Don't be afraid to make this casserole in advance because it tastes just as good reheated. Also feel free to experiment with other cheeses.
(serves a crowd)
1 medium onion
4 c milk
1 lb sharp cheddar cheese
half of a baguette
6 Tbs unsalted butter
1 tsp kosher salt
6 Tbs flour
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 lb macaroni elbows
2 oz Parmigiano-Reggiano (or other grating cheese)
2 Tbs olive oil
1. Preheat the oven to 400 degrees Fahrenheit. Bring a large pot of salted pasta water to boil.
2. Finely dice the onion. Heat the milk in the microwave until warm. Grate the cheddar. Chop the baguette in a food processor to make about two cups of breadcrumbs.
3. In a large, heavy saucepan, melt the butter over medium-low heat. Add the onion and salt. Cook, stirring occasionally with a wooden spoon, until the onion softens, about 4-5 minutes. Add the flour and cook, stirring constantly, until the flour darkens, about 1-2 minutes. Stir in the mustard and Worcestershire sauce.
4. Switching to a whisk and raising the heat to medium, add the milk in a slow stream, whisking constantly to form a white sauce. Let the sauce come to a bare simmer and cook, stirring frequently, for 15 minutes, adjusting the heat as necessary to maintain the simmer.
5. Meanwhile, cook the macaroni until al dente. Drain and transfer to a 9- by 13-inch Pyrex baking dish.
6. Add the grated cheddar to the white sauce, stirring until the cheese melts. Pour the sauce over the macaroni and toss to combine.
7. Grate the Parmigiano-Reggiano and combine it in a medium bowl with the breadcrumbs and olive oil. Season well with salt and freshly ground pepper. Sprinkle this topping over the macaroni.
8. Bake the casserole in the center of the oven until the topping turns golden, about 15 minutes. Let rest for at least 5 minutes before serving.
TIP
• If you like, you can add a dried herb such as thyme or rosemary to the breadcrumb topping.
Friday, August 6, 2010
Wednesday, August 4, 2010
Eggplant with Mint and Feta
If you don’t grow your own mint, you can make do with a single bunch from the supermarket. But if you do grow your own, use a lot!
(serves four as a main course or eight as a side dish)
2 cloves garlic
juice of 2 lemons
kosher salt
2 large shallots, peeled and thinly sliced
2 large Italian eggplant
olive oil
6-8 oz feta cheese
1 bunch fresh mint
1 tsp ground cumin
½ tsp cayenne pepper
1. Peel and grate the garlic. Combine in a small bowl with the lemon juice and a large pinch of salt. Add the shallots and stir to coat. Set aside, stirring occasionally to keep the shallots marinating.
2. Trim and slice the eggplant into rounds ¼–½ inch thick. Using a brush, “paint” each slice with olive oil (both sides). At the same time, sprinkle each slice with a little salt.
3. Grill the eggplant until tender, about three minutes per side. Remove and let cool.
4. Crumble the feta. Remove the mint leaves from the stems, roll into cylinders (several at a time), and slice into quarter–inch ribbons.
5. After removing and reserving the shallots, add the cumin, the cayenne and 2 tablespoons olive oil to the lemon juice. Whisk to form a vinaigrette.
6. Line a serving platter with a layer of grilled eggplant. Top with some shallots, some feta, and some mint. Repeat until you have used all of the ingredients to compose a pleasing stack. Drizzle with the vinaigrette and serve.
TIPS
• The easiest way to grate the garlic is with a Microplane rasp-style grater.
(serves four as a main course or eight as a side dish)
2 cloves garlic
juice of 2 lemons
kosher salt
2 large shallots, peeled and thinly sliced
2 large Italian eggplant
olive oil
6-8 oz feta cheese
1 bunch fresh mint
1 tsp ground cumin
½ tsp cayenne pepper
1. Peel and grate the garlic. Combine in a small bowl with the lemon juice and a large pinch of salt. Add the shallots and stir to coat. Set aside, stirring occasionally to keep the shallots marinating.
2. Trim and slice the eggplant into rounds ¼–½ inch thick. Using a brush, “paint” each slice with olive oil (both sides). At the same time, sprinkle each slice with a little salt.
