FORK + SPOON
SEED POMEGRANATES
I love the pop of pomegranate seeds in winter salads and relishes, or to just eat on their own. Not only do they sparkle like jewels, they’re packed with good-for-you antioxidants. The problem: The seeds are a real pain to remove from the pith. But my spoon hack gets all the pomegranate seeds out with almost no work at all.
Hold one half of a pomegranate cut side down in your palm over a bowl of water. Tap the outside of the pomegranate all over with a wooden spoon to release the seeds into the water. Pour off the water and any pith before using the seeds.
Grilled Lamb Loin Chops with Pomegranate Relish
Total
30 min;
Serves
4 to 6
Eight 7- to 8-oz. lamb loin chops, cut 2 inches thick
Kosher salt and pepper
1½ cups pomegranate seeds (from 2 pomegranates)
1 cup lightly packed mint, chopped, plus whole leaves for garnish
1 shallot, minced
3 Tbsp. extra-virgin olive oil
2 Tbsp. sherry vinegar
1. Light a grill or heat a cast-iron grill pan. Season the lamb chops with salt and pepper and grill over moderate heat, turning occasionally, until lightly charred all over and an instant-read thermometer inserted in the thickest part of the chops registers 130°, about 15 minutes. Transfer to a platter and let rest for 5 minutes.
2. In a medium bowl, mix the pomegranate seeds with the chopped mint, shallot, olive oil and vinegar; season with salt and pepper. Garnish the lamb chops with mint leaves and serve with the relish.
More Uses for Pomegranate
GUACAMOLE Fold pomegranate seeds into guacamole. They give the guac a great crunch and subtle sweetness.
RICE PILAF Mix fragrant basmati rice with pomegranate seeds, herbs and lime juice and serve alongside chicken or fish.
POMEGRANATE ROYALES Lightly muddle pomegranate seeds in Champagne flutes. Top with chilled sparkling wine or apple cider.
PEEL BOILED EGGS
STEP 1 Tap the wide end of a boiled egg on a work surface and peel off just the bottom of the shell.
STEP 2 Gently slide a small metal spoon between the shell and the egg white.
STEP 3 Rotate the egg until the shell is removed.
Deviled Eggs with Pickled Mustard Seeds
Total
30 min plus cooling
Makes
12
PICKLED MUSTARD SEEDS
¾ cup distilled white vinegar
¼ cup water
¼ cup yellow mustard seeds
1 Tbsp. sugar
1 garlic clove, lightly crushed
2 tsp. kosher salt
EGGS
6 large eggs
3 Tbsp. mayonnaise
1 tsp. Dijon mustard
1 tsp. distilled white vinegar
Kosher salt and pepper
Snipped chives, for garnish
1. Pickle the mustard seeds In a small saucepan, combine all of the ingredients and bring to a boil. Simmer over moderate heat, stirring occasionally, until the seeds are tender and the liquid is reduced, about 20 minutes. Let cool completely.
2. Meanwhile, prepare the eggs In a medium saucepan, cover the eggs with water. Bring to a boil, then simmer over moderate heat for 8 minutes. Drain and cool under running water, then peel the eggs and pat them dry.
3. Cut the eggs in half lengthwise and carefully scoop the yolks into a medium bowl; mash them with a fork. Stir in the mayonnaise, mustard, vinegar and 1½ tablespoons of the pickled mustard seeds. Season the filling with salt and pepper.
4. Arrange the egg whites on a platter. Spoon the filling into the egg whites and garnish with pickled mustard seeds and snipped chives. Serve.
MAKE AHEAD The pickled mustard seeds can be refrigerated for up to 2 weeks.
GRATE GINGER
Take a look at a fresh hand of ginger and you’ll see it’s covered with knobs and little nooks and crannies. That’s what makes ginger so difficult to peel and grate. My solution: Remove the skin with a teaspoon! It’s the perfect tool for getting into the crevices. Then you can grate that beautifully clean peeled ginger with the tines of a fork.
STEP 1 Hold a piece of ginger in one hand and scrape off the skin with a spoon.
STEP 2 Hold a fork firmly on a work surface with the tines facing up. Scrape a knob of peeled ginger on the tines to grate it. Discard any stringy bits.
