Grape-Leaf Purses with Couscous & Lamb Stuffing
Chilled Terrines with Roasted Vegetables
Mushroom Cakes with Mornay Sauce
White Bean, Tomato & Sage Scones
Tomato Jam with Parmesan & Basil Loaves
Maytag Blue, Apple & Onion Compote Cakes
Jalapeño Lime Bites with Shrimp
Cajun Meat Loaf–Stuffed Red Peppers
Roasted Eggplant Cups with Ricotta & Tomato
Aspics with Roasted Peppers, Eggplant & Spinach
THE INGREDIENTS FOR THESE grape-leaf purses have personality on their own. Once the chilled ingredients macerate, or get acquainted with one another, they create a combined flavor sensation in such a dazzling way. I especially love the taste of these terrines after they’ve been chilled a few days—then, these no-bake, sensational little purses burst with flavor once they hit your taste buds.
1/2 cup (70 g) pine nuts
1 cup (240 ml) beef broth
2/3 cup (175 g) couscous
Zest and juice of 1 lemon
Zest and juice of 1 orange
1/4 cup (20 g) chopped fresh mint leaves
4 ounces (120 g) feta cheese, crumbled
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
3 large shallots, cut into 1/4-inch (6-mm) dice
2 teaspoons cinnamon
3 teaspoons allspice
3 teaspoons cumin
1 3/4 pounds (800 g) ground lamb
1 teaspoon kosher salt
1/2 cup (25 g) snipped fresh chives
1/2 cup (75 g) golden raisins, finely chopped
1 pint (300 g) cherry tomatoes
1 tablespoon olive oil
Kosher salt
Nonstick cooking spray, for the pan
24 large grape leaves, rinsed
The couscous can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator until needed. It will last for up to 5 days.
Preheat the oven to 325°F (165°C). Place the pine nuts on a sheet pan and toast in the oven until fragrant, 5 to 8 minutes.
In a small saucepan, bring the beef broth to a simmer over medium heat. Add the couscous, turn off the heat, stir, and cover for at least 10 minutes. Allow to cool, then stir in the toasted pine nuts, citrus zest and juice, mint, and feta. Season with salt and pepper and set aside.
In a large skillet over medium heat, heat the oil and sauté the shallots until browned, about 8 minutes. Add the cinnamon, allspice, and cumin and cook until fragrant, about 30 seconds. Add the lamb and the salt and cook, breaking up the lamb with a wooden spatula, until no longer pink, about 10 minutes. Drain the meat over the sink into a fine-mesh colander. Return the meat to the pan and stir briefly to mix the flavors together; remove from the heat.
In a 10-inch (25-cm) sauté pan over low heat, combine the tomatoes, oil, and a dash of salt, and cook, stirring occasionally, until the tomatoes are brown on all sides and fully softened, about 20 minutes. Remove the pan from the heat.
> ASSEMBLE THE GRAPE-LEAF PURSES
Spray a 12-well classic cupcake pan with nonstick cooking spray. Unfold the grape leaves on a flat work surface and use a knife to remove any thick center ribs. Working 3 wells at a time to avoid crowding, line the wells using 2 large leaves per well. Make sure the leaves overhang the edges of the wells so you will be able to fold them over the filling.
Add about 3 tablespoons of the lamb mixture to each well, filling them about halfway. Place 2 tomatoes on top and press the contents down firmly to make room for the couscous. Add 2 heaping tablespoons of couscous to each well and press down firmly.
Fold the overhanging edges of the leaves into the center of each well and press to seal the purses. If you need more leaves to cover the top, tear off pieces of an extra leaf to fit.
Wrap the pan in plastic wrap. Place another cupcake pan on top and press down to compress the purses. Wrap both pans in another layer of plastic wrap to hold them together and refrigerate for at least 3 hours or up to 3 days.
Use a table knife to pop each chilled purse out of the pan. Bring to room temperature before serving. Serve the purses individually, inverting them so the tidy part (bottom) of the grape-leaf liners is on top, and serve with a dollop of hummus, a lemon wedge, and a piece of pita bread.
Store the purses in an airtight container in the refrigerator for up to 3 days.
THESE TERRINES are so full of color! Roasted eggplant, zucchini, and red and yellow peppers are layered with tomato aspic and basil, breathing new life into this charming savory dish. They make for an excellent summer meal and are a great option for gluten-free dining. Serve chilled, with the tomato aspic and tahini-yogurt sauce, or hot, with a rice and Parmesan crust (see the variation on this page).
1 1/4 cups boiling water
3 (1/4-ounce / 7-g) packets unflavored gelatin (see this page)
1 (8-ounce / 225-g) jar tomato sauce
1 1/2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon hot pepper sauce
1/2 cup (120 ml) ready-made pesto
2 large cloves garlic, or 2 tablespoons garlic from a tube
1 cup (240 ml) tahini
Zest and juice of 3 lemons
1 cup (240 ml) plain yogurt
1 cup (40 g) packed fresh cilantro leaves
2 teaspoons kosher salt
1 medium globe eggplant
Nonstick cooking spray, for the pans
Kosher salt
2 tablespoons balsamic vinegar
2 whole roasted red peppers or one red and one yellow roasted pepper (see Note)
3 medium zucchini
1 large bunch fresh basil
24 sun-dried tomatoes packed in oil
Whole roasted peppers are sold in jars or deli containers packed in olive oil and herbs.
In a medium bowl, pour the boiling water over the gelatin and stir to dissolve. Stir in the tomato sauce, vinegar, salt, hot pepper sauce, and pesto. Set aside at room temperature.
> MAKE THE TAHINI YOGURT SAUCE
In a blender or the bowl of a food processor fitted with the blade attachment, blend or puree the garlic, tahini, lemon zest and juice, yogurt, cilantro, and salt with 1/2 cup (120 ml) water until smooth. Season with additional salt, if needed.
Preheat the oven to 350°F (175°C). Using a sharp knife, remove the stem of the eggplant and slice the eggplant crosswise as thin as possible, between 1/16 inch and 1/8 inch (1.5 and 3 mm) thick. Halve or quarter any large rounds to make them easier to fit into the wells.
Line 4 baking pans with Silpat mats or foil, then spray them with nonstick cooking spray. Arrange the eggplant slices on the pans in a single layer. Spray the eggplant slices with cooking spray, sprinkle with salt, and drizzle with the balsamic vinegar. Bake for 15 minutes, or until golden and softened. Set aside.
Drain the roasted peppers, then lay them flat on a cutting board and cut each one lengthwise into 12 thin slices, for a total of 24 slices. Set aside.
Using a vegetable peeler, preferably a “T” peeler or julienne peeler, thinly peel each zucchini into ribbons; stop when you reach the seeds. Set aside.
Line a 12-well classic cupcake pan with plastic wrap, making sure that each well is surrounded by plastic. Use 2 long pieces that overlap in the center of the pan, and leave a 3-inch (7.5-cm) border of plastic wrap overhanging all sides of the pan.
Begin by dipping the pepper slices into the aspic in batches of 2, using one of each color if you have both yellow and red peppers. (No need to wipe off excess aspic; you will need it to hold your mold together.) Place the 2 pepper slices, side by side, in the bottom of each well. (They will not completely cover the bottom of the well.) Repeat with the remaining pepper slices, until all of the wells are filled. Next, dip the zucchini ribbons in aspic and crisscross the ribbons in the wells, positioning them to cover any empty spaces and using all of the ribbons. (Do not trim the excess; it will be folded into the package at the end.)
Top the zucchini with 2 or 3 basil leaves. Dip the eggplant slices in aspic and layer 1 or 2 slices in each terrine, then add 2 sun-dried tomatoes per well, pushing down firmly to compact the vegetables. Finish layering any remaining vegetables until the wells are full. Evenly distribute the remaining tomato aspic between the wells and fold in the overhanging pieces. Wrap the pan in plastic wrap and chill for at least 3 hours or up to 3 days.
Remove the top layer of plastic wrap, then lift up on the edges of the plastic wrap lining the wells of the pan to remove the terrines. Serve the terrines individually, garnished with a fresh basil leaf and a dollop of the tahini yogurt sauce.
Store the leftover terrines in an airtight container in the refrigerator for up to 5 days. The tahini yogurt sauce can be stored in a separate airtight container for up to 5 days.
With the addition of a rice and Parmesan crust, this baked version of the roasted vegetable terrine is great served alongside your favorite lamb recipe or as a gluten-free main course with a salad and your favorite gluten-free breadsticks.
