MICROWAVE
MAKE CHEESE SNACKS
Several years ago, I requested a small wedge of Parmigiano-Reggiano for a grocery order for the Food & Wine Test Kitchen. What arrived was as big as a cinder block! Instead of letting the excess cheese just sit in the fridge, I came up with these quick, delicious snacks that are perfect for a last-minute party.
Zap Parmigiano-Reggiano cheese in the microwave and you’ll get crisp, irresistible snacks in a fraction of the time it would take on the stove or in the oven.
Thyme and Black Pepper Frico
Total
10 min;
Makes
8
Frico are lacy, thin Italian cheese crisps that are awesome with cocktails. You usually melt them in a skillet, but they can burn easily. My cheater’s version is foolproof.
½ cup finely grated Parmigiano-Reggiano cheese
2 tsp. chopped thyme
1 tsp. coarsely ground black pepper
In a small bowl, mix the Parmesan with the thyme and pepper. Spoon 1 tablespoon of the mixture on a small microwave-safe plate and gently shake the plate to form a 3-inch round of cheese. Microwave at high power for 45 to 60 seconds, until the cheese is melted and lacy. Using an offset spatula, transfer to a rack to cool. Repeat with the remaining cheese mixture. Serve.
MAKE AHEAD The frico can be stored in an airtight container overnight, but not on a humid day!
Parmigiano-Reggiano Puffs
Total 5 min
Top Chef judge Richard Blais shared this amazing trick with me. You take leftover Parmesan rinds (keep them in the freezer and pull them out when you’re ready) and microwave them until they puff up. I serve them at parties, and guests can’t believe that these supercrispy cheese puffs were once Parmesan rinds! They’re also terrific on top of a salad.
Parmigiano-Reggiano cheese rinds, cut into ½-inch dice
On a microwave-safe plate, microwave the cheese rinds at high power until puffed and sizzling, 30 seconds to 1 minute. Transfer the cheese puffs to paper towels to drain. Serve hot.
DRY HERBS
I hate letting my summer herb crop go to waste, so I dry fresh sprigs quickly in the microwave to extend their shelf life. The most zappable herbs are sturdy ones like rosemary, thyme and oregano. After the herbs are dried, just run your fingers along the sprigs to strip off the leaves. Discard the stems and store the dried herbs in spice jars.
STEP 1 Arrange sprigs of fresh herbs on a paper towel so they don’t touch each other.
STEP 2 Microwave at high power in 20-second bursts until the herbs are dried and crisp; turn and flip them between intervals.
STEP 3 Strip the dried leaves from the stems.
Grilled Swordfish with Dried Herbs and Charred Lemon Salsa
Total
50 min;
Serves
4
Swordfish is so meaty and flavorful, it’s like the steak of the sea. The fish is hearty enough to stand up to assertive ingredients like the dried rosemary, thyme and oregano here.
1 lemon, preferably thin-skinned, very thinly sliced and seeded
¼ cup extra-virgin olive oil, plus more for brushing
1 medium celery rib, finely chopped
2 Tbsp. minced shallot
¼ cup finely chopped parsley
2 tsp. each dried rosemary, thyme and oregano
Kosher salt and pepper
Four 8-oz. skinless swordfish steaks, cut 1 inch thick
1. Light a grill or heat a grill pan. Brush the lemon slices with olive oil and grill over moderate heat, turning occasionally, until lightly charred and the rind is tender, about 8 minutes. Transfer to a work surface, let cool, then finely chop.
2. In a small bowl, whisk the chopped lemon with the celery, shallot, parsley, ¼ cup of olive oil and ½ teaspoon each of the rosemary, thyme and oregano. Season the salsa with salt and pepper.
3. Brush the swordfish with olive oil and season with salt, pepper and the remaining 1½ teaspoons each of dried herbs. Grill the fish over moderately high heat, turning once, until lightly charred and just cooked through, 8 minutes. Transfer to plates and serve with the salsa.
SERVE WITH Sautéed greens.
Herb-Crusted Pork Chops
Total
30 min;
Serves
4
2 tsp. ground fennel
2 tsp. each dried thyme and oregano
1 tsp. dried rosemary
½ tsp. finely grated lemon zest
Four 10-oz. pork rib chops
Extra-virgin olive oil, for brushing
Kosher salt and pepper
Lemon wedges, for serving
1. Light a grill or heat a grill pan. In a small bowl, mix all of the herbs with the lemon zest. Brush the pork chops all over with olive oil and rub with the herb mixture. Season generously with salt and pepper.
2. Grill the pork over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in each chop near the bone registers 135°, about 13 minutes. Transfer to a platter and let rest for 5 minutes. Serve with lemon wedges.
Whole-Wheat Rosemary Crisps
Active
30 min;
Total
2 hr;
Makes
two 12-inch rounds
2 chicken bouillon cubes (about ½ oz. each)
⅓ cup hot water
¾ cup all-purpose flour, plus more for dusting
½ cup whole-wheat flour
1½ tsp. sugar
½ tsp. kosher salt
4 Tbsp. cold unsalted butter
Milk, for brushing
Crushed dried rosemary leaves, for sprinkling
1. In a small bowl, dissolve 1 of the bouillon cubes in the hot water. Let the broth cool completely, then refrigerate until chilled, about 15 minutes.
