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© 2016 Isabel Wade
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Our Favorite
Recipes 2016
Monday, November 28, 2016
Saturday, November 26, 2016
Our Favorite Recipes 2016
Starters
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Salads
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Soups
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Side Dishes
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Pasta & Rice
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Main Dishes
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Desserts
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Brunch Dishes
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Slow-Cooker Pulled Pork Sliders with Coleslaw
adapted from Bill Noonan’s recipe and various other sources by Richard and Marilyn Lonergan
preparation time: overall at least 10 hours
serves 30 generously at a cocktail party, or 8 to 10 as a meal
1 boneless pork shoulder, 4 to 5
pounds
1 teaspoon salt
1 teaspoon sugar
pepper to taste
1¼ cup white or cider vinegar
1 cup barbecue sauce
½ teaspoon crushed red pepper (if
desired)
Put pork in
slow cooker. Sprinkle salt and pepper
over pork shoulder and add vinegar.
Cover and cook on low 9 to 12 hours.
Remove meat from pot and shred, removing all fat. Strain liquid, discard excess fat, and keep
approximately 1½ cups of the liquid.
Add remaining
ingredients to the liquid. Mix with
shredded meat and return to slow cooker.
Cover and cook on low for 1 to 2 hours longer.
Coleslaw
two packages shredded
cabbage (about 4 or 5 cups each)
2 medium carrots,
grated (or one package of Trader Joe’s shredded carrots)
2 green onions,
thinly sliced
1 tablespoon sugar
½ cup mayonnaise
½ cup cider vinegar
or white balsamic vinegar
1 teaspoon celery
seed
Mix cabbage, carrots and green onions in a very large bowl.
Whisk remaining ingredients for dressing in separate bowl.
Taste dressing and adjust for sugar if desired.
Toss slaw and dressing together. For more flavor, refrigerate for 1 to 2
hours.
Assemble sliders with pulled pork and coleslaw on small buns (Parker rolls or
Hawaiian rolls).
Caramelized Bacon
from Barefoot Contessa Foolproof by Ina
Garten
submitted by Kathy Lindenbaum
preparation time: 45 Minutes total
makes 15-20 pieces
submitted by Kathy Lindenbaum
preparation time: 45 Minutes total
makes 15-20 pieces
½ cup light brown sugar, lightly packed
½ cup chopped or whole pecans
1 teaspoon freshly ground black pepper
⅛ teaspoon ground cayenne pepper
2 tablespoons pure maple syrup
½ pound thick-sliced Applewood-smoked bacon
Preheat the oven to 375 degrees.
Line a sheet pan with aluminum foil
(for easy cleaning) and place a wire baking rack on top.
Combine the brown sugar and pecans
in a food processor and process until the pecans are finely ground. Add the
black pepper and cayenne pepper and pulse to combine. Add the maple syrup and
pulse again to moisten the crumbs.
Cut each bacon slice in half
crosswise and line up the pieces on the baking rack without touching. With a
small spoon, evenly spread the pecan mixture on top of each piece of bacon,
using all of the mixture. Bake for 25 to 30 minutes, until the topping is very
browned but not burnt. If it is under baked, the bacon won't crisp as it cools.
While hot, transfer the bacon to a
plate lined with paper towels and set aside to cool. Serve at room temperature.
This
is great with gin or vodka martinis.
Regarding number of servings per person, it’s hard to eat more than 2
pieces, as it is so rich. You can reheat in the oven for next day use of any
leftovers, but there probably won’t be any!
Mushroom Almond Pâté
from
Sunset Magazine
adapted
by Michael Dewees
preparation
time: 30 minutes
makes
2 cups
1 cup slivered almonds (I sometimes
use whole almonds, unblanched)
1 clove garlic
1 small onion
¾ pound mushrooms (crimini,
portobello, button mixture?)
¼ cup butter (Plugrá is nice)
¾ teaspoon salt (more if sweet
butter)
1 teaspoon fresh thyme leaves
⅛ teaspoon white pepper
2 tablespoons salad oil
Toast
almonds.
Coarsely
chop onions and cut mushrooms into quarters.
Melt butter. Add onion, mushroom, garlic, salt, thyme and pepper. Cook until liquid has evaporated.