FOR THE RICE AND PARMESAN CRUST
1 1/2 cups (300 g) white rice
1 teaspoon salt
1 large egg, beaten
1/2 cup (50 g) grated Parmesan
Make the rice and Parmesan crust: Cook the rice, following the directions on the back of the package and using the salt in the water. When the rice is cooked, stir in the egg and cheese until well combined.
Prepare the tahini yogurt sauce and the vegetables from the recipe on this page, but not the aspic.
Preheat the oven to 350°F (175°C). Layer the vegetables in the wells as described in the preceding recipe, omitting the plastic wrap and the aspic and pressing down as you go to make room for the rice and Parmesan crust. Form 1/4 cup (55 g) of the rice mixture into a 3-inch (8-cm) patty and place it on top of a vegetable-filled well. Repeat with the remaining wells. Bake the terrines until the rice is golden, about 35 minutes. Let them rest in the pan for 15 minutes, then loosen the sides of each terrine with a table knife and invert the terrines onto a sheet pan. Plate them individually or on a serving platter garnished with chopped parsley. Serve with the tahini yogurt sauce.
THE WOMEN in my family—mother, grandmother, and aunts—all have the gift of making pie crust. Instead, I opt for the modern wonder that is prepackaged pie dough. I can achieve the great taste of homemade tarts without the hassle. The flavor of these tarts will vary depending on the mushrooms you use. Be a little adventurous!
3 tablespoon unsalted butter
2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
1 pound (455 grams) assorted fresh mushrooms, such as button, shiitake, portobello, cremini, or chanterelle, or 4 1/2 ounces (130 g) dried mushrooms, reconstituted (see Note), or a mix of the two, cut into 1/2-inch (1-cm) dice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup (60 ml) dry sherry
1/2 cup (120 ml) vegetable or chicken broth
1/2 cup (120 ml) crème fraîche
1/2 cup (120 ml) half-and-half
1 large egg, beaten
Nonstick cooking spray, for the pan
1 (15-ounce / 430-g) package ready-made pie dough (2 rounds), at room temperature
1 1/2 cups (150 g) grated Parmesan
To reconstitute dried mushrooms, place them in a bowl and cover with boiling water. Let stand for 5 minutes. Strain the reconstituted mushrooms through a coffee filter or cheesecloth over a bowl, reserving the flavorful soaking liquid. Gently rinse the mushrooms under cold water and pat dry. The reserved soaking liquid may be used to flavor sauces or fillings.
> MAKE THE MUSHROOM FILLING
In a large skillet over medium heat, melt the butter with the oil. Add the shallots and cook, stirring occasionally, until golden in color, about 5 minutes. Add the mushrooms (if using reconstituted mushrooms, add the soaking liquid as well), salt, pepper, sherry, and broth. Cook until the liquid is reduced by half, 8 to 10 minutes. Stir in the crème fraîche and simmer until the liquid has thickened, about 5 minutes. Turn off the heat.
In a small bowl, whisk the egg with the half-and-half until well combined.
Preheat the oven to 350°F (175°C). Spray a 12-well classic cupcake pan with nonstick cooking spray.
Unroll the pie dough onto a flat work surface; no need to flour it first. Cut each round of dough in half and cut each half into thirds, for a total of 12 pieces. Place 1 triangle in each well of the prepared pan. No need to make the dough fit perfectly; fill the wells asymmetrically to achieve the most coverage possible. Sprinkle each piece of dough with 1 tablespoon of Parmesan.
Divide the mushroom mixture evenly among the wells, using all of it. Top each well with 1 tablespoon of the remaining Parmesan. Spoon the custard evenly over each tart, then fold any pie dough overhanging the edges of the wells over the filling.
Bake until the crust and cheese are golden brown and bubbling, 40 to 45 minutes. Let the tarts rest in the pan for 1 minute, then loosen the sides of each tart with a table knife and pop them out of the pan.
Store the tarts in an airtight container in the refrigerator for up to 3 days. Reheat, wrapped in tin foil, for 15 minutes at 350°F (175°C).
I LOVE THE COLOR, texture, and taste of this mini meal. Leeks gently sautéed in olive oil and fresh thyme are the real stars of this dish because they hold the packages together. Top them with goat cheese cream and lemon vinaigrette and you’ve created a work of art for your mouth. The light combination of flavors makes this a wonderful springtime meal.
FOR THE ASPARAGUS MUSHROOM SAUCE
3 tablespoons unsalted butter
2 cloves garlic, minced, or 1 1/2 teaspoons garlic from a tube
2 large shallots, thinly sliced
7 ounces (200 g) fresh mushrooms, such as shiitake, button, portobello, or cremini, stemmed and sliced
1/3 cup (75 ml) heavy cream
Kosher salt and freshly ground black pepper
1 bunch asparagus, tough ends removed, sliced into thin slices on the bias
6 leeks
2 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground black pepper
8 ounces (225 g) goat cheese, at room temperature
1/4 cup (1/2 stick / 60 g) unsalted butter, at room temperature
2 1/2 ounces (70 g) cream cheese, softened
1 (14-ounce / 400-g) can artichoke hearts, drained and chopped
1 teaspoon grated lemon zest
1 tablespoon fresh thyme leaves
1 tablespoon finely chopped fresh basil leaves or basil from a tube
2 tablespoons fresh parsley or parsley from a tube
1 tablespoon fresh oregano or oregano from a tube
1 large clove garlic or 1 tablespoon garlic from a tube
Kosher salt and freshly ground black pepper
1 (1/4-ounce / 7-g) packet unflavored gelatin
2 lemons
1 tablespoon sugar
1/4 cup (60 ml) olive oil
2 tablespoons white balsamic vinegar or rice wine vinegar
Sprigs of fresh thyme, for garnish
> MAKE THE ASPARAGUS MUSHROOM SAUCE
In a medium skillet over medium-low heat, heat the butter, then add the garlic and shallots and sweat them until softened, 3 to 5 minutes. Add the mushrooms and sauté another minute, then stir in the heavy cream and season with salt and pepper to taste. Reduce the heat to low and continue to cook, stirring occasionally, until the cream thickens, about 8 minutes. Turn off the heat; add the asparagus and toss to coat. Set aside.
Trim the rough dark green tops and the bottoms from the leeks, and remove the tough outer leaves. Cut each leek in half lengthwise, separate the inner leaves, and soak them in water to remove any grit. Remove the leeks from the water, making sure to rinse them well. You will need 24 leaves total; cut them in half so you have 4 pieces of leek for each well.
In a 12-inch (30-cm) sauté pan, heat the oil over medium heat. Add the fresh thyme and the leeks, season with salt and pepper, and sauté until slightly tender, 3 minutes. Add 1/4 cup (60 ml) water, reduce the heat to low, cover, and steam until the leeks are tender, about 5 minutes. Remove the lid and set the leeks aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the goat cheese, butter, and cream cheese on medium-high speed until light and fluffy, about 3 minutes. Beat in the chopped artichoke hearts, lemon zest, thyme, basil, parsley, oregano, and garlic and season with salt and pepper to taste. Sprinkle the gelatin onto the goat cheese mixture and beat to combine.
Line a 12-well classic cupcake pan by overlapping 2 long pieces of plastic wrap along the center of the pan, leaving at least a 3-inch (7.5-cm) border of plastic wrap overhanging all sides of the pan. Line each well with 4 leek pieces, crisscrossing them on the bottom and making sure that no spaces are left uncovered. The leeks will overhang the wells. Do not trim them; they will be folded over the filling after the terrines are assembled.
Divide the asparagus mushroom sauce evenly among the wells, using all of it. Repeat with the goat cheese cream, then fold the ends of the leeks over the filling. Wrap the pan in plastic wrap and chill for 2 hours or overnight.
Juice the lemons into a small bowl. Using a small paring knife, cut half the pulp from the lemon and add it to the bowl. Add the sugar, oil, and vinegar and whisk to combine thoroughly.
When the terrines are chilled, remove the top layer of plastic wrap, then lift up on the edges of the plastic wrap lining the wells of the pan to remove the terrines. Serve the terrines individually on a bed of lettuce and drizzle the tops with lemon vinaigrette. Garnish with sprigs of fresh thyme.
Store the leftover terrines in an airtight container in the refrigerator for up to 5 days. The lemon vinaigrette can be stored in a separate airtight container for up to 1 week.
THESE HAND PIES are beautifully crafted using either a tomato or spinach tortilla, which makes them so easy and fun to eat. The aromatic curry mixed with hearty vegetables gives it a taste reminiscent of an open-faced samosa. If you don’t like spicy food, cut the amount of cayenne in half, but I think heat is the only way to go with these pies. And besides, all that spiciness is balanced by the sweet mango chutney and yogurt sauce.
