Braised Short Rib, Stout, and Potato Pot Pies

Martha Stewart

Makes eight mini potpies or one 12-inch potpie / Serves 8

FILLING:
4 pounds boneless short ribs, cut into 2-inch pieces
Coarse salt and freshly ground pepper
1/3 cup all-purpose flour
3 tablespoons safflower oil
1 medium yellow onion, halved and thinly sliced
5 garlic cloves, thinly sliced
2 bottles (12 ounces) stout, preferably Guinness (3 cups)
2 rosemary sprigs
1 pound cipollini onions, peeled

TOPPING:
6 medium russet potatoes (3 1/2 pounds)
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper

Prep Time:  30 minutes / Total Time:  4 hours 30 minutes

Make the filling:
Preheat oven to 300 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate. Heat oil in a large Dutch oven over high heat. Working in batches, brown short ribs, about 1 minute per side. Transfer to a large plate using kitchen tongs.

Reduce heat to medium. Add yellow onion to Dutch oven, and cook until golden, about 8 minutes. Add garlic. Cook for 2 minutes. Return meat to Dutch oven. Add stout and rosemary. Bring to a simmer. Cover, and transfer to oven. Bake for 2 1/2 hours.

Remove Dutch oven from oven, and add cipollini onions. Braise until meat is tender and onions are cooked through, about 30 minutes. Shred meat using 2 forks. Season with salt and pepper. Divide filling among eight mini (1-cup) pie plates, or transfer to a 12-inch (8-cup) gratin dish.

Make the topping:
Raise oven temperature to 375 degrees. Peel potatoes, and very thinly slice each (preferably on a mandoline). Arrange potatoes over meat to form tight concentric circles, working around the edge and overlapping each potato by three-quarters. Brush with oil, and sprinkle with salt and pepper. Bake until topping is golden and filling is bubbling, about 45 minutes for mini potpies (1 hour for large potpie).

My Notes: Mostly good, although the potatoes up top were sort of just chewy and hard, rather than the texture of scalloped potatoes. It might be better to cook under foil for most of the final cook time. The ribs themselves were delish. I might throw in some kale next time to cut the heaviness.

MXF

Croxetti with Marinated Heirloom Tomatoes

Martha Stewart


Serves 8

5 garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
2 pounds heirloom tomatoes, sliced into 1/2-inch wedges
3/4 cup torn fresh basil
3 tablespoons salt-packed capers, preferably Sicilian, rinsed and chopped if large
2 teaspoons finely grated lemon zest, plus more for sprinkling
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
1 pound croxetti (savorypantry.com) or other flat pasta, such as maltagliati or pappardelle

Prep Time:  25 minutes / Total Time:  1 hour 5 minutes

Heat garlic in oil in a saucepan over low heat until pale gold, about 10 minutes. Strain; reserve oil and garlic. Let cool.

Combine tomatoes, 1/4 cup basil, the capers, lemon zest, red-pepper flakes, and 1/2 teaspoon salt in a large bowl. Pour garlic oil and chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 minutes.

Add warm pasta to bowl, and toss gently. Top with remaining 1/2 cup basil. Season with pepper. Sprinkle with lemon zest.

Watermelon and Tomato Salad

adapted from Martha Stewart

Serves 4

BASIL OIL:
2 cups fresh basil, plus more for garnish
1/4-1/2 cups extra-virgin olive oil

SALAD:
6 cups cold cubed watermelon (from about 4 1/2 pounds watermelon), rind removed
3 heirloom tomatoes, cut into 1/2-inch wedges
1 Kirby cucumber, cut into 1/2-inch-thick slices on the bias
1 tablespoon extra-virgin olive oil, plus more for drizzling 
1 tbsp balsamic
1 teaspoon fresh lemon juice
1/2 cup crumbled soft goat cheese (4 ounces) or feta
Sea salt and freshly ground pepper

Prep Time:  20 minutes / Total Time:  1 hour 20 minutes

Make the basil oil:
Prepare an ice-water bath. Bring a saucepan of water to a boil. Blanch basil for 1 minute. Transfer to ice-water bath to stop the cooking process. Drain.

Puree basil in a blender with olive oil until smooth. Strain mixture through a cheesecloth-lined fine sieve set over a bowl. Let stand until oil drips through, about 1 hour (do not squeeze cheesecloth).

Make the salad:
Toss together watermelon, tomatoes, cucumber, olive oil, and lemon juice in a bowl. Transfer to a serving platter, and sprinkle with goat cheese. Drizzle with basil oil and more olive oil. Sprinkle with salt and pepper. Garnish with basil.

My Notes: I'm not sure you need to strain the oil. I tossed in the blended basil bits and thought it was nice. I used feta cheese and also added some balsamic. Tasty and easy to make. Also I forgot the cuke, but I think that would be a nice touch next time.

MXF

Tomato Cobbler

Martha Stewart

Serves 6 to 8

FILLING:
1/4 cup extra-virgin olive oil
2 medium onions, thinly sliced
4 garlic cloves, thinly sliced
3 pounds cherry tomatoes
3 tablespoons all-purpose flour
1/4 teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper

BISCUIT TOPPING:
2 cups all-purpose flour
2 teaspoons baking powder
Coarse salt
1 stick cold unsalted butter, cut into small pieces
1 cup grated Gruyere cheese (2 1/4 ounces), plus 1 tablespoon, for sprinkling
1 1/2 cups heavy cream, plus more for brushing

Prep Time:  50 minutes / Total Time:  2 hours 20 minutes

Make the filling:
Heat oil in a large high-sided skillet over medium heat. Cook onions, stirring occasionally, until caramelized, about 25 minutes. Add garlic, and cook until fragrant, about 3 minutes. Let cool.

Toss onion mixture, tomatoes, flour, and red-pepper flakes with 1 1/2 teaspoons salt and some pepper.

Preheat oven to 375 degrees.

Make the biscuit topping:
Whisk together flour, baking powder, and 1 teaspoon salt in a bowl. Cut in butter with a pastry cutter or rub in with your fingers until small clumps form. Stir in cheese, then add cream, stirring with a fork to combine until dough forms. (Dough will be slightly sticky.)

Transfer tomato mixture to a 2-quart baking dish (2 inches deep). Spoon 7 clumps of biscuit dough (about 1/2 cup each) over top in a circle, leaving center open. Brush dough with cream, and sprinkle with remaining tablespoon cheese. Bake until tomatoes are bubbling in the center and biscuits are golden brown, about 1 hour 10 minutes. Transfer to a wire rack. Let cool for 20 minutes.

My Notes: One reviewer said to poke the tomatoes so they didn't explode when you bit them. She also suggested cooking the tomatoes for about 15 minutes then adding the biscuit for the last 45 minutes.

Mixed Berry Grunt

Martha Stewart

Serves 6 to 8

2 pounds fresh mixed berries
1/4 cup plus 2 tablespoons sugar
2 tablespoons water
1 tablespoon fresh lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Coarse salt
1/2 cup plus 2 tablespoons low-fat buttermilk
2 tablespoons unsalted butter, melted
1/8 teaspoon ground cinnamon mixed with 1 teaspoon sugar

Prep Time:  10 minutes / Total Time:  45 minutes

Cook berries with 1/4 cup sugar, the water, and lemon juice in a cast-iron skillet set over a campfire or on a medium grill, until thickened, 10 to 15 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, 1/4 teaspoon salt, and remaining 2 tablespoons sugar. Add buttermilk and butter; stir until a moist dough forms.

