Powdered sugar

DIRECTIONS

Combine all ingredients, except sugar; blend thoroughly. Shape into small balls about 1 inch in diameter. Roll in sugar. Store in a covered tin or another tightly covered container. Makes about 2-1/2 dozen.

Tip: If possible, make several days in advance.