BAKING RACK
WEAVE BACON
The BLT often misses its shot at greatness due to one flaw: There isn’t bacon in every bite. Now, with the help of this tip, it wins my award for Most Amazing Sandwich. I weave uncooked strips of bacon into a tight lattice, then bake until crisp, so I get crunchy, smoky bacon throughout.
STEP 1 Cut bacon slices in half crosswise.
STEP 2 On a parchment-lined baking sheet, weave 6 strips of bacon, 3 in each direction, to create a lattice.
STEP 3 Lay a baking rack upside down on the bacon lattices to keep them flat. Bake until browned and crisp.
California BLTs
Total
45 min;
Serves
4
12 slices of bacon, halved crosswise
½ cup mayonnaise
1 Tbsp. finely chopped tarragon
1 Tbsp. fresh lemon juice
Kosher salt and pepper
8 slices of multigrain sandwich bread, toasted
1 Hass avocado—peeled, pitted and sliced
2 Persian cucumbers, thinly sliced on the diagonal
1 medium tomato, thinly sliced
4 small Bibb lettuce leaves
½ cup mixed sprouts, such as radish, sunflower and alfalfa
1. Preheat the oven to 400°. Line a large rimmed baking sheet with parchment paper or foil. For each lattice, weave 6 strips of bacon, 3 in each direction, on the prepared baking sheet.
2. Set a baking rack upside down on the bacon to keep it flat. Bake for 15 to 20 minutes, until browned and crisp. Remove the rack, then transfer the bacon lattices to paper towels to drain.
3. Meanwhile, in a small bowl, whisk the mayonnaise with the tarragon and lemon juice. Season with salt and pepper.
4. Spread the tarragon mayonnaise on each slice of toast. Arrange the sliced avocado, cucumbers and tomato on 4 slices of the toast and sprinkle with salt and pepper. Top with the bacon lattices, Bibb leaves and sprouts. Close the sandwiches and serve.
MAKE GUACAMOLE
STEP 1 Halve and pit an avocado.
STEP 2 Press through a crosshatch baking rack.
STEP 3 Create perfect cubes.
Guacamole with Charred Pineapple
Total
15 min;
Makes
2 cups
Two ½-inch-thick rings of fresh pineapple
2 large avocados, halved and pitted
½ cup chopped cilantro
¼ cup minced red onion
2½ Tbsp. fresh lime juice
Kosher salt and pepper
1. Heat a large cast-iron skillet over high heat until smoking. Add the pineapple and cook over high heat, turning once, until lightly charred on both sides, 4 minutes. Let cool, then finely dice.
2. Set a crosshatch baking rack over a large bowl. Put an avocado half cut side down on the rack and, using your palm, press it through the rack until the skin remains in your hand; discard the skin. Repeat with the remaining avocado halves. Fold in the pineapple, cilantro, onion and lime juice. Season generously with salt and pepper and serve.
CHOP BOILED EGGS
I stole this egg-salad hack from chef Jamie Bissonnette of Toro in Boston. Instead of using a knife, he dices boiled eggs perfectly and quickly with a crosshatch baking rack.
STEP 1 Place an egg on a crosshatch baking rack set over a bowl.
STEP 2 Press the egg through the rack with a plate.
Chopped Egg and Baby Potato Salad
Active
30 min;
Total
1 hr;
Serves
6
6 large eggs
1¼ lbs. baby red potatoes
Kosher salt and pepper
½ cup extra-virgin olive oil
¼ cup Champagne vinegar
1 Tbsp. whole-grain mustard
1 small red onion, halved and thinly sliced
1½ cups lightly packed baby arugula
1 cup lightly packed parsley, chopped
½ cup lightly packed dill, chopped
1. In a medium saucepan, cover the eggs with water and bring to a boil. Simmer over moderate heat for 8 minutes. Drain and cool under running water, then peel.
2. In the saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 15 minutes. Drain well and let cool slightly.
3. In a large bowl, whisk the olive oil with the vinegar and mustard. Season with salt and pepper. Set a crosshatch baking rack over the bowl. Put 1 egg on the rack and, using a small plate, press it through the rack. Repeat with the remaining eggs and the potatoes. Add the onion, arugula, parsley and dill and gently fold to mix. Season generously with salt and pepper and fold again. Serve.
MAKE AHEAD The egg and potato salad can be refrigerated for up to 6 hours. Bring to room temperature and fold in the onion, arugula, parsley and dill before serving.
SKIN HAZELNUTS
Removing the papery husks from hazelnuts usually takes a lot of work, but my baking rack trick lets you skin a bunch at once with virtually no mess.
STEP 1 Set a crosshatch baking rack over a baking sheet. Spread hazelnuts on the rack and toast in the oven.
STEP 2 Rub the nuts on the rack so the skins peel off and fall away.
Chocolate-Hazelnut Tart
Active
50 min;
Total
2 hr 45 min
Makes
one 9-inch tart;
Serves
10
CRUST
1 stick unsalted butter
2 Tbsp. sugar
¼ tsp. kosher salt
1½ cups graham cracker crumbs (12 to 14 whole crackers or 7 oz.)
FILLING
1½ cups hazelnuts
1¼ cups heavy cream
2 Tbsp. strong brewed coffee
12 oz. bittersweet chocolate, finely chopped
2 Tbsp. unsalted butter, softened
¼ tsp. kosher salt
1. Make the crust In a small saucepan, melt the butter with the sugar and salt over moderately low heat, stirring, until the sugar dissolves, about 4 minutes. In a medium bowl, mix the graham cracker crumbs with the butter mixture until the crumbs are evenly moistened. Press the crumbs evenly over the bottom and up the side of a 9-inch fluted tart pan. Cover with plastic wrap and refrigerate until well chilled, about 1 hour.
2. Meanwhile, make the filling Preheat the oven to 375°. Spread the hazelnuts on a crosshatch baking rack set over a large rimmed baking sheet. Bake for about 10 minutes, until golden. Let cool. Using your palms, rub the hazelnuts against the rack to remove the skins, then coarsely chop the nuts.
3. In a medium saucepan, bring the cream and coffee just to a simmer. Add all but ¼ cup of the chopped chocolate to the saucepan along with the butter and salt. Let stand for 2 minutes, then stir until smooth. Scrape the chocolate cream into the tart shell and scatter the hazelnuts on top, lightly pressing them into the chocolate.
4. In a small microwavable bowl, heat the remaining ¼ cup of chopped chocolate at high power in 20-second intervals until melted. Drizzle the melted chocolate on the tart in decorative circles. Refrigerate until firm, about 1½ hours. Remove the tart ring, cut the tart into wedges and serve.