3. Grill the eggplant until tender, about three minutes per side. Remove and let cool.
4. Crumble the feta. Remove the mint leaves from the stems, roll into cylinders (several at a time), and slice into quarter–inch ribbons.
5. After removing and reserving the shallots, add the cumin, the cayenne and 2 tablespoons olive oil to the lemon juice. Whisk to form a vinaigrette.
6. Line a serving platter with a layer of grilled eggplant. Top with some shallots, some feta, and some mint. Repeat until you have used all of the ingredients to compose a pleasing stack. Drizzle with the vinaigrette and serve.
TIPS
• The easiest way to grate the garlic is with a Microplane rasp-style grater.
Monday, August 2, 2010
Spaghetti Carbonara
The trick to making this dish properly is to keep the eggs creamy while still cooking them sufficiently. I find that deglazing the skillet with a little pasta waster tempers the heat just the right amount.
(serves two adults and two children)
½ lb. bacon
1 medium onion
2 oz. parmesan cheese (to make about 1 cup grated)
½ bunch fresh parsley
kosher salt
freshly ground black pepper
2 eggs
2 egg yolks
¼ cup heavy cream
1 lb. thick spaghetti
1. Bring a large pot of salted pasta water to a boil.
2. Dice the bacon and onion. Grate the cheese, chop the parsley, and combine. seasoning with salt and pepper. In a separate bowl, whisk together the eggs, egg yolks, and cream.
3. In a heavy skillet large enough to hold the pasta, cook the bacon over medium heat until barely crisp, about 10–12 minutes .Remove and drain on paper towels. Pour off all but 1–2 tablespoons of the bacon fat, reserving the rest. Reduce the heat to medium-low and sauté the onions. If the skillet seems dry, add back more bacon fat.
4. Add the spaghetti to the boiling water and cook until al dente, about 8 minutes. After reserving some of the pasta water, drain the spaghetti.
5. Remove the onions from the heat. Using two or three tablespoons of the pasta water, deglaze the skillet, scraping the bottom to dissolve the stuck-on bits. Add the drained pasta and toss to combine.
6. Add the egg mixture and toss to coat the pasta. Add the bacon and the cheese mixture. Continue tossing until thoroughly combined.
TIPS
• Use good-quality bacon that’s not too fatty or salty. Otherwise, pour off most of the rendered fat before adding the onion.
• I keep bacon in the freezer, which means that I can use part of a package as I need it. Also, frozen bacon is easier to chop than rubbery refrigerated bacon. I cut off what I need while the bacon is still frozen and let the slices separate by themselves as they cook in the pan.
• There are so few ingredients in this dish that you can’t hide bad cheese. The best Parmesan is imported Parmigiano-Reggiano, which is pricey; but even at sixteen dollars a pound, two ounces sets you back just two dollars.
• Because of the danger of salmonella, the Food and Drug Administration recommends that egg yolks be cooked thoroughly until firm. Firmly cooked yolks, however, are antithetical to a good carbonara. If you’re concerned about salmonella, you can keep the flame on underneath the skillet as you add the eggs.
(serves two adults and two children)
½ lb. bacon
1 medium onion
2 oz. parmesan cheese (to make about 1 cup grated)
½ bunch fresh parsley
kosher salt
freshly ground black pepper
2 eggs
2 egg yolks
¼ cup heavy cream
1 lb. thick spaghetti
1. Bring a large pot of salted pasta water to a boil.
2. Dice the bacon and onion. Grate the cheese, chop the parsley, and combine. seasoning with salt and pepper. In a separate bowl, whisk together the eggs, egg yolks, and cream.
3. In a heavy skillet large enough to hold the pasta, cook the bacon over medium heat until barely crisp, about 10–12 minutes .Remove and drain on paper towels. Pour off all but 1–2 tablespoons of the bacon fat, reserving the rest. Reduce the heat to medium-low and sauté the onions. If the skillet seems dry, add back more bacon fat.
4. Add the spaghetti to the boiling water and cook until al dente, about 8 minutes. After reserving some of the pasta water, drain the spaghetti.
5. Remove the onions from the heat. Using two or three tablespoons of the pasta water, deglaze the skillet, scraping the bottom to dissolve the stuck-on bits. Add the drained pasta and toss to combine.
6. Add the egg mixture and toss to coat the pasta. Add the bacon and the cheese mixture. Continue tossing until thoroughly combined.
