​Besides boiled cider, you’ll need unsalted butter, granulated sugar, an egg, vanilla extract, apple pie spice, baking soda and table salt. The cookie dough is rolled in a sugar coating before baking that is made with granulated sugar and apple pie spice.
 
The cookies are a snap to make and start by creaming butter and sugar. This is followed by incorporating the liquid ingredients; then the dry. The batter has to chill for at least 4 hours before baking. To form the cookies, approximately two tablespoons of dough are rolled into a ball then coated with the sugar mixture. The cookies bake for approximately 12 to 15 minutes. What a delightful nugget of goodness. You could really taste the apple flavor from using the boiled cider. It’s not an overly sweet cookie, but a lovely subtle taste. I’m normally not a soft cookie fan, but this cookie has a nice rise to it with a nice soft crumb, it’s so good you must try.
 
On one of my last visits to Perrotti’s Quality Meats in Cranford, I picked up a piece of skirt steak. Skirt steak is a bit pricey, so I wanted to do it justice with the right type of recipe, enter Beef Fried Rice by Kay Chun. This one pot meal calls for neutral oil, low sodium soy sauce, cornstarch, skirt or sirloin beef, salt, pepper, yellow onion, carrot, garlic, fresh ginger, day-old rice, eggs, frozen peas, scallions and toasted sesame oil. This recipe has a 20-minute prep, which I encourage you to do your mise en place ahead as with 30 minutes of cooking time, it will go fast.
 
The recipe begins by “velveting” the meat, meaning marinating tough cuts of beef in either cornstarch or baking soda for at least 30 minutes which helps tenderize the meat . In Ms. Chun’s recipe a mixture of cornstarch, oil and soy sauce works to velvet the meat. It should stand for 30 minutes, or at least 15 if you’re short on time.
 
In a 12-inch skillet the meat is browned for two minutes over medium-high heat. Do it in two batches so as not to overcrowd the pan and steam the meat versus browning. Once the meat is browned, a finely chopped yellow onion and carrot are added to the pan, seasoned with salt and pepper  and sautéed for approximately three minutes. The garlic and ginger are added and stirred until fragrant. The rice is added and seasoned with salt and pepper and incorporated with the rest of the pan ingredients until warmed through. Lastly, the rice is pushed aside to make an area in which to scramble an egg then mixed into the rice. The beef is added along with peas, scallions, sesame oil, soy sauce and thoroughly mixed.
 
This was an absolutely wonderful one pan meal. The meat literally melted into the rice. The flavors were ephemeral. This is a perfect weeknight meal for a busy family.
 
Last week I had to stay with my granddaughter has she had off from school. I had taken out a flank steak the night before and wasn’t quite sure how I was going to prepare it. The day of my “Nana on Demand” babysitting, I did a search on my New York Times/NYT Cooking app and found a marinade for the steak by Lidey Heuck. It took me no time at all to whisk together olive oil, honey, garlic, red wine vinegar, Worcestershire sauce, Dijon mustard, kosher salt and black pepper allowing the meat to marinate all day.
 
When I got home, I removed the excess marinade from the meat and grilled the steak for approximately 4 to 6 minutes per side.  I used my Thermapen to make sure I cooked the meat to medium rare.
 
Yum, what a tasty steak. This is another perfect do ahead weeknight meal for busy families. The red vinegar and Dijon offered lovely savory notes to the meat.
 
I do love a sweet treat every day, however, I’ve been remiss in getting enough exercise. I had some carrots from my Dreyer Farms CSA box and I recently saw in an email from NYT Cooking a recipe by Kiano Moju for Carrot-Orange Olive Oil Cake.  For the recipe you’ll need all-purpose flour, baking powder, ground cardamom, kosher salt (Diamond Crystal: note Morton Kosher Salt and Diamond Kosher salt will not measure out the same), baking soda, 5 medium carrots (approximately 10 ounces/300 grams) extra-virgin olive oil, granulated sugar, eggs at room temperature, an orange that’s zested first then juiced for 1/4 cup and powdered sugar to dust top.
 
This cake can be baked in either a 9-inch spring form pan, cake pan or cast-iron skillet. Using a non-stick spray or butter to coat the pan, you’ll need to line the bottom and sides with parchment paper. Most food stores these days carry either rolls of parchment or a box of folded sheets.
 
The oven needs to be preheated to 375°. You’re going to peel and cut the carrots into chunks. Using a blender, carrots, olive oil, sugar, eggs, orange zest and juice are blended until smooth. In a separate bowl you’ll have your dry ingredients and you’ll create a well in the center. The liquid ingredients are poured into the well’s center and slowly whisked into the flour. The batter is poured into the pan and baked in the oven with the temperature lowered to 350°. The cake bakes anywhere from 35 to 45 minutes or until a toothpick inserted into the center comes out clean. The cake cools in the pan for an hour before removing.
 
