اینم چندتا نوشیدنی

Vegetable Juice

 

Serves 2

Veggie juice is rich in vitamins, with less salt than store-bought. You will need an electric juicer for this recipe.

3		medium tomatoes (about 1 1/2 pounds), cut into large chunks
7		celery stalks, each cut into 3-inch pieces
1/2		pound carrots, each cut into 3-inch pieces (do not peel)
1		piece fresh horseradish (2 1/2 by 1/4 inches), peeled (or 2 1/2 teaspoons prepared horseradish)
1/4		teaspoon coarse salt
2 1/2		teaspoons fresh lemon juice, plus lemon wedges, for serving
		1.   Working in batches, press the tomatoes, celery, carrots, and horseradish through an electric juicer into a large bowl. Stir in salt and lemon juice. Pour vegetable mixture through a fine sieve into another large bowl or a pitcher. Divide vegetable juice evenly between 2 glasses. Serve each with a lemon wedge.
		Per serving: 140 calories; 1 g fat; 0 mg cholesterol; 32 g carbohydrate; 401 mg sodium; 5 g protein; 0 g fiber

اینم چند تا کیک قهوه

Cardomom Streusel Coffee Cake

 

Serves 10 to 12

		For the Streusel
18		whole cardamom pods
2 3/4		cups all-purpose flour
1		cup packed light-brown sugar
1/2		teaspoon salt
1		cup (2 sticks) unsalted butter, softened
		For the Cake
		Vegetable-oil cooking spray
2 1/2		cups all-purpose flour
1		teaspoon baking powder
1/2		teaspoon baking soda
2		teaspoons ground cinnamon
1/2		teaspoon salt
3/4		cups (11/2 sticks) unsalted butter, softened
1 1/4		cups sugar
3		large eggs
1 1/4		cups low-fat plain yogurt
1		teaspoon pure vanilla extract
		1.   Preheat oven to 350°. Bake cardamom pods on a rimmed baking sheet until fragrant, about 10 minutes. Transfer sheet to a wire rack; let cool completely. Finely grind cardamom in a spice grinder. Pass through a large-mesh sieve; set aside.
		2.   Make the streusel: Whisk flour, brown sugar, 3/4 teaspoon ground cardamom, and the salt in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs; set aside.
		3.   Coat a 10-inch nonstick angel-foodcake pan with cooking spray; set aside.
		4.   Make the cake: Sift flour, baking powder, baking soda, 3/4 teaspoon ground cardamom, the cinnamon, and salt into a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium- high speed until pale and fluffy. Reduce speed to medium. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in 2 batches, alternating with the yogurt. Mix in vanilla.
		5.   Spoon half of the batter into prepared pan. Sprinkle with 2 1/2 cups streusel. Top with remaining batter. Squeeze remaining streusel into large and small clumps; sprinkle on top of batter. Bake until golden brown and a cake tester inserted into center comes out clean, 50 to 60 minutes. Transfer to a wire rack; let cool 10 to 15 minutes. Remove cake from pan by slightly raising removable center piece; invert onto baking sheet, and then reinvert onto wire rack to cool completely.

Cheese Strata

Cheese Strata

 

Serves 6

2		tablespoons unsalted butter, melted, plus more, softened, for baking dish
8		slices white bread
1 1/2		cups grated sharp cheddar cheese
1 1/2		cups grated Swiss cheese
2		tablespoons chopped fresh chives
4		large eggs
2		cups milk
1/8		teaspoon cayenne pepper
1		teaspoon coarse salt
1/4		teaspoon freshly ground pepper
		1.   Butter an 8-inch square baking dish; line bottom with 4 slices bread. Sprinkle with half of each cheese. Top with chives. Layer with remaining bread and cheese.
		2.   Whisk together eggs, milk, melted butter, cayenne, salt, and pepper. Pour mixture into baking dish. Cover; refrigerate at least 6 hours (or overnight).
		3.   Preheat oven to 325 degrees. Bake strata until puffed and golden, about 40 minutes. Let stand 10 minutes before serving.