1 small russet potato, peeled and cut into 1/4-inch (6-mm) dice, placed in a bowl of cold water to avoid discoloring
3 tablespoons olive oil
1 medium yellow onion, cut into 1/4-inch (6-mm) dice
1 tablespoon grated fresh ginger or ginger from a tube
2 small cloves garlic, finely chopped, or 1 1/2 teaspoons garlic from a tube
2 teaspoons cumin
1 teaspoon ground cardamom
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
2 tablespoons curry powder
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
1/2 small head cauliflower, cored and cut into small florets
3 carrots, peeled and cut into 1/4-inch (6-mm) dice
1/2 red pepper, seeded and cut into 1/4-inch (6-mm) dice
1/2 yellow pepper, seeded and cut into 1/4-inch (6-mm) dice
1/2 cup (120 ml) chicken broth
1/2 cup (120 ml) coconut cream or sweetened coconut milk
1/2 cup (75 g) frozen peas, thawed
1/2 cup (120 ml) plain yogurt
1/4 cup (60 ml) mango chutney
Nonstick cooking spray, for the pan
12 (6-inch / 15-cm) tomato-or spinach-flavored tortillas
1/2 cup (50 g) chopped roasted almonds
1/2 cup (50 g) chopped pistachios
Fresh cilantro leaves, for garnish
The curried vegetables can be prepared 3 days in advance and stored in an airtight container in the refrigerator until needed. They will keep for up to 1 week. The yogurt sauce can also be assembled up to 1 week in advance and stored in a separate airtight container.
Drain the potatoes. In a large skillet over medium-high heat, combine the oil, onion, and potatoes and sauté until just tender, about 7 minutes. Stir in the ginger, garlic, cumin, cardamom, nutmeg, cinnamon, curry powder, and cayenne, and season with salt and pepper to taste. Stir in the cauliflower, carrots, both kinds of peppers, and chicken broth and reduce the heat to low. Cover and cook, tossing once halfway through, until all the veggies are tender and the mixture begins to thicken, 10 to 12 minutes.
Stir in the coconut cream and continue to cook until the curry is the consistency of a thick gravy with chunks of veggies. Turn off the heat and stir in the peas.
In a small bowl, mix together the yogurt and chutney. Refrigerate until serving time.
> ASSEMBLE AND BAKE THE HAND PIES
Preheat the oven to 350°F (175°C).
Spray a 12-well classic cupcake pan with nonstick cooking spray, then line the wells with the flour tortillas. Fill the wells to the top with the curried vegetables, leaving the tops of the tortillas open.
Bake until the edges of the tortillas are golden and crispy, 20 to 25 minutes. With your hands, lift the hand pies from the pan using the tortilla wrappers as handles. Drizzle yogurt sauce on top of each mini meal, then garnish with the chopped nuts and cilantro leaves.
THESE ARE DELECTABLE! I like to make these cakes with a variety of mushrooms and cheeses, along with freshly made bread crumbs, which results in a moist and fluffy mushroom cake. You can keep it simple and use the mushrooms and cheese that you have on hand or select an interesting combination of your favorite mushrooms and cheeses.
These would be excellent served alongside a roasted chicken with pan gravy and roasted root vegetables, or as a main dish for a lunch completed by a large salad of mixed greens, herbs, dried fruit, and nuts.
3/4 teaspoon kosher salt
1 small shallot, peeled
1 large clove garlic
2 tablespoons chopped fresh flat-leaf parsley
5 fresh basil leaves
1 tablespoon fresh thyme leaves
2 tablespoons extra-virgin olive oil
4 cups (400 g) fresh mushrooms, such as shiitake, button, portobello, porcini, morel, or oyster, or 6 ounces dried mushrooms, reconstituted (see Note, this page), or a combination of the two, cut into 1/2-inch (1-cm) dice
2 medium shallots, cut into 1/4-inch (6-mm) dice
4 large eggs, lightly beaten
1 teaspoon Worcestershire sauce
2 cups (220 g) fresh bread crumbs (see Note)
2 1/2 cups (300 g) grated cheese, such as white cheddar, Fontina, provolone, mozzarella, Gouda, or a combination
Nonstick cooking spray, for the pan
3/4 cup (75 g) grated Parmesan
2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1 cup (240 ml) whole milk
1 cup (240 ml) half-and-half
1 bay leaf
Pinch of white pepper
Pinch of cayenne
2 tablespoons dry sherry
1/2 cup (60 g) grated cheese, the same variety or combination used in the cakes
1/4 cup (20 g) chopped fresh parsley, for garnish
The herb salt can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator until needed. It will last for up to 1 week.
In the bowl of a small food processor fitted with a blade, combine the salt, shallot, garlic, parsley, basil, and thyme and pulse to combine. Set aside.
> ASSEMBLE AND BAKE THE MUSHROOM CAKES
Preheat the oven to 350°F (175°C).
In a large skillet, heat the oil over medium heat. Add the mushrooms and shallots and cook, stirring occasionally, until the mushrooms are just beginning to brown and the shallots are soft, about 10 minutes. Transfer to a large bowl to cool, about 15 minutes.
When the mushrooms are cool, stir in the eggs, half of the herb salt, the Worcestershire, and bread crumbs. Add the 2 1/2 cups grated cheese and mix to combine.
Spray a 12-well classic cupcake pan with nonstick cooking spray. Fill each well of the prepared pan to the top with the mushroom mixture and sprinkle each with 1 tablespoon of Parmesan. Bake until the tops are golden, 25 to 30 minutes. While the cakes are baking, prepare the Mornay sauce.
In a medium saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 2 minutes to create a paste. Reduce the heat to low; add the milk, half-and-half, and bay leaf and continue to whisk until the sauce has thickened, 8 to 10 minutes. Add the white pepper, cayenne, the remaining herb salt, sherry, and cheese and whisk until the sauce is smooth. Turn off the heat and set aside until ready to serve.
Let the cakes rest in the pan for 1 minute, then loosen the sides of each cake with a table knife and insert the tines of a fork between the pan and each cake to lift it out. Serve the cakes individually on a pool of the Mornay sauce. Garnish each cake with a little additional sauce and 1 teaspoon of the chopped parsley.
Store the leftover cakes in an airtight container in the refrigerator for up to 5 days. The Mornay sauce can be stored in a separate airtight container for up to 5 days.
To make bread crumbs, pulverize a loaf of day-old French or Italian bread in your food processor. (Do not use the toasty crust, only the white bread inside the loaf.) If purchasing bread crumbs at the store, select fresh crumbs, not dried, as they are not the same. Dried crumbs will give you a tough, dry result; fresh will give you a moist and fluffy outcome.
WITH THEIR BOLD tomato filling, creamy cannellini spread, and slight heat from the chile pepper, these scones add a punch to any mealtime.
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup (75 ml) extra-virgin olive oil
1/4 cup (50 g) sugar
2 large eggs
1 cup (240 ml) plain whole-milk yogurt
2 tablespoons chopped fresh sage leaves
1 teaspoon finely chopped fresh garlic or garlic from a tube
3 tablespoons tomato paste
Nonstick cooking spray, for the pan
FOR THE CANNELLINI BEAN SPREAD
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 dried hot chile, crumbled
8 fresh sage leaves
1 (19-ounce / 545-g) can cannellini beans, drained
Kosher salt
1/2 cup (55 g) sun-dried tomatoes packed in olive oil and herbs
Kosher salt
3 tablespoons honey
3 tablespoons water
1 tablespoon sour cream
1 small garlic clove
1/4 cup (60 ml) balsamic vinegar
2 teaspoons honey
6 tablespoons (90 ml) extra-virgin olive oil
2 tablespoons chopped white onion
Kosher salt and freshly ground black pepper
1 large ripe tomato, seeded and cut into 1/4-inch (6-mm) dice
3 cherry tomatoes, quartered
12 fresh sage leaves, for garnish
Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the oil, sugar, eggs, yogurt, sage, garlic, and tomato paste until smooth and creamy. Add the flour mixture and beat on low speed until smooth. Spray a 12-well classic cupcake pan with nonstick cooking spray. Fill each well three-quarters full with the batter and bake until a toothpick inserted in the center comes out clean and the tops are golden, about 15 minutes. Transfer the pan to a wire rack to cool slightly, then loosen the sides of each scone with a table knife and pop them out of the pan.
