Browsed by
Tag: Entertaining

RABBIT (OR CHICKEN) RILLETTES

RABBIT (OR CHICKEN) RILLETTES

RABBIT (OR CHICKEN) RILLETTES

3 rabbit legs (or chicken thighs)

Sea salt and freshly ground black pepper

3 1/2 tablespoons (50 g) butter

3 1/2 tablespoons (50 ml) olive oil

A few sprigs fresh thyme

1 cup (250 ml) white wine

About 1/2 cup (125 ml) crème fraîche

3 tablespoons chopped fresh tarragon

Juice and finely grated zest of at least 1/2 lemon, or to taste

Crusty’ bread, a nice baguette, or toast

Possibly some cornichons (small French pickles)

 

Of course the name technically isn’t correct: In French cuisine, rillettes are traditionally made from fatty meat trimmings: pork or goose, for instance. The meat is slow cooked in its own fat, after which it solidifies into a much-beloved, spreadable rustic paste. Rabbit and chicken are relatively lean. Therefore, I add some fat myself: The crème fraîche provides the requisite creaminess in this recipe, making it a bizarrely delicious little starter that you can make in advance and store in the fridge. Lovely.

 

Sprinkle the rabbit legs with salt and pepper. Heat the butter and oil in a heavy-bottomed pan. Brown the rabbit on all sides. Add the thyme. Douse with the wine and cover with a lid. Lower the heat and let the rabbit stew for about 2 hours, until the meat starts to loosen from the bones. Check once in a while to make sure the pan isn’t too dry, and pour in a splash of wine or water if needed. Flip the meat now and again. Allow the meat to cool somewhat without letting it get too cold. With clean hands, pull all the meat from the bones and remove the thyme sprigs. Keep the fat in the pan! Shred the meat in a stand mixer or hand mixer using the whisk attachment; do not use a knife or food processor. If you grind the meat in a food processor you’ll end up with baby food, and that’s not what I have in mind. The meat’s texture shouldn’t be broken down. Add the crème fraiche as well as some of the reduced wine-fat mixture from the pan. Season the rillettes with salt, pepper, tarragon, and the lemon zest and juice. You may be a little bold. Otherwise they can become too bland after cooling down. Transfer to small clean jars or a spotless bowl and store the rillettes in the fridge to stiffen. This can be done a few days in advance.

 

Remove the rillettes from the fridge several hours before serving so they won’t be ice-cold and will be smooth and spreadable. Give each dinner guest a mini jar, or a generous scoop on each plate, along with some bread and cornichons.

CARROT TATIN WITH GOAT CHEESE

CARROT TATIN WITH GOAT CHEESE

CARROT TATIN WITH GOAT CHEESE

18 ounces (500 g) carrots in a mix of colors, peeled

1 thumb-size piece fresh ginger, sliced

2 lemon slices

Sea salt

A splash of olive oil

A cube of butter

1/2 cup (75 g) grated Dutch goat cheese

1/2 (17-3-ounce/49O-g) box frozen puff pastry dough (1 sheet), thawed

 

Cook the carrots for a few minutes in boiling water with the ginger and lemon slices and a spoonful of salt until they are nearly al dente. Drain and sprinkle with oil. Butter an 8 x 8-inch (20 x 20-cm) square baking dish, line with parchment paper, and butter the paper. Place the carrots in a single layer in the dish. Sprinkle with the cheese. Roll out the puff pastry on a floured countertop until you have a sheet that fits over the carrots. Make a hole in the middle with an apple corer, to allow steam to escape. Place the dough on top of the carrots and tuck in the edges. Refrigerate until ready to bake. Preheat the oven to 4OO°F (200°C). Bake the carrot tatin for 15 to 20 minutes, until golden brown, let rest for 2 minutes, then invert the baking dish onto a plate and serve immediately.

Ina Garten’s Spanish Tapas Peppers

Ina Garten’s Spanish Tapas Peppers

Ina Garten’s Spanish Tapas Peppers

 

1/2 cup cream sherry

1/2 cup golden raisins

3 medium red bell peppers

2 medium yellow bell peppers

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon minced garlic (3 cloves)

3/4 cup chopped green pitted olives (4 to 6 ounces with pits)

8 oil-packed anchovy fillets, drained and minced

1 large tomato, seeded and diced

1 scant teaspoon saffron threads, crumbled

2/3 cup coarse fresh bread crumbs from a baguette (crusts removed)

1/3 cup good olive oil

Minced fresh flat-leaf parsley

 

Preheat the oven to 375°F. Combine the sherry and raisins in a small saucepan, bring to a boil, and simmer for 5 minutes, until most of the liquid has evaporated. Drain the excess liquid and set the raisins aside. Meanwhile, cut each pepper in half through the core and remove the ribs and seeds. Cut each half lengthwise into 3 wedges and arrange them cut-side up in a single layer in two large shallow oven-to-table baking dishes. Sprinkle with 1 teaspoon salt. In a medium bowl, combine the steeped raisins, garlic, olives, anchovies, tomato, saffron, breadcrumbs, olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread about a tablespoon of the mixture on each pepper wedge. Bake for 35 to 40 minutes, until the peppers are tender and the filling is a little crisp on top. Sprinkle with parsley and serve warm or at room temperature.

Salmon Mousse

Salmon Mousse

3/4 C. plain nonfat yogurt
1/2 tsp dried rosemary, crumbled
1 lb. skinless, boneless salmon fillets
1 envelope (1/4 ounce) unflavored gelatin
2/3 C. reduced-fat sour cream
1/4 C. drained prepared horseradish
2 T. grated onion
2 tsp grated lemon zest
3 T. fresh lemon juice

Spoon yogurt into a paper towel-lined sieve set over a bowl. Let drain while you cook salmon. In large skillet, bring 2 C. water and rosemary to a boil over medium heat. Reduce to a simmer, add salmon, cover, and cook 12 minutes or until just cooked through, turning salmon over once. Lift from cooking liquid and cool to room temperature. Meanwhile, in small measuring cup, sprinkle gelatin over 1/2 C. cold water. Let stand 5 minutes or until softened. Set C. in small saucepan of simmering water and heat until gelatin has melted. Transfer to food processor along with salmon, sour cream, horseradish, lemon zest, lemon juice, salt, and drained yogurt. Pulse until mixture is smooth. Transfer to decorative bowl (or fish-shaped mold), cover and refrigerate at least 4 hours for mousse to set. If you like, un-mold onto a platter.

