Dear The Kitchen,
Does anyone else have a hard time unearthing recipes from the NY Times online search?
I just know that there was a great slow cook pasta sauce recipe I found in the Times a year or so ago. It was stew beef, canned tomatoes, carrots, and then you topped the pasta with some orange zest at the end. I guess this is the kind of thing I can try to re-create without the recipe, but I feel bent on finding that specific recipe. Guess it's time for me to come up with some kind of recipe tracking system.
Thanks,
Chris
Chris,
We know your pain! When you go to the Times' Dining & Wine page, there is a nifty little search box for NYC restaurants, and even one for bars... but nothing for recipes. Shocking!
Your best bet is to brave the regular old search box up at the top of the page and type in as much as you can remember. I tried "recipe pasta orange zest" and the fifth hit was it. Now, the problem with this system is that if the article you're looking for is more than a week old, it goes into the "Times Select" archive, which means if you're a home-delivery subscriber, or an online subscriber to Times Select, you can get these article for free. Otherwise, you have to pay up.
In your case, the article (THE CHEF: JAMIE OLIVER; 'Spag Bol,' for Italians Real and Imagined) was published on November 5, 2003, it was by Amanda Hesser, about Jamie Oliver's "Spag Bol" - or good old Spaghetti Bolognese. The recipe itself is called "Pappardelle with Beef Rag."
Cheers!
Hey Chris--I actually snipped out that recipe! It's a "Pappardelle with Beef Ragu" by Jamie Oliver, the Naked Chef. Didn't scribble a date on the back, but more keywords might help. If not, link your email address to your name and I'll send you a (poor quality but still readable) scan of the recipe.
P.S. I never actually made it, but you are inspiring me to finally get on it!
http://www.nytimes.com/ref/dining/OLIVER_RECIPES.html
Hmm. This does indeed look very, very good, and my dinner plans might change accordingly.
Faith cuts to the chase with a live, no-fee link! (I was so dorkily excited that I had cut out the recipe that I didn't check.) Has anyone made the pumpkin risotto? That was on my list, too.
Thanks for the help with the recipe. I didn't remember that it was from Jamie Oliver.
I've made the Braised Ligurian Chicken a couple of times (first recipe on the link). I love cooking with olives and I love my braising pan, though this is about the only thing I make it that pan. For some reason, I don't tend to cook chicken parts at home -- I usually make a whole roast chicken or no chicken at all.
I have to search for NY Times recipes online all the time for my blog: I've actually found it easier and more reliable to use Google when looking for archived NY Times recipes. Use quotation marks around the recipe name and add NY Times to the search, or else try to find the article title and/or byline and use those in the search as well. Then, if the recipe doesn't show up on the NY Times site, it might show up referenced or reprinted on another webpage. Good luck!
Hey, Happy Snowy Monday! Thanks for posting my question.
I never did find the recipe, so I decided to just go it alone. I knew the sauce took hours and hours to cook down, so I had to stop Googling and start cooking. I never did find the recipe I was looking for, but the sauce still came out pretty good.
I was inspired to make this sauce by the snowy weather and this cafe I found in North Beach when I was in SF on vacation. They served long thick noodles in this rich, beefy sauce.
One more Times tip: If you're a subscriber or a Times Select member, you get an online box where you can tag and save all your fave articles. Now when I see new recipes I want to try, I add them to my box for safe keeping.
Another way to access old recipes from the Times is to use Lexis-Nexis, which I have access to at work. Most public libraries have this service, so if you don't mind making the trip, there's a free solution. It's easy to use, and much more direct than general web search engines (eg -- you can set it to look at NYTimes only.)
Well, I told some friends I would make dinner for them and their kids tonight, so I did indeed jump on this! I'm cooking right now - see pics here:
http://www.flickr.com/photos/mekuno/
I'll let you know how it turns out...
Faith -- thanks for posting your pictures. A live update from your kitchen!
Are you cooking the sauce in a non-stick pan??