> MAKE THE CANNELLINI BEAN SPREAD
In a small skillet, heat the oil over low heat, then add the garlic and chile. Sauté until the garlic is just golden, about 3 minutes, then add the sage leaves. Toss to coat and transfer to the bowl of a food processor. Add the beans and pulse until combined but still chunky; do not overmix. Taste and add salt, if needed. Transfer to a small bowl.
In the bowl of a small food processor, combine the sundried tomatoes, salt, honey, water, and sour cream and process until smooth, about 2 minutes. Transfer the tomato filling to a small zip-top plastic bag and set aside.
In a blender or the bowl of a small food processor, combine the garlic, vinegar, honey, oil, and onion. Season with salt and pepper and puree until smooth. Transfer to a small bowl and mix the tomatoes in by hand.
Using an apple corer, make a 1-inch-deep (2.5-cm) hole in the center of each scone. Cut off a corner of the plastic bag of tomato filling, then pipe filling into each hole. Spread the bean spread on top in a rustic manner. Drizzle the top of each scone with some tomato vinaigrette and garnish with a piece of cherry tomato and a sage leaf.
THESE LOAVES are made with a homemade biscuit dough mixed with pesto and Parmesan, then spread with mascarpone and basil cream cheese before finally being topped with fresh cherry tomato jam. I love the texture of this syrupy, chunky jam. It is crazy good. This biscuit recipe has been in my family for generations. This is the tried-and-true biscuit from my childhood. It started out as just a topping for the tart cherries that grow in the area, but over the years I have used it on potpies, cobblers, and more.
2 pints (600 g) cherry tomatoes
1/3 cup (75 g) packed light brown sugar
1 teaspoon fresh thyme leaves
4 whole cloves
1 stick cinnamon
2 teaspoons balsamic vinegar
Juice of 2 limes
FOR THE PARMESAN AND BASIL LOAVES
2 cups (250 g) all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 cup (1 stick / 115 g) unsalted butter, softened
1 large egg, beaten
1 cup (240 ml) heavy cream
1/2 cup (120 ml) ready-made pesto
1/3 cup (40 g) grated Parmesan, plus an additional 1/4 cup (25 g) for sprinkling
Nonstick cooking spray, for the pan
FOR THE MASCARPONE BASIL SPREAD
4 ounces (115 g) cream cheese, softened
8 ounces (230 g) mascarpone
1 tablespoon chiffonaded fresh basil leaves (see Note)
12 fresh basil leaves for garnish
Chiffonade is a cutting technique in which herbs or leafy green vegetables are cut into long, thin strips. This is generally accomplished by stacking the leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. This method prevents the leaves from bruising.
In a medium saucepan, combine the tomatoes, brown sugar, thyme, cloves, cinnamon, vinegar, and lime juice. Simmer, uncovered, over low heat for 45 minutes to 1 hour, stirring occasionally, until the tomatoes pop and the juices thicken to a jam consistency. Set aside.
> MAKE THE PARMESAN AND BASIL LOAVES
Preheat the oven to 350°F (175°C).
In a large bowl, mix together the flour, sugar, and baking powder. Add the butter, and using your fingertips, a pastry cutter, or a large fork, rub the butter into the flour mixture until coarse crumbs form. In a small bowl, whisk together the egg and heavy cream, then mix in the pesto. Fold the pesto cream mixture and the 1/3 cup (40 g) of Parmesan into the batter and mix until just combined.
Spray a 12-well classic cupcake pan with nonstick cooking spray. Divide the batter between the wells and sprinkle with the remaining 1 teaspoon of Parmesan per well. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Let cool for 1 minute in the pan, then loosen the sides of each mini loaf with a table knife and pop them out of the pan. Let cool to room temperature before assembling.
> MAKE THE MASCARPONE BASIL SPREAD
In the bowl of a stand mixer fitted with the beater attachment, beat the cream cheese on medium-high speed until light and fluffy. Fold in the mascarpone and basil with a spatula and set aside.
Serve with a thick layer of the mascarpone spread on each loaf and top with some of the cherry tomato jam and garnish with a fresh basil leaf.
THIS IS ALL ABOUT being a minimalist. You don’t need an elaborate presentation or fancy ingredients to make a spectacular meal, as this dish proves. The flavors in this gratin celebrate the creamy and delicate taste of fennel, which is perfectly set against the buttery crunch of the puff pastry. Be sure to look for fennel bulbs with fronds that can be used to garnish the dish.
1 (17.3-ounce / 485-g) package puff pastry (2 sheets), at room temperature
Nonstick cooking spray, for the pan
3 or 4 fennel bulbs, tops and bottoms trimmed
1 cup (240 ml) heavy cream
1/2 cup (50 g) grated Parmesan
2 small cloves garlic, minced, or 2 teaspoons garlic from a tube
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 1/4 cups (140 g) panko bread crumbs
2 tablespoons fresh thyme leaves, chopped
2 small cloves garlic, minced, or 2 teaspoons garlic from a tube
2 tablespoons chopped fennel fronds (reserved from the bulbs), plus more for garnish
Preheat the oven to 400°F (205°C). Unroll the puff pastry and cut each sheet crosswise into 3 equal strips, and then cut each strip into 3 pieces for a total of 18 pieces. Set aside 12 pieces to use for the pan (see “Savory Tidbit” for ideas on how to use the extra pastry).
Spray a 12-well classic cupcake pan with nonstick cooking spray. Line each well with 1 piece of puff pastry, stretching each piece slightly in both directions and letting it overhang the edges of the well slightly. (Make sure any pastry overhanging the well doesn’t touch any other pastry or the pieces will fuse together when baking.)
Cut the fennel in half lengthwise, remove the core, and cut the fennel lengthwise into 1/4-inch-thick (6-mm) slices. Plunge the fennel into a 6- to 8-quart (6- to 8-L) pot of boiling salted water. Boil until tender, 10 to 12 minutes. Drain, rinse the fennel under cold water, and drain it again.
In a large bowl, mix together the fennel, cream, cheese, and garlic. Season with salt and black pepper.
In a small sauté pan over low heat, melt the butter. Add the bread crumbs, thyme, and garlic, stir to coat evenly with the melted butter, and sauté for 1 to 2 minutes. (Do not allow the bread crumbs to brown.) Stir in the chopped fennel fronds and remove from the heat.
Distribute the fennel and cream mixture among the wells. Top each gratin with the bread crumbs, using them all. Bake until the crust is golden brown and the filling is bubbling, about 25 minutes. Immediately loosen the sides of each gratin with a table knife and pop them out of the pan. Garnish each gratin with the reserved fresh-snipped fennel fronds.
I LOVE A GOOD COMPOTE! It’s all about taking fresh and sometimes unripe fruit, adding in a bit of sweetener, and simmering it over low heat to create a combination of flavors that improves upon nature’s bounty. Dried fruit, nuts, garlic, shallots, and onions are excellent additions to just about any compote. I really love the bitter sweetness that the cranberry contributes, but experiment with a variety of ingredients to come up with your own special flavor combination.
Here I’ve combined two items that marry beautifully: red onions and tart apples. The natural red of the onions gives this compote a vibrant color. Take care not to be tempted to eat half before you put together the final savory meal! I would serve this as part of a lunch with roast beef tenderloin and a spinach salad. If you have any compote left over, slather it heavily onto toast or eat it with a spoon like applesauce.
Nonstick cooking spray, for the pan
2 cups (250 g) all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon kosher salt
3 tablespoons fresh thyme leaves or 2 tablespoons dried
1/2 cup (60 g) canned French-fried onions
1/2 cup (1 stick / 115 g) cold unsalted butter
1 cup (240 ml) heavy cream
1 large egg
2 tablespoons unsalted butter
1 large red onion, halved crosswise and thinly sliced
6 sprigs fresh thyme, or 2 teaspoons dried thyme
4 Granny Smith apples, peeled, cored, and cut into 1/8- to 1/4-inch (3- to 6-mm) dice
1 teaspoon minced garlic or garlic from a tube
1/2 cup dry sherry
1 tablespoon frozen cranberry juice concentrate or balsamic vinegar
4 ounces (115 g) Maytag blue or other favorite blue cheese, crumbled, at room temperature
4 ounces (115 g) cream cheese, at room temperature
2 tablespoons snipped chives (see Note), plus more for garnish
1 tablespoon unsalted butter
12 sprigs fresh thyme, for garnish (optional)
Fresh chives, snipped into 12 (2-inch / 5-cm) pieces, for garnish (optional; see Note)
The apple & onion compote can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator until needed. It will last for up to 1 week. The Maytag blue spread can also be prepared up to 2 days in advance, and will keep for up to 1 week in an airtight container in the refrigerator.