Beef Wellington

Beef Wellington

1 2 1/2-lb. beef tenderloin (filet mignon)
freshly ground pepper to taste
1 sheet frozen puff pastry
1 large egg, beaten with 1 T. water
2 tsp. olive oil
2 C. finely chopped mushrooms
3 shallots, finely minced
1 clove garlic, minced
1/4 C. chopped flat-leaf parsley
1/2 tsp. crushed dried thyme
decorative pastry cut-outs from 2nd pastry sheet for garnish (optional)
sprigs of fresh herbs for garnish (optional)

Preheat oven to 425°F. Season tenderloin with pepper and place in a lightly greased roasting pan. Roast for 30 minutes, or until an instant meat thermometer readers 130°F. Cover tenderloin with foil and refrigerate for 1 hour. Thaw puff pastry at room temperature for 30 minutes. Reheat oven to 425°F. Beat egg with water and set aside. Meanwhile, heat oil in a heavy skillet over medium-high heat. Add mushrooms, shallots, and garlic. Cook, stirring occasionally, until vegetables are wilted and all liquid has been absorbed. Stir in parsley and thyme. Set aside. Unfold the pastry sheet and place on a lightly floured work surface. Roll out to a rectangle, 4 inches longer and 6 inches wider than the tenderloin. Brush the pastry sheet with some of the egg mixture. Spoon mushroom mixture onto the pastry to within 1 inch of the edges. Place the tenderloin in the center of the mushroom mixture. Fold the pastry over the meat, sealing the ends and edges. Place seam-side down on a heavy baking sheet. If desired, decorate the pastry with small pastry cut-outs, using the remaining egg mixture as your “glue.” Bake 25 minutes, until pastry is golden, and the meat thermometer reads 140°F. Transfer tenderloin to a serving platter and garnish with fresh herbs (if using). Let stand for 5 minutes before carving into slices.

Yield: 10 servings
Calories: 320
Fat: 16g
Fiber: 2g

Festive Cabot Cheddar Tree

Festive Cabot Cheddar Tree

festive cheeseAt your next holiday gathering, try this fun and festive idea for displaying a variety of Cabot cheeses – a lactose free cheddar tree! This creative take on the traditional cheese platter livens up any food table and is loved by kids and adults alike.

5 (8-ounce) bars Cabot Sharp Cheddar, plain and flavored
Fresh thyme sprigs
Grape cherry tomatoes or olives
1 mushroom

Cut each bar of cheddar into 1-inch cubes. On large platter or cutting board, arrange cubes in rows to form tree shape, using different flavor for each row and separating flavors with thyme sprigs and rows of tomatoes or olives. For star on top, peel skin from mushroom; press star pattern into mushroom with point of knife.

Vermont Cheddar Gougères with Smoked Salmon Filling

Vermont Cheddar Gougères with Smoked Salmon Filling

VT_Cheddar_Gougeres_950x712_72_RGBGougères:
1 cup water
8 tablespoons (1 stick) Salted Butter, cut into cubes
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup Unbleached All-Purpose Flour
4 large eggs
6 ounces Sharp or Extra-Sharp Cheddar, grated (about 1 1/2 cups)
1/3 cup grated Parmesan cheese, divided
1 teaspoon dry mustard
Pinch ground red pepper (cayenne)

Filling:
8 ounces Cream Cheese, softened
1/2 -1 cup finely minced smoked salmon
1/4 cup finely chopped fresh chives
1 tablespoon hot sauce
About 3 tablespoons Sour Cream
1/4 cup finely chopped red bell pepper

To make gougères: Preheat oven to 425°F. Line baking sheet with parchment paper. In saucepan, heat water, butter, salt and sugar until butter is melted. Add flour all at once and stir vigorously until mixture breaks away from side of pan and forms smooth ball. Remove from heat and let rest for two minutes. Beat in eggs one at a time, stirring quickly so egg doesn’t cook, until dough is firm, smooth and waxy. Add all of cheddar, all but 2 tablespoons of Parmesan, mustard and red pepper, and stir until well blended. Transfer mixture to a pastry bag fitted with large plain tip. Pipe dough into two dozen small round mounds, evenly separated. Sprinkle tops with remaining Parmesan. Bake for 10 minutes. Reduce oven temperature to 375°F and bake for 20 to 25 minutes longer or until completely golden brown.

To make filling: Beat together cream cheese, salmon, chives and hot sauce. Stir in sour cream to achieve proper consistency for filling. Stir in red peppers. Make small slit in side of each gougère. Scrape filling into pastry bag or plastic bag. Cut off corner and squeeze some of filling into each gougère.

Soy & Ginger Roasted Pecans

Soy & Ginger Roasted Pecans

Soy & Ginger Roasted Pecans

2 C. Pecan Halves

2 T. Soy Sauce

1 tsp. toasted Sesame Oil

½ tsp. ground Ginger

Pinch Cayenne Pepper

Preheat oven to 350. Line baking sheet with foil and set aside. Combine all ingredients in a bowl; toss to coat nuts with oil and spices. Pour onto baking pan and spread out in a single layer. Bake for 10 minutes, stirring once. Cool completely; store in airtight container for up to 2 weeks.

 

Serving Size: 2 T.

Calories: 97

Fat: 10g

Fiber: 1g

 

 

Stuffed Snap Pea

Stuffed Snap Pea

Stuffed Snap Pea

20–30 pea pods (snap peas or snow peas work well)

1/4 cup assorted finely chopped herbs (see recipe notes)

1/4 cup ricotta cheese

1/3 cup cream cheese

1/2 tsp. lemon juice

salt and pepper to taste

 

Use a sharp paring knife to split each pea pod down the middle and form a small pocket. In a small bowl, combine herbs, ricotta, cream cheese, lemon juice, salt and pepper. Mix well. Fill a plastic bag or piping bag fitted with a round or star tip with the cheese mixture. Pipe a bit of the cheese mixture into each pea. Eat immediately or store in the fridge for a few hours before you dig in!

 

How to Split a Snap Pea:

 

It can be tough the first few times to get the knife right in the center of the pea so be patient and be prepared to give it a few tries. Insert the knife gently into the seam of each pea and then slowly slice down the center – but be careful not to slice all the way through the pea pod. This can take a bit of practice, but you’ll get the hang of it! Try to keep the knife straight and steady, and slide it through the rest of the pea (it sometimes helps to lay the pea flat on a cutting board and slide the knife through that way!) kind of like you’re opening an envelope.

 

NOTES

 

Use any herbs you have on hand here – I like a mix of parsley, chives, basil, and dill.

 

Buy a few extra pea pods the first time you make these so you have a few backups if you accidentally slice all the way through the peas!

 

You can make this appetizer a day ahead of you like. If you can, I recommend splitting the peas and mix the filling ahead of time, and then piping the cheese into the pea pods when you’re ready to serve.

Le Grand Aioli

Le Grand Aioli

Traditionally, Le Grand Aioli is served with at least 6 accompaniments, plus hard boiled eggs.