Cheese Soufflé

Cheese Soufflé

 

Serves 6

Crispy on the outside, light and moist in the center, this cheese soufflé, cooked in an enormous copper pot, and accompanied by nothing more than a green salad and a crusty baguette, is an excellent choice for a dinner party.

4		tablespoons unsalted butter, room temperature
4		teaspoons grated Parmesan cheese
4		teaspoons dry breadcrumbs
4		ounces Jarlsberg cheese
2		ounces cheddar cheese
3		ounces Saga blue cheese
3		ounces brie cheese
1/4		cup all-purpose flour
3		teaspoons Dijon mustard
3/4		cup plus 2 tablespoons whole milk
1		teaspoon salt
1/2		teaspoon white pepper
1/4		cayenne pepper
6		large egg yolks
12		large egg whites
1/4		teaspoon freshly grated nutmeg
		1.   Heat oven to 425°. Place rack in center. Generously butter bottom and sides of a 2-quart soufflé dish with 1 1/2 tablespoons of unsalted butter. In a small bowl, mix together Parmesan cheese and breadcrumbs, and sprinkle in dish, swirling to thoroughly coat the bottom and sides.
		2.   Grate Jarlsberg and cheddar cheeses into a small bowl. Cut Saga blue and brie into small chunks. Combine, and set aside.
		3.   Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low heat. Whisk in flour and mustard, and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in milk, and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat, and season with salt, pepper, and cayenne pepper. Pour soufflé base into a large bowl. Whisk in egg yolks a few at a time until smooth. Stir in cheese until well incorporated.
		4.   In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, whip 12 whites on medium-low speed until foamy. Increase the speed to high, and continue whisking until stiff peaks form, about 4 minutes.
		5.   Quickly and gently fold the egg whites and nutmeg into the soufflé base just until incorporated. Pour into soufflé dish, and bake for 30 to 35 minutes. Serve immediately.
		Photograph by: Todd Atkinson

Cheese Fondue with Roseanne

Cheese Fondue with Roseanne

SERVES 6

8		ounces aged Gruyère cheese, cut into 1/4-inch cubes (about 1 3/4 cups)
4		ounces aged Emmental cheese, cut into 1/4-inch cubes (about 1 cup)
2		tablespoons all-purpose flour
1/8		teaspoon cayenne pepper
1/4		teaspoon freshly ground white pepper
1 1/3		cups medium-bodied white wine, such as Riesling or Sauvignon Blanc
1		tablespoon kirsch (cherry brandy)
2		teaspoons fresh lemon juice
1		Sourdough bread, cut into 1-inch cubes (about 8 cups), for serving
		Assorted vegetables, cut into pieces, for serving
		1.   Toss cheeses in a medium bowl with flour, cayenne pepper, and white pepper to coat, and set aside. Heat wine in a fondue pot over medium-low heat until it starts to bubble, about 5 minutes.
		2.   Stir in cheese mixture, a little at a time. Stir in kirsch. Continue to cook, stirring, until cheese has melted, up to 20 minutes. Stir in lemon juice. The mixture should be smooth and almost bubbling. Transfer pot to its stand set over a burner. Serve immediately with bread and vegetables.
		Note: This recipe adapted from Martha Stewart Living, February 2006.