Preheat the oven to 350°F (175°C). Spray a 12-well classic cupcake pan with nonstick cooking spray.
In a medium bowl, using a fork, mix together the flour, sugar, baking powder, salt, thyme, and French-fried onions. Cut the butter into 5 pieces, then cut it into the flour mixture using a fork, pastry cutter, or your fingertips; the mixture should resemble coarse crumbs. In a small bowl, whisk together the cream and egg, then fold it into the flour mixture, making sure not to overmix. Divide the batter evenly among the wells of the prepared pan; each well should be about two-thirds full.
Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let the cakes cool for 1 minute in the pan, then loosen the sides of each cake with a table knife, and invert the cakes onto a cooling rack.
> MAKE THE APPLE & ONION COMPOTE
In a 10-inch (25-cm) sauté pan, melt the butter over low heat. Add the onion slices to the pan and toss to coat in the butter. Add the thyme, cover, and sweat the onions until soft, about 8 minutes. Add the apples and stir to coat. Cook, uncovered, stirring occasionally, until the apples have softened and most of the liquid has evaporated, about 20 minutes. Turn off the heat and stir in the cranberry concentrate. Cover and set aside to cool until needed.
In a small bowl, using a rubber spatula or wooden spoon, mix together the blue cheese, cream cheese, chives, and butter. (Do not use an electric mixer.)
Slice the cooled cakes in half and spread with 1 to 2 tablespoons of the blue cheese spread, then a healthy slather of the compote. Sprinkle with the additional snipped chives; top with a sprig of fresh thyme or a 2-inch (5-cm) piece of chive.
Store the leftover cakes in an airtight container in the refrigerator for up to 5 days. The apple & onion compote can be stored in a separate airtight container for up to 1 week.
I find it’s easiest to use scissors when cutting chives into very short lengths. Just take a pair of kitchen shears or a clean pair of all-purpose scissors and snip the ends of a bunch of chives into 1/8-inch (3-mm) pieces (the size you’d use to garnish a baked potato). You can use the same method to snip longer pieces, such as those used in the garnish here.
THESE BITES HAVE IT ALL: sweet, savory, and salty. Added to that is the feel of a lazy southern BBQ. This is a pretty special meal, so purchase fresh shrimp for it. I love the density of the lime loaves made with ground almonds and the creamy corn pudding. The jalapeño butter with cilantro and lime is butter at its best! Joining in the festivities is jalapeño jelly to keep things interesting. This would be amazing with a butter lettuce salad with fresh mango and orange supremes tossed with a citrus vinaigrette.
Grated zest and juice of 4 limes
1/2 cup (100 g) sugar
5 large egg yolks
10 tablespoons (150 g) salted butter, at room temperature
3 cups (420 g) almond flour
2/3 cup (90 g) self-rising flour
3 large egg whites
2 teaspoons baking powder
Nonstick cooking spray, for the pan
1 1/2 cups (385 g) canned corn, drained; frozen corn; or fresh corn (from about 3 ears)
1/8 teaspoon kosher salt
1 1/2 tablespoons cornstarch
1 cup (240 ml) whole milk
1/2 tablespoon unsalted butter
1 tablespoon honey
1/2 cup (1 stick / 115 g) unsalted butter, softened
2 ounces (55 g) cream cheese, softened
3 tablespoons chopped fresh cilantro
1 tablespoon tomato paste
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
1 fresh jalapeño chile (or more or less to taste), seeded and finely chopped
2 tablespoons unsalted butter
1 shallot, finely chopped
12 medium shrimp, peeled and deveined
1/2 lime
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup jalapeño jelly
Cilantro sprigs, for garnish
You can make the loaves, corn pudding, and jalapeño butter the day prior to serving. I would not try to double the lime almond bread recipe; just make one batch and then another if you need to double the yield. If you make ahead, remember to bring all the elements to room temperature prior to assembly and service. The shrimp need to be prepared the day of the event.
Preheat the oven to 325°F (165°C).
In a medium saucepan over very low heat, combine the lime zest and juice, sugar, and egg yolks and cook, stirring constantly, until thick, about 15 minutes. Add the butter and stir until thoroughly combined; the mixture should look glossy. Place a fine-mesh sieve over a bowl and strain the lime curd into the lime zest–butter mixture (see Note). Let cool to room temperature, about 30 minutes.
When the lime curd is cool, whisk together the almond flour and self-rising flour in a small bowl to remove any lumps. Add the flour mixture to the lime curd and mix well with a wooden spoon.
In a medium bowl, beat the egg whites with an electric mixer until soft peaks form, about 5 minutes on medium speed. Sprinkle the baking powder over the egg whites and, with a rubber spatula, fold to combine. Fold the egg whites into the lime curd mixture to thoroughly combine.
Spray a 12-well classic cupcake pan with nonstick cooking spray. Divide the batter among the wells of the prepared cupcake pan and bake for 20 to 25 minutes, or until the breads begin to brown. Let cool in the pan for 1 minute, then loosen the sides of each mini loaf with a table knife and pop the loaves out of the pan. Set aside to cool completely.
While the bread bakes and cools, puree the corn in a blender; you should have about 1 cup (240 ml). In a medium saucepan, combine the salt and cornstarch and whisk together. Whisk in the milk and cook over medium heat, whisking constantly, until the milk mixture is boiling and has thickened, about 8 minutes. Turn off the heat and stir in the butter and corn puree. Transfer the pudding to a bowl to cool slightly.
In a small bowl, using a rubber spatula, mix together the honey, butter, cream cheese, cilantro, tomato paste, lime juice, salt, and jalapeño. Using the spatula, transfer the lime butter to a piping bag fitted with a small tip. (Or place in a zip-top bag and snip off the tip of one of the corners with scissors.) Set aside.
In a medium nonstick skillet, melt the butter over medium heat. Add the shallot and cook, stirring occasionally until soft, about 5 minutes. Add the shrimp, toss to coat, and cook until pink and cooked through, 3 to 4 minutes. Remove from the heat. When the shrimp have cooled to the touch, slice them in half lengthwise for a total of 24 pieces.
Finish the shrimp with a generous squeeze of lime juice and sprinkle with the salt and pepper. Stir, then set aside.
In a small saucepan, melt the jelly over medium heat, about 4 minutes. Set aside to cool slightly.
When the loaves have cooled to the touch, dip the top of each loaf into the jalapeño jelly. Using an apple corer, make a 1-inch-deep (2.5-cm) hole in the center of each loaf, making sure not to poke all the way through or the filling will seep out. Fill each hole to the top with the corn pudding. Pipe a small round of jalapeño butter, about 1 inch (2.5 cm) in diameter, in the center of each loaf over the corn pudding. Place 2 shrimp slices on top of each loaf and garnish with a sprig of cilantro.
Store the loaves in an airtight container in the refrigerator for up to 5 days.
If you don’t have a fine-mesh sieve on hand, you can use a colander lined with a piece of cheesecloth to strain the lime curd.
I WISH CARROTS had been an ingredient in the Cupcake Wars challenge. I would have made carrot halwa as a filling, as it’s used here, or as a standalone icing. It’s that good. Paired with a carrot scone, it’s even better. This firm, dense scone is unlike any carrot-y baked good you have ever tasted. The flavors will be enhanced during baking by the marriage of the juicy carrots and the spices, which create the depth of flavor and color.
Halwa is a traditional Indian dessert of fresh grated carrots cooked in milk and sugar. Here, I’ve added tandoori flavors. In both the scone and the halwa, I reduced the sugar and added honey to allow the sweetness of the carrots and the exotic flavors of the ginger, garam masala, and toasted nuts to shine. I often serve these scones in the morning or as an afternoon snack with hot chai. They could be made on a smaller scale, using a mini cupcake pan (see Notes), and served as vegetarian hors d’oeuvres or as part of a meal with green curry vegetables or traditional curried chicken. Or twist up tradition and serve this instead of pumpkin bread at a holiday meal.