Garlic mayonnaise with accompaniments

6 to 8 cloves garlic, peeled and minced
1/4 tsp. sea salt or kosher salt
2 large egg yolks
1 C. (250 ml) olive oil
1 C. (250 ml) neutral-tasting vegetable oil
1 to 2 tsp. warm water (optional)

2 large or 3 medium carrots, peeled, halved crosswise, and cut into 1/2-inch-wide sticks
12 oz. (320g) green beans, ends removed
2 pounds (900g) small new potatoes
1 1/2 to 2 pounds salt cod, soaked for 24 hours in the refrigerator, changing the water three times
6 hard-cooked eggs, peeled and halved lengthwise, each topped with an anchovy fillet and a few grinds of black pepper
1 pound (450g) cherry tomatoes
1 large or 2 small (230g) beet(s), peeled and thinly sliced
1 large or 2 small (230 to 28og) kohlrabi, peeled and thinly sliced
2 bunches radishes, trimmed

Toasted or grilled bread To make the aioli, mash the garlic with the salt in a mortar and pestle, then stir in the egg yolks. (The aioli can also be made in a blender or food processor.) Mix the oils in a measuring C. with a spout. Drop by drop, add the oil to the garlic while continuously pounding the pestle to incorporate the oil. (If using a machine, dribble the oil in slowly, in a continuous stream, while the machine is running.) Continue to stir and as the mixture begins to thicken, increase the flow of oil, stirring until all the oil is added. If the aioli is too thick, add the warm water, until it reaches the desired consistency. Cover and let sit at room temperature if you’re planning to serve it shortly. Otherwise refrigerate it. (The aioli will keep for up to 24 hours.) To make the accompaniments, bring a pot of salted water to a low boil. Blanch the carrots for 1 minute. Remove them with a slotted spoon to a baking sheet lined with a kitchen towel. Blanch the green beans in the same water for 3 minutes and remove them to drain next to the carrots. Add the potatoes to the pot and cook for 10 to 15 minutes (depending on size), just until tender—they are done when they can be pierced easily with the tip of a sharp paring knife. Drain in a colander. To cook the salt cod, put the soaked and drained fish in a pot of cold water and bring to a low boil. Let simmer for 15 to 20 minutes, or until soft. Drain and let cool to room temperature. Arrange the remaining accompaniments decoratively on a large serving platter along with the bowl of aioli and let guests help themselves. VARIATION: Though this isn’t traditional, you can substitute a whole, roasted chicken—cut into pieces and served cold—for the salt cod
Acorn Squash, Roasted
Aromatic Snails
Artichokes & Snails
Artichokes (small)
Asparagus
Baby carrots
Beets
Blue Crab Claws
Capers, Fried
Carrot
Cauliflower
Chanterelles
Cherry tomatoes
Chickpea Panisses
Crab
Croquettes
Crusty French Bread
Fennel
Fingerling / New potatoes
Fleur de sel
Fritters
Green beans
Grissini
Hard boiled eggs
Kohlrabi
Leeks
Lettuces
Mussels Steamed in Wine
Niçoise Olives
Octopus Ragout
Poached cod
Pomegranate Seeds
Radish
Romanesco cauliflower
Salt Cod
Scallions
Shrimp
Snap Pea
Snow Peas
Steamed artichokes
Steamed clams or mussels
Turnips
Wax beans

Octopus Ragout

Providing a welcome depth of flavor, this stew is divine and unexpected when paired with aioli.

8 tsp. extra-virgin olive oil
2 large yellow onions, finely chopped
6 garlic cloves, peeled and crushed
3 large tomatoes, seeded and coarsely chopped
Salt and freshly ground black pepper
5 pounds octopus, preferably small ones, cleaned but unskinned, cut into bite-size pieces (see note)
1 large bay leaf
9 tsp. cognac or marc de Provence
¾ C. dry white wine
1/3 C. parsley, roughly chopped

In a large frying pan, warm 5 tsp. oil with onions and garlic. Stirring frequently, cook over low heat until light golden, about 10 minutes. Turn heat to high and add tomatoes and salt and pepper, to taste. Sauté, tossing often, until tomato liquid has evaporated, 5-10 minutes. Meanwhile, in a large heavy sauté pan, heat remaining 3 tsp. oil. Add octopus, bay leaf and salt and pepper, to taste. Stir frequently until liquid thrown off by octopus has come to a full boil. Remove from heat and add cognac. Ignite it. Stir until the flames die down. Bring white wine to a boil in a small saucepan and add it to the octopus. Warm stew over medium heat and boil until reduced by one third, about 10 minutes. Add tomato mixture. Bring back to a boil and then reduce heat to maintain a gentle simmer. Cook uncovered and stir often until octopus is very tender but still resilient, about 50 minutes. Adjust seasoning, garnish with parsley and serve. (Can be served at room temperature.)

Note: To ensure optimum tenderness, octopus should be frozen for at least 24 hours before using and then defrosted in the refrigerator. Once thawed, cut bodies, heads and tentacles into bite-size pieces.
Artichokes and snails:

1 artichoke, 24 to 36 size, with thorns and stems
½ fresh lemon
Kosher salt and freshly ground black pepper to taste
2 tsp. extra-virgin olive oil
12 helix snails (one 7-oz. can), drained, rinsed and dried on paper towel
2 tsp. chopped garlic
1 tsp. chopped shallot
½ C. dry white wine
1 tsp. lemon juice

Cut off top 1 inch of artichoke and trim off leaves until you get down to the light green inner tender leaves. Carefully trim off outside of artichoke bottom and stem, about 1/8 to 1/4 inch. Cut artichoke in half through the stem. Rub liberally with the 1/2 lemon. Scoop out the fuzzy choke with a melon baller, but do not remove too much of the base. Put artichoke in a pot of water with enough salt so the water tastes like seawater. Squeeze juice of the 1/2 lemon into the water, along with the lemon body. Bring to a boil and cook 10 to 15 minutes until artichoke is crisp-tender (when a small knife in center comes out with a slight bit of resistance). Remove from pot and shock in ice water. Drain well. When cool, cut each half into quarters. Place a 10-inch sauté pan over high heat. When hot, add oil. When oil is hot, season snails with salt and pepper and carefully add to oil and sauté 1 minute. Add garlic and shallot and sauté, stirring, 1 minute. Add wine and 1 tsp. lemon juice and cook 2 minutes. Remove snails and reduce liquid to 1/4 C.. Add artichokes and snails back to pan, toss together and adjust seasoning with salt and pepper. Cover pan, remove from heat and keep on the side until finishing the dish.

