Salmon and Haricot Vert Salad

Tags

recipe

Every summer, there comes a point when certain foods in the fridge become off-limits.  Should my hand stray near the green beans (or the tomatoes, or the potatoes) during dinner prep, my mother (with uncanny omniscience) senses this.  She could be three rooms away, door closed and watching How I Met Your Mother while checking her email, and she’ll still somehow magically be able to hear the sound of me trying to quietly use a few haricots verts without her noticing.  With an almighty yell, she bounds nimbly out to the kitchen and always manages to catch me in the act.

The sudden ban on certain ingredients is not due to any picky food preferences, but rather out of hoarding instinct.  The moment the temperature shoots above 78 degrees on the thermometer, my mother develops a sudden, fanatical taste for Salade Niçoise.  It’s all she wants for dinner for a good two months or so.  Hence, the constant need for tomatoes, potatoes, green beans, and tuna at any given moment.

Arguably, she could always make a grocery run on the way home from work if we run out of those ingredients – we do live practically next door to both Whole Foods and Trader Joe’s – but that system simply doesn’t work for her.  Due to a decades-long bout of insomnia, my mother predictably finds herself awake between the hours of 3-5am.  Since there are only so many emails that she can answer at 4am, it’s become increasingly common for the rest of us to wake up to a freshly-cooked container of Salade Niçoise lurking in the fridge.  Unless you live in NYC, it’s really hard to buy potatoes in the wee hours, so we need to keep a reliable stock around for my mom’s pre-dawn culinary ventures.  Otherwise, she’d be forced to do something really crazy, like, oh, I don’t know, SLEEPING.

At a certain point, the rest of us tire of having Salade Niçoise for dinner several times a week.  Don’t get me wrong, my mom makes an excellent Salade Niçoise, but there are only so many times I can eat the same thing in a row.  Given that sometimes it really is too hot to cook, I’m stuck finding a salad that I’m not tired of but is still quick, easy, and healthy.

This salad was inspired by a trip to the farmer’s market last week. Fresh, colorful, and vibrant, it is easy to make on those hot summer nights where the idea of going into the kitchen seems nearly unbearable. It was only after I created it that I’d realized I’d unintentionally reinvented the wheel and made an alternate version of Salade Niçoise.  Typical. Just typical…

Salmon and Haricot Vert Salad

• 12oz haricots verts
• 1 cup cherry tomatoes
• 1/2 cup kalamata olives
• 1 medium potato
• 1 6oz can wild salmon
• 1/4 cup plain Greek yogurt
• 1oz chevre
• 3 tablespoons minced fresh dill
• 1 tablespoon olive oil
• Juice from one lemon
• Salt and pepper to taste

Peel the potatoes, then cut them into thin wedges about 3/8″ thick. Steam or boil them until they are cooked through (alternately, you can steam a handful of baby potatoes, then slice them after they are done cooking). Meanwhile, cut the haricots verts into bite size (1 1/2 inch) pieces and steam until they are just barely crisp-tender. (Don’t wait for them to cool – you’ll need this salad to be tossed while still warm).

Slice the cherry tomatoes in half, then do the same for the olives.

In a large bowl, add the olives, tomatoes, potatoes, and haricots verts, then toss with the yogurt, chevre, olive oil, lemon juice and dill. If you do this while the haricots verts and potatoes are still warm, the chevre will melt into the yogurt, making a creamy dressing. Season with salt and pepper to taste.

If dressing is too thick, it may be necessary to thin it – you can use a little extra olive oil or some milk for this purpose.

Crumble the salmon so that it flakes, then toss it gently with the salad. You may serve it immediately, while still warm, or the next day as a chilled salad. If you want to make this a complete meal, cook some quinoa to serve alongside of it.  Enjoy!

Zucchini and Summer Squash Salad

Tags

recipe

Last week at the farmer’s market, a crate of jewel-toned baby zucchini and summer squash caught my eye.  Only about 4 inches long, they were slender and petite.  My mouth started watering as I pictured how sweet and tender they’d be.  Even though I didn’t have a set idea in mind for them, I scooped up a bunch anyway.

On the way home, I started thinking about the best way to prepare them.  After much thought, I realized that there was no way I could possibly cook them – their delicate, sweet flavor would be muted and the whole point of buying young, fresh summer squash would be defeated.  I then came up with the idea for a raw zucchini salad which used only a handful of simple ingredients that I already had on hand.