Cheese Coins with Jalapeno Jelly

Cheese Coins with Jalapeno Jelly

 

Makes about 6 dozen

2		cups all-purpose flour, plus more for rolling
1		teaspoon salt
1		teaspoon ground paprika
1/2		teaspoon cayenne pepper
1		cup (2 sticks) chilled unsalted butter, cut into small pieces
1		cup grated sharp white cheddar cheese
1/3		cup jalapeño jelly
		1.   Combine flour, salt, paprika, and cayenne pepper in a food processor fitted with the metal blade; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; process until dough starts to hold together.
		2.   Turn out dough onto a lightly floured surface; knead a few times. Divide into 4 equal pieces, and roll into logs, each about 6 inches long and 1 1/4 inches in diameter. Wrap in plastic; refrigerate until firm, at least 1 hour or up to 3 days. Dough can be stored in the freezer at this point for up to 1 month.
		3.   Preheat oven to 350°. Line baking sheets with Silpat baking mats. Cut dough into 1/3-inch-thick slices; place 2 inches apart onto prepared baking sheets. Bake until lightly browned, about 20 minutes. Remove from oven; let cool on baking sheet 1 minute, then transfer to a wire rack to cool completely.
		4.   When ready to serve, spoon a small amount of jelly onto center of each coin.

Cheese Balls Three Ways

Cheese Balls Three Ways

 

MAKES THREE 4-INCH CHEESE BALLS; SERVES 8 TO 10

		For the Base Mixture:
1/2		cup (1 stick)
		unsalted butter, softened
Three		(8-ounce) packages cream cheese
2		tablespoons fresh lemon juice
1/2		teaspoon Worcestershire sauce
5		dashes hot sauce, preferable Tabasco
1/2		teaspoon coarse salt
1/4		teaspoon freshly ground white pepper
		For Cheddar and Cranberry:
8		ounces sharp orange cheddar cheese, finely shredded
2		tablespoons store-bought chutney
3/4		cup dried cranberries, finely chopped
		Water crackers, for serving
		For Roquefort and Walnut:
6		ounces Roquefort cheese
1		shallot, minced (about 1 tablespoon)
2		teaspoons brandy (optional)
1		cup toasted walnuts, coarsely chopped
		Vegetable chips (such as Terra Chips Sweets & Beets), for serving
		For Goat Cheese and Scallion:
8		ounces goat cheese
2		tablespoons finely chopped scallions
1/3		cup finely chopped fresh curly-leaf parsley
1		English cucumber, cut into 1/8-inch slices, for serving
		1.   Prepare the Base Mixture; In the bowl of an electric mixer fitted with the paddle attachment, combine butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper; mix on medium speed until combined. Divide equally among 3 medium bowls.
		2.   Prepare the Cheddar and Cranberry Cheese Ball; Stir cheddar and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese balls in cranberries to coat before serving. Serve with crackers.
		3.   Prepare the Roquefort and Walnut Cheese Ball; Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.
		4.   Prepare the Goat Cheese and Scallion Cheese Ball; Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days to freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices.
		Note: This recipe adapted from the December 2005 issue of “Martha Stewart Living.”

Cheddar Cheese Ball

Cheddar Cheese Ball

 

Serves 12 to 15

1 1/4		pounds extra-sharp cheddar, shredded
1		cup sour cream
1/4		cup (1/2 stick) unsalted butter, melted
1/3		cup dry sherry
1 1/4		teaspoons coarse salt
		Pinch of cayenne pepper
1/3		cup poppy seeds
		1.   Process all ingredients except poppy seeds in a food processor until smooth. Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
		2.   Unmold onto a plate. Press poppy seeds evenly over surface, rounding top. Refrigerate until ready to use, up to 2 days.

Carrot Ginger Layer Cake with Orange Cream Cheese Frosting

Carrot Ginger Layer Cake with Orange Cream Cheese Frosting

 

Makes 1 four-layer cake, serves 10 to 12

This recipe also makes two 6-inch layer cakes: Use four 6-by-2-inch round cake pans, and spread each layer with one-half cup of frosting.