 

Vegetable Soufflé with Herbed Chicken and Pepper Sauce

Vegetable Soufflé with Herbed Chicken and Pepper Sauce

Filling:
2 C. raw sliced mushroom
1 medium eggplant – approximately 2 C. – skinned, diced, salted and drained
3 cloves minced garlic
2 T. olive oil
1 (10 oz) bag spinach-cleaned and chopped
1 T. white wine
1 T. butter to grease dish
1/4 C. Parmesan cheese

Batter for soufflé:
6 egg yolks
1/3 C. soy flour
8 oz. Monterey jack cheese
2 T. fresh thyme – chopped
2 T. parsley – chopped
1 C. chicken stock
8 egg whites, beaten stiff

Sauce:
2 roasted red peppers – approximately 1 C. – peeled and de-seeded, stems removed
2 T. white wine
1 stick melted butter

Chicken:
4 boneless chicken breast (4 – 6 oz. each)
2 T. olive oil
2 T. parsley
2 T. sage
2 T. rosemary
2 T. thyme

Soufflé Preparation: Sauté over medium heat in 12″ sauté pan mushroom, eggplant, garlic and spinach in olive oil until soft. Deglaze with white wine. Drain well in colander and cool mixture in refrigerator. Butter a 2 quart round casserole or soufflé dish. Dust inside of dish with Parmesan cheese. Heat chicken stock over medium heat in saucepan with minced herbs. Add soy flour and whisk until mixture is well blended. Whisk cheese into mixture until blended. Turn off heat.

Temper egg yolks with sauce by adding small amount of warm mixture to yolks in a separate bowl. Slowly add remainder of mixture to yolks until thick. Beat egg white with hand blender or mixer until stiff. Fold in soy/cheese/yolk mixture with rubber spatula. Add 1/3 mixture to bottom of soufflé dish. Add 1/2 vegetable mix on top of egg white mixture. Continue layering until base and vegetable mixture have filled soufflé dish. Bake on bottom rack at 325 degrees for 50 minutes.

Sauce Preparation: Roast 2 red peppers in broiler until well browned on all sides. Peel skin from peppers and remove seeds and stems. Puree pepper meat with white wine in food processor for 10-15 seconds. While processor is still running slowly drizzle in 1 stick melted butter in steady stream. Keep sauce warm.

Chicken Breast Preparation: Chop 2 T. each fresh parsley, sage, rosemary and thyme and mix well onto dinner plate. Take 4 skinless boneless chicken breast and press each onto herb mixture to coat each side. Heat sauté pan over medium heat. Pour 2 T. olive oil into preheated pan. Sear each breast for 4-5 minutes each side until done. Slice each breast on diagonal and serve with hot soufflé. Top with pepper sauce.

Eggplant Roulade with Lamb Shank and Red Wine Sauce

Eggplant Roulade with Lamb Shank and Red Wine Sauce

Filling:
1 C. butternut squash (1/2 of butternut squash)
8 oz. ricotta cheese
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. coriander
Fresh mint
Salt & pepper
Egg

Eggplant Wrap:
1 large eggplant – approx. 4 C.(Top cut off – cut lengthwise into 1/4″ slices)
½ C. soy flour
6 eggs

Lamb Shank:
3 lamb shanks
1/4 C. soy flour to coat
2 C. beef stock
1 C. red wine
Olive Oil – 2 T.
Salt & pepper to taste

Finish Sauce:
2 T. shallot
Butter – 1 T.

To Garnish:
Fresh mint
Parsley

Roulade Preparation:
Preheat oven to 375 degrees. Cut squash in half. Scoop seeds out with spoon and place squash on microwave safe dish and cover with plastic wrap. Cook squash in microwave for 8-10 minutes until soft. Scoop out squash meat from skin and mix with egg, ricotta cheese and spices. Refrigerate.

Slice eggplant into 1/4″ lengthwise slices and dust with soy flour. Roast eggplant slices on greased cookie sheet for 30 minutes. Allow slices to cool to handle. Place about 2 T. cheese filling onto center of eggplant slice then fold over both ends. Dip each slice into beaten egg mixture and cook in preheated nonstick pan with a T. of olive oil until well browned on each side.

Lamb Shank Preparation:
Preheat oven to 325 degrees. Coat each shank with about T. soy flour. Brown shanks on all sides over medium heat in large braising pan with olive oil. Deglaze pan with red wine and add beef stock. Cover pan with lid and bake in 325 degree oven for 1 1/2 hours until shanks are fork tender. Take shanks from pan and strain sauce. Cook shallot and butter in sauce pan over medium heat until soft. Add strained sauce from shanks and reduce by 1/3 over medium heat. Serve shanks with eggplant roulade and hot wine sauce.

Comté and ham wafers (Sablés au Comté et au jambon)

Comté and ham wafers (Sablés au Comté et au jambon)

These wafers are savory and a bit salty, which makes them ideal to serve with drinks before dinner. A baker once confided in me that restaurant owners requested that he increase the quantity of salt in his bread because it prompted the customers to drink more. You didn’t hear it from me, but because of the ham and cheese, you might want to plan on having plenty of beverages to accompany these.

8 tsp. unsalted butter, at room temperature
1 tsp. freshly ground black pepper
1/2 tsp. sea salt or kosher salt
2 tsp. chopped fresh chives, or 2 tsp. chopped fresh thyme
2 1/22 C. (coarsely grated Comte cheese, or another sharp, firm cheese, such as aged Gouda or Cheddar
1 C. all-purpose flour
1/4 C. cornmeal or fine polenta
1/2 C. crumbled or finely chopped ham chips, from about 2 slices

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, by hand), beat the butter, pepper, salt, and chives on medium speed until smooth. With a chef’s knife, chop the grated cheese into small bits; add them to the butter mixture. Stir in the flour and cornmeal. Add the ham, and mix until the dough comes together. 3 Divide the dough in half and roll each half on a lightly floured surface into a 7-inch (18cm) log. Wrap in plastic wrap and chill for 1 hour. The unbaked dough can be refrigerated for up to 1 week, or frozen for up to 2 months. To bake the sables, preheat the oven to 350°F (i8o°C). line two baking sheets with parchment paper or silicone baking mats. With a sharp chef’s knife, slice the sables 1/4-inch (.75cm) thick and place them cut-side down on the baking sheets evenly spaced. Bake for 12 minutes, rotating the baking sheets on the racks of the oven midway through baking, until the sables are golden brown on top. Let cool and serve. The sables can be kept in an airtight container at room temperature for up to 3 days.