In
a food processor, process almonds to form a paste. Pour oil down feed tube and mix until
creamy. Add mushroom mixture and
incorporate until pâté mixture emerges.
Taste and add more seasonings if needed.
Chill.
It’s fun to put this in a nice
mold, press in decorations such as sliced pimento or olives, and when
un-molded, garnish with sliced almonds and parsley. I like to unmold and let this come to room
temperature; it is tastier. This recipe has been a bit altered from Sunset. Serve with crackers, sliced baguette rounds. Les
champignons sont bons!
Note: You can alter the amounts.
Sometimes I put in more mushrooms; sometimes I use more garlic. I’ve even put
in soy sauce and a bit of cognac.
Burrata with Romano Beans
and Roasted Eggplant
and Roasted Eggplant
from The New York Times
submitted by Anne Halsted
preparation time: about 1 hour
serves 6 generously
1¼ pound eggplant,
diced in 1-inch pieces
½ teaspoon kosher
salt, more as needed for cooking beans
8 garlic cloves,
smashed and peeled
⅔ cup extra virgin
olive oil, divided and more if needed
6 ounces cherry
tomatoes, halved (about 1½ cups)
1 pound Romano beans,
trimmed (or any green beans)
¼ cup pitted and
sliced Kalamata olives
1 tablespoon capers,
drained
¼ cup torn fresh mint
¼ cup torn fresh
basil
2 teaspoons red wine
vinegar, more as needed
Flaky sea salt, such
as Maldon, as needed
Black pepper, as
needed
12 ounces burrata
Crusty bread, toasted
or grilled, for serving
Preheat oven to 450 degrees.
Put eggplant in a colander.
Sprinkle with ½ teaspoon kosher salt and let stand in the sink to drain
for 20 to 30 minutes, tossing occasionally.
Meanwhile, make garlic oil: place garlic cloves in a small
pot and cover with ½ cup olive oil.
Place over very low heat and cook gently until soft and pale golden, 10
to 15 minutes. Let cool. Mash garlic with a fork, then strain the oil
into a jar or little bowl, pressing hard on the solids. (Use the solids, known as garlic confit, as a
spread for bread or keep to mix into vinaigrettes or marinades. It will keep for at l a week in the
refrigerator.)
Squeeze out as much excess liquid from eggplant as possible
(or pat very dry). Toss eggplant with
1/3 cup olive oil and spread out on 1 or 2 rimmed baking sheets so the pieces
aren’t touching (this makes for the best browning). Roast, tossing once or twice, until golden
brown, 20 to 30 minutes. Transfer
eggplant to a bowl and toss with tomatoes and 3 tablespoons garlic oil.
Bring a large pot of salted water to a boil. Drop in Romano beans and cook until just
tender, 3 to 6 minutes depending on their size and thickness. Drain well under cold running water. Cut into 1-inch pieces; add to bowl of
eggplant.
Toss olives, capers, mint, basil, vinegar and a little more
garlic oil into salad. Season with flaky
salt and pepper.
Place the burrata in the center of a large serving platter
and surround with salad. Drizzle with
more garlic oil if you like, and sprinkle with more flaky sea salt. Serve with crusty bread.
For individual plating, instead of "family
style," divide the burrata into 4 or 6 portions, and serve with the
"salad." There was a generous
amount of "salad" remaining, so you could easily extend this recipe
by adding more burrata. The "garlic
oil" was a revelation - it's an amazing flavor when cooked this way, and
has multiple great uses beyond this recipe.
Libi's Chinese Chicken Salad
from Libi Cape
preparation time: 90 minutes
serves 4 to 6
1 whole or parts
(breasts) of chicken, or 1 chicken breast per 2 people
salt
6 tablespoons soy
sauce, divided
3 tablespoons Chinese
five-spice powder
⅜ cup salad oil
⅛ cup sesame oil
2 to 3 tablespoons
wine vinegar
1 tablespoon dry
mustard
rice sticks (Maifun
or May Long)
oil for frying rice
sticks
1 or 2 heads lettuce,
Boston or romaine
½ tablespoon sugar
1 or 2 bunches
cilantro, diced
1 bunch scallions,
julienned
½ cup toasted sesame
seeds
Preheat oven to 375 degrees.