		Unsalted butter, for pans
3		cups all-purpose flour, plus more for pans
1		cup (3 ounces) pecan halves
1		pound large carrots, peeled
3		large eggs, room temperature
1/3		cup nonfat buttermilk
1		teaspoon pure vanilla extract
2		cups sugar
1 1/2		cups vegetable oil
1		tablespoon freshly grated ginger
2		teaspoons baking powder
1		teaspoon baking soda
1		teaspoon salt
1		teaspoon ground cinnamon
		(optional)
		1.   Heat oven to 375°. Butter two 8-by-2-inch round cake pans. Dust pans with flour, and tap out any excess. Set pans aside. Spread pecans in a single layer on an ungreased baking pan, and toast in the oven until lightly golden, about 7 minutes. Remove pan from oven, and let stand until completely cool. Reduce temperature to 300°. Finely chop pecans, and set aside.
		2.   Using the smallest holes (less than 1/4 inch in diameter) of a box grater, grate carrots, yielding 2 1/2 cups. Place carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
		3.   In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the toasted pecans.
		4.   Divide batter between the two cake pans, and bake until a cake tester inserted into the middles comes out clean, about 1 hour. Remove pans from oven, and transfer to a wire rack to cool, 15 minutes. Turn cakes out onto rack; let stand until completely cool.
		5.   Using a serrated knife, trim tops of the cakes so surfaces are level. Slice each layer in half horizontally. Place a layer on a cake stand or cardboard round, and spread 3/4 cup frosting over top. Place a second cake layer on top, and spread with another 3/4 cup frosting. Repeat with third layer and another 3/4 cup frosting. Place last cake layer on top, and spread the remaining frosting over the top and the sides of the assembled cake. Transfer to refrigerator, and chill 3 to 4 hours.
		6.   If using the candied carrot strips, set a wire rack over a baking pan. Using your fingers, lift one candied carrot strip from the sugar syrup, holding it over the container. With the thumb and forefinger of your other hand, gently squeeze the carrot strip and slide your fingers along its length, removing as much excess syrup as possible; lay the carrot strip on the wire rack. Repeat with the remaining carrot strips.
		7.   Gently place tapered end of a carrot strip in center of cake, and gently press it down the side of the cake; place a second strip next to it. Continue applying strips around entire cake. Form 2 or 3 strips into a decorative bow, and place on top. Cut cake, and serve.
		Photograph by: Anna Williams

Carrot Cupcakes with Cream-Cheese Icing

Carrot Cupcakes with Cream-Cheese Icing

 

Makes 12; Prep time: 25 minutes; Total time: 50 minutes

Iced cupcakes are delicious snacks or desserts. Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.

		For the Cupcakes:
1		cup sugar
1/3		cup vegetable oil
2		tablespoons orange juice
1/2		teaspoon vanilla extract
2		large eggs
1		teaspoon baking powder
1/2		teaspoon baking soda
1/2		teaspoon ground allspice
1/2		teaspoon salt
3/4		cup plus 2 tablespoons flour
1 1/2		cups shredded carrots
1/2		cup chopped walnuts
1/4		cup shredded coconut, plus more for garnish
		For the Icing:
8		ounces cream cheese (room temperature)
3/4		cup confectioners’ sugar
1/4		tablespoon vanilla extract
		1.   Preheat oven to 350°. Make the cupcakes: In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract, and eggs.
		2.   Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
		3.   Oil a standard muffin tin or line with paper cups; distribute batter evenly.
		4.   Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool before frosting. Garnish with toasted shredded coconut.
		5.   Make the icing: In a mixing bowl, combine cream cheese, confectioners’ sugar, and vanilla extract. Whisk until smooth.

Buffalo Chicken Strips With Blue Cheese Salad

Buffalo Chicken Strips With Blue Cheese Salad

 

Serves 4; Prep time: 45 minutes; Total time: 45 minutes

Although deep-frying requires cooking in a lot of oil, very little is absorbed by the chicken. The hot oil sears the exterior, sealing in juices and keeping out most of the fat.