It looks like the clementine cake would be fun to have with the orange zest in the sauce. A sort of wintery tribute to using oranges in interesting ways. I was suprised to see you boiling whole oranges like that . . . where's that recipe from?
P.S.
Faith -- you have to try one of the yogurt cakes SK's listed! They are easy and come out great . . . and I'm not just saying it becasue I work in yogurt.
Actually, many public libraries (including NYPL) offer remote access to magazine and newspaper databases. All you need is your library card. NYPL has the Times available in several databases going back to '00. More info here: http://nypl.org/databases/
Chris - yeah, I guess it's a nonstick - not Teflon, though. Just a heavy duty Calphalon. It's really not a proper pan for this recipe. I just don't have a Dutch oven, so I wrapped my rubber handle guards in foil so it could go into the oven.
The recipe for the orange cake is from Nigella Lawson - it's this flourless cake that uses almond meal, clementines, eggs, sugar, and baking powder. That's it. I've been wanting to try it... you just whiz the whole orange, skin and all, in the food processor and add the other ingredients. We'll see, I guess! And yeah, I have totally had my eye on those yogurt cakes!! You've made them?
Faith -- I have a few Le Creuset dutch ovens and I love them. They are beautiful, easy to clean, go in the diswasher and hold heat so well when moving from stove to oven. Only problem is the price and the weight (and deciding what color to collect), but I'll have them for ever.
I am really interested in the Nigella orange cake recipe. Is it from the NyTimes as well? Would you mind posting it?
I've made SK's lemon yogurt cake and the vanilla-rum and chocolate yogurt cakes from Chocolate and Zuchinni -- next up I have to try the Orange-Rosemary version. I love that they don't need icing.
That boiled-orange (or clementine) cake actually comes from Claudia Roden initially and has been reprinted all over the place, including by Nigella. It's fantastic and so easy. The original recipe is this: http://www.cyber-kitchen.com/ubbs/archive/MIDDLE_EASTERN/Cake_Claudia_Rodens_Middle_Eastern_Orange_Cake.html
If you have a library card you may very well have access to Proquest which has free searchable access to all NYT archives (plus all other major papers) including free "Times Select" articles. Or with some ingenuity you can figure out how to access it without a library card.
I actually live in Chicago but love the Times. Funny thing is that I just put a whole huge volume of NY Times recipes (a big ole book) out in the neighborhood "free" bin where everyone puts their good but unwanted items. It was gone in a matter minutes. I thought that I could just get the recipes online - I am moving soon and trying to pare down my stuff! Well, I hope it isn't too hard to find the recipes online as the book is gone gone gone!
Yep, that's the one, Luisa! Here's the link to Nigella's pretty much identical recipe: http://nigella.com/recipes/recipe.asp?article=175 ... I just pulled mine out of the oven. We'll see how it tastes tomorrow.
Also, the ragù was delicious. I am much indebted for the recipe tip! My friend's two-year-old pronounced it "soup, beef" and ate two helpings with her hands. Maybe next time I make it I'll have a beautiful Le Creuset or Cocotte dutch oven... *sighing for lovely kitchenware...*
I have pics of the final thing up on my Flickr page (click my name). I served it with farfalle, which the kids like, and lots of parmesan, parsley, red pepper flakes, and a salad with pine nuts and gorgonzola.
Faith -- that was fun. Thanks for posting all the pictures. Can't wait to hear about your Nigella cake too. I think I saw Martha Stewart make something like this on her old show, but I didn't have a food processor at the time. Now I do and I love cirtus cakes . . . so this will be fun to try soon.
Cute heart pans. I might have red Le Creuset, but no holiday shaped baking pans. Totally fun!
Thanks Chris! The cake was very good - not too sweet, with crunchy bits here and there of unground almonds, and a slight citrus bitterness on the surface. Definitely better the second day, like the recipe says. It was very moist, too - almost like a steamed pudding. I had the last bit of leftovers this morning with yogurt and plum jam.
Also, it's incidentally gluten-free, which made one of my coworkers rather happy.