This salad is fresh, summery, and fantastic for those days when you can’t bear to turn on the oven.  If you can’t find baby zucchini, it’s ok to use the large kind, but the zucchini and squash ribbons will be larger and less bite sized.

Summer Squash and Zucchini Salad (serves 4)

• 1 ½ pounds zucchini and summer squash (I like to have a mix of the two because it makes a prettier salad)
• 1 ½ oz coarsely grated Parmigiano Reggiano cheese
• 2-3 tablespoons olive oil
• 1 ½ tablespoons lemon juice (you can use more or less, depending on preference)
• 2 teaspoons freshly grated lemon zest
• 15-20 large basil leaves
• Salt and pepper to taste

Wash and dry the summer squash (from now on, when I say squash, assume that I mean both zucchini and summer squash), then cut the bottoms off.  Leave the stems on for now – if you’re not using a mandoline, then they’ll come in handy during the slicing process.  If you are using the mandoline, cut the stems off, then slice the squash thinly into ribbons.  Otherwise, hold the squash by the stems and slice thin strips off of them using a hand-held vegetable peeler (safety tip: always slice AWAY from your hands).

Toss the squash strips with a generous quantity of salt, then let them sit in a bowl for about half an hour.  This step helps draw the excess water out and leaves them more tender.  After half an hour, pat the squash dry with a kitchen (or paper) towel and place them in a dry bowl.

Whisk together the olive oil, lemon juice, and lemon zest.  Add to the squash and toss until the strips are well coated.  Slice the basil leaves into thin ribbons (also known as a chiffonade), then sprinkle over the squash along with the cheese.  Toss until all of the ingredients are fully incorporated, then serve.

Fig, Goat Cheese, and Prosciutto Salad

Tags

recipe

Even though I’m (mostly) vegetarian, I still manage to eat more than my share of prosciutto.  What can I say?  The salty, elusive flavor is so utterly addictive that I can’t seem to stop.  When I walk past the deli counter at Whole Foods, my legs propel me towards the prosciutto of their own accord and I find myself ordering it, even if it’s not on my shopping list.  Pairing the salty flavors of goat cheese and prosciutto with the velvety sweetness of fresh figs, this salad is one of my favorites.

You’ll notice that the quantities of most of the ingredients are pretty loosey-goosey.  This is mostly due to the fact that sometimes I eat this salad as a main course and at other times it is merely an appetizer – simply adjust as is necessary for your own dining needs.

Fig, Prosciutto, and Goat Cheese Salad
8-12 fresh figs, washed and dried.
3-4 oz. goat cheese
3-4 ounces Prosciutto di Parma
6 cups salad greens (I prefer a mesclun mix)
Balsamic vinaigrette of your choice (I usually make my own, but mostly wing it with the proportions – combine olive oil, balsamic vinegar, minced garlic, salt, and pepper in a small bowl and whisk together, adjusting the oil and vinegar until the flavor is to your liking)

Toss the salad greens with dressing to taste, then distribute evenly between 4 plates. Cut each fig in half lengthwise and arrange them over the top of the salad, cut side upwards. Divide the goat cheese evenly between the figs, placing a little on top of each fig half.  Drape the prosciutto over the top of the goat cheese.  If desired, grind some black pepper over the top before serving.  Enjoy!

Cook’s note: you can also cut the figs into quarters, then crumble the goat cheese haphazardly over the plate instead of neatly composing little hors d’oeuvres-like fig bundles.  Same taste, different look.

Radish Sandwiches

Tags

recipe

Lately, I’ve been hearing a lot about radish sandwiches.  I’ve never been a radish person; I never liked them as a child and never bothered to try them as an adult, so at first I disregarded it.  The more I heard, however, the more intrigued I became.  It sounded quite strange as a concept, yet everyone gave it glowing reviews.  I think the bizarreness is what reeled me in, honestly.  I’m a sucker for any odd-seeming recipe with only a few ingredients, mostly because these always seem to turn out the most satisfying dishes.