For the chicken:
Rub the chicken parts or whole chicken with a combination of salt, 2
tablespoons soy sauce and 3 tablespoons Five-spice powder. Roast for 1 hour. Cool and then hand-shred the chicken.
For the dressing: Make
the dressing by mixing salad oil, sesame oil, soy, wine vinegar, and
mustard. Mix and refrigerate until ready
to mix salad.
Drop the rice sticks into hot oil until they puff up.
Shred the lettuce and sprinkle with sugar. Compose the salad by mixing the lettuce,
cilantro, scallions, and chicken pieces.
Add and mix sesame seeds and rice sticks. Stir the dressing into the salad and mix.
If unable to find rice
sticks or are not keen on frying, crumbled pita chips will do in a pinch.
Strawberry Salad with Kumquats,
Green Garlic, and Mint
Green Garlic, and Mint
from the San Francisco Chronicle, April 2, 2015
submitted by
Jeanne Milligan
preparation time:
about half hour
serves 4
6 cups mizuna, arugula or watercress leaves
6 cups mizuna, arugula or watercress leaves
12 to 16 strawberries
12 to 16 kumquats
20 roasted, salted
almonds
2 stalks green
garlic, divided
3 tablespoons
lemon-flavored olive oil
1 tablespoon
Champagne or white wine vinegar
½ teaspoon
stone-ground mustard
¼ to ½ teaspoon
Kosher salt
¾ cup crumbled
ricotta salata
Rinse and dry greens.
Hull strawberries and cut them half or quarters. Cut kumquats in half or quarters, removing
any seeds. Finely chop the almonds. Mince the green garlic.
Put half of the green garlic, the oil, vinegar, mustard and
salt in a large salad bowl. Whisk to
combine, then add greens and toss gently until greens are lightly but
completely coated.
Divide greens between 4 salad plates. Add strawberries and kumquats to each plate,
then sprinkle on the ricotta, almonds and remaining green garlic. Serve immediately.
This is a sweet/tart
peppery greens salad. If kumquat season
has passed, the spice and crunch of radishes work nicely, too.
Tahoe Kale Salad with
Green Goddess Dressing
Green Goddess Dressing
submitted by Karen Lonergan
preparation time: 20 minutes
serves 4
2 bunches lacinato
kale
juice of 1 lemon
3 carrots, sliced
on slicer
1 bulb fennel,
sliced on slicer
1 avocado, cubed
½ cup slivered
almonds
Massage
kale with lemon juice.
Add
dressing (see below) to all other ingredients and mix thoroughly (at least 30
minutes before serving).
Green Goddess
Dressing
4 green onions
½ teaspoon salt, ½
teaspoon pepper
⅓ cup lemon juice
¾ cup olive oil
1 small avocado
1½ tablespoons
honey
⅙ cup (2
tablespoons plus 2 teaspoons) apple cider vinegar
2 cloves garlic
Place
all ingredients in a blender and mix.
Wise Sons Potato Salad
from the San FranciscoChronicle, August 30, 2016
submitted by
Jeanne Milligan
preparation time:
35 minutes
serves 6 to 8
3 Pounds Yukon Gold potatoes, skin-on, diced in ½-inch cubes
1 cup mayonnaise
2½ tablespoons whole
grain Dijon mustard
2 tablespoons sugar
2 tablespoons white
wine vinegar
2 teaspoons finely
chopped capers
1 tablespoon finely
chopped dill
1 tablespoon finely
chopped parsley
¼ cup diced red onion
¼ cup finely diced
celery, plus celery leaves for garnish
2 teaspoons Kosher
salt
Bring a large pot of generously salted water to a boil. Add the potatoes, reduce to a simmer and cook
until very tender, 15 to 18 minutes.
Drain and spread out on a baking sheet to cool.
In a medium bowl, whisk together the mayonnaise, mustard,
sugar, vinegar, capers, dill and parsley.
Add the potatoes to a large bowl, along with the onion,
celery and salt. Slowly add the
dressing, using your hands or a large spoon to combine the mixture until
potatoes are a chunky, mashed consistency.
Chill in the refrigerator until ready to serve. Garnish with celery leaves.