Spoon 6 dollops of dough over fruit. Sprinkle cinnamon-sugar over dough.

Cover skillet tightly with parchment-lined foil. Cook until dumplings are set and tops are dry,
about 20 minutes.

My Notes: So simple to put together! I used cherries and strawberries, but you can use any firm fruit combo. Two pounds sounds like a lot of fruit, but it's necessary to balance the biscuit so don't skimp!

MXF

Buttermilk-Pecorino Dressing

Martha Stewart

3/4 cup low-fat buttermilk
3/4 cup finely grated Pecorino Romano cheese
2 tablespoons plain yogurt
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground pepper
1/4 teaspoon coarse salt

Shake together buttermilk, cheese, yogurt, olive oil, zest, lemon juice, pepper, and salt.

My Notes: Sort of bland. It may just need more salt and pepper. It may also need some crushed red pepper.

MXF

Herb, Lemon and Anchovy Dressing

Martha Stewart

3 finely chopped oil-packed anchovy fillets
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped chives (or scallion)
1 tablespoon white-wine vinegar
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Shake together anchovy fillets, parsley, olive oil, mint, chives, vinegar, zest, lemon juice, salt, and pepper.

Spicy Coconut Dressing

Martha Stewart

1/2 cup low-fat coconut milk
1 seeded and thinly sliced small fresh red chile, such as Thai or serrano
1 thinly sliced scallion
2 tablespoons fresh lime juice
1 tablespoon thinly sliced fresh mint
2 teaspoons safflower oil
1/4 teaspoon coarse salt

Shake together coconut milk, chile, scallion, lime juice, mint, oil, and salt.

Soy-Citrus Vinaigrette

Martha Stewart

3 tablespoons safflower oil
1 tablespoon reduced-sodium soy sauce
1 tablespoon fresh lime juice
1 tablespoon rice vinegar (not seasoned)
1 tablespoon toasted sesame seeds
2 teaspoons honey
1/2 teaspoon finely grated grapefruit zest
3 tablespoons fresh grapefruit juice

Shake together oil, soy sauce, lime juice, rice vinegar, sesame seeds, honey, zest, and grapefruit juice.

Cider-Dijon Vinaigrette

Martha Stewart

1/4 cup fresh apple cider
3 tablespoons extra-virgin olive oil
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 finely chopped small shallot
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Shake together apple cider, oil, vinegar, mustard, shallot, salt, and pepper.

Green Tea-Cranberry Spritzer

Martha Stewart

Makes 4

1/3 cup sugar
1/3 cup water
4 green tea bags
1/2 cup chilled unsweetened cranberry juice
Ice
3 cups chilled seltzer

Bring sugar and water to a boil in a saucepan. Cook, stirring, until sugar dissolves. Let cool completely. Steep tea bags in 2 cups boiling water for 2 minutes. Remove bags. Let cool completely. Divide tea, cranberry juice, and the simple syrup among 4 ice-filled glasses. Top with chilled seltzer.

Honey-Vanilla Spritzer

Martha Stewart

Makes 4

2/3 cup honey
1/2 cup water
1 vanilla bean, split and scraped
1/4 cup fresh lime juice
Ice
4 cups chilled seltzer

Bring honey, water, and vanilla bean to a simmer in a saucepan. Cook, stirring, until honey dissolves. Let cool completely. Strain through a fine sieve (there will be some seeds). Stir in lime juice. Divide among 4 ice-filled glasses. Top with seltzer.

Sangria Sprtizer

Martha Stewart

Makes 4

2 cups chilled red wine, such as Gamay
1/2 cup Cointreau (or other orange liqueur)
1/2 lime, thinly sliced
1/2 orange, thinly sliced and cut into wedges
Ice
1 1/2 cups chilled seltzer

Stir together red wine, Cointreau, lime, and orange. Divide among 4 ice-filled glasses. Top with seltzer.

Sausage, Chard and Lemon Lasagna

Martha Stewart

Serves 4

3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup finely grated Parmesan cheese (about 4 ounces)
Coarse salt and freshly ground pepper
5 cups coarsely chopped Swiss chard (about 1 bunch)
1 pound sweet Italian sausage, casings removed
1 lemon, very thinly sliced
6 no-boil lasagna noodles, preferably Barilla

Prep Time:  20 minutes / Total Time:  1 hour

Melt butter in a saucepan over high heat. Stir in flour; cook for 2 minutes. Whisk in milk. Bring to a boil, stirring. Reduce heat. Simmer for 1 minute. Remove from heat. Whisk in 3/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in chard.

Preheat oven to 350 degrees. Cook sausage in a skillet over high heat, breaking up pieces, until no longer pink, about 4 minutes.

Cover lemon slices with cold water by 3 inches in a saucepan. Bring to a boil. Reduce heat; simmer for 7 minutes. Transfer to a paper-towel-lined plate using a slotted spoon.

Spread 1/4 cup sauce in an 8-inch square nonreactive baking dish. Top with 2 noodles, half the sausage, and 1 cup sauce. Repeat. Top with a layer of lemons, 2 noodles, then remaining sauce and lemons. Bake, covered with parchment-lined foil, for 27 minutes.

Remove from oven. Heat broiler. Uncover lasagna; top with remaining 1/4 cup cheese. Broil until bubbling, 2 to 3 minutes.

My Notes: So I liked this a lot but the lemon was odd. I liked the lemon flavor but do not want to eat a whole slice of it. I think You could scoop out the pulp and mix it with the ricotta and it would be much less abrasive. MXF

Moroccan Hand Pies with Eggplant and Apricots

Martha Stewart

FILLING:
3 tablespoons extra-virgin olive oil
1/2 medium eggplant, peeled and cut into 1/2-inch cubes (about 2 1/4 cups)
Coarse salt
1/2 recipe Ground-Meat Mix (about 1 3/4 pounds)
1/2 cup chopped dried apricots
3 tablespoons harissa

CRUST:
1 disk Pate Brisee
All-purpose flour, for surface
1 large egg, lightly beaten, for egg wash

Prep Time:  1 hour / Total Time:  3 hours, 20 minutes


Make the filling: Heat oil in a large skillet over medium-high heat. Cook eggplant with 1/2 teaspoon salt, stirring occasionally, until tender and slightly golden, about 8 minutes. Let cool.

Mix together eggplant, meat, apricots, and harissa until just combined. Divide into 8 portions (about 1/2 cup each). Form each into a plump half-moon shape.

Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut out eight 6-inch circles, rerolling scraps if needed. Refrigerate on a baking sheet until slightly firm, about 20 minutes.