This morning at the farmer’s market, I seized my opportunity and bought some particularly gorgeous radishes:

As soon as I got home, I started to experiment with radish sandwiches, never mind the fact that it wasn’t even 11am.  I found that they worked best in open-faced format to showcase the bright, cheerful red of the radishes.  The sharp, peppery bite of the radishes was tempered by the creamy butter and the salt allowed the flavors to really shine.  I’ll definitely be eating them again for lunch.

This sandwich is beyond simple and involves only 4 ingredients (well, 5 if you count the pepper) – radishes, bread, butter and salt.  I hesitate to even write a recipe out because it’s so easy (and I in no way measured any of the ingredients), but I will give you a basic set of instructions.  Because this recipe has so few ingredients, it is absolutely crucial that you use the best of everything.  Be sure to get extra peppery radishes (mine were a little mild and I think the sandwich would work better if they had had more kick), the nicest bread you can find, high-quality unsalted butter, and sea salt.  Enjoy!

Open-faced Radish Sandwiches

• Radishes (2-3 per sandwich)
• Butter (preferably unsalted)
• Bread (1 slice per sandwich because it’s open-faced)
• Sea salt
• Freshly ground black pepper (optional)

Wash the radishes and pat them dry with a kitchen towel.  Thinly slice them with a knife, or shave them with a mandoline.  Spread butter on the bread, using a fairly liberal amount.  Layer the radish slices over the bread and sprinkle on some sea salt to taste.  If desired, you can grind some black pepper over the top to add an extra kick.

If you want to make this for a picnic, you can make the radishes, butter, and salt into a spread in order to more easily transport it.  Simply add butter, salt, and whole radishes to a food processor and blend until the radishes are finely chopped and well mixed with the butter.  Spread it on the bread, or use as a dip.

Chickpea Fritters with Yogurt Sauce

Tags

recipe, vegetarian

Chickpea fritters with yogurt sauce served over salad

As someone who is mostly vegetarian (but still eats the occasional piece of fish or sustainably raised chicken breast), I am often looking for easy ways to get protein into my diet.  Specifically, I’m always on the hunt for bean/nut protein sources.  As any vegetarian will tell you, it is important to get complete proteins in your diet.  While this is readily available in dairy, eggs, tofu, and quinoa (also in meat and fish for non-veg’s), the situation becomes a little more complicated when it comes to grains, seeds, nuts, and legumes.  The protein available in plant sources tends to lack the correct balance of the nine essential amino acids.  In order to achieve a more complete balance of these, it is necessary to eat grains with seeds, nuts, and/or legumes.

As someone who could happily eat grains (and carbohydrates) all day long, I find it hard to cram as many beans, nuts, and seeds into my diet as I should.  I love nuts and seeds, but tend to go overboard with them so I use them only sparingly.  That leaves me with beans.  Beans are ok (and I will admit to loving lentils!) but they’re not my favorite thing to eat, and besides they often take a long time to cook.

That’s how I came up with this recipe.  It is not even remotely authentic – real falafels have onions and are deep-fried, for a start – but is tasty.  It’s also really quick to prepare, a great help on those mornings when I’m trying to throw together lunch before rushing out the door to get to work.  Not only is it healthy, but it helps to fulfill my legume-based protein needs.  If you like, you can toss in a little onion to the recipe, but the fritters also taste lovely without them.

Closeup of the chickpea fritters

Chickpea Fritters with Yogurt Sauce (Serves 3)

For the chickpea fritters:

• 15 oz can of chickpeas, drained and rinsed
• 2 cloves garlic, finely minced
• 1/4 cup chopped parsley
• 1 1/2 tsp cumin
• 1 tsp olive oil (plus extra for frying)
• Salt and pepper to taste
• Salad greens (4-5 cups)

For the yogurt sauce:

• 1/3 cup plain kefir (you can also use plain Greek yogurt, but you’ll have to thin it with a little milk)
• 1 tbs olive oil
• Juice from 1 lemon
• Chili powder (optional) to taste
• Salt and pepper to taste

1. In a blender, combine chickpeas, garlic, parsley, cumin, oil, salt and pepper.  Blend until finely chopped (it shouldn’t form a paste – the chickpeas should look like large grains of sand).
2. Form the chickpea mixture into 6 round patties.
3. Whisk together the kefir, olive oil, lemon, chili powder, salt, and pepper.
4. In a large pan, heat 1-2 tablespoons of oil over medium-high heat.  Fry the chickpea fritters until crispy and golden brown, then flip and repeat on the other side.
5. Serve the fritters over salad, and drizzle the yogurt dressing over the top.