Secret is finely
chopped capers, which add a briny quality to the mix of fresh dill and parsley.
Barnsley Onion Soup
adapted by Richard and Marilyn Lonergan
serves 8
½ cup olive oil
4 tablespoons butter
4 small white onions,
halved and sliced
4 small red onions,
halved and sliced
4 garlic cloves,
sliced
5 thick cut slices
smoked bacon, cut in small strips
½ cup brandy
¼ cup port
1 cup white wine
½ cup red wine
2 tablespoons
all-purpose flour
2 quarts water (or
vegetable stock or ham stock)
2 tablespoons Italian
parsley, chopped
salt and pepper
Heat a soup pan over medium-high heat. Add the olive oil and butter. Once the butter has melted, add the onions,
garlic and bacon and cook for 25 minutes or so until golden brown. Add the brandy and port, strike a match and
carefully flame the alcohol. Once the
flame has gone, add both wines and cook until reduced by half (about 35
minutes).
Take a little liquid from the pot and make a paste with the
flour. Turn down the heat to medium low
and stir in the flour paste, making sure there are no lumps. Add water or stock. Simmer for 50 to 60 minutes until the soup is
a thick broth consistency. To finish,
add the parsley and salt and pepper to your liking. Crème fraîche is good as a final touch to
mellow the strong taste.
We found the cookbook
in a shop in the Queen Victoria Market in Melbourne. This recipe (and a couple of others) looked
so good we took a tram to Pope Joan, Matt Wilkinson’s eating establishment in
the Brunswick East neighborhood.
Cucumber and Yogurt Soup
via Richard and Marilyn Lonergan
preparation time: 20 minutes
serves 4
¼ pound unsalted
butter
3 English cucumbers,
peeled, seeds removed, and roughly chopped
10½ ounces sheep’s
milk yogurt
salt and pepper
Extra virgin olive
oil to serve
Melt the butter in a large heavy-based saucepan over medium
heat. Add the cumber and gently sauté
for 7 to 10 minutes, without any coloring, until the cucumber begins to
soften. Immediately pour the mixture
into a blender and blitz until smooth.
Pass through a fine sieve into a bowl and refrigerate until chilled.
Once chilled, gently whisk in the yogurt, season with salt
and pepper, and pass again through a fine sieve. Serve immediately with a drizzle of extra
virgin olive oil, or chill again until ready to use.
Sheep’s milk yogurt
has a stronger flavor; it complements the cucumber perfectly. Try adding a dash of red wine vinegar or
lemon juice to round out the flavors.
Nothing Soup
submitted by Len Johnson
preparation time: 20 minutes
serves 4 to 6
preparation time: 20 minutes
serves 4 to 6
1
carrot, peeled and finely diced
1
medium onion, finely diced
1
celery stalk, finely diced
2
tablespoons butter
2
cups chicken bouillon
¼
teaspoon thyme
tiny
white bread croutons
Mix the carrot, onion and
celery and sweat in the butter for about 5 minutes until
tender. Then add the chicken
bouillon and thyme and simmer (lid on) for 5
minutes. Cool and purée in blender
or processor. Heat and serve in demitasse cups with tiny white bread
croutons.
What
could be easier? It’s delicious and serves admirably when you want just a
small amount of soup.
Baked Beans
adapted by Richard and Marilyn Lonergan
serves 6 generously
½ cup olive oil
1 white onion, sliced
1 teaspoon smoked
paprika
1 teaspoon freshly
ground black pepper
1 teaspoon fine sea
salt
1 teaspoon ground
allspice
1 teaspoon ground
cumin
½ teaspoon ground
turmeric
2 tablespoons tomato
paste
⅓ cup sugar
½ cup red wine
vinegar
2 14-ounce cans of
crushed tomatoes
almost 2 cups water
(use tomato can to measure)
2 13 to 15-ounce cans
of cooked white beans, drained
Heat the olive oil in an 11-inch saucepan over medium
heat. Add the onion and gently sweat;
once the onion is translucent, add the spices and cook for another 4
minutes. Add the tomato paste and cook
for 3 minutes. Add the sugar and vinegar
and cook until reduced by one-third and is sticky.