2		tablespoons butter
3		tablespoons ketchup
1 to 2		tablespoons hot sauce
1 1/2		cups all-purpose flour (spooned and leveled)
2		large eggs
1 1/2		pounds boneless, skinless chicken breasts, cut into 16 equal-size strips
4		cups vegetable oil
		1.   In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
		2.   In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle1/2cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
		3.   In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
		4.   In a large (5-quart) saucepan, heat oil to 350° on a deep-fry thermometer (a pinch of flour should si le when dropped in the oil).
		5.   Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350°. Repeat with remaining chicken.
		6.   Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.
		Note: A deep-fry thermometer is the best way to monitor the temperature of the oil. Adjust burner heat during cooking to maintain a steady temperature.

Broiled Apricot and Cheese Toast

Broiled Apricot and Cheese Toast

 

Serves 1; Prep time: 10 minutes; Total time: 10 minutes

2		teaspoons apricot jam
1		slice whole-grain bread, lightly toasted
2		tablespoons low-fat (1%) cottage cheese or part-skim ricotta
		Pinch ground cinnamon
		1.   Heat broiler with rack 4 inches from the heat source (or set toaster oven to broil). Spread jam over one side of toasted bread. Top with cottage cheese or ricotta. Sprinkle cinnamon over the cheese.
		2.   Broil until cheese is hot and slightly bubbly, about 3 minutes. Serve warm or at room temperature.
		Per serving: 119 calories; 1.3 grams fat; 6.2 grams protein; 21.7 grams carbohydrates; 1.8 grams fiber

Blue Cheese-Pecan Icebox Crackers

Blue Cheese-Pecan Icebox Crackers

MAKES 20 CRACKERS

3/4		cup (2 ounces) pecan halves
3/4		cup all-purpose flour
4		tablespoons chilled unsalted butter, cut into small pieces
3		ounces blue cheese, such as Danish blue, crumbled
		1.   Heat oven to 375°. Place pecans on a rimmed baking sheet; bake until fragrant, 3 to 5 minutes. Let cool. Transfer pecans to the bowl of a food processor; pulse until finely ground. Transfer ground pecans into a small bowl; set aside.
		2.   Combine flour and pecans in the bowl of a food processor; pulse briefly to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; process until dough comes together and is well combined.
		3.   Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
		4.   Heat oven to 325°. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating once, until crackers are grolden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.
		Note: This recipe adapted from “Martha Stewart’s Hors d’Oeuvres Handbook” (Clarkson Potter, 1999).

Blue Cheese With Crudites

Blue Cheese With Crudites

 

Serves 6

Crudités and cheese are a quick fix when you want something crunchy and creamy. Blue cheese accounts for much of the fat and calories in this snack; however, it also provides calcium and protein. We like all sorts, including Danish blue, Stilton, and Gorgonzola.

1		pound radishes (about 16)
1		pound celery (about 8 stalks)
1		wedge blue cheese (5 ounces)
		1.   Halve radishes, if desired. Arrange the radishes, celery, and cheese on a platter.
		Per serving: 109 calories; 7 g fat; 18 mg cholesterol; 7 g carbohydrate; 428 mg sodium; 6 g protein; 3 g fiber

Blue Cheese Dressing

Blue Cheese Dressing

 

Makes 1 3/4 cups

Blue cheese is an ideal partner for crisp Boston lettuce, romaine hearts, or hearty endive spears. Thick and creamy, this dressing can be made with crumbly blue cheeses ranging from mild Danish blue to the more pungent Roquefort, Stilton, or Gorgonzola.

1		cup low-fat buttermilk
1/4		cup mayonnaise
1/4		cup plain low-fat yogurt
1		tablespoon fresh lemon juice
1/2		teaspoon coarsely chopped fresh thyme
4		ounces blue cheese, crumbled
		Coarse salt and freshly ground pepper
		1.   Whisk buttermilk, mayonnaise, yogurt, lemon juice, and thyme in a bowl; stir in cheese. Season with salt and pepper. Chill in an airtight container up to 3 days.

Blood Orange Cheesecake

Blood Orange Cheesecake

 

Serves 8 to 10

Ricotta cheese makes this lighter and less rich than a standard cheesecake.