Filo Dough Triangles

Filo Dough Triangles

Filo Dough Triangles

 

2 boxes (2 pounds) Filo pastry leaves

1 to 1+1/2 pounds unsalted butter, melted and slightly cooled

3 batches of FILLING(s) (see below)

 

Melt the butter.  Take a filo leaf, lay it out flat, and brush it with melted butter.  Put another leaf on top of this one and butter it as well.  Cut this into four long strips (the dough is usually 18×24, so when you cut it, you should get four 4.5×24 strips).  For each strip, put a spoonful of filling at the top, and then flag-fold

the strip into a triangle with the filling inside.  Repeat until you run out of either the filling or the filo leaves. Slash the tops of the triangles — be careful not to cut through to the filling. Bake these at 450 degrees F. for about twenty to twenty-five minutes, or until golden brown.

 

 

Roquefort-Leek filling

 

1/2 cup minced leeks (about two leeks)

3 tbsp butter

2 oz. Roquefort cheese

2/3 cup Ricotta cheese

1 egg-yolk

Salt and pepper if you want

 

Cut the green tops off the leeks; discard.  Quarter the leeks down their long axis, and rinse well in a pot of water.  Now mince finely. Sauté in the butter until tender.  Mix egg into ricotta.  Stir in leeks, then fold in blue cheese.  Fills up about 24-30 triangles.

 

 

Three-Cheese filling with Pepperoni

 

1/2 cup Ricotta cheese

3 tbsp grated mozzarella

3 tbsp freshly grated Parmesan

1/4 cup very finely chopped pepperoni

1 egg yolk

Salt and pepper if you want

 

Mix everything together.  Fills up about 24-30 triangles.

 

 

Crab filling

 

8 oz. fresh crab meat

3 tbsp butter

3 tbsp shallots, finely chopped

1 tbsp sherry

1 tbsp Dijon mustard

Salt and pepper if you want

 

Melt butter, sauté shallots until soft but not browned.  Add the crab and sherry, sauté or 30 seconds.  Stir in the rest, let cool.  Fills up about 24-30 triangles.

 

 

Curried Lamb filling

 

8 oz lean boneless lamb

3 tbsp butter

1/2 cup finely chopped onion

1 clove garlic, minced

1-2 tsp curry powder

1/4 tsp ground coriander

a pinch of cayenne pepper

Salt and pepper if you want

 

Chop lamb into 1/4 inch pieces.  Melt 2 tbsp butter in a pan and brown lamb over medium-high heat.  Move lamb to a bowl, and sauté the onion, garlic, curry, and coriander until soft.  Stir in lamb and season to taste with salt, pepper, and cayenne.  Fills up about 24-30 triangles.

Pistachio-Orange Cocktail Cookies

Pistachio-Orange Cocktail Cookies

Pistachio-Orange Cocktail Cookies1 C. (4 ounces) raw, shelled pistachios
6 T. salted butter, at room temperature
¾ C. (3 ¾ ounces) crumbled feta cheese
2 T. granulated sugar
1 T. very finely minced orange zest
1 tsp. orange flower water (optional)
¾ C. all-purpose flour
½ C. semolina flour
1 ½ T. whole milk
Kosher or coarse sea salt for sprinkling

Preheat the oven to 325° F. Roast the pistachios on a baking sheet about five minutes. Let cool, and coarsely chop. Combine the butter, feta cheese, sugar, orange zest and orange flower water in the bowl of an electric mixer and beat, on medium speed, until light and fluffy. Whisk together both flours in another bowl. With the mixer on low speed, gradually add the flours to the butter and cheese mixture until combined, scraping down the sides of the bowl as necessary. Add the milk, and mix briefly. Add the chopped pistachios, and mix briefly until evenly distributed throughout the dough. Divide the dough in half and roll each portion into a log about 6 inches long and 1-½ inches in diameter. Wrap each log tightly in plastic wrap. Refrigerate the dough logs until firm, about two hours, or freeze for 30 minutes. (The dough can be frozen for up to one month; refrigerate overnight before slicing and baking.) When you are ready to bake the cookies, preheat the oven to 325° F and line two baking sheets with parchment paper or silpat mats. Slice each dough log into about ¼-inch-thick rounds and place the rounds on the baking sheets, about one inch apart. Sprinkle lightly with the salt and bake for 12-14 minutes, until the cookies are lightly golden on the bottom and still pale on top. Remove from oven and let cool slightly. Serve warm or at room temperature. Cookies can be stored in an airtight container for up to five days.

Gourmet Chips with Smoked Salmon

Gourmet Chips with Smoked Salmon

Gourmet Chips with Smoked Salmon10 Fingerling Potatoes, cut into 1/8” rounds
1 T. EVOO
Salt & Pepper
2 T. Chives, chopped
1 T. Horseradish
½ C. Sour Cream
1 T. Lemon Juice
2 slices Smoked Salmon, cut into 1” pieces

Preheat oven to 350. Toss potatoes in evoo and season generously with salt and pepper. Roast 20-30 minutes, flipping once, until very crispy; remove from oven and allow to cool. Combine chives, horseradish, sour cream and lemon juice. Spoon a small amount on each potato chip and top with a small piece of smoked salmon.

Caesar Sables and Warm Olive Tapenade with Preserved Lemon

Caesar Sables and Warm Olive Tapenade with Preserved Lemon

2 C./255 g unbleached all-purpose flour
1 C./115 g grated Parmesan cheese (firmly packed)
1/2 C./120 ml lemon-infused olive oil, or extra-virgin olive oil
1 tsp. finely grated organic lemon zest
1 garlic clove, finely chopped
1 tsp. fine sea salt
1 tsp. chopped anchovies (about 6 small fillets) or 1 tsp. anchovy paste (optional)
1/4 C./60 ml water
1/2 tsp. freshly ground black pepper

In a food processor or large bowl, pulse or mix the flour, cheese, olive oil, lemon zest, garlic, and salt until well combined and crumbly. Add the anchovies (if using) and water. Pulse or stir until the mixture becomes crumbly and begins to stick together, 15 pulses (do not overmix), stopping once to scrape the sides of the bowl.

Turn half of the dough out onto a 16-in-/40.5-cm-long piece of plastic wrap and squeeze and gently knead the dough to form it into an 8- to 9-in-/20- to 23-cm-long log that is about 1 1/4in/3.5 cm in diameter. Roll up the log in the plastic wrap and roll on the work surface under your palms to make a uniform cylinder. Repeat with the other half of the dough and another piece of plastic wrap. Chill the logs in the refrigerator until firm, at least 2 hours and up to 3 days.

Preheat the oven to 350°F/180°C/gas 4. Line a baking sheet with a silicone baking mat or parchment paper. Unwrap the logs and use a sharp, thin-bladed knife to cut the logs crosswise into 1/8-in-/3-mmthick slices using a gentle sawing motion. If any crumbly bits break off while slicing, press them into the cracker and shape with your fingers into a round. Arrange the slices 1 in/2.5 cm apart on the baking sheets and sprinkle them with the pepper. If any of the crackers were sliced too thickly, use your fingers to press them out until they are of the same thickness as the others.

