1 medium
head cauliflower, broken into 1 ½” florets with the core diced
¼ C parmesan
cheese
2 T fresh
parsley, minced
2 C panko or
unseasoned breadcrumbs
2 C homemade
or high quality jarred marinara sauce
6 oz
mozzarella, shredded
fresh basil
leaves
coarse
ground black pepper and salt to taste
METHOD:
Preheat the
oven to 475 degrees.
Heat 3T oil in a 10’ ovenproof skillet over medium high heat. Add butter and tilt the pan to coat evenly. Add the shallots and garlic and cook, stirring frequently for 3-5 minutes or until shallots are softened. Add oregano, basil, crushed red pepper and cauliflower and stir to coat the florets well with the herbs and oil. Transfer the skillet to the oven and roast for 10 minutes. Remove from oven and sprinkle panko, parmesan cheese and parsley over the top and carefully toss to coat. Return the skillet to the oven and roast for 15-18 minutes or until the cauliflower is tender and breadcrumbs are nicely browned.
Remove from oven and spoon sauce in dollops over cauliflower. Top with mozzarella and additional parsley. Bake until sauce is bubbling and cheese is melted and golden brown.
Serves 2-4 with leftovers, but you know where the leftovers gotta go: onto a soft hoagie roll with a bit of pesto and a few additional slices of mozzarella – Delizioso!
2 slices white sandwich bread, torn into 1-inch pieces
1 egg
Salt and pepper
1 C chopped fresh cilantro, divided
1 T grated fresh ginger, divided
3 cloves garlic, minced, divided
1 ½ pounds ground chicken
3 T unsalted butter
1 T olive oil
1 T garam masala (available at most grocery stores or make your own. *See recipe below)
1 T ground cumin
2 t curry powder
¼ t cayenne pepper (or to taste)
2 T tomato paste
2 20oz cans tomato puree
1 T honey
Squeeze of fresh lime
1 C heavy cream
METHOD:
Pulse bread in food processor until finely ground. Transfer to a large bowl. Add egg, ½ C cilantro, 1t ginger, 1 T garlic and salt and pepper. Add ground chicken and gently mix to combine. Shape into 1 ½” balls and place on a parchment lined sheet pan. Refrigerate for 10 minutes.
Melt 2T butter with oil a large skillet over medium high heat. Add onion and sauté until softened. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel–lined plate, leaving fat in skillet.
Add remaining ginger and garlic. Cook, stirring often until fragrant. Sprinkle garam masala, cumin, curry and cayenne over onion mixture and sauté briefly. Add tomato paste and cook, stirring constantly, for 1 minute.
Remove from heat and add tomato puree, honey and ¼ C water. Simmer sauce until reduced and thickened. Stir in heavy cream and bring to a simmer. Return meatballs to the skillet and simmer until meatballs are cooked through and register 160 degrees on an instant read thermometer.
Swirl in remaining butter and a squeeze of lime. Top with additional chopped cilantro if desired.
Serve with steamed basmati rice and store bought naan
Serves 2 with ample leftovers
SIDE BAR RECIPE
HOMEMADE GARAM MASALA
INGREDIENTS:
1 two-inch piece cinnamon stick
10 whole cloves
1 t nutmeg
1 T green or black cardamom seeds
METHOD: Heat a nonstick skillet over medium heat. Add all spices and reduce heat to low. Gently toss spices around pan until fragrant. Remove from heat and cool. Once cooled grind in a spice grinder to a fine powder. Extra may be stored in an airtight container for up to three months.
PIE DOUGH INGREDIENTS (enough for a single crust slab pie or 2 9” round pie tins):
4C + 3 T all-purpose flour
3 T sugar
1 ½ t salt
1 ¼ C unsalted butter, cold, cut into small cubes
½ C all vegetable shortening, cold, cut into small cubes
¾ C + 3 T ice water
2 T apple cider vinegar
FILLING INGREDIENTS:
4 ½ # apples, peeled, cored, and halved – sliced into ¼” thick slices (I like Granny Smith, Golden Delicious or Gala apples)
1 C cream
½ C raisins (optional)
1 C granulated sugar
2 T fresh lemon juice
1 t ea. vanilla and cinnamon
½ t salt
TOPPING INGREDIENTS:
1 C brown sugar
2 C flour
12 T melted butter
1 t ground cinnamon
1 t salt
METHOD:
Prepare pie dough: Stir together flour, sugar and salt in the bowl of food processor. Add cubed butter and shortening and pulse briefly to combine. Using a quick on-off pulsing action process mixture until shortening and butter are roughly pea-size and well distributed throughout the mixture. The food processor makes short work of the process but you can also do it by hand or with a mixer using the paddle attachment.