Preheat oven to 425 degrees. Lightly brush edges of 1 dough circle with egg wash. Top with 1 portion of meat. Fold dough to encase filling, forming a half-moon. Carefully press around edges to seal. Pleat edges using your fingers, or press with a fork. Make a vent in the top using a skewer or a knife. Repeat with remaining dough and meat, transferring pies to parchment-lined baking sheets (4 to 6 per sheet). Refrigerate until dough is very firm, about 1 hour, or freeze for 30 minutes.

Brush tops with egg wash. Bake, rotating sheets halfway through, until golden and filling is cooked through, about 40 minutes. Let cool for 10 minutes.

Cook's Note: Uncooked hand pies can be frozen, wrapped in plastic, for up to 1 month. Proceed with step 5 (no extra baking time needed).

Ground Turkey Laap

Food & Wine

SERVINGS: 4

1 tablespoon long-grain white rice
1 tablespoon vegetable oil
1 pound ground turkey
1/4 cup plus 2 tablespoons chicken stock or low-sodium broth 1 tablespoon plus 1 teaspoon
Asian fish sauce
Salt and freshly ground black pepper
1 tablespoon fresh lime juice
2 large stalks of lemongrass—tender pale inner core only, minced
2 scallions, thinly sliced
1 medium shallot, thinly sliced and separated into rings
1/2 cup chopped cilantro
1/2 cup chopped mint
1/4 teaspoon crushed red pepper
Small romaine or Belgian endive leaves and lime wedges, for serving

TOTAL TIME: 35 MIN 

In a small skillet, toast the rice over high heat, shaking the skillet a few times, until the rice is golden brown, about 3 minutes. Transfer the rice to a spice grinder and let cool completely. Grind the rice to a powder.

In a large skillet, heat the oil. Add the turkey and cook over moderately high heat, breaking up the meat evenly, until no pink remains, about 4 minutes. Add the stock and cook, stirring, until bubbling. Remove from the heat and stir in the fish sauce. Season with salt and black pepper and stir in the lime juice. Let stand for 5 minutes, then stir in the lemongrass, scallions, shallot rings, cilantro, mint, crushed red pepper and rice powder.

Arrange the lettuce and lime wedges on a platter. Spoon the laap on top and serve.

Sweet Potato, Balsamic Onion, and Soppressata Pizza

Food & Wine

SERVINGS: 4

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large white onion, thinly sliced
1 oregano sprig, plus 1 tablespoon leaves
1/4 cup plus 2 tablespoons balsamic vinegar
Kosher salt and freshly ground pepper
1 cup prepared mashed sweet potatoes
One 12-inch prebaked pizza crust
1 1/2 cups shredded mozzarella (7 ounces)
4 ounces thinly sliced soppressata, cut into thin ribbons

ACTIVE: 30 MIN TOTAL TIME: 45 MIN 

Preheat the oven to 450°. Set a pizza stone on the bottom of the oven (alternatively, the pizza can be baked directly on the oven rack). In a large skillet, melt the butter in the olive oil. Add the onion and oregano sprig, cover and cook over moderately low heat, stirring occasionally, until softened, about 5 minutes. Add 2 tablespoons of water to the skillet and cook over moderate heat until the onion is caramelized, about 10 minutes; add a few tablespoons of water to the skillet if necessary. Add the balsamic vinegar and cook over moderate heat, stirring occasionally, until it has evaporated, about 10 minutes. Discard the oregano sprig and season the onion with salt and pepper.

Spread the sweet potatoes over the pizza crust. Top with the mozzarella, onion and soppressata. Scatter the oregano leaves on top. Slide the pizza onto the stone and bake for about 10 minutes, until bubbling and golden in spots. Cut into wedges and serve.

Pork Loin with Tea and Prunes

Food & Wine

SERVINGS: 4

12 pitted prunes
2 tablespoons balsamic vinegar
2 English Breakfast tea bags
4 medium carrots, cut into 1-inch dice
4 medium Yukon God potatoes, peeled and cut into 1-inch dice
4 medium turnips, peeled and cut into 1-inch dice
3 celery ribs, cut into 1-inch chunks
2 small red onions, cut into 1-inch dice
4 tablespoons unsalted butter
Salt and freshly ground black pepper
1 tablespoon vegetable oil
1 4-rib, bone-in pork loin roast (about 3 pounds)
One 3-inch cinnamon stick, broken in half
1 cup low-sodium vegetable broth

ACTIVE: 35 MIN TOTAL TIME: 2 HRS 45 MIN 

In a saucepan, add the prunes, vinegar and 3/4 cup of water; bring to a boil. Simmer over low heat for 10 minutes. Off the heat, add the tea and let steep for 1 hour; discard the tea.

Preheat the oven to 375°. In a pot of salted boiling water, cook the carrots, potatoes, turnips and celery for 2 minutes; drain and transfer to a roasting pan. Add the onions and stir in the butter. Season with salt and pepper.

In an ovenproof skillet, heat the oil until shimmering. Season the pork with salt and pepper and cook, fat side down, over moderately high heat until browned, 4 minutes. Turn the pork and cook until browned, 3 minutes.

Set the pork in the center of the roasting pan, fat side up. Pour off the fat from the skillet. Roast the pork for 1 hour and 20 minutes, until it is almost done; return to the skillet. Increase the oven temperature to 450°. Roast the vegetables for 15 minutes, until tender.

Add the prunes and their liquid to the skillet with the cinnamon; bring to a boil. Spoon the liquid over the pork. In the upper third of the oven, roast the pork for 8 minutes, until an instant-read thermometer inserted into the thickest part reads 140°. Transfer the pork to a carving board and let rest for 10 minutes.

Add the broth to the skillet and simmer, reducing the sauce to 3/4 cup. Discard the cinnamon; season the sauce with salt and pepper. Carve the pork into chops and serve.

Creamless Creamy Tomato Soup

Cook's Illustrated

Serves 6-8

1/4 cup evoo
1 med. onion, rough chop (1 cup)
3 cloves garlic, minced
Pinch of red pepper flakes
1 bay leaf
2 (28 oz) cans of whole tomatoes packed in juice
1 tbsp brown sugar
3 lg. slices good quality white sandwich bread, no crust, torn
2 cups low-sodium chicken broth
2 tbsp brandy (opt)
Salt and pepper
1/4 cup fresh chives

After pureeing, you can put through a strainer for an even smoother soup.

Heat 2 tbsp oil in Dutch oven over medium high heat until shimmering. Add onion, garlic, red pepper and bay leaf. Cook, stirring frequently, until onion is translucent, 3-5 minutes. Stir in tomatoes and juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove bay leaf.

Transfer half of soup to blender. Add 1 tbsp oil and process until soup is smooth and creamy, 2-3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy. Return soup to boil and season with salt and pepper. Serve in individual bowls with pepper and chives.

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

Food & Wine

SERVINGS: 8

1 pound bakery white bread, cut into 1-inch cubes (16 cups)
1/4 cup extra-virgin olive oil
1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
1 large onion, halved and thinly sliced
One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
1/2 teaspoon crushed red pepper
1/2 pound extra-sharp cheddar, shredded (about 2 cups)
1/2 pound Monterey Jack cheese, shredded (about 2 cups)
2 tablespoons snipped chives
1 3/4 cups low-sodium chicken broth
Salt
8 large eggs
Hot sauce, for serving

ACTIVE: 30 MIN TOTAL TIME: 2 HRS 

Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.

Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.

Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.

Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.

Bake the bread mixture in the center of the oven for 30 minutes. Remove the foil and bake until the top is crispy, about 15 minutes longer. Carefully remove the baking dish from the oven and, using a ladle, press 8 indentations into the bread mixture. Crack an egg into each indentation. Return the dish to the oven and bake for about 15 minutes, until the egg whites are set but the yolks are still runny. Serve the breakfast bake right away with hot sauce.

Make Ahead: ThIS recipe can be prepared through Step 4 and refrigerated overnight.

Smoked Whitefish Chowder

Food & Wine

SERVINGS: 8

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 cup heavy cream
1 cup milk
Salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 celery ribs, finely chopped
1 leek, white and light green parts only, thinly sliced
1 teaspoon chopped thyme
1 cup dry white wine
3 1/2 cups chicken stock or low-sodium broth
One 10-ounce package frozen corn kernels, thawed
One 2-pound smoked whitefish—skin and bones discarded, fish coarsely flaked (3 cups)
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
Tabasco

TOTAL TIME: 45 MIN 

In a medium saucepan, cover the potato chunks with the cream and milk. Season lightly with salt and pepper and bring to a boil. Partially cover the saucepan and simmer until tender, about 15 minutes.

Meanwhile, in a large soup pot, melt the butter in the oil. Add the onion, celery, leek and thyme and cook over moderate heat until softened, about 4 minutes. Add the wine and boil until nearly evaporated, about 5 minutes. Add the chicken stock and season very lightly with salt.

Using a slotted spoon, transfer half of the cooked potatoes to a bowl. Transfer the remaining potatoes and all of the liquid to a blender and puree until very smooth. Add the potato chunks, the pureed potatoes and the corn to the soup pot and simmer just until the corn is tender, about 4 minutes. Stir in the whitefish. Add the dill and parsley and season with Tabasco. Serve hot.

Make Ahead: The chowder can be refrigerated overnight.

Spaghetti with Fresh Soppressata

Food & Wine

SERVINGS: 6

4 garlic cloves
1 1/3 cups dry white wine
1 pound sweet Italian sausage, casings removed
1 teaspoon ground fennel
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1 celery rib, finely chopped
One 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid
Salt
1 pound spaghetti
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup chopped basil
1/4 cup chopped flat-leaf parsley

ACTIVE: 30 MIN TOTAL TIME: 2 HRS Plus overnight marinating 

In a blender, puree the garlic with 1/3 cup of the white wine. Transfer the mixture to a medium bowl. Add the sausage, fennel, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic and refrigerate overnight.

In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over high heat, breaking up lumps with a spoon, until lightly browned, 6 to 7 minutes. Add the onion, carrot and celery and cook over high heat, stirring frequently, until softened, about 4 minutes. Add the remaining 1 cup of wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the crushed tomatoes and their juices to the pan and season lightly with salt. Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.

In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and toss with the grated cheese, basil and parsley. Add the reserved cooking water and toss the pasta over moderately high heat, until nicely coated, about 2 minutes. Serve immediately.

Make Ahead: The pasta sauce can be refrigerated for up to 4 days.

Roasted Banana and Macadamia Pudding Cake

Food & Wine

SERVINGS: Makes one 9-by-13-inch cake

CAKE:
2 large, ripe bananas, unpeeled
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 cups sugar
2 large eggs, lightly beaten
1 1/2 cups buttermilk
1 teaspoon baking soda
3 tablespoons unsalted butter, melted
1/4 cup heavy cream
1 teaspoon finely grated orange zest
1 1/2 cups unsalted roasted macadamia nuts, coarsely chopped

HONEY CREAM:
1/4 cup plain whole-milk yogurt
1/4 cup honey
1/4 teaspoon finely grated lime zest
1/4 teaspoon finely grated orange zest
2 tablespoons Amarula Cream liqueur or Kahlua
2/3 cup heavy cream

ACTIVE: 30 MIN TOTAL TIME: 2 HRS 45 MIN 

Preheat the oven to 350°. Butter a 9-by-13-inch baking dish. Put the bananas on a rimmed baking sheet and bake for about 45 minutes, until dark and soft. Let the bananas cool, then open the peel and scoop the roasted banana pulp into a large bowl.

Meanwhile, in a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, ground cloves, freshly grated nutmeg and salt.

Using a handheld electric mixer, beat the roasted bananas with the sugar until a puree forms. Then beat in the eggs. In a small bowl, stir together the buttermilk and baking soda, then add to the banana mixture. At low speed, gradually beat in the flour mixture. Gently beat in the melted butter, heavy cream and finely grated orange zest. Fold in the macadamia nuts. Spread the batter in the prepared dish and bake for about 1 hour, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool to warm.

In a small bowl, whisk the yogurt with the honey, finely grated lime zest, finely grated orange zest and the liqueur. In a large bowl, beat the heavy cream until softly whipped. Gently fold in the honey-yogurt.

Cut the cake into squares and serve with dollops of the honey cream.

Make Ahead: The honey cream can be refrigerated overnight. Gently whip before serving.

Porcini and Pecan Pate

Food & Wine

SERVINGS: 4 to 6

1 cup pecans
1/2 cup dried porcini mushrooms
1 cup boiling water
1/2 pound portobello mushrooms, stemmed
2 tablespoons tamari
2 tablespoons extra-virgin olive oil
1/2 tablespoon nutritional yeast (see Note)
1/2 tablespoon fresh lemon juice
1 teaspoon chopped rosemary
1 teaspoon light miso
2 dry-packed sun-dried tomato halves
Salt
Toasted baguette slices, for serving

ACTIVE: 35 MIN TOTAL TIME: 1 HR 20 MIN 

Put the pecans in a bowl and cover with cold water. Let stand for 1 hour.

Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rub the porcini to remove grit; transfer them to a small bowl. Reserve the soaking liquid.

Cut the portobello caps in half and, with a sharp paring knife, trim off the dark gills on the underside of each one. Slice the caps into 1/4-inch-thick pieces.

In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso. Add the sliced portobellos and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally.

In a small saucepan, combine the soaked porcini and sun-dried tomatoes. Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes.

Drain the pecans and transfer them to a food processor. With a slotted spoon, transfer the marinated portobellos, porcini and tomatoes to the processor; puree to a coarse paste, adding about 1/4 cup of the porcini cooking liquid. Add a little more of the porcini liquid if the mixture is too thick. Season lightly with salt.

Transfer the pâté to a crock and serve with toasted baguette rounds.

Make Ahead: The pâté can be refrigerated for up to 2 days. Serve lightly chilled or at room temperature.

Perfect Blueberry Syrup

Food & Wine

SERVINGS: Makes about 6 cups

1 1/2 pounds blueberries (5 cups)
4 cups water
2 cups sugar
Six 1-inch strips of lemon zest removed with a vegetable peeler
3 tablespoons fresh lemon juice

ACTIVE: 15 MIN TOTAL TIME: 45 MIN Plus cooling 

In a pot, combine the blueberries with 1 cup of the water. Crush the berries with a potato masher and bring to a simmer. Simmer over low heat for 15 minutes. Strain the juice into a heatproof measuring cup, pressing hard on the solids. Discard the solids.