Add the tomatoes and water and bring to a boil. Continue to cook for 5 minutes on full heat,
stirring continuously. Turn the heat
down to medium, add the beans, and cook until the beans have started to absorb
the tomato and flavors of the sauce, about 20 minutes.
We had this at Pope
Joan restaurant in Melbourne served in a sardine can. You can also use 14 ounces of dried white
beans, soaked overnight, drained and cooked in boiling water for 30 minutes or
until tender.
Baked "Creamed" Corn
from Delish.com
adapted by Kathy Lindenbaum
preparation time: 90 minutes
serves 6 to 9 as a side dish
2 large eggs, lightly
beaten
1 cup milk
¼ cup melted butter
salt and pepper
2 cups shredded
Cheddar cheese, divided
3 cups fresh corn
kernels or frozen thawed
¼ cup all-purpose
flour
6 slices of bacon,
cooked crisp and chopped
optional – 1 small
jalapeño minced
Preheat oven to 375 degrees.
Grease a 7 x 10-inch baking dish with olive oil or butter.
In a large mixing bowl, combine the beaten eggs, milk and
melted butter. Season generously with
salt and pepper.
In another bowl, toss 1½ cups of cheese and the corn with
the flour. When tossed together well,
add this mixture to the liquid ingredients and combine.
Sprinkle the bacon and jalapeño (if using) into the combined
ingredients, and mix well.
Pour into the prepared baking dish and top with remaining ½
cup cheddar.
Bake 50 minutes to 1 hour or less if top is golden brown and
ingredients look set (and feel set to the touch). Let cool for at least 20 minutes as the dish
firms up. Serve slightly warmed.
I found this recipe
when looking for a side dish for burgers – it’s a nice change from the
traditional ones. It would serve well as
a brunch dish also. If you’re concerned
about using lactose, or just like the taste, I’ve made the dish with goat milk
and goat cheddar, and goat/sheep high fat yogurt instead of butter. It was equally delicious. You can also make
and bake this well ahead of serving, and it reheats the next day for good
leftovers.
Cauliflower Cake
from Yotam Ottolenghi’s Plenty More
via Richard and Marilyn Lonergan
serves 6
1
small cauliflower (4 cups florets)
1
medium red onion, peeled
5
tablespoons olive oil
½
teaspoon finely chopped rosemary
7
large free-range eggs
½
cup chopped basil
1 cup plain flour
1½
teaspoons baking powder
½
teaspoon ground turmeric
1½
cups coarsely grated Parmesan cheese
salt
and black pepper
melted
butter, for greasing the cake pan
2
tablespoons black sesame seeds (or black onion seeds or
plain
sesame seeds or poppy seeds mixed black and white)
(continued from previous
page)
Heat the oven to 400 degrees.
Break the cauliflower into medium florets; put them in a
pot with a teaspoon of salt, cover with water and simmer for 15 minutes, until
quite soft. Drain, and leave in the colander for a few minutes to get
rid of all the water.
Cut 4 round slices, each ¼ inch-thick, off one end of the
onion and set aside (these will go on top of the cake); coarsely chop the
rest. Heat the oil in a pan, and on medium heat sauté the chopped onion and
rosemary for ten minutes. Remove from the heat, leave to cool down, add the
eggs and basil, and whisk well.
Sift the flour, baking powder and turmeric into a large
bowl, and add the Parmesan, one teaspoon of salt and plenty of black pepper.
Add the egg mix and whisk to eliminate lumps. Add the cauliflower and stir
gently, trying not to break up the florets.
Use parchment to line the bottom of a 9½-inch round
spring form cake pan. Brush the sides with butter, put in the sesame seeds and
toss them around so they stick to the sides. Pour in the cauliflower mix and
arrange the reserved onion rings on top.
Bake the cake in the center of
the oven for 45 minutes, until golden brown and set. Serve just warm (not
hot) or at room temperature.
This recipe is
part of an ongoing campaign to give cauliflower some well-earned glory. It's
one of the most magnificent vegetables and, to me, is as versatile as the
treasured potato. Kept chilled, the cake will taste even better the next day.
Delicious and beautiful looking.
