Curds and Whey (aka My New Band Name)

Little Miss Muffet sat on a tuffet eating her curds and whey…ummmm…yeah. That's very descriptive but not especially appealing. However, in the midst of my first attempt at making homemade ricotta, I immediately thought of little Miss Muffet. The thing is, to make ricotta (which is totes easy!) you are intentionally making curds and whey by heating milk, adding lemon juice to curdle it, then straining. Whey is the liquid that remains after you strain the curdled milk. Sounds delicious, Miss Muffet! 

Actually, homemade ricotta is super delish. I've already eaten more than half of the batch that I made because it's at least 17 billion times better than almost any other ricotta you'll buy in a little plastic tub! I'm guessing that little Miss was just eating a cottage cheese type of snack, but she for sure would have preferred this ricotta. Trust.

Fresh Ricotta

3 cups whole milk
3/4 cup heavy cream
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice

1. Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep from scorching on the bottom. (You could also eyeball the temperature by waiting until the mixture begins to simmer, but hasn't yet come to a full boil.) Remove from the heat and add the lemon juice. Stir once, gently and slowly, then let the pot sit undisturbed for 5 minutes to allow the curds to form.

2. Meanwhile line a colander with two layers of cheesecloth and place over a large bowl. Pour the milk mixture (curds and whey) into the colander and let the curds strain for at least 30 minutes, discarding the whey as necessary. At this point you'll have a soft, spreadable ricotta. If you continue to strain for up two hours, it will still be spreadable but a bit firmer. It will continue to firm as it cools. 

3. Discard the whey (unless you want to save it for other purposes). Use the ricotta right away or transfer it to an airtight container and refrigerate (up to 4 days) until ready to use. Serve with pasta or with toasted baguette drizzled with honey or olive oil or both. Makes about 1 1/2 cups.

Red Hot

Frijoles Canyon

You may have thought that I was (finally) finished posting about my New Mexico trip, but you'd be wrong! I will spare you the ton o' photos that I have and every last detail, but suffice it to say my final destination was Bandelier National Monument, 33,000 acres of canyon and mesa country that contains evidence of human presence (i.e. pueblo structures/kivas and petroglyphs) that dates back over 11,000 years. So, yeah. I'm still posting! 

Bandelier National Monument

Me in a Kiva

Before my departure, I stocked up on some local red chile powder so that I could try my hand at making the red chile sauce so prevalent in Santa Fe. There is some discussion about what is traditional (chile powder ONLY) and what isn't (the addition of cumin and oregano for instance). I say, just make it the way you like it. The red chile sauce police are probably out drinking margaritas, so do what you want!

Tina's New Mexico Red Chile Sauce

2 tablespoons vegetable oil
1 large garlic clove, minced
1/2 teaspoon cumin (optional)
1/4 teaspoon oregano (optional)
1 tablespoon flour
1/2 cup pure red chili powder
3 cups low sodium broth (beef, chicken or vegetable)
1 teaspoon salt

1. Add the oil to a saucepan and cook the garlic for 1 minute over low heat. Add the cumin, oregano and flour and cook until the mixture bubbles and the flour begins to brown, stirring constantly, about 2 minutes.

2. Meanwhile in a medium bowl, whisk the chile powder and the broth until smooth. Add to the flour mixture along with the salt. Increase the heat to medium and bring to a low simmer, whisking frequently, and cook gently for 15 - 20 minutes, until the mixture has thickened slightly. (Chile can burn easily and impart a bitter flavor so cook slowly, stirring frequently.) The sauce will keep for one week refrigerated and can also be frozen. Use to make enchiladas or to drizzle over anything that needs an extra kick. Makes 3 cups of sauce.

I declare!

The holidays are over and I have a declaration: It's leek week (in my apartment)! Did you know that there are tons of ways to prepare leeks that are really tasty? Do you even know what leeks are? Do you care?