TIPS
• Use good-quality bacon that’s not too fatty or salty. Otherwise, pour off most of the rendered fat before adding the onion.
• I keep bacon in the freezer, which means that I can use part of a package as I need it. Also, frozen bacon is easier to chop than rubbery refrigerated bacon. I cut off what I need while the bacon is still frozen and let the slices separate by themselves as they cook in the pan.
• There are so few ingredients in this dish that you can’t hide bad cheese. The best Parmesan is imported Parmigiano-Reggiano, which is pricey; but even at sixteen dollars a pound, two ounces sets you back just two dollars.
• Because of the danger of salmonella, the Food and Drug Administration recommends that egg yolks be cooked thoroughly until firm. Firmly cooked yolks, however, are antithetical to a good carbonara. If you’re concerned about salmonella, you can keep the flame on underneath the skillet as you add the eggs.
Friday, July 30, 2010
Garlicky Angel Hair with Grape Tomatoes
This is a great way to use grape and/or cherry tomatoes from the garden. Be sure not to overcook the angel hair!
(serves two adults and two children)
olive oil
1 quart grape tomatoes
kosher salt
8 cloves garlic
1 tsp. red pepper flakes
1 bunch fresh basil
2 oz. parmesan cheese (to make about 1 cup grated)
1 lb. angel hair pasta
freshly ground black pepper
1. Place a rack at the top of the oven and turn the broiler on high. Line a rimmed baking sheet with aluminum foil and rub the foil with a little olive oil.
2. Toss the tomatoes with 1 tablespoon olive oil and a few pinches of salt. Transfer to the lined baking sheet and broil, shaking the pan occasionally, until the tomatoes shrivel and become slightly blackened, about 12 minutes. Meanwhile, bring a large pot of salted water to a boil.
3. Peel, trim, and coarsely chop the garlic. In a small saucepan, combine the garlic and the red pepper flakes with ½ cup olive oil. Bring to a simmer over medium heat. Let simmer for 1 minute and then remove from the heat.
4. Separate the basil leaves from the stems. Roll the leaves, several at a time, into cylinders and slice crosswise to produce ribbons of basil ⅛–¼ inch wide. Grate the parmesan.
5. When the tomatoes are done, cook the angel hair in the boiling water until al dente, about 4 minutes. Drain and return to the cooking pot. Immediately add the garlic oil and toss to prevent sticking. Add freshly ground pepper to taste and continue tossing. Add the tomatoes and basil and continue tossing. Finally, add the grated cheese, toss, and serve.
(serves two adults and two children)
olive oil
1 quart grape tomatoes
kosher salt
8 cloves garlic
1 tsp. red pepper flakes
1 bunch fresh basil
2 oz. parmesan cheese (to make about 1 cup grated)
1 lb. angel hair pasta
freshly ground black pepper
1. Place a rack at the top of the oven and turn the broiler on high. Line a rimmed baking sheet with aluminum foil and rub the foil with a little olive oil.
2. Toss the tomatoes with 1 tablespoon olive oil and a few pinches of salt. Transfer to the lined baking sheet and broil, shaking the pan occasionally, until the tomatoes shrivel and become slightly blackened, about 12 minutes. Meanwhile, bring a large pot of salted water to a boil.
3. Peel, trim, and coarsely chop the garlic. In a small saucepan, combine the garlic and the red pepper flakes with ½ cup olive oil. Bring to a simmer over medium heat. Let simmer for 1 minute and then remove from the heat.
4. Separate the basil leaves from the stems. Roll the leaves, several at a time, into cylinders and slice crosswise to produce ribbons of basil ⅛–¼ inch wide. Grate the parmesan.
5. When the tomatoes are done, cook the angel hair in the boiling water until al dente, about 4 minutes. Drain and return to the cooking pot. Immediately add the garlic oil and toss to prevent sticking. Add freshly ground pepper to taste and continue tossing. Add the tomatoes and basil and continue tossing. Finally, add the grated cheese, toss, and serve.
Wednesday, July 14, 2010
Braising Greens with Shallots and Crispy Pepperoni
This side dish is so robust that you could serve it as a (mostly) vegetable main course, paired with either a hearty soup or some bread and cheese. The most important step is the draining of the blanched greens. If they're too wet when you add them to the skillet, the dish will come out unpleasantly watery. For the same reason, don't reheat the greens too long or they will begin to weep moisture.