Cauliflower with Curry Butter
 |
| Tony Cenicola/The New York Times |
submitted
by Anne Halsted
preparation
time: 30 minutes
serves
8 to 10
3 pounds cauliflower
salt
4 tablespoons butter
½ teaspoon turmeric
⅛ teaspoon Cayenne pepper
¼ teaspoon black pepper
⅛ teaspoon nutmeg
⅛ teaspoon cloves
2 teaspoons grated fresh ginger
(or ½ teaspoon dry ginger)
2 tablespoons snipped chives
1 tablespoon fresh lime juice, or to taste
With a paring knife, cut the
cauliflower into tiny florets as small as possible. You should have about 8
cups.
Meanwhile, bring a large pot of
well-salted water to a boil. Working in batches, cook the florets for 1 to 2
minutes, until just cooked but still firm. One could also steam the cauliflower
if desired. Drain well and blot on
kitchen towels, then cool.
Melt the butter in a small saucepan
and stir in the turmeric, Cayenne, black pepper, nutmeg, cloves and ginger. Put
the cooled cauliflower in a large bowl and season lightly with salt. Drizzle
the melted butter over it, toss gently and transfer to an oven-proof serving
dish.
The cauliflower can be kept at room
temperature for 2 to 3 hours until serving time, or covered and refrigerated
then brought to room temperature. To serve, heat in a 400 degree oven for 10
minutes. Sprinkle with chives and lime juice.
Cavolo Nero on a Bed of Goat Cheese
from New Nordic Cooking
adapted by Maud Hallin
preparation time: about 40 minutes
serves 4
⅔ pounds cavolo nero
(black kale)
2 tablespoons olive
oil
½ teaspoon salt and
black pepper
2 large cloves minced
garlic
4 to 6 ounces well
crumbled goat cheese
2 tablespoons blue
agave sweetener
crusty bread
Preheat the oven to 375 degrees.
Remove any stringy stalks and ribs from the cavolo nero,
rinse well, and shred. Put the oil in a
bowl and turn the cavolo nero in it so that it is covered in oil. This will crisp the cavolo nero. Add salt and
pepper, keeping in mind the saltiness of the cheese. Put on a cookie sheet in a single layer
Bake the cavolo nero in the center of the oven for about 15
minutes. Remove and crumble the cheese
over the cabbage. Return to the oven for
5 to 10 min, checking on the color of the cheese.
Before serving, drizzle with Blue Agave Syrup or other syrup
of your liking. The syrup is used to
contrast the saltiness of the cheese.
Serve as a side dish
for fish, chicken or pork. With some
great bread, it can be used as a main dish.
Cranberry Chutney
from Thanksgiving Dinner: Recipes, Techniques, and
Tips for America’s
Favorite Celebration by Anthony Dias Blue and Kathryn K. Blue
submitted by Anne Halsted and Katy Lonergan
preparation time: about 1 hour
makes about 1 quart
1 pound cranberries
thinly sliced peel of one lemon
1 cup brown sugar
½ cup raisins
½ cup white vinegar
1 large red onion, sliced
¾ cup water
1 teaspoon salt
1 teaspoon dry mustard
Cayenne pepper to taste
⅔ cup ginger preserves
thinly sliced peel of one lemon
1 cup brown sugar
½ cup raisins
½ cup white vinegar
1 large red onion, sliced
¾ cup water
1 teaspoon salt
1 teaspoon dry mustard
Cayenne pepper to taste
⅔ cup ginger preserves
In a large saucepan, combine all ingredients except the
ginger preserves. Cook over moderate heat until the mixture thickens and the
cranberries pop, 30 to 45 minutes.
Remove the saucepan from the heat and stir in the ginger
preserves. When the mixture cools, transfer to covered container(s) and
refrigerate. The chutney will keep for months.
This easy-to-make
spicy chutney can be used throughout the year with chicken, meatloaf, ribs,
etc. It is the brainchild of Susan Friedland, editor of Thanksgiving Dinner. Ginger preserves can be found at Cost Plus World Market.