Botanically, leeks are part of the Allium genus along with onions, shallots and garlic, though they are much milder in taste. They are the source of many health benefits much like their vegetable cousins. Leeks contain an important concentration of B vitamin folate, which aids in supporting our cardiovascular system. They are also also are a good source of calcium, iron, magnesium, phosphorus, potassium and vitamin K, and are a very good source of vitamin A. Forget your Wheaties, kids. Eat your leeks!

Since it's winter and peeps are more inclined to roast meats, make comfort food, and sit in front of a fireplace, I suggest making a leek gratin as the perfect side dish. Yes, you might be burying the health benefits under a blanket of cholesterol, but this is a super delicious way to serve them to anyone who has never tried them. Cheese and cream? Trust. (My next recipe will be lo-cal. I promise.)

Leek Gratin

4 medium leeks, white and light-green parts only, roots trimmed
1 cup heavy cream
Coarse salt and ground pepper
1/3 cup grated Gruyere cheese

1. Preheat the oven to 375˚F. Halve the leeks lengthwise, leaving halves attached at root, and rinse well, shaking off excess water. (See photo below.)

2. In a large skillet, combine the cream and leeks and season with salt and pepper. Bring to a boil over medium-high heat then reduce to a simmer, cover, and cook for 5 minutes. Transfer the leeks and sauce to a shallow 2-quart baking dish.

3. Sprinkle with the cheese and bake until golden and bubbling, about 20 minutes. Let gratin rest 10 minutes before serving. Serves 4.

 (And here is a handy guide to properly clean leeks.)

Pasta, Beaches and Vampires. Oh My.

I hope that everyone had a very happy Fourth of July! I decided not to create a recipe for the occasion because, taking place on a Wednesday and having to wake up for work the next morning, it didn't really inspire me to do much. Oh well.

Luckily I did make it to the beach last week and thoroughly enjoyed a fantastic lobster roll at Banzai Burger. Get thee to that restaurant stat. Everything that I had was super delish, including a wild striped bass fish taco. Obviously I had to have an appetizer before my lobster roll. Duh.

Since my beach excursion I haven't gotten around to doing any shopping so the contents of my fridge and cupboards are at a minumum. This pasta recipe has minimal ingredients and since I happen to always have walnuts and garlic on hand  (random I know), it was perfect for me. And the extra added garlic will keep vampires at bay.



Speaking of which, is anyone else as not into True Blood this season as me? I am starting to get a little bit bored (even with the addition of Chris Meloni) and when I thought I had missed an episode with this weird work week, I didn't really care. And that made me sad. C'mon True Blood. Get it together!



Pasta with Ricotta, Garlic and Walnuts
Adapted from Martha Stewart

1/2 cup plus 2 tablespoons extra-virgin olive oil
4 large garlic cloves
Coarse salt and freshly ground pepper
1 pound dried pasta
1 cup packed fresh flat-leaf parsley leaves, divided
2 heaping tablespoons finely grated lemon zest (from 3 large lemons)
4 ounces walnuts, toasted well and roughly chopped (1 1/4 cups)
1 cup fresh ricotta cheese

1. Heat the oil in a medium pan over medium heat until shimmering. Meanwhile, very thinly slice the garlic. Add to the oil, and cook, stirring constantly, until garlic is pale golden brown and crisp, about 3 minutes. Drain the garlic chips in a sieve set over a large bowl. Reserve the oil. Spread the garlic chips on paper towels; season with salt.

2. Bring a large pot of salted water to a boil. Cook the pasta until just barely al dente. Drain. Add the pasta to the oil, and toss. Partially cover, and let cool at least 20 minutes and up to 1 1/2 hours.

3. Roughly chop 3/4 cup parsley leaves, and add them with the lemon zest and walnuts to the pasta. Toss to combine. Dot with the cheese, and season with salt and pepper. Toss gently to combine, being careful not to fully incorporate cheese. Garnish with remaining parsley leaves, and serve with garlic chips. Serves 6.