Bake until the crackers are golden brown around the edges, 15 to 20 minutes. Rotate the pans once from top to bottom and from back to front while baking. Transfer the crackers to a cooling rack. Once cool, store the crackers in an airtight container at room temperature for up to 4 days.
Warm Olive Tapenade with Preserved Lemon

1 C./160 g pitted Castelvetrano green olives
1/2 C./80 g pitted kalamata black olives
2 tsp. extra-virgin olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
1 tsp. chopped fresh thyme
1 tsp. finely chopped preserved lemon

In a food processor, pulse all the olives until they form a chunky paste the consistency of granola, or mound them on a cutting board and chop with a sharp chef’s knife.

In a small sauté pan, heat the olive oil over medium heat. Add the shallot, garlic, and thyme and sauté until the shallot is tender and the garlic is fragrant but not browned, 1 minute. Add the chopped olives and preserved lemon and cook, stirring frequently, until the olives are hot to the touch, 3 minutes. Transfer the tapenade to a serving bowl and serve immediately. (Once cool, the tapenade can be stored in the refrigerator in an airtight container for up to 2 weeks. Rewarm in a small saucepan or in the microwave before serving.)

Savory Arugula and Pine Nut Loaf Cake

Savory Arugula and Pine Nut Loaf Cake

Savory Arugula and Pine Nut Loaf Cake

1 and 1/3 C. flour

3 ounces of plain yoghurt

4 C. of arugula, measured by packing it down into a liquid measuring C.

3/4 C. of Parmesan, grated, and several more T. for sprinkling on top of the cake

3 large eggs

1/4 C. of pine nuts, plus a few T. for decorating the loaf

2 cloves of garlic, smashed

3 ounces of olive oil

1 tsp. of baking powder

1/2 tsp. of sugar

freshly ground salt and pepper

Four C. of arugula is a sizeable amount.  If you have a scale, you can measure 150 grams, and that will be about the equivalent of the four C..  Otherwise, press the arugula down into a liquid measuring C..  Then smash the two cloves of garlic.  Wash the arugula and dry it in a dish towel.  You don’t need to be careful about bruising the leaves, since, after cooking them a little,  they go into the food processor. Measure the 3 ounces of olive oil into a measuring C..  Put 2 T. of it in a pan big enough to hold the lettuce and heat it.  Add the smashed garlic cloves and the arugula leaves and cook, stirring for a couple of minutes.  Grind some salt and fresh pepper over the wilted arugula: Put the arugula and garlic in a food processor and grind them roughly by using the pulse button.  Put this aside to cool while you make the cake batter. Preheat the oven to 350 F.  Butter the loaf pan and line the bottom with parchment paper.   In one bowl, mix together the flour and the baking powder.  In another bowl, mix the eggs with the yoghurt, the rest of the olive oil, the sugar and a pinch of salt.  Gradually add the flour to the egg mixture: 9.  Stir in the arugula and garlic, and any liquid they have formed from being ground.  Add 3/4 C. of Parmesan, and 1/4 C. of pine nuts. Put the batter in the pan.  Spear the top with little pine nuts and sprinkle it with Parmesan. Bake the cake for 50 minutes.  The top of the cake will not be smooth.  The loaf is spongy, not dry, and deflates a little as it cools.  Cool the cake and slice it

Beach Barbecue

Beach Barbecue

Restaurant_DinnerOfTheLegend_Sunset_FNCooking at the beach is more fun than trouble these days, with the large array of totable barbecues ― both charcoal and gas ― available. And throwing some shrimp on one is so easy it has become a cliché in the best sense. We’ve added a dip to serve with veggies to start the meal and a great, packable summer salad to go on the side.

A few tricks make everything fresher and tastier: Make your own hummus; it takes little time and is far better than most kinds you can buy. Cure the shrimp briefly in salt and sugar to tenderize and flavorize, then transport them on skewers in their marinade. Carry the salad in layers, then dress and mix it at the beach.

Finally, get creative with s’mores for dessert. Marshmallows melt as well over a grill as over a fire, and sandwiched with yummy new layers ― chocolate wafer cookies and strawberries, for instance ― they make watching the sun set over the water extra sweet.

Wine Pick: Dry rosé or Sauvignon Blanc. The shrimp are both sweet and salty, so they call for some soft, round fruit balanced with crispness in a wine. Bonny Doon Vineyards’ Ca’ del Solo Big House Pink ($10) meshes perfectly and is a great toes-in-the-sand beverage; Joel Gott’s Napa Valley Three Ranches Sauvignon Blanc ($18) works well too.

Prosciutto Lettuce Wraps
Hummus
Shrimp Skewers
Salad
S’mores

Packing Tips

Prosciutto Wraps:

Hummus: Spoon into a small wide mouth container with a lid. Nestle in a larger shallow container, arrange vegetables alongside and snap lid over everything. Seal packed bread in a zip lock plastic bag. Transport veggies and hummus in a cooler. At serving time, unpack bread and nestle among the vegetables.

Shrimp: Lay skewered shrimp in a sturdy shallow container with a lid. Carry in cooler.

Salad: Layer in a wide, shallow plastic bowl (3 ½ – 5 quart) with a lid and put in cooler. Bring dressing in separate container.

S’mores: Pack sliced strawberries in a small rigid container tithe a lid and keep cold. Jars of marmalade or lemon curd, packages of cookies and marshmallows don’t need special handling.

Prosciutto Lettuce Wraps

Prosciutto Lettuce Wraps2 T. chopped toasted walnuts
1 T. walnut or olive oil
1 1/2 tsp. balsamic vinegar
4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula
salt
pepper
15 slices prosciutto (6 oz. total)

Put 2 T. chopped toasted walnuts in a bowl and crush with a wooden spoon. Mix with 1 T. walnut or olive oil and 1 1/2 tsp. balsamic vinegar, then 4 cups rinsed and crisped baby salad greens (4 oz.) such as mâche, frisée, and/or arugula, and salt and pepper to taste. Mound greens mixture on one end of each of 15 slices prosciutto (6 oz. total) and roll up tightly.
Creamy Hummus

You can prepare this hummus up to 1 day ahead; cover and chill. Serve with pocket bread or chunks of sesame-crusted bread and raw vegetables like cucumber slices, red bell pepper strips, baby carrots, celery and jicama sticks, and radishes. Prep time: about 7 minutes.