2. In a food processor, pulse both flours with the sugar and salt. Scatter the butter on top and pulse until a coarse meal forms. Add the broth and pulse until the dough comes together. Transfer to a work surface and gather into a ball. Cut in half and pat into disks; wrap in plastic and refrigerate for 1 hour.
3. Preheat the oven to 400°. Line 2 baking sheets with parchment paper. On a lightly floured work surface, roll out each disk of dough to a 12-inch round and transfer to a prepared baking sheet. Brush the rounds with milk and sprinkle with rosemary. Finely grate the second bouillon cube on top.
4. Bake the crackers for about 18 minutes, until crisp. Let cool completely, then break into large shards and serve.
MAKE AHEAD The crisps can be stored in an airtight container for up to 1 week.
SOFTEN BROWN SUGAR
You’re super-excited to bake your favorite treat. So you head to the pantry and grab that box of brown sugar. Then the nightmare happens: The sugar is rock hard! Fear not, because I have a tip to soften it up in no time flat.
Put clumps of hard brown sugar in a large microwave-safe bowl. Cover the sugar with a damp paper towel and zap at high power in 20-second bursts until fluffy; stir the sugar with a fork between intervals.
Pear and Sour Cream Coffee Cake
Active
50 min;
Total
2 hr plus cooling
Serves
12
TOPPING
1½ cups all-purpose flour
1 cup rolled oats
1 cup pecans, coarsely chopped (optional)
1 cup light brown sugar
2½ tsp. cinnamon
1 tsp. ground ginger
1 tsp. kosher salt
1 stick plus 6 Tbsp. unsalted butter, softened
2 Bartlett pears—peeled, cored and cut into ½-inch pieces
CAKE
2 sticks unsalted butter, softened, plus more for greasing
2½ cups all-purpose flour
1 tsp. baking powder
¾ tsp. baking soda
1 tsp. kosher salt
1½ cups granulated sugar
3 large eggs
1¼ cups sour cream
2 tsp. pure vanilla extract
Confectioners’ sugar, for dusting (optional)
1. Make the topping In a large bowl, whisk the flour with the oats, pecans (if using), brown sugar, cinnamon, ginger and salt. With your hands, rub the butter into the mixture until incorporated, pressing it into clumps. Add the pears and toss well. Refrigerate the topping until chilled, about 20 minutes.
2. Meanwhile, make the cake Preheat the oven to 350° and grease a 9-by-13-inch metal baking pan. In a medium bowl, whisk the flour, baking powder, baking soda and salt. In a stand mixer fitted with the paddle, beat the 2 sticks of butter with the granulated sugar at medium speed until fluffy, about 2 minutes. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Scrape down the side of the bowl, then beat the dry ingredients into the batter in three additions until just incorporated.
3. Scrape the batter into the prepared pan, spreading it in an even layer. Cover with the streusel-pear topping. Bake for 1 hour and 15 minutes, until the crumb topping is browned and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a rack and let the cake cool completely, about 1 hour. Dust the cake with confectioners’ sugar, cut into squares and serve.
BAKE A MUG CAKE
My friend Kristen Kish, Top Chef Season 10 winner, inspired this super-easy dessert. It’s perfect for those days when you’re in the mood for cake but don’t want (or can’t wait) to bake a whole one. With just a few ingredients, you can make an almost-instant mini cake.
Mix cake batter ingredients in a mug. Microwave on high until the cake rises.
Chocolate Pudding Cake with Caramel Sauce
Total
5 min;
Serves
1
This individual pudding cake has a fluffy exterior surrounding a gooey center, almost like molten chocolate cake.
2 Tbsp. unsalted butter
½ cup buttermilk
3 Tbsp. sugar
1 large egg
¼ tsp. pure vanilla extract
Flaky sea salt, such as Maldon
⅓ cup all-purpose flour
2 Tbsp. unsweetened cocoa powder
½ tsp. baking powder
Caramel sauce, for serving
In a large microwave-safe mug, melt the butter. Whisk in the buttermilk, sugar, egg, vanilla and a pinch of sea salt. Whisk in the flour, cocoa powder and baking powder until smooth. Microwave at high power for 60 to 90 seconds, until the cake has risen; do not let it overflow. Let cool slightly, then drizzle with caramel sauce and sprinkle with salt. Serve.
Almost-instant Rice Pudding
This recipe is a fabulous way to use leftover rice, but you might love it so much that you always make extra rice for it.
Rice Pudding in a Mug
In a large mug, whisk together ¼ cup whole milk, 2 Tbsp. sugar, 1 Tbsp. heavy cream, ¼ tsp. cinnamon, ⅛ tsp. pure vanilla extract and a pinch of kosher salt. Stir in ¾ cup cooked white rice and 2 Tbsp. raisins. Microwave at high power in 30-second bursts until thickened slightly, 1½ to 2½ minutes. Stir between intervals. Let stand for 2 minutes, then garnish with more raisins and toasted sliced almonds before serving. Serves 1 .