Splitting Hares

Grilled cheese is one of my all time fave foods (up there with French fries and macaroni and cheese). It has to be really buttery, a little crispy and really cheesy (using any kind of cheese except "American cheese"). Good to know that the Welsh have their own version with just a touch of beer thrown in for good measure. (And open faced to cut down on your carb intake obvs!) It fits my requirements for a great grilled cheese but also incorporates a mac and cheese type bechamel. Two great tastes! And with Cinco de Mayo just around the corner and on the brain, it's not unlike a hoppy queso fundido...

The unusual recipe name (Welsh Rarebit or Welsh Rabbit) originates from 18th century Great Britain. According to WikiPedia:

"The first recorded use of the term Welsh rabbit was in 1725, but the origin of the term is unknown. It may be an ironic name coined in the days when the Welsh were notoriously poor: only better-off people could afford butcher's meat, and while in England rabbit was the poor man's meat, in Wales the poor man's meat was cheese. It might also be understood as a slur against the Welsh: if a Welshman went rabbit hunting, this would be his supper.

The term Welsh rarebit is evidently a later corruption of Welsh rabbit, being first recorded in 1785 by Francis Grose. According to the Oxford English Dictionary, 'Welsh rarebit' is an "etymologizing alteration. There is no evidence of the independent use of rarebit."

Regardless, it's a super tasty treat, whatever it's called...




Welsh Rarebit

Adapted from The New York Times

2 tablespoons butter

2 tablespoons flour

1 tablespoon mustard powder. or to taste

1/2 teaspoon cayenne, or to taste

3/4 cup strong dark beer, like Guinness

2 tablespoons Worcestershire sauce, or to taste

1 pound Cheddar, Double Gloucester or other English cheese (or other good semi-hard cheese, like Comté or Gruyère, or a mixture), grated

4 to 8 pieces lightly toasted bread

1. Place the butter in a saucepan over medium heat and, as it melts, stir in the flour. Continue to cook, stirring occasionally, until golden brown and fragrant, 3 to 5 minutes. Stir in the mustard and cayenne, then whisk in the beer and Worcestershire sauce.

2. When the mixture is uniform, turn the heat to low and stir in half of the cheese, stirring until smooth, and then repeat with the remaining cheese. Remove the mixture from the heat and pour into a broad container to set (you can refrigerate for up to a day at this point).

3. When ready to use, spread the mixture thickly on the toast and place under the broiler until it is bubbly and the edges of the toast are crisp. Serve immediately. Makes four to eight servings.

Short Rib Weather

It's finally cold enough to make cold weather comfort food! I mean, what is the point of winter if you can't make soups, stews and braised meats? Or go skiing? (What do people in Florida do all winter?) My fave slow-cooked, braised meat is a pile of short ribs. Fatty and delicious, you can't go wrong with short ribs...especially if they are cooked in red wine. Perfection.

You'll see that I included a few pics of the short ribs as they cooked along, since, for some reason, Whole Foods gave me short ribs that were like, 8 inches long! Usually they are only about 4 or 5. Whatevs. It wasn't a problem cooking them, just fitting them in the pot so that they were nicely nestled into their red wine bath.

I enjoyed a delicious meal with a fab red wine (a much more pricey bottle than the $10 bottle that I cooked with) and then froze the leftover meat and sauce (separately) so that I can eventually make a beefy pasta sauce not unlike this one. But it will all depend on the weather.

Red Wine Braised Beef Short Ribs

Adapted from Bon Appétit

4 pounds meaty beef short ribs
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon coarse kosher salt
1 tablespoon freshly ground black pepper
1/4 cup (about) vegetable oil
1 (750-ml) bottle Cabernet Sauvignon

2 cups low-sodium beef broth
1 tablespoon butter, room temperature
1 teaspoon all purpose flour

1. Arrange the ribs in single layer in 15 x 10 x 2-inch glass baking dish. Mix the rosemary, thyme, salt, and pepper in a small bowl. Sprinkle all over the ribs. Cover with plastic wrap and refrigerate overnight. Let the ribs stand at room temperature 1 hour before continuing.