(serves two adults and two children)
1 large bunch braising greens (such as collard greens or kale)
2 tsp honey
1 tsp. sherry vinegar
2 large shallots
2 oz pepperoni slices
1 Tbs extra-virgin olive oil
1. Prepare the greens by trimming away the stems and tearing the leaves into bite-sized strips. On a baking sheet, spread two layers of paper towels.
2. Bring a large pot of salted water to boil. Blanch the greens until just tender, about 4-6 minutes. Remove and drain on the paper towels. Set aside.
3. In a small bowl, stir together the honey and sherry vinegar. Set aside.
4. Halve the shallots lengthwise. Peel and cut into thin half-rings. Cut the pepperoni slices into thin strips. (You can stack them and cut several at a time.)
5. In a large skillet, heat the olive oil over a medium flame. Sauté the shallots, stirring occasionally with a wooden spoon, until well browned, about 5-6 minutes. Remove and set aside.
6. Add the pepperoni to the skillet and sauté, stirring occasionally, until crispy, about 4-5 minutes. Remove and set aside with the shallots.
7. Add the drained kale to the skillet and toss to coat with the rendered fat. When the kale has just reheated, remove the skillet from the heat. Add the reserved shallots, pepperoni, and honey-vinegar mixture. Toss to combine. Serve.
(serves two adults and two children)
1 large bunch braising greens (such as collard greens or kale)
2 tsp honey
1 tsp. sherry vinegar
2 large shallots
2 oz pepperoni slices
1 Tbs extra-virgin olive oil
1. Prepare the greens by trimming away the stems and tearing the leaves into bite-sized strips. On a baking sheet, spread two layers of paper towels.
2. Bring a large pot of salted water to boil. Blanch the greens until just tender, about 4-6 minutes. Remove and drain on the paper towels. Set aside.
3. In a small bowl, stir together the honey and sherry vinegar. Set aside.
4. Halve the shallots lengthwise. Peel and cut into thin half-rings. Cut the pepperoni slices into thin strips. (You can stack them and cut several at a time.)
5. In a large skillet, heat the olive oil over a medium flame. Sauté the shallots, stirring occasionally with a wooden spoon, until well browned, about 5-6 minutes. Remove and set aside.
6. Add the pepperoni to the skillet and sauté, stirring occasionally, until crispy, about 4-5 minutes. Remove and set aside with the shallots.
7. Add the drained kale to the skillet and toss to coat with the rendered fat. When the kale has just reheated, remove the skillet from the heat. Add the reserved shallots, pepperoni, and honey-vinegar mixture. Toss to combine. Serve.
Party Cake
This light, sweet cake suits any celebration, but I especially like to make it during strawberry season. You can use all-purpose flour, if you like, but using cake flour ensures a soft texture and delicate crumb.
2¼ cups cake flour
1 Tbs baking powder
½ tsp kosher salt
1¼ cups buttermilk (or whole milk)
4 large egg whites
1 stick unsalted butter, at room temperature
1½ cups sugar
1 pint (or more) strawberries
1 pint (or more) heavy cream
confectioners' sugar, to taste
1. Place a rack in the center of the oven. Preheat to 350 degrees Fahrenheit.
2. Butter two 9-inch round cake pans. Cut circles from parchment paper to fit. Place in the cake pans and butter.
3. In a mixing bowl, sift together the cake flour, baking powder, and salt.
4. In another mixing bowl, whisk togehter the buttermilk and egg whites.
5. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer), beat the butter and sugar at medium speed until the sugar dissolves and the butter becomes pale and fluffy, about 3 minutes.
6. With the mixer still running, add one-third of the dry ingredients. When these have been incorporated, add one-half of the wet ingredients, again mixing until incorporated. Repeat, alternating between dry ingredients and wet ingredients, until all have been added. Stop the mixer and scrape down the sides of the bowl. Beat for 2 additional minutes to ensure that the batter is smooth and well aerated.
7. Divide the batter evenly between the twio pans. Shake them gently from side to side to spread out the batter. Bake until a knife inserted in the center of each layer comes out clean, about 30–35 minutes. Transfer the pans to a rack and let cool.