2		cups fresh ricotta cheese
6 or 7		graham crackers, crushed into crumbs (3/4 cup)
3/4		cup sugar
4		tablespoons unsalted butter, melted
3		tablespoons freshly squeezed lemon juice
1		envelope unflavored gelatin
4		large egg yolks
1/2		cup plus 2 tablespoons milk
		Pinch of salt
		Grated zest of 1/2 orange
1		teaspoon pure vanilla extract
4		ounces cream cheese, room temperature
1/2		cup heavy cream, whipped
1
		1.   Place ricotta in a sieve lined with cheesecloth, place in refrigerator, and let the ricotta drain for several hours or overnight.
		2.   Preheat the oven to 350°. Fit a parchment circle into the bottom of a 7-inch springform pan. Make crust: Combine graham-cracker crumbs and 2 tablespoons sugar in a small bowl. Stir in melted butter with a fork until crumbs are moistened. Press into bottom of pan, and bake for 10 minutes.
		3.   Place lemon juice in a small bowl, and sprinkle gelatin over the surface. Set aside for 10 minutes to soften.
		4.   In a small, heavy saucepan, beat egg yolks until smooth. Whisk in milk. Gradually whisk in remaining 1/2 cup plus 2 tablespoons sugar. Add salt. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 minutes. Do not allow to boil. Transfer to a bowl, and stir.
		5.   Stir in softened gelatin, orange zest, and vanilla, mixing until gelatin is completely dissolved. Set custard aside.
		6.   Place drained ricotta in the bowl of a food processor, and process until smooth. Add cream cheese, and process again until smooth. With machine running, add warm custard, and process just long enough to combine. Transfer to a bowl, and fold in whipped cream. Pour mixture into the prepared pan, cover, and chill overnight.
		7.   Place a candied orange slice in center of cake. Pour glaze over top, tipping cake pan to cover completely. Chill for 1 hour, or until glaze is set.
		8.   To unmold, wrap a hot towel around sides of pan to help release cake, and run a thin knife around the inside of the pan. Carefully remove outside of pan. Slide onto a serving plate, and chill until ready to serve.
		Photograph by: William Abranowicz

Beet, Pear, and Goat-Cheese Salad

Beet, Pear, and Goat-Cheese Salad

 

Serves 4; Prep time: 35 minutes; Total time: 1 hour 35 minutes

1/4		cup fresh orange juice
1		tablespoon red-wine vinegar
1		tablespoon olive oil
2		teaspoons Dijon mustard
		coarse salt and ground pepper
1		recipe
2		firm, ripe Bartlett pears, peeled, halved lengthwise, cored, and sliced 1/4 inch thick lengthwise
4		ounces soft goat cheese, crumbled
1/3		cup toasted pecans or walnuts, coarsely chopped
		1.   In a medium bowl, whisk together juice, vinegar, oil, and mustard; season with salt and pepper.
		2.   Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.

Baked Pasta with Tomato, Cream, and Five Cheeses

Baked Pasta with Tomato, Cream, and Five Cheeses

 

Serves 4, or 6 to 8 as an appetizer

This classic dish from George Germon and Johanne Killeen’s Al Forno restaurant in Providence, Rhode Island, is a favorite among their patrons.

1/4		teaspoon salt, plus more for pasta water
1		pound imported conchiglie rigate(shells)
2		cups heavy cream
1		cup canned pureed tomatoes
1/4		pound thinly sliced mozzarella cheese
1/2		cup freshly grated pecorino Romano cheese(1 1/2 ounces), plus more for garnish
1/2		cup coarsely shredded fontina cheese(1 1/2 ounces)
1/4		cup crumbled Gorgonzola cheese(1 1/2 ounces)
2		tablespoons ricotta cheese
6		fresh basil leaves, coarsely chopped
4		tablespoons unsalted butter, cut into small pieces
1/4		cup very thinly sliced scallion, for garnish
		1.   Heat oven to 500°. Bring a large pot of salted water to a boil. Add pasta, and cook for 4 minutes. Drain in a colander.
		2.   While pasta is cooking, place cream, tomatoes, cheeses, salt, and basil in a large bowl. Stir to combine. Add cooked pasta to cheese mixture, and toss to combine.
		3.   Divide among six to eight shallow ceramic gratin dishes (1 1/2 to 2 cups in capacity). Dot with butter, and bake until bubbly and brown on top, 7 to 10 minutes. Sprinkle with pecorino Romano and scallions. Serve immediately.
		Note: This recipe has been adapted from
		Photograph by: Todd Atkinson