1/4 cup (1/2 stick / 60 g) unsalted butter
3 cups (330 g) freshly grated carrots (from 6 carrots; see Notes)
1 1/2 cups (360 ml) half-and-half
1/4 cup (60 ml) honey
2 tablespoons golden raisins
1/8 teaspoon ground cardamom, or to taste
1/4 cup (60 ml) cashew butter
1/4 teaspoon kosher salt
Nonstick cooking spray, for the pan
3/4 cup (75 g) sliced almonds
1 cup (2 sticks / 230 g) unsalted butter, at room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
3 large eggs
2 cups (250 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons cinnamon
3 teaspoons tandoori spice (see Notes)
2 teaspoons ground ginger
3 cups (330 g) freshly grated carrots (from 6 carrots)
5 tablespoons (40 g) shelled, salted pistachios, chopped
2 tablespoons chopped salted cashews
2 tablespoons chopped crystallized ginger
1 (6-ounce / 170-g) bag carrot chips or a mix of carrot and sweet potato chips, crushed
If you want to serve these scones later in the day, just keep them at room temperature. If refrigerated, the butters in the halwa will harden, and you will lose the creamy texture. Plus, nobody likes a cold cupcake, and they won’t want to wait for these to get to room temperature to enjoy them.
Melt the butter in a medium nonstick skillet over medium-low heat. Add the carrots and cook for 5 minutes, stirring to coat with the butter. Stir in the half-and-half, honey, raisins, and cardamom; cook, stirring occasionally, until the carrots have softened and the mixture has thickened to the consistency of oatmeal, 25 to 30 minutes. (None of the cream should be visible.)
Remove the halwa from the heat and let it cool for about 5 minutes; transfer it to a food processor fitted with the blade attachment and process until smooth. Stir in the cashew butter and add the salt and a little more cardamom if desired. Set the halwa aside.
Preheat the oven to 350°F (175°C). Spray a 12-well classic cupcake pan with the nonstick cooking spray. Sprinkle each well with 1 tablespoon of sliced almonds.
In the bowl of a stand mixer, cream the butter with both sugars, beating until fluffy, about 3 minutes. Add the eggs and beat well. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, tandoori spice, and ginger. Fold the carrots into the butter mixture with a spatula, and then fold in the flour mixture, making sure to mix thoroughly.
Using a 1/3-cup (75-ml) measure, fill each well of the prepared pan to the top with the batter. Bake until the scones are golden brown and a toothpick inserted in the center of a scone comes out clean, 35 to 40 minutes.
Let cool for 1 minute in the pan, then loosen the sides of each scone with a table knife and pop them out of the pan. Set them on a flat surface to cool for 5 minutes.
Using an apple corer, make two 1-inch-deep (2.5-cm) holes in the center of each scone, side by side, making sure not to cut all the way through or the filling will seep out.
Transfer the carrot halwa to a zip-top bag. Cut a 1/4-inch (6-mm) piece off one corner of the bag and pipe the halwa into the holes in the scones, filling each hole to the top and then mounding a little halwa in the center of each scone, using it all. Sprinkle the tops with the nuts, ginger, and chips.
If using a mini cupcake pan, reduce the baking time to 12 to 15 minutes.
If you see a baking recipe that calls for grated carrots, never substitute the pregrated variety. They will be dry and flavorless. The moisture in fresh grated carrots is essential to the recipe.
While tandoori spice blends vary from region to region in India, several premixed varieties are available at most grocery stores. At its most basic, tandoori is a blend of ginger, cumin, coriander, paprika, turmeric, and cayenne. Garam masala, a mixture of coriander, cumin, black pepper, cloves, cinnamon, and nutmeg, is often found in tandoori spice blends. I use a premixed, store-bought tandoori spice in this recipe, and then add the sweetness of cinnamon and ginger to enhance those flavors.
I HAVE BEEN MAKING this meat loaf recipe for years. I used to bake this at the studios in Hollywood, and then grill the baked slices on the barbecue behind the writers’ bungalow to give it an extra kick of flavor. The red pepper, ketchup, and Andouille sausage take this mini meal to a level your grandmother never could.
The peppers will sweeten the meat loaf and help keep it from drying out and the ketchup will brown and become caramelized along with the sausage. This is a beautiful sight, and a necessary component to keep these tasting fantastic. Savor every bite!
12 small red bell peppers (4 1/2 pounds / 2 kg)
Nonstick cooking spray, for the pan
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 tablespoons minced fresh garlic or garlic from a tube
1 tablespoon Worcestershire sauce
2 to 3 tablespoons hot pepper sauce
1 tablespoon cumin
4 bay leaves
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1 1/4 cups (300 ml) ketchup
1/4 cup (60 ml) half-and-half
2 pounds (910 g) ground beef, turkey, chicken, or pork, or a combination
3 large eggs
2 Andouille sausages
I use the slicing blade of my Cuisinart to thinly slice the onions, and then I change to the chopping blade and pulse them into medium pieces. This is the only way I can chop onions without crying!
The peppers will act as shells for the meat loaf, so they should remain whole, without cracks or tears. Slice the stem-end off the peppers about 1 inch (2.5 cm) below the base of the stem. Core the peppers, removing the seeds and membranes. Remove and discard the stems from the pepper tops and finely chop the remaining top portion into 1/4-inch (6-mm) dice; set aside.
Preheat the oven to 350°F (175°C).
Spray a 12-well classic cupcake pan with nonstick cooking spray and place 1 pepper shell in each well. (The peppers should come well above the top of the pan; they will shrink as the meat loaf bakes.)
Melt the butter in a 12-inch (30-cm) skillet over medium heat. Add the onion, reserved chopped peppers, and garlic and sauté until tender, stirring occasionally, about 5 minutes. Add the Worcestershire, hot sauce, cumin, bay leaves, salt, pepper, and nutmeg. Stir for 1 minute, then adjust the heat to low. Stir in 1/2 cup (120 ml) of the ketchup and the half-and-half; simmer for 5 minutes, or until the vegetable mixture has thickened and heated through.
Transfer the mixture to a large bowl, and let cool completely, about 20 minutes. Remove and discard the bay leaves. Add the ground meat and the eggs to the vegetable mixture and mix by hand until all of the ingredients are fully incorporated.
Slice the sausage links on a bias into twelve 1/2-inch-thick (1-cm) slices. These will be used to garnish the top of the stuffed peppers. (Refrigerate or freeze any unused sausage for another meal.)
Using a spoon, fill each pepper to the top with the meat loaf mixture, making sure that the peppers are mounded but not overflowing. Dollop 1 tablespoon of the remaining ketchup on top of the filling in each pepper, and top with a slice of sausage.
Bake, uncovered, until the meat loaves are golden brown on top, about 1 hour. Let cool in the pan for 1 minute, then insert the tines of a fork between the pan and each pepper to lift it out. Serve with a side of grilled vegetables and roasted potatoes.
Store the stuffed peppers in an airtight container in the refrigerator for up to 5 days. Reheat, wrapped in tin foil, for 15 minutes at 350°F (175°C).
I KNOW THAT I’m mixing Middle Eastern and Sicilian flavors with Grandma’s zucchini bread, but I like to combine different ethnic flavors to create a one-of-a-kind savory meal. This recipe is meant to challenge the taste buds. I love nothing more than creating savory items that pack in a ton of flavors and offer so much diversity on your table and on your palate. This bread can also be baked in a mini cupcake tin and served as exceptional hors d’oeuvres at any fête.
1 yellow bell pepper, or 1 (6-ounce / 170-g) jar of roasted yellow peppers
1 red bell pepper, or 1 (6-ounce / 170-g) jar of roasted red peppers
1 (16-ounce / 455-g) globe eggplant, cut into 1/2-inch (1-cm) dice
2 tablespoons kosher salt
5 tablespoons (75 ml) extra-virgin olive oil
1 medium yellow onion, chopped
1 clove fresh garlic, finely chopped, or scant 1 1/2 teaspoons garlic from a tube
1/4 cup (35 g) golden raisins
1/4 cup (35 g) capers
1/2 cup (90 g) chopped green olives (without pimentos); see Note
1 (14.5-ounce/ 430-g) can whole plum tomatoes in their juice, finely chopped
2 tablespoons pomegranate or fig balsamic vinegar, or balsamic vinegar
Freshly ground black pepper
3 tablespoons honey
2 tablespoons Dutch process cocoa powder (such as Cacao Barry Extra Brute)
Zest and juice of 1 orange
1 medium orange
4 ounces (115 g) feta cheese, crumbled
4 ounces (115 g) cream cheese
2 tablespoons olive oil mayonnaise
1 teaspoon minced fresh garlic or garlic from a tube
2 tablespoons fresh basil chiffonade (see Note, this page)
1 tablespoon honey
Nonstick cooking spray, for the pan
3 large eggs
3/4 cup (150 g) sugar
3/4 cup plus 2 tablespoons (150 g) light vegetable oil
2 1/2 cups (290 g) grated unpeeled zucchini (from 2 to 3 medium zucchini)
3 cups (375 g) all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons cinnamon
2 tablespoons walnut oil
6 tablespoons (50 g) pine nuts
1 small bunch fresh basil leaves, cut into chiffonade (see Note, this page)
1 large orange
Keep the feta cheese spread at room temperature if assembling the same day. You may make the components of this mini meal ahead, refrigerating the caponata and feta cheese spread, but store the zucchini bread in an airtight container overnight. Before assembling, bring the feta and caponata to room temperature. Refrigerate if not assembling immediately.