Pan-Fried Bacon, Scallion, Cheddar and Potato Wontons with Herb Dip

Tags

recipe

Note: I am out of town until June 23rd – this post was written ahead of time and scheduled to post today.

Pan-Fried Bacon, Scallion, Cheddar and Potato Wontons with Herb Dip

Back in college, the dining halls usually had a baked potato bar on Fridays when all of the students were exhausted from the previous week of classes and needed comfort food. Last Friday, after a very long week at work, I came home craving a similar treat. This recipe takes all of the baked potato essentials – bacon, sour cream, cheddar, and scallions – and turns it into a crispy hors d’oeuvre which would be at home at an upscale dinner party or a casual gathering among friends.

Makes Approximately 40 wontons

For the wontons:

• 1 pound peeled Yukon Gold potatoes
• 4 pieces uncooked bacon
• 2 tablespoons sour cream
• 1 tablespoon butter
• 1 tablespoon bacon fat (when frying bacon strips, reserve the rendered fat)
• 1-2 tablespoon milk
• 1 1/2 tablespoon finely minced scallions
• 1 cup grated cheddar cheese
• 40 wonton wrappers
• Salt and pepper to taste
• Vegetable oil for frying

For the herb dip:

• 3/4 cups sour cream
• 2 1/2 tablespoons minced fresh dill
• 2 teaspoons minced scallions

1. Peel the potatoes and measure out 16oz. Cut the potatoes into 1/2-3/4 inch cubes and place in a large saucepan full of cold water. Bring the water to a boil and cook until the potatoes are tender. Drain, then let rest in a colander for a few minutes to let any excess water to steam out.
2. Meanwhile, fry the bacon in a pan until crisp. Once cooked, remove the strips from the pan and drain on a sheet of paper towels. When fully cooked, chop the bacon into very small pieces. Reserve 1 tablespoon of the rendered bacon fat.
3. Mash the cooked potatoes with the sour cream, butter, milk and rendered bacon fat.
4. Stir the bacon and scallions into the potatoes and stir until well mixed. Season with salt and pepper to taste.
5. Make the herb dip: mix the sour cream, dill, and scallions together until fully incorporated. Spoon the dip into a bowl and garnish with scallions.
6. Form mashed potatoes into small balls approximately a little over a teaspoon in size. Place one ball into the center of each wonton and sprinkle a little cheese over the top. Apply a thin layer of water along the outer edge of two consecutive sides of the wonton wrapper, then fold the other half of the wonton over the potatoes so that it forms a triangle. Press along the edges to seal. Repeat with remaining the wontons.
7. Shallow fry the wontons. Heat 1/4 inch of vegetable oil in a large pan until the oil is hot (the wontons will sizzle immediately when placed in the pan if the oil is hot enough). Fry over medium-high heat until the wontons are crisp and golden brown, then flip and repeat the same process on the other side. Cook the remaining wontons in the same manner.
8. Remove the wontons from the pan and let drain on paper towels.
9. Serve immediately with the herb dip.

Leek Aushak with Split Yellow Peas

Tags

Afghan, dinner, entree, ethnic, pasta, vegetarian

Leek Aushak with Split Yellow Peas

During the winter, I go into hibernation mode. As soon as the temperature starts getting colder and the nights grow longer, the urge to curl into a ball on the sofa with a good book and a plate of warm comfort food becomes almost irresistible. On a cold, blustery night last December, I made my way into an Afghan restaurant near my house, half-frozen and already tired of winter. I ordered the vegetarian aushak, mostly because it was being described as a type of ravioli and I was craving the comfort of pasta. Never having eaten Afghan food before, I was entirely unprepared for the wall of flavor that hit me on the first bite. Rich, warm and, yes, pasta-like, I was totally hooked the moment I tasted these lovely little dumplings.

This recipe was inspired by the meal that I had that night at Ariana Restaurant. Here, leek dumplings are layered over a ginger-laden split yellow pea sauce, the sweetness of the sauce tempered by the creamy sourness of the Greek yogurt. It’s warm and very filling, the ultimate comfort food for a cold and rainy day.