Stir water and vinegar together. Add ice cubes to make about 1 ½ C. Taking care not to add ice cubes, sprinkle about half the liquid over flour mixture. Pulse briefly. Add half of the remaining liquid (minus the ice cubes) and pulse again until a shaggy dough is formed in the bowl of the processor. * You may need to add some of the extra liquid of the dough is too dry.
Turn the dough out onto a lightly floured surface and knead a few times just until dough holds together.
Shape the dough into a flat 8×6” rectangle. Wrap in plastic film and refrigerate for at least an hour or for up to three days. (dough may also be frozen at this point for later use)
Prepare Pie: Preheat oven to 375.
Prepare topping: In a medium bowl combine all topping ingredients and mix until thoroughly combined. Spread on a parchment lined baking sheet and refrigerate.
Prepare filling: In a large bowl combine together all the filling ingredients taking care to make sure all apples are evenly coated.
While fruit rests, remove dough from refrigerator and let stand at room temperature to soften slightly. Roll dough out on a lightly floured surface to a 20×15” rectangle. Carefully transfer to a rimmed baking pan sprayed lightly with pan spray. Press pastry along bottom and up sides of pan. Trim dough to a ¾” overhang. Tuck overhang under itself and crimp dough decoratively along edge.
Fill with apple mixture pressing into an even layer taking care not to mound the apples in the center. Pour any accumulated liquid over the apples. Top filling with refrigerated crumble topping spreading it evenly across top of pie. **You may have to break topping into smaller pieces to fit.
Place pie in oven and bake for 10 minutes at 375 and then reduce oven temperature to 350. Continue to bake until filling is bubbly and has thickened and top of pie is golden brown, 35-40 minutes. Let cool at least 2 hours or preferably overnight before serving.
VIRTUAL DINNER PARTY RECIPE # 97
BUTTER CHICKEN MEATBALLS
INGREDIENTS:
2 slices white sandwich bread, torn into 1-inch pieces
1 egg
Salt and pepper
1 C chopped fresh cilantro, divided
1 T grated fresh ginger, divided
3 cloves garlic, minced, divided
1 ½ pounds ground chicken
3 T unsalted butter
1 T olive oil
1 T garam masala (available at most grocery stores or make your own. *See recipe below)
1 T ground cumin
2 t curry powder
¼ t cayenne pepper (or to taste)
2 T tomato paste
2 20oz cans tomato puree
1 T honey
Squeeze of fresh lime
1 C heavy cream
METHOD:
Pulse bread in food processor until finely ground. Transfer to a large bowl. Add egg, ½ C cilantro, 1t ginger, 1 T garlic and salt and pepper. Add ground chicken and gently mix to combine. Shape into 1 ½” balls and place on a parchment lined sheet pan. Refrigerate for 10 minutes.
Melt 2T butter with oil a large skillet over medium high heat. Add onion and sauté until softened. Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel–lined plate, leaving fat in skillet.
Add remaining ginger and garlic. Cook, stirring often until fragrant. Sprinkle garam masala, cumin, curry and cayenne over onion mixture and sauté briefly. Add tomato paste and cook, stirring constantly, for 1 minute.
Remove from heat and add tomato puree, honey and ¼ C water. Simmer sauce until reduced and thickened. Stir in heavy cream and bring to a simmer. Return meatballs to the skillet and simmer until meatballs are cooked through and register 160 degrees on an instant read thermometer.
Swirl in remaining butter and a squeeze of lime. Top with additional chopped cilantro if desired.
Serve with steamed basmati rice and store bought naan
Serves 2 with ample leftovers
HOMEMADE GARAM MASALA
INGREDIENTS:
1 two-inch piece cinnamon stick
10 whole cloves
1 t nutmeg
1 T green or black cardamom seeds
METHOD: Heat a nonstick skillet over medium heat. Add all spices and reduce heat to low. Gently toss spices around pan until fragrant. Remove from heat and cool. Once cooled grind in a spice grinder to a fine powder. Extra may be stored in an airtight container for up to three months.