2. Preheat the oven to 325°F. Heat 2 tablespoons of oil in a heavy, wide ovenproof pot over medium-high heat. Working in batches, add the ribs to the pot and cook until browned on all sides, about 10 minutes per batch, adding more oil to the pot by tablespoonfuls as needed. Transfer the ribs to a large bowl or platter.

3. Pour off the extra fat drippings from the pot and discard. Add the wine and broth to the pot and bring to a simmer, scraping up the browned bits from the bottom of the pot. Return the ribs and any accumulated juices to the pot and bring to a boil. Cover and transfer to the oven and braise (cook) until the meat is very tender and almost falling off bones, about 2 hours. (DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Bring to a simmer before continuing.)

With bones - before sauce reduction

3. Using tongs, transfer the ribs to a large bowl and cover tightly to keep warm. Skim any fat from the top of the braising liquid. Boil the liquid until reduced to about 1 1/2 cups, about 15 minutes.

4. Mix 1 tablespoon butter and 1 tablespoon flour with a fork in small bowl until well blended. Whisk the butter mixture into the reduced braising liquid. Whisk over medium-high heat until the sauce thickens slightly, about 2 minutes. Season to taste with coarse salt and pepper. Return the ribs to the pot and coat with the sauce.

After sauce reduction

5. Spoon the Gorgonzola Polenta (see recipe below) onto plates. Top with the ribs and extra sauce.

Gorgonzola Polenta
Adapted from Bon Appétit

5 cups (or more) low-sodium chicken broth
1 3/4 cups polenta (coarse cornmeal)*
3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
1/3 cup whipping cream
*Sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

1. Bring 5 cups of chicken broth to a boil in heavy 4-quart saucepan. Gradually add the polenta, whisking constantly. Return the mixture to boil. Reduce the heat to low, cover, and simmer until the polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupfuls if polenta is too thick, about 10 minutes. Remove from the heat. Add the Gorgonzola and cream. Stir until the cheese is melted. Season to taste with salt and pepper.

Eggplant Assemblage

Holy cow. How good does that look?!? Sometimes I totally surprise myself. Thank you Melissa Clark. Thank you The New York Times. Thank you random folder of recipes that I keep even after the invention of this thing called the web. This recipe is delish.

I've been feeling super lame because I haven't been blogging regularly (get ready because that is going to change!) so this past weekend I decided that I wanted to make something simple yet seasonal and I think I hit the nail on the head with this deconstructed eggplant parm by Melissa Clark. It's fresh and flavorful and you don't have to bake it in the oven! There are more steps than I normally endorse, so takes awhile (2 hours if you are talking on the phone at the same time) but it's worth it! You cook the eggplant, cook the sauce, brown the bread crumbs, assemble, and voila...a gorgeous veggie starter.



Eggplant Parmesan Assemblage

1 large eggplant sliced into 1/4-inch-thick rounds
3/4 teaspoon kosher salt, more to taste
Black pepper to taste
About 2/3 cup extra virgin olive oil, more for drizzling
5 garlic cloves
4 cups cherry tomatoes, halved
4 sprigs fresh oregano
3 sprigs fresh basil, plus 5 large leaves
5 tablespoons grated Parmesan
1/4 cup panko bread crumbs
1/3 cup ricotta
2 ounces fresh mozzarella

1. Place the eggplant slices in a colander over a bowl or in the sink. Season with 1/2 teaspoon salt. Let stand for 20 minutes. Drain and pat the slices dry with a paper towel. Season with pepper.

2. Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about 1/2 cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until the undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer the eggplant to a platter. Repeat with the remaining oil and eggplant.

3. Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons of the oil. Smash and peel 4 garlic cloves and add them to the skillet. Cook until golden and fragrant, about 2 minutes. Add the tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until the tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons of the Parmesan. Simmer 5 minutes longer.

4. While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon of the oil. Mince 1 garlic clove and add it to the skillet with the bread crumbs. Toast, stirring, until the bread crumbs are just golden, about 2 minutes. Remove from the heat and stir in the 1 remaining tablespoon of Parmesan and a pinch of salt.