At first glance, these might seem like a lot of work, but don’t be intimidated.  The dumplings couldn’t be easier to assemble and you don’t have to babysit the split pea sauce while you’re cooking it.  It’s easy enough that I actually prepared a second batch while making dinner the next night.  Enjoy!

Serves 4

For the split yellow pea sauce:

• 1 cup dried split yellow peas
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 cup finely sliced leeks
• 2 cloves garlic
• 2 medium carrots
• 1 1/2 teaspoon freshly grated ginger
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (freshly grated, if possible)
• 1/4 teaspoon cardamom
• 2 teaspoons sugar
• 3 tablespoons tomato paste
• Salt to taste

For the leek dumplings:

• 24 wonton wrappers
• 3 1/2 cups finely sliced leeks
• 3/4 cups plain greek yogurt
• 2 tablespoons milk
• 8 fresh mint leaves
• Salt to taste

1. Rinse and sort the split yellow peas, making sure to discard any stones. In a large pot, add the split peas, vegetable broth, and 2 cups water. Bring to a boil and cook, covered, for approximately 20-35 minutes until the peas are soft.
2. Meanwhile, take the larger quantity of leeks (this will be for the dumplings), and thinly slice them, then dice them into smaller pieces. Saute in a large pan until they are tender and just starting to turn golden brown. Season with salt to taste.
3. Take a wonton wrapper and place a teaspoonful of the leeks into the center of the square. Wet two consecutive edges of the wrapper with a little water, then fold the opposite side over so that it forms a triangle. Press the edges down, making sure to get rid of any air bubbles. Repeat for the remaining leeks and wonton wrappers.
4. Peel the carrots and slice into thin rounds. Chop the rounds into smaller pieces. Add the carrots to the split peas, then cook until they are tender. If you need to, top up the split pea mixture with some water so that it has enough moisture to cook the carrots.
5. In a large pan, saute the smaller portion of leeks in a large pan with 1 tbs. olive oil (this will be for the sauce) until they are tender and starting to brown. Add the garlic and ginger, and cook for another 2-3 minutes over medium-low heat.
6. Add the split peas and carrots, then add the coriander, cinnamon, nutmeg, and cardamom, stirring until well incorporated. In a small bowl, whisk together the tomato paste with the sugar and a little broth or water.
7. Add to the split peas.  Let the split peas simmer over medium-low heat for about 15-20 minutes. This will allow the richness of the spices and flavors to develop. Salt to taste.
8. Meanwhile, bring a large saucepan of water to a boil. Cook the leek dumplings until al dente, about 2-4 minutes. Drain and toss with a little olive oil to prevent sticking.
9. Whisk together the milk and Greek yogurt until fully mixed. Cut the mint into thin strips to make a chiffonade.  Spoon the split pea sauce onto the plates, then layer the dumplings on top. Spoon a little more sauce over the dumplings, then drizzle the yogurt sauce on top. Garnish with the mint chiffonade.

Poached Eggs with Cognac-Butter Sauce

Tags

breakfast, brunch, entree, recipe

Poached egg with cognac-butter sauce, spinach, and toast

I’m not sure how this happened, but up until last Sunday I’d never successfully poached an egg before.  I grew up eating omelettes and soft boiled eggs galore, and have even been known to fry, scramble, or hardboil an egg…and yet, somehow somehow poached eggs simply weren’t part of my repertoire.  Heck, I’ve only ever eaten a poached egg once and it was so terribly done, just a runny, awful mess, that I didn’t feel particularly inspired to venture down that particular path.  The one time I tried it for myself, it was such a total flop that the egg white dissolved into a nebulous mess instantly upon hitting the water.  I quickly soft-boiled an egg for myself and called it a day.

Fast forward many years.  Poached eggs seem to have come back into fashion.  Last Sunday, I decided to attempt a poached egg, thinking “really, how hard can it be?”  Usually, that kind of attitude ends up in a gigantic culinary disaster for me, but this time everything came together well – it really was easy.  As I lifted my perfectly poached egg out of the water, I was mentally congratulating myself on a job well done…right up until the moment I dropped the egg on the floor.  Well, I guess pride really does go before a fall.