Honey-Roasted Carrots with Tahini Yogurt
from Plenty More
by Yotam Ottolenghi
via Richard and Marilyn Lonergan
preparation time: about 1 hour
serves 4
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon coriander
seeds, toasted and lightly crushed
1½ teaspoons cumin seeds,
toasted and lightly crushed
leaves from 3 thyme
sprigs
salt and black pepper
12 large carrots, peeled
and each cut crosswise into two 2½-inch batons (about 3 pounds)
1½ tablespoons cilantro
leaves, coarsely chopped
for the Tahini Yogurt Sauce
3 tablespoons tahini
paste
⅔ cup Greek yogurt
2 tablespoons lemon juice
1 clove garlic, crushed
Salt
Preheat the oven to 425 degrees.
Place all the ingredients for the tahini sauce in a bowl
with a pinch of salt; whisk together and set aside.
Place the honey, olive oil, coriander and cumin seeds,
and thyme in a large bowl with 1 teaspoon of salt and a good grind of black
pepper. Add the carrots and mix well until coated, then spread them out on a
large baking sheet and roast in the oven for 40 minutes, stirring gently once
or twice, until cooked through and glazed.
Transfer the carrots to a large serving platter or
individual plates. Serve warm or at room temperature, with a spoonful of sauce
on top, scattered with the cilantro.
Phyllo Ricotta Torte with Spring Herbs
from Melissa Clark’s May 18, 2016 New York Times recipe
adapted by Kathy Lindenbaum
preparation time: 2 hours plus 1 hour for
cooling
serves 12 or more
3
large eggs
1½
pounds whole-milk ricotta
½
cup shredded ricotta salata
¼
cup shredded pecorino Romano
1
teaspoon ground black pepper
1
cup (plus small amount for garnish) chopped fresh herbs
(dill,
mint, sorrel, chives, parsley, arugula, etc.)
¾
cup unsalted butter, melted
1
1-pound box phyllo dough, thawed overnight in the fridge
½
cup diced prosciutto, ham, or back bacon
½
cup cubed mozzarella
Sriracha
or pesto mayonnaise for garnish
Preheat oven to 400 degrees. Grease a Bundt pan with butter.
In a large bowl, beat eggs lightly.
Break up the ricotta into the eggs, and add the ricotta salata,
pecorino Romano
and pepper. When well combined, fold the
herbs into the mixture.
Drape 2 sheets of phyllo on top of
the Bundt pan. Poke a hole into phyllo where the center tube is, and push the
phyllo into the pan bottom and sides to line it. Do this with 2 more sheets placed
perpendicular to the first 2 sheets.
Continue adding phyllo sheets in this crisscross manner until all sheets
are used and the inside of the Bundt pan is thoroughly covered with dough. The edges of the phyllo should hang over the
edge of the Bundt pan.
If you pick up 1.5 or 3 sheets or
the sheets tear, just continue to lay them in a crisscross pattern. It doesn’t matter at all if it looks a bit
messy – the point is to layer the whole Bundt pan with phyllo and have it
pressed into the bottom and sides of the pan.
But, you do need to have the
phyllo leaves hang over the side so that you can wrap them over the bottom at
the end of this preparation.
Spoon half of the ricotta mixture
evenly into the pan. Scatter the meat over that, then top with mozzarella. Spoon the rest of the ricotta mixture evenly
on top. Fold the edges of the phyllo
over the filling, covering completely.
Using a sharp knife or skewer, poke at least 20 holes in the dough that
reach all the way to the bottom of the pan. Slowly pour the melted butter over
the torte – some butter will seep through the holes, and some will remain
pooled on top of the dough.
Place the finished Bundt pan on a
baking sheet and bake for about 1¼ to 1½
hours, or until the torte is puffy and golden brown. Check at 1 hour to see how fast it is
browning. It will turn a deep golden
brown, but you don’t want it to get dark brown as it could take on a bitter
taste.
Allow the torte to cool in the pan
for 1 or 2 hours before inverting it onto a cutting board or plate. Slice into individual servings using the
Bundt pan indentations as a guide.
Serve with a drizzle of Sriracha or
pesto mayonnaise and a sprinkle of fresh herbs.
Melissa
Clark gives helpful hints which I’ve mostly included here, emphasizing that
it’s hard to make a mistake in this recipe, even though we think of phyllo
dough as delicate and difficult to work with.
And, there is a picture of the Torte, which might help you visualize the
finished product. She says you can skip
the meat and use all greens and herbs – provided you keep the ratio of 1.5
pounds of ricotta to 3 eggs.
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