2 small
(5-7”) young zucchini or other summer squash, diced
3 T
shallots, minced
1 clove
garlic, minced very fine or mashed to a paste
2 T fresh
lemon juice
4 T high
quality olive oil
¼ ea.
jalapeno pepper, seeded and minced (or to taste)
1 large
handful basil, rough chop
Salt
and freshly ground black pepper
METHOD:
Combine
all ingredients in a medium bowl except fresh basil. Mix well and taste for salt
and freshly ground black pepper. Let stand for 15 minutes to allow flavors to
mingle. Right before serving add fresh basil and taste again for S&P.
Serve
over grilled pork, beef, poultry, fish or other vegetables.
WHIPPED FETA DRESSING INGREDIENTS:
3/4 C mayonnaise, homemade or high quality store bought
¼ C Greek yogurt
8 oz. of feta, crumbled
1 lemon, juiced and zested
Fresh ground black pepper to taste
(any extra dressing can be reserved for later use)
SALSA VERDE INGREDIENTS:
½ C toasted pumpkin seeds – toasted sunflower seeds may be substituted
2 green onions, sliced
¼ C fresh cilantro, minced
2 T lemon juice
3 T olive oil
TOSTADA INGREDIENTS:
4 T olive oil, divided
1 small onion, cut into thick slivers
2 cloves garlic, minced
½ ea. jalapeno, deseeded, ribs removed and minced (optional)
2 small sweet potatoes, skin on cut into thick 3” planks
2 t cumin powder
2t smoked paprika
2t honey
1 bunch kale, washed, trimmed, and well dried
4 pita toasted rounds or flatbread, additional cilantro, pumpkin seeds and feta for serving
METHOD:
Prepare whipped feta dressing: Combine all dressing ingredients and blend well using an immersion blender or food processor. Adjust seasoning to taste. Transfer to a container and refrigerate.
Prepare Salsa Verde: Combine all salsa ingredients in the work bowl of a food processor and using quick pulses combine to make a chunky puree. You may need to add a bit of water to get the proper sauce-like consistency.
Prepare Filling: Preheat your oven 400 degrees. Line two large, rimmed baking sheets with parchment paper. Combine all filling ingredients except the kale on one sheet pan and toss with 2 T olive oil. Spread out in a single layer and roast for 15-20 minutes, until tender and appealingly charred. Remove from oven and set aside. On the second sheet pan combine kale and 2 T olive oil. Toss lightly and spread out in a single layer. Roast in oven for 10 minutes or until crisp. Remove from oven and sprinkle lightly with salt. Set aside to briefly while toasting pita or flatbread in oven.
Assemble the tostadas: Spread the whipped feta on the warmed pita rounds. Arrange sweet potatoes on feta mixture and top with crispy kale. Drizzle salsa verde over all and sprinkle with additional pumpkin seeds, cilantro and crumbled feta if desired.
Place garbanzo beans and baking soda in a pot and cover with 2” of water and bring to a boil over high heat. Boil for 5 minutes. Remove from heat, drain and rinse well with cool water.
Combine beans and preserved lemon in the work bowl of a food processor and pulse until well combined. Add tahini, garlic, olive oil, lemon juice, preserved lemon, spices and water. Blend until mixture is smooth and very creamy. You may need to add additional water to achieve the consistency you like. Set aside while you prepare toppings.
ROASTED GARBANZO BEAN TOPPING:
1 can garbanzo beans, rinsed and drained and patted dry
2 T rase el hanout (available at Harmons or you can substitute equal parts cumin, cinnamon, cayenne, ginger)
1 pinch salt
3 T olive oil
1 t dried oregano
Preheat oven to 350.
METHOD:
Combine garbanzo beans, ras el hanout, salt, oregano and olive oil in a bowl. Toss well to combine and distribute flavors throughout. Place seasoned beans on a rimmed baking sheet lined with aluminum foil. Roast in oven for 20 minutes until golden brown and crispy. Be sure to shake pan midway through to ensure even cooking. While beans roast, prepare tomato salad.
TOMATO CUCUMBER SALAD TOPPING:
1 basket cherry tomatoes, halved
1 cucumber, peeled, seeded and cut into ¼” chunks
3 oz feta crumbled
¼ C parsley, minced
2 T olive oil
½ lemon, juiced
Salt and pepper
METHOD:
Combine all ingredients in a bowl, toss well and season with salt and pepper.