8. If the sides of the cooled layers haven't already pulled away from the pans, release them by running a knife around the outside edges of the layers. To unmold, invert the layers onto platters. Remove the parchment liners.
9. Trim and slice the strawberries, reserving a few whole berries for decoration. Whip the heavy cream, adding confectioners' sugar as you go to taste. Frost one of the layers with about half of the whipped cream. Top with the sliced berries. Place the second layer on top of the berries. Use the remaining whipped cream to frost the rest of the cake. Decorate the top with the reserved whole berries.
TIPS
• I measure the parchment circles by placing the pan on top of the parchment paper and marking its outline with a pencil. Then I cut with a scissors just inside the pencil line. Close is good enough; better a little small than a little large.
• Although I think this cake tastes best with strawberries, you can easily substitute any kind of fresh, sweet berry—such as raspberries, blackberries, or blueberries.
• You can make the layers a day in advance and store them at room temperature covered in plastic wrap.
2¼ cups cake flour
1 Tbs baking powder
½ tsp kosher salt
1¼ cups buttermilk (or whole milk)
4 large egg whites
1 stick unsalted butter, at room temperature
1½ cups sugar
1 pint (or more) strawberries
1 pint (or more) heavy cream
confectioners' sugar, to taste
1. Place a rack in the center of the oven. Preheat to 350 degrees Fahrenheit.
2. Butter two 9-inch round cake pans. Cut circles from parchment paper to fit. Place in the cake pans and butter.
3. In a mixing bowl, sift together the cake flour, baking powder, and salt.
4. In another mixing bowl, whisk togehter the buttermilk and egg whites.
5. In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a hand mixer), beat the butter and sugar at medium speed until the sugar dissolves and the butter becomes pale and fluffy, about 3 minutes.
6. With the mixer still running, add one-third of the dry ingredients. When these have been incorporated, add one-half of the wet ingredients, again mixing until incorporated. Repeat, alternating between dry ingredients and wet ingredients, until all have been added. Stop the mixer and scrape down the sides of the bowl. Beat for 2 additional minutes to ensure that the batter is smooth and well aerated.
7. Divide the batter evenly between the twio pans. Shake them gently from side to side to spread out the batter. Bake until a knife inserted in the center of each layer comes out clean, about 30–35 minutes. Transfer the pans to a rack and let cool.
8. If the sides of the cooled layers haven't already pulled away from the pans, release them by running a knife around the outside edges of the layers. To unmold, invert the layers onto platters. Remove the parchment liners.
9. Trim and slice the strawberries, reserving a few whole berries for decoration. Whip the heavy cream, adding confectioners' sugar as you go to taste. Frost one of the layers with about half of the whipped cream. Top with the sliced berries. Place the second layer on top of the berries. Use the remaining whipped cream to frost the rest of the cake. Decorate the top with the reserved whole berries.
TIPS
• I measure the parchment circles by placing the pan on top of the parchment paper and marking its outline with a pencil. Then I cut with a scissors just inside the pencil line. Close is good enough; better a little small than a little large.
• Although I think this cake tastes best with strawberries, you can easily substitute any kind of fresh, sweet berry—such as raspberries, blackberries, or blueberries.
• You can make the layers a day in advance and store them at room temperature covered in plastic wrap.
Friday, June 4, 2010
Lemon Chicken Kebabs
These kebabs pair nicely with a rice pilaf and some quickly braised greens. Remember that metal skewers stay hot for quite a while, so be sure to use oven mitts to handle them.
(serves two adults and two children)
The Kebabs
1½ lb boneless chicken thighs
2 lemons
8 cloves garlic
3 Tbs olive oil
1 tsp brown sugar
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground cinnamon
1-inch piece fresh ginger, peeled and sliced
1 Tbs kosher salt
1 tsp freshly ground black pepper
2 sweet onions (such as Vidalias), peeled and cut into eighths
2 red (or yellow) bell peppers, seeded and cut into chunks
The Sauce
2 c plain yogurt
1 cucumber, peeled, seeded, and finely diced
1 bunch cilantro, coarsely chopped
kosher salt, to taste
1. Trim any excess fat from the thighs and cut them into golf ball–sized chunks.
2. Cut the lemons lengthwise into quarters. Place them with the peeled and trimmed garlic in a covered microwaveable bowl. Microwave on high until the lemons soften, about 10–15 minutes. Let cool.