1 can (15 oz.) garbanzos
2 to 4 T. extra-virgin olive oil
3 T. lemon juice
1 T. toasted sesame oil
1 or 2 cloves garlic, peeled
Salt and pepper

Pour garbanzos into a fine strainer set over a bowl to collect liquid; reserve liquid. In a blender, combine garbanzos, 2 T. olive oil, lemon juice, sesame oil, garlic, and 1/3 C. of the reserved garbanzo liquid. Whirl until smooth and creamy. Add salt and pepper to taste, and, if mixture is too stiff, 1 to 2 more T. liquid; hummus should be soft but still stiff enough to hold its shape. Scrape into a shallow serving bowl. Shortly before serving, drizzle with 2 more T. olive oil if desired.

Orzo Salad with Corn, Green Beans, and Tomatoes

1 pound green beans Orzo Salad with Corn, Green Beans, and Tomatoes
1 1/2 cups dried orzo pasta (8 oz.)
3 ears fresh corn (10 to 14 oz. each; see notes)
1/2 C. white wine vinegar
1/2 C. extra-virgin olive oil
1/2 C. minced shallots
2 T. Dijon mustard
2 T. minced fresh tarragon or 2 tsp. dried tarragon
Salt and pepper
2 cups cherry tomatoes (12 oz.), rinsed, stemmed, and cut in half

In a 5- to 6-quart pan over high heat, bring about 2 quarts water to a boil. Meanwhile, rinse green beans, trim off ends, and pull off any strings. Cut into 2- to 3-inch lengths. Add beans to boiling water and cook until barely tender to bite, 3 to 5 minutes. Drain and immerse in ice water until cold; drain well. Fill same pan with 2 1/2 to 3 quarts water and bring to a boil over high heat. Add orzo and cook until barely tender to bite, 8 to 11 minutes. Drain and rinse with cold water; drain well. Meanwhile, husk corn, discarding silk; rinse ears. Holding each ear upright in a large, deep bowl, cut off kernels close to the cob. To make dressing: In a small bowl, whisk together vinegar, olive oil, shallots, mustard, tarragon, and salt and pepper to taste. In a large, wide bowl, mix orzo with 1/2 C. of the dressing. Add more salt and pepper to taste. Spread level. Layer corn kernels, green beans, and tomatoes over pasta. Pour remaining dressing into a container. Cover and chill both salad and dressing until ready to serve. Shortly before serving, pour three-fourths of the remaining dressing over salad and mix gently to blend. Add more dressing and salt and pepper to taste

Lemon-Garlic Shrimp Skewers
Lemon-Garlic Shrimp Skewers

2 T. kosher salt
2 T. sugar
2 to 2 1/2 pounds peeled, deveined shrimp (12 to 15 per lb.), rinsed and drained
1/4 C. olive oil
1/4 C. chopped parsley
1 T. grated lemon peel
2 or 3 cloves garlic, peeled and minced
1/2 tsp. fresh-ground pepper
Lemon wedges

In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp.

Notes: A brief cure in salt and sugar not only adds flavor to the shrimp and makes them more tender but also acts as a mild preservative for transporting them. You can assemble the skewers through step 2 up to 1 day ahead; cover and chill. Prep and cook time: about 1 hour, plus at least 45 minutes to cure.

Japanese Grill Party

Japanese Grill Party

japanese-grill-mRobata-yaki, or Japanese barbecue, is perfect for warm-weather entertaining ― it’s simple, fresh, and meant to be shared with friends along with sake and cold beer. “Robata-yaki originated in seaside villages in Japan, when fishermen would grill the catch of the day on the boat,” says Vernon Cardenas, executive chef at Katana in Los Angeles, a restaurant specializing in Japanese barbecue. Cardenas grills meat, seafood, and vegetable skewers served with flavorful dipping sauces. Our flexible robata-yaki menu accompanies three of Katana’s sauces. Serve ponzu with skewers of seafood, ginger sauce with vegetables, and mustard sauce with chicken, or let guests mix and match. Round out the menu with edamame and spinach and noodle salads. Mochi ice-cream balls ― scoops of ice cream thinly covered with chewy pounded-rice dough ― make a perfect handheld dessert.

Boiled Edamame
Grilled Seafood or Chicken Skewers
Grilled Vegetable Skewers
Dipping Sauces
Cold Soba Noodle Salad
Sesame Spinach Salad
Mochi Ice Cream Balls
Sake

Choosing Sake

Sake

Premium Sake is served chilled, never warmed, to allow its subtle flavors to be appreciated. Sake is brewed in many styles from light and fragrant to smoky and full bodied. All premium sake can only contain rice, water, special kōji mould (used in food fermentation in Asia) and sake yeast. In some instances, a small amount of distilled alcohol is added at the end of the brewing process, just before sake is pressed and stored for maturation. Imported, top of the line sake will be graded as DaiGinjo (Junmai Daginjo) or Ginjo (Junmai Ginjo) – these are the top 10% of all sake. The next type premium sake is graded as Honjozo (alcohol added) or Junmai (no alcohol added). This type may sometimes be warmed. Table sake, the lowest grade, is labeled as Futsuu-shu

酒 – shu – a suffix indicating “sake” or “alcohol”. It often follows the grade or type.
大吟醸 – Daiginjō
吟醸 – Ginjō
純米 – Junmai
本醸造 – Honjōzō

In addition to the Grade of Sake, they may have another label as well.
Nigori– “Cloudy sake”. Some of the fermented solids “kasu” are allowed back in during sake pressing, giving the sake cloudy-white appearance. Nigori sake will be sweeter and milder, and could be a good option when you feel like drinking something different or when you need a sake to go with very spicy food.
Nama (Namazake) – unpasteurised sake. Has a certain “zing” due to all the living enzymes that still remain. Many people have a strong preference for Nama sake, as it can feel more effervescent, zingy, sparkly. Before choosing to drink Nama, however, make sure that it had been properly stored. It must always be refrigerated.
Genshu – undiluted sake. Sake is naturally 20% alcohol, but most of it is diluted with filtered water to bring the alcohol content down to 15-17%, to enhance the experience of flavours. More often than not, genshu sake will only be sold at the brewery door, as a souvenir. In some rare instances, however, the highly skilled brewer will manipulate the fermentation process to reach the peak alcohol content of only about 16-17%, and deliver a very special sake.
Muroka – unfiltered (most sake is filtered with charcoal powder to remove colours and off flavours). Muroka sake will be darker colour, more flavour. Some people seek out this type as they believe it is sake in its natural state. Worth trying at least once!
Kōshu – aged sake. Honey-like flavours, darker colour. Almost brandy-like. 99.9% of sake is never matured. The sake that has been matured on purpose and called kōshu is rare, and can be a very interesting drinking experience.
Yamahai, kimoto – sake types where the yeast starter is prepared with naturally occurring lactic acid. (Brewers now add lactic acid to keep the stray bacteria away from the yeast starter). It is gamier, earthier, higher acidity and sweetness. Basically, these are the types for which the fermentation process is started using old, traditional methods. They are slowly becoming popular again. Do expect stronger flavour than in most sake.