Bacon, Pear, and Blue Cheese Salad

Bacon, Pear, and Blue Cheese Salad

 

Serves 6

Seckel pears work best for this salad, but others, such as Forelle, make a good substitute. If small pears are not available, use four to five Bosc pears and cut into quarters rather than halves.

4		cups apple cider
1		small baguette, cut diagonally into twelve 1/2-inch slices
8		tablespoons (1 stick) unsalted butter, melted
9		Seckel pears
		Juice of 1 lemon
8		medium shallots, peeled and cut into quarters
2		teaspoons sugar
1		teaspoon coarse salt
1/4		teaspoon freshly ground pepper
6		slices thick slab (6 ounces) bacon, cut crosswise into 1-inch squares
2		bunches watercress, washed and large stems removed
1/2		pound blue cheese
		1.   Place cider in a medium saucepan, and bring to a boil. Cook until reduced to 1/2 cup, about 30 minutes. Cider should have a syrupy consistency. Remove from heat, and keep warm.
		2.   Preheat the oven to 400º. Make croutons: Place bread slices on a baking sheet, and brush with 4 tablespoons butter. Toast until golden brown, about 10 minutes. Set aside to cool completely.
		3.   Cut pears in half; remove seeds with a small melon baller, and discard. Place pears in a medium bowl. Squeeze lemon juice over, and toss to combine. Add shallots to bowl. Drizzle with remaining 4 tablespoons melted butter; sprinkle with sugar, salt, and pepper; and toss to coat. Place in roasting pan, pears cut side down. Roast until golden brown and soft when pierced with a knife, 35 to 45 minutes, stirring occasionally and gently with a wooden spoon.
		4.   While pears are cooking, heat a large skillet over medium-high heat. Add bacon, and sauté until golden, about 3 minutes. Transfer to paper towels to drain; set aside. Remove pears and shallots from pan, and keep warm.
		5.   Arrange watercress on six serving plates, top with warm pear mixture, and sprinkle with bacon. Place two croutons with a piece of blue cheese on each plate. Drizzle reduced cider over salad. Serve immediately.
		Photograph by: Maria Robledo

Arugula, Tomato, and Goat-Cheese Terrine

Arugula, Tomato, and Goat-Cheese Terrine

 