Fortunate for me, my husband and I went out to lunch the day I made the cake and I was able to resist the temptation to cut into the cake before it was ready. It was well worth the wait. The cake was moist with a tender, light crumb. You had the sublime taste of the orange and a subtle sweetness. A perfect snack cake. I shared my cake with two neighbors and kept two pieces for my husband and I. My son came over and had a small piece and enjoyed it.

Apple Cider Snickerdoodles
Recipe by Molly Marzalek-Kelly
From King Arthur Baking
 
Prep: 20 minutes
Bake: 12 to 15 minutes
Total Time: 4 hours 35 minutes
Yield: 13 medium (3-1/4” cookies)
 
Ingredients
 
Dough
8 tablespoons (113g) unsalted butter
3/4 cup (149g) granulated sugar
2 tablespoons (43g) boiled cider
1 large egg
1 teaspoon King Arthur Pure Vanilla Extract
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
1 1/4 teaspoons King Arthur Apple Pie Spice*
1 teaspoon baking powder
1/2 teaspoon table salt
 
Coating
3 tablespoons (37g) granulated sugar
1 teaspoon King Arthur Apple Pie Spice*
 
Instructions

1. To make the dough: In the bowl of a stand mixer fitted with the flat beater attachment or working in a large bowl with an electric hand mixer, cream the butter and sugar until light and fluffy, about 3 to 5 minutes at medium speed. 
2. Beat in the boiled cider, followed by the egg and vanilla and continue mixing until combined. Stop the mixer and scrape the sides and bottom of the bowl. 
3. Add the flour, apple pie spice, baking powder, and salt and mix until a dough forms and there are no visible streaks of flour.  
4. Transfer the dough to a small bowl and chill, covered, in the refrigerator for at least 4 hours, or overnight. 
5. To bake the snickerdoodles: Once the dough has chilled, preheat the oven to 375°F with racks in the upper and lower thirds. Lightly grease 2 baking sheets or line them with parchment. 
6. To make the coating: In a small bowl or medium zip-top bag, mix the sugar and apple pie spice until well blended.
7. Scoop the cookie dough into 2-tablespoon portions (about 36g each) and roll into balls; a 2 Tablespoon Scoop works well here. Working with one piece at a time, transfer the portioned dough into the bowl or bag and roll or toss in the coating until completely covered.
8. Arrange the cookies on the prepared baking sheets, spacing them at least 2" apart. Sprinkle the remaining coating on top of the cookies (you’ll use about 1/8 teaspoon per cookie).
9. Bake the cookies for 12 to 15 minutes, swapping the position of the pans (top to bottom and back to front) halfway through. The cookies are done when they're domed, with fully set, golden brown edges; the center of each cookie should still be soft.
10. Remove the cookies from the oven and allow them to cool completely on the baking sheet.
11. Storage information: Store leftover apple cider snickerdoodles, covered, at room temperature for several days; freeze for longer storage.
    

"Tips from our Bakers - If you don’t have any Apple Pie Spice, combine the following spices in a small bowl: 1 teaspoon cinnamon, 3/4 teaspoon nutmeg, and 1/2 teaspoon allspice. Use 1 1/4 teaspoons of this spice mixture in the dough and use the remaining 1 teaspoon in the coating."

Beef Fried Rice
By Kay Chun
The New York Times/NYT Cooking
 
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
 
Ingredients
4 tablespoons neutral oil, plus more if needed
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
12  ounces skirt or sirloin beef, sliced ¼-inch-thick then cut into bite-size pieces (about 1 inch)
Salt and pepper
½cup finely chopped yellow onion
½ cup finely chopped carrot
3 garlic cloves, minced
1 teaspoon minced fresh ginger
4 cups day-old cooked rice (preferably jasmine)
3  large eggs, beaten
½cup frozen peas
¼ cup sliced scallions, plus more for garnish
1teaspoon toasted sesame oil
 
Preparation

1. In a medium bowl, combine 1 tablespoon of the oil, 1 tablespoon of the soy sauce and the cornstarch and whisk until smooth. Add beef, season with salt and pepper, and toss to evenly coat. Let stand for 15 minutes, or even 30 minutes if time allows.
2. In a 12-inch nonstick skillet, heat 2 tablespoons of oil over medium-high. Add half of the beef and cook, stirring occasionally, just until browned, about 2 minutes. Using tongs, transfer beef to a plate and repeat with the remaining beef. You should have at least 2 tablespoons of fat remaining in the skillet (amount will vary depending on the beef); if necessary, add more oil to reach 2 tablespoons.
3. Add onion and carrot to the skillet and season with salt and pepper. Cook, stirring occasionally, until softened, 3 minutes. Add garlic and ginger and stir until fragrant, 30 seconds.
4. Add rice, season with salt and pepper and cook, stirring, until well incorporated and warmed through, 2 minutes.
5. Push the rice to one side of the skillet and add the remaining 1 tablespoon oil to the empty side. Add eggs and stir until scrambled, then mix the eggs into the rice mixture. Add beef (and any accumulated juices), peas, scallions, sesame oil and the remaining 1 tablespoon soy sauce, and cook, stirring until mixture is well blended, 1 to 2 minutes longer. Season with salt and pepper.
6. Divide fried rice among bowls and top with more scallions. Serve warm.