5. Arrange the eggplant on a large platter. Spoon dollops of the ricotta over the eggplant and top with the sauce. Scatter the bread crumbs over the sauce. Top with the mozzarella and garnish with torn basil leaves. Drizzle with more oil and serve. Makes 6 to 8 side dish or appetizer servings.

Oh, Gratin

I remember going to a restaurant called Bill Knapp's when I was growing up. We would only go after church on Sunday and I would only order the au gratin potatoes. I liked to call them "oh rotten potatoes" because I thought I was funny. Now that I think about it, they weren't all that gratinéed, but I do remember that they were one million degrees, (probably from being put under the salamander right before being served) and they were definitely bubbling, cheesy potatoes with a bruléed top.

That was the start of all things au gratin for me. I remember making an awesome leek gratin for Thanksgiving one year and now there's this tomato gratin that I made at the beach this past weekend. I actually had it for the first time a few weeks ago when I made these Cowboy Cookies, and my friend had made the recipe for the first time. It was super delish and looked EXACTLY like the photo in her cookbook. Three of us devoured the entire dish in a matter of minutes, so we decided to make it again to go with our freshly caught Montauk sea bass. My friend mentioned that it had taken a while to prep everything so I offered to help, and then ended up making the whole thing.


Grilled Montauk Striped Bass

The first go around my friend seeded all of the tomatoes. This time we decided to seed only half of them, figuring that the juices would be soaked up by the bread cubes. And they were. The recipe doesn't call for seeding the tomatoes, and it doesn't really matter if you do, but if you are using extra-ripe, end of summer tomatoes, you might want to seed at least half. After you've finished your prep work and thrown the tomatoes in the oven, pour yourself a glass of rosé and get ready for the cheesy goodness.



Tomato Gratin
(Adapted from Ina Garten)

5 tablespoons extra virgin olive oil, divided
2 cups (1/2-inch diced) bread from a French boule, crusts removed
16 plum tomatoes (or heirloom tomatoes), cut 1/2-inch dice (about 2 1/2 pounds)
3 cloves garlic, minced
1 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned fresh basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

1. Preheat the oven to 350˚F. Heat 3 tablespoons of the olive oil in a large (12-inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

2. Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.

3. Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with the remaining 2 tablespoons of olive oil. Bake for 35 to 40 minutes, until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Sunny Side Up

Yes, I have yet another egg recipe. Normally I prefer eggs scrambled or turned into an omelette or a frittata, but I can make an exception for this fried egg and asparagus variation. I first had this as an appetizer at The Red Cat years ago, and the runny yolk didn't totally gross me out. Perhaps it's not the most overwhelming endorsement, but that's a big deal for me. I really don't like wet eggs. Ordering an omelette in a French restaurant is always a risky proposition since they are almost always raw in the center. Ew.

Anyway, here the egg yolk becomes more like a dressing for the roasted asparagus, so not so gross. Oh, and since I don't normally make fried eggs, you might notice that I don't really know how to cook them. The edges of my egg are totally overcooked while the center is very undercooked. I think my pan was too hot when I added the egg, so that's what I ended up with. And the first egg slid right off my spatula and into my silverware drawer rather than onto my plate. Be warned. Fried eggs are slippery. If you have any tips for this non fried egg making girl, let me know.



Roasted Asparagus with Fried Eggs

1/2 pound asparagus, trimmed
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 large eggs
Freshly grated Parmesan cheese, to taste
Truffle oil, optional

1. Preheat the oven to 450˚F. Lay the asparagus on a rimmed sheet pan large enough to hold it in one layer. Add the olive oil, salt, and pepper and toss to coat. Redistribute the asparagus so that it is in one layer. Roast for 10-15 minutes then remove from oven to cool slightly. Transfer the spears to two salad plates.

2. Heat the vegetable oil in a medium nonstick skillet over medium heat. When hot, carefully add the eggs to the pan and fry for 2 minutes undisturbed. Turn the heat to low, cover pan and cook an additional 1-2 minutes until the egg whites are cooked through.

