Five-ingredient recipes have a long history of popularity with newspaper readers as people deal with busy schedules and hungry families, For decades I oversaw a column that featured easy-to-make recipes with five ingredients (or fewer); water, salt, pepper, or oil (or butter) were not counted among the five, nor were simple garnishes such as chopped parsley.
In these challenging times amid our shelter-in-place crisis, a kind of culinary revolution is taking hold. Home kitchens are getting fired up to produce three meals a day. They can’t all be complicated fare or made-from-scratch sourdough loaves, right? So, it’s a good time to bring out some easy recipes that use five ingredients or less. Recipes that are delicious and a cinch to prepare.
Felony Fudge
Let’s start with my all-time favorites, Felony Fudge, an irresistible combination of chocolate, peanut butter chips, nuts, butter and sweetened condensed milk, was sent in by Donna Zager of Ontario. It ran on Oct. 3, 1990. It takes less than five minutes to fix if you use a microwave oven. It will take a little longer if you melt the ingredients over simmering water in a double boiler.
Zager gave the confection a larcenous label after a thief with a sweet tooth stole a plateful of fudge from her car. Taste it and you’ll get the picture. My advice: Don’t leave it in your car. I’d hate to see another passerby led into a life of Take Five crime.
Yield: About 20 pieces
INGREDIENTS
One 10-ounce bag peanut butter chips, see cook’s notes
1 cup semisweet chocolate chips
1/3 cup chopped peanuts, see cook’s notes
1/4 cup (1/2 stick) butter
1 (14-ounce) can sweetened condensed milk
Cook’s notes: If you do not have access to a microwave, ingredients can be melted together in the top of a double boiler over barely simmering water. Stir constantly, and do not allow water to boil. The original recipe called for a 12-ounce bag of peanut butter chips, but over the years those bags have been downsized to 10 ounces, an amount that still works in the recipe. The original recipe called for unsalted peanuts, but over the years I’ve used what I have on hand, and that is often salted roasted peanuts — either way it is irresistible.
PROCEDURE
1. Place all ingredients in a 2-quart microwave-safe bowl. Microwave on 50 percent power for 3-4 minutes, or until all ingredients melt together when stirred; stir until well-blended. (Don’t be fooled if the chips look like they haven’t melted – stir and most often they will melt.)
2. Pour into an 8-inch-square dish; cover and refrigerate until set.
3. Remove from refrigerator 30 minutes before cutting into squares or rectangles. Be sure to also cut around the perimeter, between the pan and the fudge. A small offset spatula is handy for removing pieces from pan. The first piece is the hardest to remove, after than it gets easier.
Source: Donna Zager of Ontario
Tri Tip Supreme
This tri tip roast, covered with Dijon mustard and herbs, will require about 5 minutes of labor to trim and ready it. It will need approximately 25 minutes in a very hot oven to produce a juicy, rare, and very flavorful entree. Allow 10 minutes resting time out of the oven.
The tri tip or triangle tip roast is a small muscle off the bottom sirloin. It is a fairly tender cut that contains marbling and has a rich flavor. After it is generously slathered top and bottom with Dijon mustard, it’s seasoned with salt, pepper and herbes de Provence, a combination of dried herbs found in southern France (a mix of marjoram, oregano, thyme, and summer savory is the basic idea — other formulas may include basil, fennel, parsley, rosemary, tarragon, crushed bay leaves, savory, chervil, sage, oregano, and mint.). Many supermarkets carry it, but if you can’t find it, substitute “Italian Herbs.” This coating is terrific on lamb as well.
Yield: 6 to 8, depending on what else you are serving
INGREDIENTS
1 tri tip roast, 2 1/2 to 3 1/2 pounds, weight varies depending on how much is trimmed
About 1/3 cup Dijon mustard
2 tablespoons herbes de Provence
Coarse salt and freshly ground black pepper to taste
PROCEDURE
1. Position oven rack to middle of oven and preheat oven to 450 degrees. Trim excess fat from roast. Place in shallow roasting pan. Coat both sides with mustard and season with herbes de Provence, salt and pepper.
2. Roast in a 450-degree oven for 25 minutes for rare. (Meat should register 135 degrees on a meat thermometer when inserted at thickest point.)
3. Remove from oven to cutting surface and allow to rest 10 minutes before slicing. Slice thinly on the diagonal.
Thai-style Chicken Satay with Spicy Peanut Sauce
Chef/TV Personality Michael Symon has many tempting five-ingredient recipes in his cookbook “Michael Symon’s 5 in 5” (Clarkson Potter, $19.99). This simple recipe is a favorite. It calls for using a minced fresh jalapeño chili. When I don’t have a fresh chili in the house, I substitute hot sauce to taste, a stand-in that I prefer because I can more cautiously add the amount of spicy heat that we desire.
Yield: 6 to 8 servings
INGREDIENTS
2 generous tablespoons peanut butter
Grated zest and juice of 2 oranges
1 jalapeño, minced, see cook’s notes
1/4 cup soy sauce
1/4 cup olive oil
8 boneless, skinless chicken thighs, halved
Kosher salt and freshly ground black pepper
Garnish: 1/4 cup roughly chopped fresh cilantro leaves
Cook’s notes: When working with fresh chilies, wash hands and work surface upon completion and do NOT touch your face or eyes.
PROCEDURE
1. Heat grill to medium high.
2. Meanwhile, in small bowl whisk together peanut butter, orange zest and juice, jalapeno, soy sauce and oil. Season chicken with salt and pepper. Thread chicken on skewers, threading two per skewer (don’t jam the meat together to make a big lump — let it spread out a little). Place in single layer on rimmed baking sheet. Put half of the sauce in the separate bowl and reserve for serving. Spoon other half of sauce mixture on top of chicken. Move skewers around to coat all sides, flipping them over.
3. Put skewers on clean heated grill grate in single layer. Cover and cook 3 to 5 minutes. Turn (I find a thin metal spatula helps here). Grill, covered, until meat is well caramelized and cooked through, about 3 to 5 more minutes. Serve over rice, topped with reserved sauce and sprinkled with cilantro.
Source: Adapted from “Michael Symon’s 5 in 5” (Clarkson Potter, $19.99)
Jacques’ Strawberry Summer Pudding
Summer Pudding is a classic British dessert made of sliced white bread, layered in a deep bowl with fresh berries and fruit juice. It is left to soak overnight and turned out onto a plate. It takes some time and planning to prepare it. Jacques Pepin, chef-cookbook author-PBS television host, created this simplified version that goes together in minutes.
Yield: 6 servings
INGREDIENTS
About 1 1/2 pints ripe strawberries
1/2 cup sugar, divided use
5 slices (6 ounces) sturdy white sandwich bread or brioche or French bread
3/4 cup strawberry jam
Garnish: Whipped cream or sour cream
PROCEDURE
1. Clean and hull strawberries. Cut 12 of the berries into thin slices and mix them with 2 tablespoons sugar. Set aside.
2. Place bread in food processor fitted with metal blade; process for a few seconds to make coarse breadcrumbs. You should have about 3 cups. Set aside. You don’t need to wash the workbowl.
3. Place whole berries, jam and remaining sugar in processor bowl and process until smooth. Transfer to bowl and fold in breadcrumbs. Divide between six 1-cup containers. Refrigerate for at least 2 to 3 hours.
4. To serve, spoon the reserved berry slices onto 6 dessert dishes. Unmold pudding on top of berries and garnish with whipped cream or sour cream.
Source: Adapted from “Cuisine Economique” by Jacques Pepin (William Morrow, out of print)
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