Rinse out the pot. Add the sugar, lemon zest and the remaining 3 cups of water and bring to a boil, stirring to dissolve the sugar. Boil the syrup over moderate heat until it registers 225° on a candy thermometer, about 20 minutes. Add the blueberry juice and lemon juice and boil over high heat for 1 minute. Let the syrup cool, then discard the lemon zest. Pour the syrup into just-cleaned bottles. Seal and refrigerate for up to 6 months.

Bluberry-glazed Ribs

Food & Wine

SERVINGS: 6 to 8

1 1/2 teaspoons each of garlic powder, onion powder and black pepper
Kosher salt
4 meaty racks of baby back ribs (about 2 1/2 pounds each), membranes removed
4 tablespoons unsalted butter
2 sage sprigs
8 thyme sprigs
1 medium onion, minced
2 large garlic cloves, minced
1/2 cup red wine vinegar
2 cups Perfect Blueberry Syrup
1 teaspoon hot sauce


ACTIVE: 40 MIN TOTAL TIME: 2 HRS 30 MIN
Preheat the oven to 375° and position shelves in the upper and lower thirds. In a bowl, combine the garlic powder, onion powder, pepper and 1 1/2 tablespoons of salt. Set the ribs on 2 rimmed baking sheets and rub with the spices. Cover with foil and roast for 1 hour and 30 minutes, until tender, switching the pans halfway through. Pour off the liquid in the pans.

Meanwhile, in a large saucepan, melt the butter. Tie the sage and thyme sprigs together with kitchen string. Add the onion, garlic and herb bundle to the saucepan and cook over moderate heat until the onion is softened, 8 minutes. Add the vinegar and bring to a boil. Add the Perfect Blueberry Syrup and hot sauce and simmer over moderately low heat until reduced to 1 1/2 cups, 10 minutes. Discard the herb bundle.

Preheat the broiler. Working with one sheet of ribs at a time, brush the underside of each rack with some glaze and broil until browned. Flip the ribs and repeat on the other side. Transfer the baking sheet to the bottom shelf of the oven. Repeat with the remaining ribs. Transfer the ribs to a work surface and slice between the bones. Mound the ribs on a platter. Pass the remaining glaze at the table.

Creamy Garlic Vinaigrette

Food & Wine / Bobby Flay

SERVINGS: Makes 3/4 cup

15 medium unpeeled garlic cloves
1 tablespoon extra-virgin olive oil
1/4 cup white wine vinegar
2 tablespoons water
2 teaspoons Dijon mustard
1 teaspoon mayonnaise
1 teaspoon honey
1/4 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco
1/3 cup canola oil
Kosher salt and freshly ground pepper

ACTIVE: 15 MIN TOTAL TIME: 45 MIN 

Preheat the oven to 375°. Set the garlic on a sheet of foil, drizzle with the olive oil and wrap up; roast for 30 minutes, until soft.

Squeeze the garlic from its skin into a blender. Puree with the vinegar, water, mustard, mayonnaise, honey, Worcestershire and Tabasco; slowly add the canola oil and puree until the dressing is creamy. Season with salt and pepper and serve.

Notes:  Pour over romaine lettuce or bitter lettuces like radicchio or frisée.
Two Tablespoons 129 cal, 13 gm fat, 1 gm sat fat, 4 gm carb, 0 gm fiber.

Reinvented Russian Dressing

Food & Wine / Bobby Flay

SERVINGS: Makes 1 1/4 cups

4 sun-dried tomato halves
3/4 cup plain nonfat Greek yogurt
1 tablespoon extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon ancho chile powder
3 cornichons, finely chopped
2 tablespoons minced red onion
2 teaspoons minced tarragon
Kosher salt and freshly ground pepper

ACTIVE: 15 MIN TOTAL TIME: 35 MIN 

In a bowl, cover the sun-dried tomatoes with boiling water. Let stand until softened, 20 minutes. Drain the tomatoes, reserving 2 tablespoons of the soaking liquid.

In a food processor, puree the yogurt, sun-dried tomatoes and the reserved soaking liquid with the oil, vinegar and ancho chile powder. Scrape the dressing into a bowl. Stir in the cornichons, onion and tarragon and season with salt and pepper.

Notes: Serve on romaine lettuce, as a crudité dip or spread on fish before broiling.
Two Tablespoons 25 cal, 1 gm fat, 0.2 gm sat fat, 2 gm carb, 0 gm fiber.

Mango Margarita

Food & Wine

Makes 1 drink

1 cup ice
1 lime wedge
3 ounces silver tequila
1 small mango—peeled, pitted and coarsely chopped (3 ounces)
1 1/2 ounces fresh lime juice
1 tablespoon chile powder, such as Tajin 
2 ounces orange liqueur
1 1/2 ounces agave nectar
3 ounces grapefruit soda

TOTAL TIME: 15 MIN 

Spread the chile powder in a dish. Moisten the rim of a margarita glass with the lime wedge; dip the rim in the chile powder to coat. In a blender, puree the mango. Add the remaining ingredients and blend until smooth. Pour into the glass and serve.

Peanut, Caramel and Chocolate Tart

Martha Stewart

Makes one 9-inch tart / Serves 10

CHOCOLATE CRUST:
1 box (9 ounces) chocolate wafer cookies, finely ground (2 1/3 cups)
1 tablespoon granulated sugar
Salt
1 stick unsalted butter, melted

CARAMEL SAUCE:
1 1/4 cups granulated sugar
1/4 cup water
1 cup heavy cream
1/3 cup creme fraiche
1 cup roasted salted peanuts

PEANUT BUTTER MOUSSE:
8 ounces cream cheese, room temperature
1/2 cup confectioners' sugar
Salt
1 1/4 cups smooth peanut butter
1/2 teaspoon pure vanilla extract
1 cup heavy cream

CHOCOLATE GANACHE:
7 ounces semisweet chocolate (preferably 56 percent cacao), chopped
1 cup heavy cream

Prep Time:  35 minutes / Total Time:  2 hours, 30 minutes

Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and 1/4 teaspoon salt in a bowl. Stir in butter. Press mixture into bottom and 2 1/2 inches up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 minutes. Let cool.

Make the caramel sauce: Heat granulated sugar and water in a medium saucepan over medium-high heat, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until medium amber, about 10 minutes. Remove from heat, and carefully add heavy cream (mixture will bubble and steam). Return to heat, and bring to a boil, making sure caramel that seized up when cream was added melts. Transfer to a bowl, and stir in creme fraiche.

Refrigerate until cool but still pourable, about 45 minutes. Fold in peanuts.

Meanwhile, make the peanut butter mousse: Beat cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. Beat in 1/2 teaspoon salt. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.

Assemble the tart:
Pour caramel sauce into cooled chocolate crust. Gently spread peanut butter mousse over caramel in an even layer, making sure they don't blend together. Refrigerate for 30 minutes.
Make the chocolate ganache: Place chocolate in a small heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate, and let stand for 1 minute.