The irony is, you could select the most expensive, most technically promising sake, and still be disappointed. All that craft that went into making the sake would be futile if the sake is not stored and handled properly. Sake, like wine, is alive. It matures in a bottle. Most sake is made to be drunk fresh, within a year of bottling. Sake should be kept in a cool and dark space, just like wine. Exposure to bright lights and high temperatures is disastrous to sake. Ideally, you will find sake in a fridge. Ask the shop about the bottling date. In Japan, by law, all sake should carry the bottling date. There is one exception – sake intended for export doesn’t have that requirement. This is a pity! You can still ask the shop about how long they have had that sake. Secondly, look at how it has been displayed. How long has it stayed on the shelf under the bright fluorescent lights? Is it in a box or fully exposed to light? Is it wrapped in paper? Even after pasteurization, some light-sensitive particles remain in sake, and will degrade over time. Good liquor stores will keep sake refrigerated. This is the safest method for keeping sake

Flaming Bananas Foster with Vanilla Ice Cream and Honey Sea Salt Peanuts

Flaming Bananas Foster with Vanilla Ice Cream and Honey Sea Salt Peanuts

1 cup roasted unsalted peanuts
1 cup honey
Sea salt
4 tablespoons unsalted butter
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
6 firm bananas, sliced
6 to 8 scoops good quality vanilla ice cream
4 tablespoons dark rum (recommended: Myers’s)

Combine the peanuts and honey in a small bowl and season with salt, to taste. Set aside.
In a large skillet over medium heat, add the butter, sugar and cinnamon, stirring to combine until the sugar melts, about 3 minutes. Add the bananas and sauté until a thick caramel coats the bananas and they begin to soften, about 3 to 5 minutes. Divide the ice cream evenly among serving bowls, spoon honey nuts over the ice cream and top with a light sprinkle of sea salt. Add the rum to the pan with the bananas and carefully ignite with a torch lighter, match, or by gently tipping the pan into the burner flame. Shake the pan until the flames subside. Spoon the bananas over ice cream and peanuts and serve.

Flat Bread with Oven-Dried Figs, Caramelized Onions & Blue Cheese

Flat Bread with Oven-Dried Figs, Caramelized Onions & Blue Cheese

EPSON MFP image

2 3/4 cups bread flour, divided
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100°to 110°), divided
2 tablespoons extra virgin olive oil, divided
1 to 2 teaspoons chopped fresh rosemary
11/2 teaspoons salt, divided
Cooking spray
2 1/4 cups vertically sliced red onion
1 tablespoon sugar
1/2 teaspoon grated orange rind
1/8 teaspoon freshly ground black pepper
1/4 cup coarsely chopped walnuts
20 Oven-Dried Fig halves**
1/2 cup (2 ounces) crumbled blue cheese

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/2 cup flour and yeast in a large bowl, stirring with a whisk. Add 1/2 cup warm water; let stand 30 minutes. Add 2 cups flour, remaining 1/2 cup water, 1 tablespoon oil, rosemary, and 1 1/4 teaspoons salt; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes), and add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) While dough rises, heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add onion and sugar; cook 15 minutes or until deep golden brown, stirring mixture occasionally. Add remaining 1/4 teaspoon of salt, orange rind, and pepper. Cool mixture slightly. Preheat oven to 425°. Punch dough down; form into a ball. Place dough on a baking sheet coated with cooking spray; let rest 5 minutes. Roll dough into a 14 x 12-inch rectangle (about 1/4 inch thick). Arrange onion mixture, walnuts, and Oven-Dried Fig halves evenly over dough, leaving a 1/2 inch border on all sides. Sprinkle with cheese, and gently press toppings into dough to adhere. Bake at 425 degrees for 20 minutes or until flatbread is golden brown and cheese melts.

** To make Oven-Dried Figs, arrange figs in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 250 deg for 1-1/2 to 2 hours or until almost dry but still soft.

Roasted Pork Tenderloin with Seckel Pears + Pistachios

Roasted Pork Tenderloin with Seckel Pears + Pistachios

Preheat the oven to 425°F. Combine 1/2 tsp. ground cardamom, 1/4 tsp. ground coriander, 1 tsp. sea salt, and 1/2 tsp. freshly ground black pepper in a small bowl. Rub the spice mixture on a 1 1/2-pound pork tenderloin, patted dry and trimmed. Heat 2 tsp. olive oil in a large skillet over high heat until very hot. Add the pork and sear, turning occasionally, until browned on all sides, about 8 minutes. Meanwhile, halve 7 Seckel pears* and set aside. Stir together 1 tsp. honey and 1 tsp. water in a C.. When the pork is browned, add the pears to the skillet, and toss. Transfer the skillet to the oven and roast 5 minutes. Remove, toss in 1/4 C. shelled pistachios with the pears, and drizzle half of the honey mixture over the pork and brush to coat. Return the skillet to the oven and roast until the pork is barely pink in the center, 5 minutes. Brush the pork with the remaining honey mixture and slice. Toss 1 tsp. salted butter with the pears and pistachios in the skillet, and serve. * Or small Bartletts. Also try: pork tenderloin + seedless red grapes + walnuts

Dilled Deviled Eggs and Spice-and-Salt Bloody Mary

Dilled Deviled Eggs and Spice-and-Salt Bloody Mary

Dilled Deviled Eggs and Spice-and-Salt Bloody MaryDilled Deviled Eggs

8 hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest
1 tablespoon chopped fresh dill
1/2 teaspoon coarse salt

Salt-and-Spice Bloody Mary

2 1/2 cups tomato juice
1 ounce cornichon brine
4 finely minced pepperoncini
2 teaspoons prepared horseradish
1/2 teaspoon hot sauce (such as Tabasco)
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Ice
6 ounces vodka, divided
Cornichon, pepperoncini, lemon wedge, and celery stalk for garnish

Deviled eggs: Peel eggs and halve lengthwise. Remove yolks, leaving whites intact, and add to a small bowl. Mix in mayonnaise, mustard, lemon zest, dill, and salt. Mash with a fork until smooth. Pipe or spoon yolk mixture into whites. Sprinkle with additional dill just before serving.

Bloody Mary: Fill a pitcher with tomato juice. Stir in cornichon brine, minced pepperoncini, horseradish, hot sauce, Worcestershire sauce, and pepper. Fill 4 glasses with ice, add 1 1/2 ounces vodka to each, and top with tomato juice mixture. Garnish with cornichon, pepperoncini, lemon wedge, and celery stalk.