> MAKE THE FIRE-ROASTED PEPPERS
Roast the peppers on the stovetop, right on the flame, using tongs to flip them occasionally until they are completely blackened and charred, about 5 minutes. Transfer the peppers to a medium bowl, cover with plastic wrap, and let steam for about 15 minutes. Core the peppers and remove the skin and seeds. Finely chop them. Set aside.
Place the eggplant in a colander set in the sink and toss with the salt. Top the eggplant with a plate weighted down with several large cans; let drain into the sink for 1 hour. (This process removes the bitterness.) Rinse the eggplant and dry it, using a clean tea towel to pat it dry. Heat the oil in a large skillet over medium heat, then add the eggplant, tossing to coat with oil. Cook until slightly browned, about 10 minutes. Set aside.
In a medium stockpot or Dutch oven over medium heat, heat the oil, then add the onion and sauté until translucent, about 5 minutes. Reduce the heat to low and stir in the garlic, raisins, capers, olives, tomatoes and their juices, vinegar, pepper, honey, cocoa powder, and orange zest and juice. Cook at a low simmer, uncovered, until the liquid thickens, about 20 minutes. Stir in the reserved eggplant and peppers. Add the broth and keep the mixture at a low simmer, stirring occasionally, while preparing the feta cheese spread and zucchini bread.
Zest the orange into a small bowl, then cut it in half and squeeze the juice of one half into the bowl. In the bowl of a stand mixer fitted with a whisk attachment, combine the feta and cream cheese, orange zest and juice, mayonnaise, garlic, basil, and honey. Mix on high speed until the spread is well combined but still retains a bit of texture. Transfer the mixture to a zip-top plastic bag and set aside.
Preheat the oven to 350°F (175°C). Spray a 12-well classic cupcake pan with nonstick cooking spray.
In the bowl of a stand mixer, beat the eggs on high speed until light, about 4 minutes. Add the sugar and beat to combine. Add the vegetable oil and zucchini and beat to combine.
In a medium bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon. Add the dry ingredients by the cupful to the egg mixture, stirring by hand until well blended. Stir in the walnut oil, mixing well.
Using an ice cream scoop, fill each well with the zucchini batter to the top. Bake until golden brown, about 35 minutes. Let cool in the pan for 1 minute, then loosen the sides of each loaf with a table knife to remove the loaves from the pan. Place on a wire rack to cool. Do not turn off the oven.
On a rimmed baking sheet, toast the pine nuts until golden, about 4 minutes. Transfer to a bowl to cool.
Using an apple corer, make a 1-inch-deep (2.5-cm) hole in the center of each loaf, making sure not to cut all the way through or the filling will seep out. Snip one corner off the zip-top bag containing the feta cheese spread. Pipe the feta cheese spread into each hole, allowing a bit to flow onto the top of the bread. Use a table knife to smooth the spread over the top of the loaf, so it will be visible when topped with the caponata. Place a heaping spoonful of the caponata on top of each loaf and dot with a few pine nuts.
Sprinkle the basil chiffonade on the caponata, then zest the orange directly over the assembled loaves, making sure to sprinkle each one. (The orange really makes all of the flavors pop, so don’t skimp here!) Serve the loaves with some extra caponata on the side.
I like Cerignola olives because of their creamy texture. They are easily found in the “by the pound” section of the grocery store.
THIS PAN IS LINED WITH breaded eggplant, then filled with a ricotta mixture and a tomato anchovy sauce that accents the whole meal. Don’t worry, nothing about this dish tastes fishy. Instead, you get a rich, creamy center surrounded by a delicious eggplant nest holding it all together. If you prefer, use your favorite jarred tomato sauce and doctor it up with the cream, Parmesan, and basil.
3 to 4 large eggplants
2 tablespoons kosher salt
1/4 cup (60 ml) olive oil, plus more as needed
1/4 cup (1/2 stick / 60 g) unsalted butter
3 cloves garlic, minced
5 anchovy fillets in oil, drained
1 (28-ounce / 795-g) can plum tomatoes in their juice, roughly chopped
1/4 cup (10 g) fresh basil chiffonade (see Note, this page)
1/4 cup (60 ml) heavy cream or half-and-half (optional)
1/2 cup (50 g) grated Parmesan
2 cups (250 g) ricotta
1 large egg
Pinch of Kosher salt and freshly ground pepper
1/2 bunch fresh basil leaves
Nonstick cooking spray, for the pan
1 cup (110 g) fresh bread crumbs
1 1/2 cups (150 g) grated Parmesan
1 cup (115 g) shredded mozzarella
Fresh basil leaves, for garnish
Cut off the stem ends of the eggplants and slice lengthwise into 1/4-inch-wide (6-mm) planks until you have 24 long slices. Lay these on paper towels on sheet pans and sprinkle with the kosher salt. Let the slices rest for about 30 minutes.
Divide the oil between 2 large skillets and heat it over medium heat. Wipe the salt off of the eggplant, then add all the pieces to the skillets in a single layer. Brown the eggplant on both sides, 2 to 3 minutes per side, adding more oil if necessary. Transfer the finished pieces to a sheet pan and set aside.
In a large sauté pan, melt the butter over medium heat, then add the garlic and sauté until light brown, about 1 minute. Add the anchovies and mash them against the side of the pan. Stir in the tomatoes and their juices and bring to a boil, then turn the heat to low and simmer the sauce for 20 minutes. Stir in the basil, cream, and cheese, then turn off the heat.
In the bowl of a food processor, combine the ricotta, egg, salt and pepper, and basil leaves and puree just until everything comes together and the mixture is flecked with the basil.
> ASSEMBLE AND BAKE THE EGGPLANT CUPS
Preheat the oven to 350°F (175°C).
Spray a 12-well classic cupcake pan with nonstick cooking spray. On a rimmed sheet pan, mix the bread crumbs and 1 cup (100 g) of the Parmesan together. Dip one side of each piece of fried eggplant into the Parmesan bread crumbs. Line the sides and bottom of each well with 2 slices of fried eggplant, bread crumb side down, in a cross formation to form a shell. Depending on the width and length of the eggplant slices, you may want to cut them to better fit the wells. Leave a 2-inch (5-cm) overhang on both ends of each slice so that the eggplant can be folded into the center of the well once the other ingredients are placed inside.
Distribute the tomato sauce among the wells, then top it with the ricotta mixture, and finally with the mozzarella and remaining Parmesan. Fold the overhanging edges of the eggplant over the filling.
Bake until the tops are golden brown, about 25 minutes. Let rest in the pan for 2 minutes, then loosen the sides of each cup with a table knife and insert the tines of a fork between the pan and each cup to lift it out. Garnish with fresh basil leaves.
THIS IS POSITIVELY DELICATE, and my favorite way to enjoy lasagna. Unlike a classic casserole dish, these lasagna meals have a beginning and an end, offering you a perfect portion! I have been a guest at dinner parties given by Italian friends, and this is how they serve their pasta, too. The tomato sauce is so simple and offers a nice balance, rich but slightly tart, which cuts through the creamy béchamel sauce. These would be great as part of a larger dinner with roasted meat and vegetables.
2 large globe eggplants
1/2 cup (120 ml) olive oil
Kosher salt and freshly ground black pepper
6 tablespoons (90 ml) olive oil
2 cloves garlic, chopped, or 1 tablespoon garlic from a tube
5 anchovy fillets in oil, drained
1 (28-ounce / 795-g) can whole peeled tomatoes in their juice
Pinch of crushed red pepper flakes
1 tablespoon sugar
Kosher salt and freshly ground black pepper
10 leaves fresh basil
2 cups (480 ml) whole-milk ricotta
1 large egg
1 small clove garlic, minced, or 1 teaspoon garlic from a tube
1 teaspoon kosher salt
1 teaspoon white pepper
2 teaspoons unsalted butter
1/4 cup (30 g) all-purpose flour
2 cups (480 ml) whole milk
1 small clove garlic, minced, or 1 teaspoon garlic from a tube
1 tablespoon chopped fresh flat-leaf parsley, or 2 teaspoons parsley from a tube
1 tablespoon chopped fresh basil or basil from a tube
1 teaspoon white pepper
1 teaspoon kosher salt
Pinch of freshly grated nutmeg
Nonstick cooking spray, for the pan
6 sheets no-boil lasagna noodles
3/4 cup (85 g) shredded mozzarella or 3/4 cup (75 g) grated Parmesan
The tomato anchovy sauce, ricotta filling, and béchamel sauce can all be made up to 1 day in advance. Store them in airtight containers in the refrigerator until ready to use. The béchamel sauce should be reheated before serving.
