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Recipes
Margherita Pizza
By Mbakalarski
Sunset Magazine: The classic, simple and fresh Margherita pizza
- Our Best Pizza Dough (entered on Key ingredient)
- Ripe Tomato Pizza Sauce (entered on Key ingredient)
- 1 pound water-packed fresh mozzarella cheese, drained and cut into 30 to 36 slices
- Small fresh basil leaves
Farro Salad With Roasted Rutabaga, Ricotta Salata and Hazelnuts
By Mbakalarski
From NYTIMES
- 1 1/2 pounds rutabaga, peeled and cut into 3/4-inch pieces
- 5 tablespoons extra virgin olive oil, more for drizzling
- 1 tablespoon maple syrup
- 3/4 teaspoon kosher salt, more to taste
- Freshly ground black pepper to taste
- 1 1/2 cups farro
- 2 tablespoons finely chopped shallot
- 2 teaspoons red wine vinegar, more for drizzling
- 1 fat garlic clove, minced
- 1/2 cup crumbled ricotta salata or feta cheese
- 1/2 cup toasted, chopped hazelnuts
- 2 bunches watercress or arugula, cleaned and trimmed.
Moroccan Tomato Soup, 1991
By Mbakalarski
This appeared in an article by Barbara Kafka in The Times and in the NYTimes magazine on 7/16/09
- 5 medium cloves garlic, smashed, peeled and minced
- 2 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons ground cumin
- Large pinch of cayenne pepper
- 4 teaspoons olive oil
- 2 1/4 pounds tomatoes, cored and cut into 1-inch pieces
- 1/4 cup packed chopped cilantro leaves plus additional for garnish
- 1 tablespoon white-wine vinegar
- 2 tablespoons plus 2 teaspoons fresh lemon juice
- Kosher salt
- 4 stalks celery, diced
Spiced Red Lentil Dal
By Mbakalarski
From NYTIMES
- 2 tablespoons peanut oil
- 1 large onion, chopped
- 1 cup dried red lentils, washed and picked over
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon mustard seeds
- 2 cloves
- 1 teaspoon cracked black pepper
- Salt
- 2 tablespoons cold butter (optional)
- Chopped fresh cilantro leaves for garnish.
Spiced Tomato Cooler With Herb Salad and Goat-Cheese Toasts
By Mbakalarski
By Tessa Kiros, author of “Falling Cloudberries: A World of Family Recipes
- For the tomato cooler:
- 1 teaspoon olive oil
- 1 clove garlic, peeled
- 1 teaspoon freshly ground cumin
- 1 1/4 teaspoons sweet paprika
- Large pinch of cayenne pepper
- 19 ounces ripe tomatoes, cored and quartered
- 1 teaspoon Maldon or other sea salt
- Freshly ground black pepper
- Juice of 1/2 lemon, plus 4 small lemon slivers for serving
- Dash of Angostura bitters
- Splash of Worcestershire sauce
- 2 sprigs cilantro
- For the salad:
- 1 heaped tablespoon black pumpkin seeds or pepitas
- 1/2 cup roughly sliced celery with leaves (preferably inner stalks)
- 3 handfuls mixed watercress and arugula, roughly torn
- 1 scallion, roughly chopped
- 1/2 smallish cucumber, halved lengthwise and thinly sliced
- 1/2 cup packed roughly chopped cilantro, plus a few sprigs for the drink and garnish
- 2 tablespoons olive oil
- 2 teaspoons red-wine or sherry vinegar
- For the toasts:
- 8 small slices country bread, toasted
- 3 tablespoons soft, creamy goat cheese
Lentils With Curried Tarka
By Mbakalarski
From NYTIMES
- 1 cup dried brown lentils, washed and picked over
- 2 1/2 cups water, coconut milk or vegetable stock, more if needed
- 4 tablespoons butter or vegetable oil
- 1 cup chopped scallions
- 1 tablespoon lemon zest
- 1 tablespoon curry powder
- Salt and freshly ground black pepper
- Chopped fresh cilantro leaves.
Tomato Bread-less Bruschetta with Tuna & Cannellini Salad
By Mbakalarski
This low carb recipe for bruschetta includes sweet heirloom tomatoes and creamy cannellini beans for a delicious lu...
- 5 tablespoons extra virgin olive oil
- 1 tablespoon of lemon zest
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons chopped chives
- 1/4 cup flat-leaf parsley leaves, plus more for garnish
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 (5-ounces) cans tuna, preferably packed in natural juices, drained and broken into chunks
- 3 green onions, thinly sliced
- 4 to 8 thick slices large Brandywine heirloom tomatoes
Yukon Gold and Fresh Herb Potato Salad
By Mbakalarski
Sunset Magazine: This easy salad is all about good potatoes, olive oil, and herbs
- 4 lbs Yukon Gold Potatoes (about 3" wide)
- 6 tbsp fruity extra virgin olive oil
- 3 tbsp Champagne vinegar
- 3/4 tsp kosher salt (or to taste)
- 1 1/2 tbsp each chopped basil leaves and parsley
- 1 tbsp minced chives
- Freshly ground black pepper (to taste)
Grilled Eggplant and Tomato Salad
By Mbakalarski
A great summer salad reciped from Sunset Magazine
- 2 About 2 tbsp. plus 1/2 tsp. salt, divided
- 3 eggplant (3 lbs. total)
- 4 firm-ripe tomatoes, cut crosswise into 1/2-in. slices
- 1 About 1 cup extra-virgin olive oil, divided
- 1/4 cup fresh lemon juice
- 1 cup mint leaves, divided
- 1 garlic clove, minced
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dry mustard
The New 3-Bean Salad
By Mbakalarski
Sunset Magazine: No canned kidney beans here--and the flavors get even better if you start the salad a day ahead
- Finely shredded zest of 2 lemons
- 1/4 cup grapeseed or canola oil
- 1/4 cup fresh lemon juice
- 1/2 About 1/2 tsp. kosher salt
- 1/2 teaspoon sugar
- 1 bag (10 oz.) frozen shelled edamame
- 1 can (15 oz.) chickpeas, drained and rinsed
- Ice
- 10 ounce green beans, cut into 1-in. pieces
- 6 green onions, thinly sliced diagonally