3. Carefully slide one fried egg on top of the asparagus on each plate. Sprinkle with the cheese and season to taste with salt and pepper. Drizzle with truffle oil if using. Serves 2.

Asparagus Week

I've decided that it's "Asparagus Week" for no other reason other than the fact that I am trying to get back into my regular blogging schedule. And because this first week of spring has acted more like winter, maybe we can trick ourselves into thinking it's warmer by eating a ton of spring veggies. It's worth a try!

It may be too early in the season for local asparagus, but I've started to see it cropping up in stores from a variety of locations. The season typically runs from February to June, so depending on where you live (Hawaii!), you may be able to find a local variety. (In Michigan for example, asparagus is harvested for a six - seven week period from late April/early May through mid to late June.) Fun facts: The asparagus plant is a member of the lily family, which also includes onions, leeks, and garlic. It's also super healthy as it's high in folic acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin. Plenty of reasons to eat asparagus this spring! And so is this (almost not a recipe) recipe for an asparagus tart. It's more of an assemblage. All you need is puff pastry, cheese, and asparagus. And an oven.



Asparagus Tart
(adapted from Martha Stewart Living)

Flour, for work surface
1 sheet frozen puff pastry
2 cups Gruyere cheese, shredded
1 - 1 1/2 pounds asparagus
1 tablespoon olive oil
Salt and pepper

1. Preheat the oven to 400˚F. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim any uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the pastry dough 1 inch in from the edges to mark a rectangle. (See photo below.) Using a fork, pierce the dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

2. Remove the pastry shell from the oven, and sprinkle with the Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. Arrange in a single layer over the Gruyere, alternating ends and tips. Brush the asparagus with the oil, and season with salt and pepper. Bake until the spears are tender, about 15 minutes. Makes 8 appetizer servings.

Buffalo Stance

I have no resolve, so there'll be no resolutions. Just because I'm trying to eat a few vegetables and it coincides with the new year, it doesn't mean anything...except that I'm trying to offset all of the buffalo and bison that I ate while in Aspen over the holidays. I'm just going to take a little time out from big game...and red meat in general. And maybe some carbs while I'm at it. That's my buffalo stance.

I ran across a roasted zucchini recipe in Food & Wine and it sounded like a pretty good place to start. Even though zucchini isn't a winter vegetable it is available year round, so I figured that I'd try treating it like a winter vegetable by roasting it. Even though zucchini can be cooked quickly in a saute pan without turning on the oven, I discovered that roasting helps it to dry out and brown more quickly...and you don't have to hover over it, moving it around the pan to help the liquid evaporate. Throw on a glob of ricotta and call it a day. Or, if that's too side-dishy for you, boil some pasta and toss it all together and serve with some Parm on top. Not everyone is calorie counting in the new year...I finished off my veg fest with a hunk of dark chocolate.



Roasted Zucchini with Ricotta
(Adapted from Food & Wine)

6 medium zucchini (2 pounds), diced
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt
Freshly ground black pepper
3 whole garlic cloves, crushed
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 teaspoons fresh lemon juice
Fresh ricotta, for serving
Chopped parsley, for garnish

1. Preheat the oven to 425°. On a rimmed baking sheet, drizzle the diced zucchini with the 2 tablespoons of olive oil, season with salt and black pepper, and toss with the garlic, oregano, and red pepper flakes. Spread out evenly on the baking sheet and roast for about 20 minutes, until the zucchini pieces are browned around the edges.

2. Transfer the cooked zucchini to a bowl. Toss with the lemon juice and season with salt to taste. Serve with the ricotta, a drizzle of olive oil, and garnish with the parsley. Serves 4.

Did Somebody Say Delivery?