Whisk to combine. (Use immediately.)

Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes.

Make ahead: Caramel sauce can be refrigerated for up to 3 days. Reheat in a heatproof bowl set over a pan of simmering water before folding in peanuts.

Spiced Brandy Wine

Martha Stewart

Makes 4

1 bottle (750 mL) light-bodied red wine (such as Beaujolais)
3 ounces brandy
1/2 cup sugar
6 whole cloves
4 strips lemon zest (3 inches each)
2 cinnamon sticks
2 star anise

Bring red wine, brandy, sugar, cloves, lemon zest, cinnamon sticks, and star anise to a simmer in a saucepan, covered, over high heat.

Remove from heat; steep for 10 minutes. Strain through a fine sieve. Ladle into 4 mugs; garnish with fresh lemon-zest strips.

Ginger Sidecar

Martha Stewart

Makes 1

    Sugar
    1 orange slice
    2 1/4-inch-thick slices peeled fresh ginger
    1 one-inch piece orange zest
    2 ounces brandy
    1 ounce Cointreau
    2 tablespoons lemon juice
    2 teaspoons pure maple syrup
    Ice

Place sugar on a plate. Run orange slice around the rim of a glass; rotate rim in sugar. Muddle ginger in a cocktail shaker. Add orange zest, brandy, Cointreau, lemon juice, maple syrup, and ice; shake. Strain into glass.

Pasta all-Amatriciana

Food & Wine

SERVINGS: 4 to 6

3 ounces thickly sliced guanciale or pancetta (see Note), cut into 1/2-inch strips
1 fresh red chile—stemmed, seeded and minced
1 bay leaf
1/2 cup dry white wine
One 28-ounce can whole tomatoes—tomatoes chopped, juices reserved
3/4 pound dried pasta, such as bucatini, spaghetti or rigatoni
Freshly ground pepper
Freshly grated Pecorino Romano cheese

ACTIVE: 30 MIN TOTAL TIME: 1 HR 

In a large skillet, combine the guanciale, chile and bay leaf and cook over moderately low heat until the fat has rendered and the guanciale is golden brown, about 5 minutes. Add the wine and simmer over moderate heat until it has reduced to 2 tablespoons, about 4 minutes. Add the tomatoes and their juices and simmer over moderately low heat, stirring occasionally, until the sauce is thickened, about 30 minutes. Discard the bay leaf.

Bring a large pot of salted water to a boil. Add the pasta and cook over high heat until just barely tender. Drain the pasta and stir it into the sauce. Cook the pasta over moderately low heat, stirring occasionally, until al dente, about 2 minutes. Season with pepper. Spoon the pasta into shallow bowls, generously sprinkle with the grated Pecorino Romano and serve, passing more Pecorino cheese at the table.

Make Ahead:
The spicy tomato sauce can be refrigerated overnight. Bring it just to a simmer before adding the pasta and finishing the dish. Notes Guanciale (pronounced gwan-CHAH-leh), or salted, air-cured pork jowls, comes from the Italian word meaning "cheek." If using pancetta in place of the guanciale called for in this recipe, cook it in 2 tablespoons of olive oil in Step 1 and season the finished sauce with salt.

Apricot-stuffed Pork Shoulder with Soy-Honey Glaze

Food & Wine

SERVINGS: 10

8 garlic cloves, peeled
10 dried apricot halves
One 5 1/2-pound boneless pork shoulder roast
Salt and freshly ground black pepper
Crushed red pepper
3 tablespoons mirin (sweet rice wine) or sweet sherry
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons toasted sesame oil

ACTIVE: 30 MIN TOTAL TIME: 4 HRS 

Preheat the oven to 275°. In a small saucepan, cover the garlic cloves with water and bring to a boil. Cover and simmer over moderately low heat until the garlic is barely tender, about 10 minutes. Drain.

Meanwhile, in a bowl, cover the dried apricots with hot water and let stand until softened, about 10 minutes. Drain.

Open the pork roast, snipping off the strings if necessary, and set it on a work surface, fat side down. Season the inside of the roast with salt, black pepper and crushed red pepper. Arrange the garlic cloves and dried apricots in the center of the roast. Roll up the roast and tie at 1-inch intervals with kitchen string. Season the outside of the roast with salt, black pepper and crushed red pepper and set it in a roasting pan, fat side up. Roast the pork for 3 hours.

In a small bowl, combine the mirin with the soy sauce, honey, mustard and sesame oil. Brush the pork with half of the glaze and roast for 10 minutes. Brush the pork again with the remaining glaze and roast for about 10 minutes longer, until the pork is nicely lacquered and an instant-read thermometer inserted into the thickest part of the roast registers 165° to 170°.

Transfer the pork to a carving board and let rest for 15 minutes. Stir 1/4 cup of water into the pan juices. Pour the juices into a small saucepan and ladle off the fat. Cover the juices and keep hot.

Discard the string and carve the roast into thick slices. Serve the pork, passing the pan juices at the table.

Make Ahead The stuffed and tied roast can be refrigerated overnight. Bring to room temperature before roasting.

Eggplant Caponata with Golden Raisins

Food & Wine

SERVINGS: 10

3/4 pound eggplant, peeled and cut into 1/2-inch dice
Salt
2 tablespoons golden raisins
2 1/2 tablespoons extra-virgin olive oil
1 small onion, finely diced
1 celery rib, finely diced
1/2 red bell pepper, cut into 1/2-inch dice
1 garlic clove, minced
1/2 jalapeño, seeded and minced
1/2 tablespoon tomato paste
1 medium tomato, cut into 1/2-inch dice
2 tablespoons chopped pitted green olives
1/2 tablespoon capers
1/2 tablespoon sherry vinegar
Freshly ground pepper
30 baguette slices, brushed with olive oil and toasted


ACTIVE: 30 MIN TOTAL TIME: 1 HR

In a colander, sprinkle the eggplant with 1 teaspoon of salt and toss; let stand for 30 minutes. Squeeze out any excess water.

Meanwhile, in a small bowl, soak the raisins in hot water until softened and plump, about 10 minutes. Drain.

In a medium saucepan, heat 1 1/2 tablespoons of the olive oil. Add the onion and celery, cover and cook over moderately low heat until softened, about 4 minutes. Add the red bell pepper, garlic and jalapeño and cook over moderate heat until softened, about 4 minutes. Add the tomato paste and cook, stirring, until shiny, about 1 minute. Add the tomato and cook over moderately high heat, stirring a few times, until it begins to break down, about 2 minutes. Transfer the mixture to a bowl.

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the drained eggplant and cook over moderately high heat, stirring occasionally, until browned all over, about 4 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the eggplant is very tender, about 3 minutes longer.

Transfer the eggplant to the bowl and add the olives, capers, raisins and sherry vinegar. Season with salt and pepper. Let the caponata cool to room temperature and serve with the baguette toasts.
Make Ahead The caponata can be refrigerated for up to 3 days. Serve at room temperature or lightly chilled.