All mishaps aside (a few minutes after the egg incident, I nearly set the kitchen on fire), poached eggs really are very easy to make.  They’re also delicious and a lot healthier than, say, a fried egg.  Here, I decided to jazz up the egg by adding a fancy cognac butter sauce.  It’s the perfect Sunday morning brunch treat – rich, satisfying, and a totally balanced meal – just don’t tell Jillian Michaels about the butter.

Poached eggs with cognac-butter sauce (serves 4)

• 4 large eggs
• 1-2 tablespoons white vinegar
• 4 slices bread
• 6 oz (or more!) baby spinach, washed and drained
• 3 tablespoons butter
• 2 tablespoons cognac
• 1-2 cloves garlic, finely minced
• Pinch dried (or fresh) thyme
• Pinch cayenne pepper
• Pinch sweet paprika
• Freshly squeezed lemon juice to taste
• Salt and pepper to taste

1. In a large pan, bring about 2-3 inches of water to boil.  Add 1 tablespoon white vinegar and a few pinches of salt for every 4 cups of water that are in the pan.
2. In a large, wide-bottomed pan, melt 1 tablespoon butter.  Over medium-high heat, saute the garlic until golden brown and just barely cooked.
3. Pour the cognac into a small bowl, then remove the pan from the flame.  Quickly add the cognac to a large pan (see here for flambe safety instructions), then bring back to the original burner.  Tip the pan away from you and set fire to it using either a long match or by gently tipping the pan towards the edge of the flame).  Keep a lid for the pan nearby as a safety precaution.  After the flames have burned out, turn the heat off.
4. Toast the slices of bread until they are golden brown.
5. Saute the spinach in a skillet with 2 teaspoons olive oil until just barely wilted.
6. In the pan with the cognac and butter, melt the remaining 2 tablespoons of butter, then add the thyme, cayenne pepper, and sweet paprika.  Season with salt, pepper and lemon juice to taste.
7. Crack the eggs into 4 small bowls – it is important that you do not crack the eggs directly into the water because they won’t poach properly.
8. When the water in the large saucepan has come to a boil, immediately turn the heat down to low.
9. One by one, bring each of the egg bowls close to the surface of the water and slide the egg gently into the pan by tilting the bowl downwards.  Space the eggs evenly in the pan so that they aren’t touching each other.
10. Cook for about 4 minutes, until the white is just barely set.  Using a slotted spoon, lift the eggs out of the water and let dry on a plate that has been layered with paper towels or a clean kitchen towel.  Gently pat dry.
11. Place the eggs onto four plates, dividing the toast and spinach evenly between them.  Spoon the cognac butter sauce over the eggs and garnish with freshly ground black pepper.  Serve immediately.

Broccoli Rabe, Potato and Rosemary Pizza

Tags

entree, garlic, healthy, recipe

Broccoli Rabe, Potato, and Rosemary Pizza

I am obsessed with carbs.  I am also obsessed with cheese.  The combination of the two together is enough to make me do a happy dance right at the dining room table.  When I came across this recipe for a broccoli rabe, potato, and rosemary pizza, I was intrigued.  Carbs on top of carbs, you say?  With two different kinds of cheese?  It wasn’t a question of if I’d make this recipe, but rather how soon I could work it into my dinner lineup.

Fortunately, I already had fresh mozzarella and broccoli rabe hanging around in my fridge.  The only thing I actually needed was pizza dough and some Pecorino Romano.  A quick trip to the grocery store and I was good to go.

I’ve made a few adaptations to the original recipe, cutting way back on the salt, upping the olive oil and garlic, and adding a handful of pine nuts to complement the rosemary and add texture.  The crust is crisp and garlicky, softened just enough by the cheese.  Potatoes add an earthy richness and pepper flakes give it a nice little kick.

Broccoli Rabe, Potato and Rosemary Pizza adapted from Tastefood’s original recipe

• 1 recipe uncooked pizza dough (a recipe is included here)*
• 2 medium Yukon gold potatoes, peeled and thinly sliced
• 3 tablespoons extra virgin olive oil, divided
• 1/2 pound broccoli rabe, cleaned
• 4 large garlic cloves
• 1/4 heaping teaspoon crushed red pepper flakes (or 1/2 teaspoon if you like spicy food)
• 8 oz fresh mozzarella, thinly sliced
• 2 tablespoons fresh rosemary leaves
• 1 1/2 oz finely grated Pecorino Romano
• 2 tablespoons pine nuts
• Sea salt and freshly ground black pepper