Preheat the broiler to high (see Note) and line 2 sheet pans with foil or Silpat mats. Slice the eggplants lengthwise into 12 (1/4-inch / 6-mm) slices. Brush each eggplant slice with olive oil, then season with salt and pepper. Place the eggplant slices on the prepared pans and broil them until just brown on both sides, 1 to 2 minutes per side.
> MAKE THE TOMATO ANCHOVY SAUCE
In a 10-inch (25 cm) sauté pan over medium-high heat, combine the oil, garlic, anchovies, tomatoes and their juice, red pepper flakes, and sugar, and season with salt and pepper. Cook until slightly thickened and the tomatoes soften, about 20 minutes. Transfer to a blender or the bowl of a food processor with a blade attachment; add the basil and process until smooth. Taste and adjust the seasoning as needed.
In a medium bowl, mix the ricotta, egg, garlic, salt, and white pepper by hand until well combined.
Melt the butter in a heavy medium saucepan over medium heat. Add the flour and cook, stirring constantly with a whisk, until the flour is well blended and forms a soft paste. Add the milk and continue to cook, whisking constantly, until the sauce has thickened and just begins to boil, about 15 minutes. Stir in the garlic, parsley, basil, white pepper, salt, and nutmeg. Turn off the heat and set aside.
> ASSEMBLE AND BAKE THE LASAGNAS
Preheat the oven to 350°F (175°C). Spray a 12-well classic cupcake pan with nonstick cooking spray. Arrange all of the lasagna components in an assembly line. Start with the eggplant: Place 1 slice of eggplant in each well. You may want to cut the slices to better fit the wells. Leave a 2-inch (5-cm) overhang on both ends of each slice, so that the eggplant can be folded into the center of the well once the other ingredients are placed inside.
Next, layer the following ingredients in each well in this order:
1 tablespoon ricotta filling
1 tablespoon tomato anchovy sauce
1/2 lasagna noodle, broken into pieces to fit
1 tablespoon ricotta filling
1 tablespoon tomato anchovy sauce
Fold the overhanging eggplant over the filling and top each lasagna with 1 tablespoon mozzarella. Set aside the leftover tomato anchovy sauce. Bake until golden on top, about 25 minutes. Let rest in the pan for 5 minutes, then loosen the sides of each lasagna with a table knife and insert the tines of a fork between the pan and each lasagna to lift it out.
Reheat the béchamel and tomato anchovy sauces if they have cooled. Using a serving spoon, pool the béchamel on one side of each plate and the tomato anchovy sauce on the other so they meet in the middle. Center a mini lasagna on each plate of sauce. For buffet service or a family-style meal, serve the lasagnas on a large platter and garnish with fresh herbs for color. Place the sauces in bowls on the platter so guests can drizzle them on top of their servings.
Store the leftover lasagnas in an airtight container in the refrigerator for up to 5 days. The tomato anchovy and béchamel sauces can be stored in separate airtight containers for up to 3 days.
Alternatively, bake the eggplant slices in a 450°F (230°C) oven until slightly browned, about 15 minutes.
FRESH SPINACH LEAVES, roasted peppers, and eggplant are encased here in a savory aspic, or gelatin. The amazing taste of this dish will turn any aspic doubter into a believer: This is an example of taking the ordinary and making it extraordinary. The flavors of this dish are bright and refreshing, the perfect combination for a summer lunch.
3 bell peppers, preferably a mix of red, yellow, orange
1 teaspoon salt
2 tablespoons extra-virgin olive oil
2 tablespoons honey
Pinch crushed red pepper flakes
3 tablespoons capers, rinsed, drained, and chopped
3 tablespoons fresh oregano or marjoram
2 tablespoon red wine vinegar
1 eggplant, cut into 12 (1/4-inch-thick / 6-mm) rounds; halve rounds if large
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoon red wine vinegar
1 clove garlic
2 tablespoons capers, rinsed and drained
4 anchovies
1/2 to 1 fresh hot chile pepper, stem and seeds removed
1/2 cup (20 g) fresh mint leaves
1/2 cup (20 g) fresh basil leaves
1/2 cup (20 g) fresh oregano leaves
1/2 cup (20 g) fresh parsley leaves
1/3 cup (75 ml) extra-virgin olive oil
1/3 cup (45 g) pine nuts
FOR THE MOZZARELLA CHEESE FILLING
1 (8-ounce / 225 g) ball fresh buffalo mozzarella, cut into thin slices, then diced into
1/4-inch (6-mm) pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic, finely chopped, or 1 teaspoon garlic from a tube
1 tablespoon olive oil
2 large zucchini, washed
1 tablespoon olive oil
Pinch salt and pepper
Juice and zest of 1 lemon
1 1/2 cups (360 ml) vegetable or chicken stock
2 (1/4-ounce) packets gelatin
1 cup (240 ml) packed spinach leaves
Lettuce leaves, for serving
Roast the peppers over an open flame until blistered, about 4 minutes, then place them in a zip-top plastic bag with the salt. Let steam 10 minutes, then peel the skins from the peppers but don’t rinse with water. Core, seed, and cut the peppers lengthwise into 8 slices each, for a total of 24 slices.
In a medium bowl, mix the oil, honey, red pepper flakes, capers, oregano, and vinegar. Add the roasted peppers and toss to coated.
Preheat the oven to 400°F (205°C).
Brush each eggplant slice with oil, then season with salt and pepper. On a sheet pan lined with foil or a Silpat, roast the eggplant for 25 to 30 minutes, until golden in color and soft, turning once. Let cool to room temperature.
In the bowl of a food processor fitted with the blade attachment, combine the vinegar, garlic, capers, anchovies, and chile pepper (start with half the pepper, then add the other half, if desired, after tasting the sauce), along with the mint, basil, oregano, parsley, oil, and pine nuts. Pulse until smooth and set aside.
In a medium bowl, mix together the mozzarella, salt and pepper, garlic, and olive oil, then set aside until assembly.
Peel the zucchini into long ribbons with a T-shaped vegetable peeler or on a mandoline. Stop peeling when you reach the seeds. Place the ribbons in a medium bowl and toss with oil, salt and pepper, and the lemon juice. Set aside until assembly.
In a small saucepan, heat the stock over medium-high heat until hot but not boiling. Sprinkle the gelatin into the stock and let sit for 5 minutes, until the gelatin dissolves. Pour the gelatin mixture into a blender, add the spinach, and blend until smooth. Transfer to a medium bowl and set aside at room temperature.
> ASSEMBLE THE MINI MEALS
Create an assembly line, with items in this order: aspic, zucchini, peppers, eggplant, herb sauce, cheese, lettuce leaves, for serving.
Line a 12-well classic cupcake pan with plastic wrap, making sure that each well is surrounded by plastic. Use 2 long pieces that overlap in the center of the pan, and leave a 3-inch (7.5-cm) border of plastic wrap overhanging all sides of the pan.
Dip 2 zucchini ribbons into the aspic and place them in a well in a cross formation.
Dip 2 pepper slices into the aspic, one red and one yellow. Add to the well, filling any negative space that remains.
Dip 1 eggplant slice into the aspic and layer it in the well. (No need to wipe off excess aspic; you will need it to hold your mold together.) Trim the eggplant to leave 2 inches (5 cm) overhanging on each side.
Repeat the layers of zucchini, peppers, and eggplant in each well, then evenly divide the herb sauce among the wells, using it all. Evenly divide the mozzarella cheese mixture among the wells. Press down on the filling in each well.
Fold the overhanging zucchini over the filling and top each well with the remaining aspic, pressing down on each mini meal to get the aspic into the layers underneath. Tightly wrap the pan in another layer of plastic wrap.
Chill in the fridge for at least 2 hours or overnight. To unpan, begin by unwrapping the top layer of plastic wrap, then lift up on the overhanging edges of the plastic wrap lining the wells of the pan to remove the terrines. They will pop out easily. Invert each terrine and plate them on a bed of lettuce, either individually or on a serving platter. Serve with a tomato salad tossed with fresh chives.