Best Ever Caramel Cake

Food & Wine

Makes one 8-inch layer cake

CAKE:
1 cup whole milk
4 large egg whites, at room temperature
2 1/4 teaspoons pure vanilla extract
3 cups sifted cake flour
1 1/2 cups sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks unsalted butter, cut into tablespoons, softened
3/4 cup heavy cream

ICING:
3 cups sugar
3 tablespoons light corn syrup
1 1/2 cups whole milk
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup heavy cream 


ACTIVE: 45 MIN TOTAL TIME: 4 HRS SERVINGS:

Preheat the oACven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.

In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.

In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.

Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.

Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.

Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

My Notes: This cake is even better the day after it's made.

Three-Cheese Mac & Cheese

Food & Wine

SERVINGS: 6 to 8

1 1/2 pounds penne
3 cups heavy cream or half-and-half
1/4 cup finely chopped sweet onion
2 garlic cloves, minced
1/4 cup all-purpose flour
One 10-ounce log goat cheese
6 ounces sharp white cheddar cheese, shredded (1 1/2 cups)
1 packed cup freshly grated Parmigiano-Reggiano cheese
1/4 cup sour cream
1 tablespoon chopped parsley
2 teaspoons chopped thyme
1 1/2 teaspoons grated lemon zest
Salt and freshly ground white pepper
3 large egg yolks


ACTIVE: 40 MIN TOTAL TIME: 1 HR 40 MIN 

Preheat the oven to 400° and butter a 10-inch cast-iron skillet. In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta; return it to the pot.

Meanwhile, in a large saucepan, bring the cream to a simmer with the onion and garlic. Transfer 1 cup of the cream to a bowl and whisk in the flour; return the mixture to the saucepan. Whisk over moderate heat until thickened, 5 minutes. Remove from the heat and whisk in the goat cheese, cheddar and half of the Parmigiano until melted. Whisk in the sour cream, parsley, thyme and zest and season with salt and white pepper. In a bowl, gradually whisk 1 cup of the sauce with the egg yolks, then whisk the mixture into the saucepan.

Pour the sauce over the pasta and stir to coat. Spread the pasta in the cast-iron skillet and sprinkle with the remaining Parmigiano. Bake for about 45 minutes, until bubbling and golden. Let the mac and cheese rest for 15 minutes, then serve.

Green Mountain Cooler

Martha Stewart

Makes 1

1 1/2 ounces apple brandy
1 ounce Grade A Vermont maple syrup
1/2 ounce fresh lemon juice
Green apple, sliced

Combine brandy, maple syrup, and lemon juice in an ice-filled shaker. Shake well. Strain into a small ice-filled glass. Garnish with a slice of green apple.

Orecchiette with Marinated Eggplant, Burrata and Chiles

Food & Wine / Missy Robbins, A Voce

SERVINGS: 4

More ∨ 4 large Asian eggplants (1 1/2 pounds total), halved lengthwise
1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
1/3 cup red wine vinegar
2 large garlic cloves, very thinly shaved (preferably on a Microplane slicer)
3 marjoram sprigs, plus 1 tablespoon marjoram leaves
1/2 teaspoon crushed red pepper
3/4 pound orecchiette
2 tablespoons freshly grated pecorino
1 tablespoon chopped flat-leaf parsley
1/2 pound burrata cheese, halved, creamy filling scooped out (reserve the firmer exterior for another use)
Coarsely grated zest of 1 lemon
2 oil-packed red chiles, seeded and cut into thin strips (or pickled cherry peppers)

ACTIVE: 30 MIN TOTAL TIME: 1 HR 30 MIN

Light a grill or preheat a grill pan. Brush the cut sides of the halved eggplants with olive oil and season with salt. Grill the eggplants cut side down over moderate heat until lightly charred, about 4 minutes. Turn and continue grilling until just browned and cooked through, about 2 minutes longer. Let cool. Dice the eggplants and transfer to a bowl. Pour the vinegar over the eggplant and toss well.

In a small saucepan, combine the 1/4 cup plus 1 tablespoon of olive oil with the garlic, marjoram sprigs, crushed red pepper and 2 teaspoons of kosher salt. Bring the oil to a simmer, then pour it over the eggplant and toss. Let stand for 1 hour. Discard the marjoram sprigs.

In a pot of boiling salted water, cook the orecchiette until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.

Add the eggplant to the pot and cook over moderate heat, stirring lightly, until hot, about 30 seconds. Add the orecchiette and the reserved cooking water and cook, tossing, for about 30 seconds. Remove the pot from the heat and stir in the pecorino and parsley.

Spoon the pasta into bowls. Dot the pasta with the creamy burrata filling. Garnish with the lemon zest, chile strips and marjoram leaves and serve.

Summer Chopped Salad with Quick Pickled Vegetables

Food & Wine / The Dressing Room (favorite of Paul Newman)

SERVINGS: 6

1/4 cup white balsamic vinegar
1/4 cup unseasoned rice vinegar
3 celery ribs, finely diced
2 medium carrots, finely diced
1 large red bell pepper, finely diced
1 large yellow bell pepper, finely diced
1 large peach, cut into 1/4-inch dice
1 medium cucumber—peeled, seeded and cut into 1/4-inch dice
1 cup finely chopped frisée
1 cup coarsely chopped arugula
1 cup thinly sliced napa cabbage
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
3 ounces fresh goat cheese, crumbled
1/2 cup slivered toasted almonds
1 large hard-cooked egg, sliced into 6 rounds
Smoked paprika, for sprinkling

TOTAL TIME: 50 MIN

Preheat the oven to 350° (to toast almonds). In a saucepan, combine the 2 vinegars and bring to a boil. Put the celery and carrots in a heatproof bowl and pour the vinegar over the vegetables. Let stand until cool. Stir in the peppers and refrigerate until cold, 20 minutes.

Drain off all but 2 tablespoons of the vinegar from the vegetables; reserve it for another use. Add the peach, cucumber, frisée, arugula and cabbage to the bowl. Drizzle the salad with the olive oil, season with salt and pepper and toss. Add the goat cheese and almonds and toss gently. Top the salad with the egg slices, sprinkle with smoked paprika and serve.

One Serving 200 cal, 15 gm fat, 3.4 gm sat fat, 13 gm carb, 4 gm fiber.

My Notes: May want to add some chicken or ham.

Olive Oil Cake with Blackberries

Food & Wine

SERVINGS: Makes one 10-inch cake

CAKE:
3 cups all-purpose flour
1 3/4 cups sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup extra-virgin olive oil
1 cup whole milk
3 large eggs
2 tablespoons grated orange zest
1/4 cup Grand Marnier

BLACKBERRIES:
2 cups blackberries
1 1/2 tablespoons sugar
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon grated orange zest


ACTIVE: 30 MIN TOTAL TIME: 4 HRS

Preheat the oven to 350°. Spray a 10-inch cake pan with cooking spray and line the bottom with parchment paper. In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and Grand Marnier. Add the dry ingredients; whisk until just combined.

Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

In a bowl, toss the blackberries, sugar, oil and zest. Let stand, tossing occasionally, until the sugar dissolves and the berries release some of their juices, about 30 minutes.

