Category Archives: mark bittman

Layered Vegetable Torte

Title: Layered Veggie Torte

From: The Minimalist


1 large eggplant, cut into 1/4-inch slices

4 medium zucchini or yellow squash, cut into 1/4-inch slices

2 portobello mushrooms, cut into

1/4-inch slices

1/2 cup extra virgin olive oil, or more as needed

Salt and freshly ground black pepper

2 plum tomatoes, cut into 1/4-inch slices

2 tablespoons minced garlic

1/4 cup chopped fresh basil leaves

1/4 cup freshly grated Parmesan

1/2 cup bread crumbs, preferably fresh.

1. Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.

2. Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.

3. Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.

Yield: 4 to 6 servings


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Filed under low carb, mark bittman, vegetables

Fish Wrapped in Romaine Leaves

Title: Fish Wrapped in Romaine Leaves

From: Mark Bittman


Romaine lettuce
Fresh white fish (cod, halibut, red snapper, catfish, grouper)
White wine

Blanche the romaine leaves. Dip the individual leaves in boiling water until they wilt, about thirty seconds. May want to cut out the center veins. Simmer a bit of white wine with a good chunk of butter. White fish should be used, it’s a fairly delicate dish. Wrap the fish in the blanched leaves, poach them in the small amount of white wine and butter for about five to eight minutes. Plate and pour sauce over top.

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Filed under fish, lettuce, mark bittman, poached, wine

Clam Chowder

Title: Clam Chowder

From: Mark Bittman


3 dozen littleneck clams (3 pounds or more), or an equivalent amount of other clams
1 medium onion, peeled and minced
2 large potatoes (about 1 pound), peeled and cut into 1/4-inch dice
Salt and freshly ground black pepper

1. Wash clams well, scrubbing if necessary to remove external grit. Place them in a pot with half-cup water, and turn heat to high. Steam, shaking pot occasionally, until most of the clams are open, 7 to 10 minutes. Use a slotted spoon to remove clams to a broad bowl; reserve cooking liquid.

2. When clams are cool enough to handle, shuck them over the bowl, catching every drop of their liquid; discard shells. If any clams remain closed, use a thin-bladed knife to pry them open (it will be easy).

3. Chop clams. Strain all liquid through a sieve lined with a paper towel or a couple of layers of cheesecloth. Measure liquid, and add enough water to make 3 1/2 cups.

4. Combine liquid with onion and potato in saucepan; cover, and bring to a boil. Reduce to a simmer, keep covered, and cook until potatoes are tender, about 10 minutes. Stir in the clams, season with salt and pepper to taste, and serve.


New England Clam Chowder: add 1/2 cup or more of milk, cream or half-and-half along with the chopped clams.

Manhattan Clam Chowder: add 1 cup peeled, seeded and diced tomatoes (canned are fine) to the steaming water.

Rhode Island Clam Chowder: replace potatoes with 1/2 cup minced celery.

Steam clams in white wine instead of water.

Add 3 cloves of crushed garlic to the steaming water; discard them with the shells.

Garnish chowder with minced parsley or other herbs.

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Filed under mark bittman, potatoes, seafood, soup

Pa Jun (Korean Pancakes)

Title: Pa Jun (Korean Pancakes

From: Mark Bittman


2 cups all-purpose flour
2 eggs, lightly beaten
1 tablespoon corn, grape seed, canola or other neutral oil, more as needed
5 scallions, green parts only, cut into 3-inch lengths and sliced lengthwise
20 chives or 5 chopped scallions
1 medium carrot, peeled and grated
1 small yellow or green squash, trimmed and grated
1/2 pound chopped shrimp, optional
1 tablespoon rice or white vinegar
3 tablespoons soy sauce
1 teaspoon sugar.

1. In a medium bowl, mix flour, eggs and oil with 1 1/2 cups water until a smooth batter is formed. Stir scallion greens, chives, carrots, squash and shrimp, if using, into batter.

2. Place an 8- inch nonstick skillet over medium-high heat, then coat bottom with oil. Ladle in about a quarter of the batter and spread it out evenly into a circle; if first pancake is too thick to spread easily, add a little water to batter for remaining pancakes. Turn heat to medium and cook until bottom is browned, about 3 minutes, then flip and cook for another 2 minutes. Repeat with remaining batter.

3. As pancakes finish, remove them, and, if necessary, drain on paper towels. In a small bowl, mix together the vinegar, soy sauce and sugar. Cut pancakes into small triangles and serve with dipping sauce.

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Filed under dinner, fried, korean, lunch, mark bittman, pancake, vegetables

Seared Steak

Title: Seared Steak



2 steaks (sirloin strip, rib-eye or other), 8 to 10 ounces each and about 1 inch thick
Course salt and freshly ground black pepper to taste

1. Heat the oven to 500 degrees (550 if possible), and set a rack in the lowest position, unless skillet can be placed directly on oven floor. Place a cast-iron skillet large enough to hold the steaks without crowding over high heat, and heat until smoking. Sprinkle surface of pan with coarse salt, and put the steaks in. Smoke will billow up; immediately transfer skillet to oven.

2. Roast steaks, turning once, about 4 minutes a side for medium rare, or until browned and cooked to preferred doneness. Sprinkle with salt and pepper, and let rest 3 to 5 minutes. Slice steaks or cut each into two pieces, and serve.

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Filed under dinner, main dish, mark bittman, meat, seared, steak

Spaghetti with Fried Eggs

Title: Spaghetti with Fried Eggs

From: Mark Bittman


1/2 pound thin spaghetti
6 tablespoons extra virgin olive oil or lard
2 large cloves garlic, lightly smashed and peeled
4 eggs
Freshly ground black pepper
Freshly grated Parmesan or pecorino cheese, optional

1. Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

2. Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.

3. Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

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Filed under dinner, eggs, fried, main dish, mark bittman, noodles, pasta, spaghetti

Grilled Corn and Parsley Salad

Title: Grilled Corn and Parsley Salad

From: Mark Bittman


1/4 cup balsamic vinegar
Olive oil, to taste
1 ear of corn, shucked, silks removed
1 carrot, peeled, ends trimmed
Sea salt and pepper
1 bunch Italian parsley
1 garlic clove, peeled, finely chopped
1 scallion, ends trimmed, green and white parts finely chopped
1 medium-sized avocado, pitted, peeled, roughly chopped
1/2 cup croutons, preferably homemade

Start up grill, if using charcoal, or wait until corn is ready if using a gas grill. Or preheat oven to 350 degrees. In a small saucepan over a very low flame, reduce balsamic vinegar to 1 tablespoon, about 15 to 20 minutes. Let cool. Drizzle olive oil on corn and carrot and season with sea salt and pepper. Place corn and carrot on grill and cook until lightly browned. Or roast in oven for 15 minutes, turning every 5 minutes. Let cool. Cut off kernels and finely chop carrot. Trim off parsley stems and finely chop. Sauté with garlic and a tablespoon of olive oil in a saucepan over medium heat until lightly browned. Season with sea salt and black pepper. Roughly chop parsley leaves and combine with sautéed parsley stems, grilled corn, carrots, scallion, and avocado. Dress with reduced balsamic and olive oil. Taste and season with sea salt and pepper as needed. Top with croutons.

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Filed under corn, dinner, lunch, mark bittman, salad, side dish, vegetables