3. Strain the juice into the jar of a blender. Transfer the garlic to the blender. Then, using a sharp paring knife, scrape the pulp and as much white pith as possible off the yellow lemon peel. Add the scraped peel to the blender along with the olive oil, brown sugar, cumin, coriander, cinnamon, ginger, salt, and pepper. Puree to make a soft paste.
4. Setting aside two tablespoons of the paste (for the sauce), scrape the rest of the marinade into a large, resealable plastic storage bag. Add the chicken pieces and massage until all are coated well. Refrigerator for at least one hour (but not overnight).
5. Meanwhile, start the grill and prep the onions and bell peppers (see tip below). When the chicken has marinated sufficiently, remove from the bag and thread onto metal skewers, alternating chicken pieces with vegetable pieces.
6. Make the sauce by adding the yogurt, diced cucumber, chopped cilantro, and salt to the reserved marinade.
7. Grill the kebabs, turning every 2-3 minutes, until the chicken is cooked through. Serve with the sauce on the side.
TIPS
• You can use chicken breasts, but dark meat grills better because it doesn’t dry out.
* When prepping onions for the grill, it’s useful to cut them through the root end. Keeping just a little bit of the root with each piece. Doing so helps the onion hold together as you skewer it.
• To give the onions and bell peppers a little more flavor, I sometimes roll them in the plastic bag from which I’ve removed the chicken so that they can pick up a little marinade.
• If you use a cucumber from your garden or a local farm stand, there’s no need to peel it. Cucumbers from supermarkets, however, are generally waxed and need to be peeled.
(serves two adults and two children)
The Kebabs
1½ lb boneless chicken thighs
2 lemons
8 cloves garlic
3 Tbs olive oil
1 tsp brown sugar
1 tsp ground cumin
1 tsp ground coriander
¼ tsp ground cinnamon
1-inch piece fresh ginger, peeled and sliced
1 Tbs kosher salt
1 tsp freshly ground black pepper
2 sweet onions (such as Vidalias), peeled and cut into eighths
2 red (or yellow) bell peppers, seeded and cut into chunks
The Sauce
2 c plain yogurt
1 cucumber, peeled, seeded, and finely diced
1 bunch cilantro, coarsely chopped
kosher salt, to taste
1. Trim any excess fat from the thighs and cut them into golf ball–sized chunks.
2. Cut the lemons lengthwise into quarters. Place them with the peeled and trimmed garlic in a covered microwaveable bowl. Microwave on high until the lemons soften, about 10–15 minutes. Let cool.
3. Strain the juice into the jar of a blender. Transfer the garlic to the blender. Then, using a sharp paring knife, scrape the pulp and as much white pith as possible off the yellow lemon peel. Add the scraped peel to the blender along with the olive oil, brown sugar, cumin, coriander, cinnamon, ginger, salt, and pepper. Puree to make a soft paste.
4. Setting aside two tablespoons of the paste (for the sauce), scrape the rest of the marinade into a large, resealable plastic storage bag. Add the chicken pieces and massage until all are coated well. Refrigerator for at least one hour (but not overnight).
5. Meanwhile, start the grill and prep the onions and bell peppers (see tip below). When the chicken has marinated sufficiently, remove from the bag and thread onto metal skewers, alternating chicken pieces with vegetable pieces.
6. Make the sauce by adding the yogurt, diced cucumber, chopped cilantro, and salt to the reserved marinade.
7. Grill the kebabs, turning every 2-3 minutes, until the chicken is cooked through. Serve with the sauce on the side.
TIPS
• You can use chicken breasts, but dark meat grills better because it doesn’t dry out.
* When prepping onions for the grill, it’s useful to cut them through the root end. Keeping just a little bit of the root with each piece. Doing so helps the onion hold together as you skewer it.
• To give the onions and bell peppers a little more flavor, I sometimes roll them in the plastic bag from which I’ve removed the chicken so that they can pick up a little marinade.
• If you use a cucumber from your garden or a local farm stand, there’s no need to peel it. Cucumbers from supermarkets, however, are generally waxed and need to be peeled.
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