Cut the cake into wedges. Transfer to plates, spoon the blackberries alongside and serve.

Grilled Vegetable Sandwiches

Food & Wine

1 small garlic clove, minced
1 small shallot, minced
1 tablespoon vegetable oil
1/4 cup soft fresh goat cheese
1/4 cup heavy cream
1/2 teaspoon fresh thyme leaves
Dash of hot sauce
Kosher salt and freshly ground pepper
1/2 cup pitted kalamata olives
1 1/2 teaspoons chopped mint
Extra-virgin olive oil
1 medium zucchini, thinly sliced lengthwise
1 long soft baguette, split
1 cup roasted red peppers (8 ounces), cut into strips
1/2 cup oil-packed sun-dried tomatoes, cut into strips
Shredded iceberg lettuce

In a skillet, cook the garlic and shallot in the vegetable oil over low heat until softened, about 3 minutes. Transfer to a mini food processor; add the goat cheese, cream, thyme and hot sauce and puree. Season with salt and pepper and transfer to a bowl.

Rinse out the food processor. Add the olives, mint, 2 tablespoons of olive oil and a pinch of pepper; process to a paste.

Preheat a grill pan. Brush the zucchini with olive oil; season with salt and pepper. Grill over high heat, turning, until tender.

Keep the grill pan hot. Spread the goat cheese on the bottom half of the baguette and top with the zucchini, red peppers and sun-dried tomatoes. Spread the olive paste on the top half. Quarter the sandwich and grill, pressing with a skillet and turning once, until hot; fill with lettuce and serve.

Make Ahead The sandwiches can be made through Step 3 and refrigerated overnight.

Shaking Beef

Food & Wine / Charles Phan (Slanted Door)

1 pound filet mignon, cut into 1-inch pieces
3 1/2 tablespoons sugar
1/3 cup plus 1 tablespoon canola oil
Kosher salt and freshly ground pepper
3 tablespoons light soy sauce
3 tablespoons Asian fish sauce
2 tablespoons white vinegar
1 teaspoon rice wine (optional)
6 scallions, cut into 1-inch pieces
1 small red onion, thinly sliced
3 garlic cloves, minced
1 tablespoon unsalted butter
Watercress and lime, for serving

In a bowl, toss the meat with 1/2 tablespoon of the sugar, 1 tablespoon of the oil and 1 teaspoon each of salt and pepper. Let stand at room temperature for 1 hour.

In a small bowl, whisk the remaining 3 tablespoons of sugar with the soy sauce, fish sauce, vinegar and rice wine, if using.

Heat a large skillet until very hot. Add the remaining 1/3 cup of oil and heat until smoking. Add the meat and cook over high heat undisturbed for 1 minute, until browned. Turn the meat and cook for 1 minute longer. Tilt the skillet and spoon off all but 1 tablespoon of the oil. Scatter the scallions, onion and garlic over the meat and cook for 30 seconds. Stir the soy mixture and add it to the pan, shaking to coat the meat; bring to a boil. Add the butter and shake the pan until melted.

Line a platter with watercress and pour the shaking beef and vegetables on top. Serve with lime wedges.

Ricotta with Lemon, Basil and Honey Bruschetta

Martha Stewart

Fresh ricotta
Lemon zest
Toasts
Basil leaves
Delicate honey, such as acacia

Mix fresh ricotta with lemon zest, and spread onto toasts (do not rub with garlic or drizzle with oil in this variation). Add a few basil leaves, and drizzle with a delicate honey, such as acacia.

Rhubarb Chutney

Martha Stewart

Makes 1 1/2 cups

1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
Coarse salt
1/3 cup dry white wine, such as Sauvignon Blanc
1/3 cup golden raisins, coarsely chopped
1/2 cup sugar
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick

Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.

Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.

Cook's Note: Sample the finished chutney, and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar

Rhubarb Meringue

Martha Stewart

Makes one 9-inch pie / Serves 8

1 disk Pate Sucree
All-purpose flour, for surface
2 pounds rhubarb, trimmed and cut crosswise into 3-inch pieces
1 3/4 cups sugar
1/4 cup cornstarch
Coarse salt
3 large egg yolks plus 4 large egg whites
2 tablespoons unsalted butter

Preheat oven to 375 degrees. Roll out pate sucree to 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie dish; trim to 1 inch, fold under, and crimp edges. Refrigerate for 30 minutes. Prick inside of pie shell all over with a fork; line with parchment. Fill with pie weights or dried beans. Bake until edges are golden and set, 20 to 25 minutes. Remove weights and parchment. Bake until bottom is dry and light gold, 5 to 10 minutes more. Let cool.

Juice rhubarb. (You'll need 2 cups juice; add water if needed.) Whisk together 1 cup sugar, the cornstarch, and 1/2 teaspoon salt. Whisk in juice; bring to a boil in a medium saucepan, whisking. Cook for 1 minute.

Place yolks in a bowl; gradually whisk in half of hot juice mixture. Return to pan. Cook over medium heat, whisking, until thick, about 1 minute. Whisk in butter. Strain through a fine sieve into pie shell. Refrigerate until set, at least 4 hours or overnight.

Preheat broiler with rack about 8 inches from heat source. Heat whites and remaining 3/4 cup sugar in a double boiler or a heatproof bowl set over a pan of simmering water, whisking, until sugar dissolves and mixture is hot (160 degrees), about 2 minutes. Transfer to the bowl of a mixer. Whisk on high speed until medium peaks form. Dollop meringue onto pie. Broil until browned, 30 to 40 seconds.

Rhubarb Custard

Martha Stewart

 Makes 6

Unsalted butter, for dishes
3/4 cup sugar, plus more for dishes
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
1 cup whole milk
1/2 cup heavy cream
1/3 cup all-purpose flour
2 large eggs, plus 1 large egg yolk
Coarse salt


This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.

Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.

Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.

Chess Pie

Martha Stewart

Makes one 9-inch tart / Serves 10 to 12

FILLING:
1 cup granulated sugar
1/2 cup packed light-brown sugar
1 tablespoon fine cornmeal
1/4 teaspoon salt
3 large eggs plus 1 large yolk
1/2 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled slightly

TART SHELL:
Vegetable oil cooking spray, for pan
1 1/4 cups ground Nilla Wafers (about 45)
5 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons granulated sugar
1/4 teaspoon salt

Preheat oven to 350 degrees. Make the tart shell: Coat a 9-inch fluted tart pan with a removable bottom with cooking spray. Mix together wafers, butter, granulated sugar, and salt. Press mixture into bottom and up sides of pan. Refrigerate until set, about 15 minutes.

Transfer pan to a rimmed baking sheet, and bake until tart shell is golden, about 12 minutes. Let cool slightly. Reduce oven to 325 degrees.

Make the filling: Mix together sugars, cornmeal, and salt, breaking up clumps. Whisk in eggs, yolk, and vanilla. Whisk in butter. Pour filling into tart shell. Bake until top is dark golden brown and edge is set but center is still a bit wobbly, 35 to 40 minutes.

Transfer pan to a wire rack, and let cool for 15 minutes. Refrigerate until cooled, at least 2 hours or overnight.