1. Preheat the oven to 425 degrees F.  Toss the potato slices with 2 teaspoons olive oil and 1/4 teaspoon salt.  Place the slices on a large baking sheet in a single layer and roast in the oven until cooked through and golden brown around the edges, approximately 15-20 minutes.
2. Meanwhile, bring a large pot of salted water to boil.  Prepare a large bowl of ice water (you’ll need it for the broccoli)  and put the broccoli rabe in the pot.  Blanch for 45 seconds, then remove from the pot and plunge immediately into the ice water.  Pat the broccoli rabe dry (pay extra attention to the heads – these will collect water), then chop into 1 1/2 inch segments.
3. Finely chop 2 of the garlic cloves.  In a large pan, heat 2 teaspoons olive oil and saute them with the red pepper flakes until they are just turning golden brown.  Add the broccoli rabe and saute until the rabe is crisp-tender.  Salt to taste.
4. Stretch the pizza dough onto a large pizza pan.  Rub 2 teaspoons of olive oil over the crust.  Press 2 of the garlic cloves through a garlic press and rub across the surface of the crust.
5. Lay the mozzarella slices evenly across the crust, then do the same with the potatoes.  Distribute the broccoli rabe across the pizza, then scatter the pine nuts and rosemary on top of that.  Sprinkle the Pecorino Romano over the pizza, then drizzle one tablespoon of olive oil on top.
6. Bake in the oven on a pizza stone until the crust is golden brown around the edges and the cheese has melted.
7. Remove from the oven and sprinkle with freshly ground black pepper and a little sea salt.

*Note: if you are using store bought pizza dough, remove it from the fridge about an hour before using it – this makes it more pliable so that you can stretch it over the pizza pan properly.

Cashew-Orange Tuiles

Tags

dessert, nuts, recipe

Cashew-Orange Tuiles

There are many times when I set out to make one particular recipe and finish with something that’s completely different. These tuiles are no exception. I had originally decided to make a ginger-almond cookie, but quickly discovered that I had no ginger and only a handful of almonds. A few substitutions later, I created these cashew-orange tuiles which, of course, had nothing in common with my original concept.

Roof tiles in Aix-en-Provence

Named for the terra cotta French roof tiles which they resemble, these cookies are thin, crisp, and buttery with a hint of orange. They are very easy to make – the most difficult step in the process is working quickly enough to bend them into their traditional curvy shape once they are removed from the oven. They taste wonderful on their own, but can also be served as an accompaniment to vanilla ice cream.

Cashew-Orange Tuiles

Makes 4 dozen

• 4 ounces unsalted butter, softened
• 1 cup powdered sugar
• 3/4 cups cashews
• 4 egg whites
• 1 tablespoon freshly grated orange zest
• 1 tablespoon freshly squeezed juice from an orange
• 1 tablespoon vanilla
• 1/2 cup plus 1 teaspoon flour, sifted

1. Preheat the oven to 350 degrees Fahrenheit and grease a large baking sheet.
2. Toast the cashews until golden brown, then let cool to room temperature. In a food processor, process the cashews until they are finely chopped. You can also do this by hand with a knife and a cutting board, but it does take longer.
3. In a large bowl, cream together the butter and sugar, beating with a mixer until fluffy.
4. Add the egg whites, orange zest, juice, and vanilla, beating until mixed.  Add the cashews, then fold in the flour.
5. Drop small spoonfuls of the batter onto the cookie sheet, spacing them several inches apart. Using the back of the spoon, spread the batter in a 2 1/2 inch circle, repeating for each cookie.
6. Bake in the oven for 7-10 minutes until golden brown around the edges.
7. Remove cookies from the oven. Working quickly, use a spatula to lift each cookie and wrap it around the top of a rolling pin (in order to make things easier, I had 2 rolling pins set up for this step). As the cookies cool, they will start to become crisp and will harden into the traditionally curvy shape. If the cookies start to harden on the cookie sheet, you can put them back in the oven to warm them up – this will make them pliable enough to bend again.
8. Repeat steps 5-7 for the remaining batter and cookies. The tuiles are best eaten within 24 hours of being baked or they will lose their crispness. If you aren’t going to eat them within a couple of hours, store in an airtight container and use within a day or two.