To serve: spread the hummus in a large serving bowl. Spoon the ras el hanout chickpeas over the hummus along with the accumulated oil in the bottom of the sheet pan. Top with tomato cucumber salad. Drizzle with additional olive oil if desired and serve with fresh pita or vegetables to dip. Leftovers keep well, refrigerated for up to a week
⅓ C mayonnaise
(high quality store bought or homemade)
¼ C sweet chili sauce
(available in any grocery store) or substitute 3 T honey
1 T minced ginger
2 t minced lime
zest
2 t Sriracha
2 T lime juice
2 T chopped cilantro
Garnish with chopped
peanuts and scallions
METHOD:
Cook udon noodles in a pot of boiling
salted water according to package directions; drain and set aside.
Toss shrimp with garlic, paprika, and
black pepper. Heat oil in a skillet over medium-high heat. Add shrimp and cook
until pink but still tender and moist. Transfer to a plate.
Whisk together coconut milk,
mayonnaise, chili sauce, ginger, zest, Sriracha in same skillet. Mix well and
bring up to a boil. Reduce heat to low and simmer sauce until slightly
thickened. Stir in lime juice.
Add udon noodles, cooked shrimp, and
cilantro back to skillet and heat through. Place on serving platter and garnish
with peanuts and scallion.
3 T sour cream mixed with 1 T fresh lemon juice and chopped fresh parsley for service
METHOD:
Melt butter in a pot over medium high heat. Add chopped carrots and onions and sauté briefly until carrots have softened and onions are fragrant. Add garlic, ginger and crushed red pepper if using. Sauté 1 minute. Add stock and bring to a boil. Cover pot and reduce heat to medium low. Simmer for 10 minutes or until carrots are very tender.
Remove from heat and puree using a handheld immersion blender. Alternatively, cool soup and puree in batches in a good processor or stand blender. Whisk in miso and season with black pepper and salt, if needed.
To serve, combine sour cream and lemon juice in a small bowl. Mix well until thoroughly combined. Portion soup into shallow bowls and top with a swirl of lemon cream and a sprinkling of parsley and soak in the sun.
Serves 2 generously with leftovers or 4 more modestly.
2 (28 oz.) cans peeled and crushed tomatoes in juice
Pinch crushed red pepper flakes (optional)
1 tsp. fennel seed
2 t salt
1 bunch baby spinach coarsely chopped
1/2 # spaghetti
1 ½ C grated fontina cheese
Fresh basil, Pecorino Romano for serving
METHOD:
Preheat oven to 350 degrees and prepare springform pan if using *see preparation sidebar
Prepare sauce: Heat oil in a medium saucepan over low heat. Add sausage and cook through until no longer pink. Using a slotted spoon, remove cooked sausage from pan and set aside. In the same pan, add garlic and sauté, stirring occasionally until very fragrant but not browned, about 5 minutes. Add tomatoes and their juice, red pepper flakes, fennel seed and salt. Bring up to a simmer and cook about 20 minutes or until tomatoes break down and sauce has thickened slightly.
Stir chopped spinach into sauce and cook until wilted. Add reserved sausage and cook an additional minute or two until heated through. Remove 1 C of sauce and set aside before proceeding with recipe.
Cook spaghetti according to package directions. Drain well and set aside.
Prepare Torte: Combine remaining sauce, cooked spaghetti and 1 C grated fontina in a large mixing bowl. Toss gently until pasta is evenly coated with the sauce and cheese is evenly distributed throughout. Transfer the mixture to the prepared springform pan and press down lightly to compact. Top with remaining fontina cheese and chopped fresh basil.
Bake Torte: Place torte on a rimmed baking sheet in preheated oven and bake for 20 minutes or until cheese has melted and edges begin to brown. Remove from oven and let cool for 15-20 minutes. Once rested, release springform clasp and carefully remove the pan and parchment paper collar. Stand back and admire your work! Slice and dust with Pecorino Romano cheese, passing reserved sauce at the table.
Serves 2-4
Chef’s note: I like to line my springform pan with a parchment collar to prevent sticking and ensure an easy release. It’s not 100% necessary, but the extra step guarantees an Instagram worthy presentation. To do it, on a sheet of parchment paper, trace around the bottom of your springform pan. Cut out the circle and set aside. Then cut a strip roughly 1” taller and 1” longer than the circumference of the interior of the pan and set aside. Lightly spray the interior of the pan with pan spray. Press the circular piece to the bottom of the pan. Then, carefully press the strip around the interior circumference overlapping the edge for complete coverage.