Flank Steak
By Lidey Heuck
The New York Times/NYT Cooking
 
Total Time: 2 hours 50 minutes
Prep Time: 5 minutes
Cook time: 15 minutes, plus marinating and resting
 
Yield: 4 to 6 servings
 
Ingredients
1 flank steak (1½ to 2 pounds)
¼ cup olive oil
2 tablespoons honey
2 tablespoons minced garlic (about 4 large cloves)
2 tablespoons red wine vinegar
2 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon kosher salt, plus more for serving
½ teaspoon black pepper
 
Preparation
1.Pat the steak dry with paper towels and place it in a large baking dish or in a resealable plastic bag.
2.In a small bowl, whisk together the olive oil, honey, garlic, vinegar, Worcestershire, mustard, salt and pepper. Pour the marinade over the steak and turn to coat. Cover the baking dish with plastic wrap or seal the bag and refrigerate for at least 2 hours, or up to 24 hours.
3.Before grilling, let the steak sit at room temperature for 30 minutes. Meanwhile, set a grill to medium-high heat.
4.Brush any excess marinade off the steak and grill, keeping the lid closed to retain heat, until it reaches medium-rare, 4 to 6 minutes per side. Transfer the steak to a plate, sprinkle with salt, rest for 10 minutes, then thinly slice against the grain.
 
“Tip - To cook flank steak on the stove, heat a very large (at least 12-inch) skillet over medium-high heat. Add 2 tablespoons olive oil, then add the steak and cook for 4 to 5 minutes on each side for medium-rare. Transfer to a plate and rest for 10 minutes before slicing and serving. If you don’t have a skillet large enough to fit the steak, cut it in half crosswise and cook the pieces one at a time.”
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Carrot-Orange Olive Oil Cake
By Kiano Moju
The New York Times/NYT Cooking
 
“Carrot cake  has always felt like a fall-winter dessert due to its warming spices, dried fruits, and nuts. This version, inspired by Italian citrus cakes made with olive oil, feels lighter and brighter and is incredibly quick to put together because there is no grating required. The carrots are tossed in a blender along with the wet ingredients, creating a smooth texture and a much lighter cake without those bits of carrot, fruit and nuts weighing it down. (Another light, fluffy carrot cake made with a blended batter, called bolo de cenoura, is also popular in Brazil.) Orange zest and juice brighten things up, and cardamom brings in that warmth you want in a carrot cake while keeping it distinct from the classic.”
 
Total Time: 50 minutes, plus 1 hour cooling
Prep Time: 10 minutes
Cook Time: 40 minutes, plus cooking
Yield: One 9-inch cake (8 servings)
 
Ingredients
Nonstick cooking spray or butter, for greasing
1⅓ cups/175 grams all-purpose flour
1tablespoon baking powder
1teaspoon ground cardamom
1teaspoon kosher salt (such as Diamond Crystal)
¼teaspoon baking soda
5medium carrots (about 10 ounces/300 grams), peeled and roughly chopped (about 2 cups)
1cup/210 grams extra-virgin olive oil
1cup/200 grams granulated sugar
2large eggs, at room temperature
1orange, zested and juiced (¼ cup juice)
Powdered sugar, to serve
 
Preparation

1. Arrange a rack in the center of the oven. Heat the oven to 375 degrees. Grease a 9-inch springform pan, cake pan or cast-iron skillet with nonstick spray or butter, and line the bottom and sides with parchment paper.
2. In a large bowl, whisk the flour, baking powder, cardamom, salt and baking soda together. Make a well in the middle and set aside.
3. In a blender, combine the carrots, olive oil, granulated sugar, eggs, orange zest and orange juice; blend until smooth. Pour into the middle of the well of the dry ingredients. Starting in the center, use a whisk to slowly incorporate the flour mixture until there is no visible flour.
4. Pour the batter into the prepared pan. Lower the oven temperature to 350 degrees and immediately place the cake onto the middle rack. Bake for 35 to 45 minutes, until the center comes out clean when tested with a toothpick.
5. Let the cake cool on a wire rack for about 1 hour, then remove from the pan. Before serving, dust with powdered sugar.

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