Sesame-Ginger Chicken Meatballs
Total
30 min;
Serves
4
Canola oil, for brushing
1 lb. ground chicken, preferably dark meat
½ cup plain dry bread crumbs
⅓ cup minced scallions, plus thinly sliced scallions for garnish
3 Tbsp. grated peeled fresh ginger
1 large egg
2 garlic cloves, minced
2 tsp. toasted sesame oil
2 tsp. soy sauce
¼ tsp. kosher salt
Asian chili sauce, for serving
Preheat the oven to 450° and brush a rimmed baking sheet with canola oil. In a large bowl, mix together all of the remaining ingredients except the sliced scallions and chili sauce. Form the chicken mixture into 1½-inch balls and arrange them on the baking sheet. Brush the meatballs with canola oil and bake them for about 13 minutes, until they are browned and cooked through. Transfer the meatballs to a platter, garnish with sliced scallions and serve with chili sauce.
PREP KIWI
Peeling kiwi with a knife wastes a lot of fruit. A better, easier way is to use a spoon. You’ll also wind up with a smoother surface, which in turn creates prettier slices.
STEP 1 Using a paring knife, cut off just the very end of a kiwi. Gently slide a small metal spoon between the flesh and the skin.
STEP 2 Slowly rotate the kiwi until the skin is separated from the fruit.
STEP 3 Squeeze out the fruit and discard the skin.
Kiwi Tartlets
Active
15 min;
Total
1 hr plus cooling
Serves
6
One 14-oz. sheet of all-butter puff pastry
¼ cup sugar
1 cup fromage blanc or Greek yogurt
½ vanilla bean, split lengthwise and seeds scraped
Pinch of kosher salt
2 Tbsp. agave nectar or honey, plus more for drizzling
3 ripe but firm kiwis, peeled and thinly sliced
1. Preheat the oven to 400°. Line a large rimmed baking sheet with parchment paper. On a lightly floured work surface, roll out the pastry to a 9-by-13-inch rectangle. Using a 4-inch round plate or plastic takeout lid as a template, cut out 6 rounds.
2. Transfer the pastry rounds to the lined baking sheet and poke them all over with a fork. Top with another sheet of parchment and another baking sheet and bake for about 20 minutes, until the pastry is lightly browned. Remove the top sheet and parchment paper and sprinkle with the sugar. Bake the rounds for about 20 minutes longer, until browned and crisp. Transfer the rounds to a rack and let cool completely.
3. In a small bowl, whisk the fromage blanc with the vanilla seeds, salt and the 2 tablespoons of agave. Spread the mixture on the tarts and top with the kiwi slices. Drizzle with agave and serve.
MAKE AHEAD The tart shells can be stored in an airtight container overnight.
STUFF GRILLED CHEESE
Food & Wine contributing editor Andrew Zimmern is a fearless eater. I can’t pronounce half the things he eats on his Travel Channel show, Bizarre Foods , but he taught me this genius grilled cheese trick. You crimp the edges of the bread with a fork so it holds in all the oozy filling.
STEP 1 Cut the crusts off slices of white sandwich bread.
STEP 2 Spread half of the bread slices with the cheese filling, leaving a border.
STEP 3
Close the sandwiches and crimp the edges with a fork
to seal them tightly.
Pimento Cheese–Stuffed Sandwiches
Total
45 min;
Serves
4
4 oz. sharp yellow cheddar cheese, shredded (1 cup)
½ roasted red bell pepper, chopped
1 Tbsp. finely grated onion
¼ cup mayonnaise
Kosher salt and pepper
8 slices of white sandwich bread, crusts removed
Softened butter, for brushing
1. In a food processor, combine the cheddar cheese with the roasted bell pepper, onion and mayonnaise and pulse until the cheese and pepper are coarsely chopped. Season the pimento cheese with salt and pepper.
2. Spread 4 slices of bread each with 3 to 4 tablespoons of the pimento cheese, leaving a ½-inch border. Top with the remaining bread slices and, using a fork, crimp the edges of the sandwiches to seal them tightly. Refrigerate for 15 minutes.
3. Set a griddle over two burners and turn the heat to moderate. Butter both sides of the stuffed sandwiches. Griddle over moderate heat, turning once, until the sandwiches are lightly browned and the cheese is melted, about 4 minutes. Serve.