It might seem crazy to make homemade pizza in New York City where you can get everything from a 99 cent slice, to a quintissential NYC pie, to an artisanal pizza from one the newly annointed pizzaiolos. I decided to give it a whirl anyway because somebody (Holla, Michael!) gave me a packet of Fleischmann's "pizza crust yeast" to try (and I just might be a little cray-cray). How is it any different from regular yeast you might ask? If you care? Well, at first I assumed that it was simply a marketing ploy to get you to buy it over regular old yeast packets, until Michael pointed out that it doesn't require any rising time. You just mix it up and roll it out. In the past I've used frozen pizza dough to make pizza, so at least I didn't have to plan ahead to defrost the dough.





I made a mozzarella, tomato, and basil pizza with all-purpose flour in the dough, and a mushroom and fontina pizza (no sauce) with whole wheat flour in the dough. Both versions of the dough mixed up and rolled out easily. My conclusion about the texture, however, left a little something to be desired. In both instances my pizza crust had a slightly bready consistency, so it kind of reminded me of a cheap frozen pizza you might have last had in college. I think I just prefer a little thinner, crunchier crust. I like the idea of having these little packets on hand, but I think I like calling 1-800 pizza delivery more.



Homemade Pizza with Pizza Crust Yeast

1 1/2 to 2 cups all-purpose flour
1 envelope Fleischmann's Pizza Crust Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120 to 130°F)
3 tablespoons oil
1/2 to 1 cup tomato sauce, if desired
Other toppings as desired

1. Preheat the oven to 450°F.

2. Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add very warm water and the oil. Mix until well blended, about 1 minute. Gradually add 1/2 cup flour to make a soft dough. The dough should form a ball and will be slightly sticky. Knead* on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.

3. Pat the dough with floured hands to fill a greased pizza pan or baking sheet, or roll the dough on a floured counter to a 12-inch circle. Place on greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.

4. Top with desired toppings and bake on the lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.

*To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn" steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

Cheese Balls

Now that Halloween is over and it's officially Dia de los Muertos (buy my Juana necklace here), I hope that you've got your New Year's Eve outfit picked out because I'm pretty sure that I just saw some Valentine's Day crap in the stores. Forget about Christmas. I think they've been playing holiday tunes since August. But in case you are planning a few parties between now and next year, there is nothing more deliciously satisfying than some fresh out of the oven cheesy gougères. A cheese puff made from a dough not unlike that of cream puffs or profiteroles, gougères are the perfect savory snack with a glass of wine or cocktail before dinner. Chad and I actually made them on Halloween before we served an eight pound pork butt, but that's another post. Yes, it would be best to make these à la minute, but you can bake them off and then just quickly reheat as your guests are arriving. You're welcome.



Gougères
(From Terrance Brennan)

4 tablespoons butter
1/4 cup milk plus extra for brushing
1/2 teaspoon each salt and ground white pepper
1/2 cup all-purpose flour, sifted
1/8 teaspoon baking powder
2 eggs
1/2 cup grated Gruyère plus extra for garnish
Coarse sea salt

1. Preheat the oven to 400˚F.

2. Bring the butter, milk, 1/4 cup water, salt, and pepper to a boil in a medium pot. Remove from the heat and add the sifted flour and baking powder. Stir well, and return to medium heat. Cook, stirring constantly, until the mixture pulls away from the sides of the pan and forms a ball, about 2 to 3 minutes.

3. Place the cheese and the mixture in the bowl of a mixer fitted with a paddle, and beat until just warm. Add the eggs slowly as the mixer runs, until the dough is smooth and shiny. (Alternatively, stir to cool by hand and beat in eggs with a wooden spoon.) Transfer to a pastry bag, and pipe in 1-inch mounds using a No. 4 tip, or drop with a teaspoon, on a sheet pan lined with parchment. (At this stage, the gougères can be frozen and then stored in a plastic bag. They do not have to be thawed before baking, but 11/2 to 2 minutes should be added to the cooking time.) Brush with milk, and sprinkle with cheese and sea salt.

4. Bake for 10 to 12 minutes; when puffs are golden brown, reduce to 375˚F and cook 2 to 3 minutes more. Serve hot or at room temperature. Makes about 32. (The gougères may be reheated.)