Serves 8

2		heads garlic, separated into cloves, unpeeled
1/2		cup extra-virgin olive oil
6		medium yellow tomatoes
6		medium red tomatoes
2		cups arugula leaves
1		cup fresh basil leaves
1/4		cup milk
1		package powdered gelatin (1/4 ounce)
2		cups fresh goat cheese, crumbled (13 1/2 ounces)
1/4		cup freshly squeezed lime juice
1		tablespoon balsamic vinegar
		1.   Preheat oven to 350°. Place garlic on a piece of parchment paper–lined aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose, and roast until soft, about 35 minutes. Remove from oven, and let cool. Peel, slice, and set aside.
		2.   Meanwhile, bring a large pot of water to a boil. Prepare an ice bath. Core tomatoes, and cut an X in the bottom of each. Working in batches, blanch tomatoes until skin begins to loosen at the X, about 15 seconds. Remove, and plunge into ice bath to cool; drain.
		3.   Peel tomatoes, and cut them into quarters. Place half of the red and half of the yellow tomatoes in a medium bowl for the salad. Add half of the sliced garlic, cover, and refrigerate.
		4.   Remove seeds and pulp from remaining tomatoes, leaving only the flesh. Measure 1/4 cup of the seeds and pulp; cover and refrigerate for salad dressing. Discard remaining pulp and seeds. In a medium bowl, combine seeded tomatoes and remaining garlic. Add 1 cup arugula and 1/2 cup basil, and stir to combine; set aside for terrine.
		5.   Place milk in a small saucepan, and sprinkle gelatin over it. Let stand for 5 minutes to soften. Bring milk to a simmer over low heat, whisking until gelatin has dissolved. Transfer to a medium bowl. Add goat cheese, and whisk until well blended.
		6.   Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap leaving a 4-inch overhang on long sides. Place 2 or 3 arugula leaves lengthwise in prepared pan. Spread one-quarter of the goat-cheese mixture in the bottom of the pan. Cover with one-third of the reserved tomato mixture. Repeat layering twice. Top with remaining goat cheese. Fold plastic over terrine to cover. Refrigerate for at least 8 and up to 12 hours.
		7.   Right before serving, in a small bowl whisk remaining 7 tablespoons oil with lime juice and vinegar. Add reserved tomato pulp and seeds. Pour over reserved refrigerated tomatoes, and stir gently to coat. Coarsely chop the remaining 1 cup arugula and 1/2 cup basil, and add to salad, stirring gently to combine.
		8.   To serve: Peel back the plastic wrap from the terrine, and invert onto a cutting board. Remove plastic wrap, and discard. Cut terrine into eight 1-inch-thick slices. Transfer to plates, and serve immediately with salad.
		Note: This recipe has been adapted from ¿Aquavit: And the New Scandinavian Cuisine¿ by Marcus Samuelsson. Copyright © 2003 by Townhouse Restaurant Group. Photographs copyright © 2003 by Shimon & Tammar Photography. Reprinted by permission of Houghton Mifflin.

اینم چندتا کیک پنیر

Pumpkin Pie" Cheesecake

 

Serves 12 to 14

		For the Filling
1		small butternut squash (about 1 3/4 pounds)
		Unsalted butter, for parchment and pan
3/4		teaspoon ground cinnamon
1/8		teaspoon ground allspice
1/8		teaspoon freshly grated nutmeg
1/2		teaspoon ground ginger
2 1/2		pounds cream cheese, room temperature
1 3/4		cups sugar
1/2		cup all-purpose flour
3/4		cup sour cream
1 1/4		teaspoon pure vanilla extract
1/4		teaspoon salt
5		large eggs
		For the Crust
6		tablespoons unsalted butter, softened
1/3		cup sugar
1		large egg yolk
1		teaspoon pure vanilla extract
1		cup all-purpose flour, plus more for work surface
		Pinch of salt
		1.   Preheat oven to 350°. Make the filling: Cut squash in half lengthwise; remove seeds, and reserve for another use. Place squash, cut sides down, on a baking sheet lined with buttered parchment paper. Bake until tender, about 45 minutes. Transfer sheet to a wire rack; let cool.
		2.   Make the crust: Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in egg yolk and vanilla. Reduce speed to low. Add flour and salt; mix until dough comes together. Shape into a disk; wrap in plastic. Refrigerate until firm, at least 30 minutes and up to 1 day.
		3.   On a lightly floured surface, roll dough into a 10-inch circle, a scant 1/4 inch thick. Fit into bottom of a 10-inch springform pan. Freeze 15 minutes. Bake until crust is firm and pale golden, 12 to 15 minutes. Transfer to a wire rack; let cool completely. Reduce oven temperature to 325°.
		4.   Scoop squash flesh into the bowl of a food processor; process until puréed. Transfer 1 cup purée to a medium bowl; reserve remainder for another use. Stir in cinnamon, allspice, nutmeg, and ginger.
		5.   Wrap exterior of springform pan (including base) in 2 layers of foil. Butter sides of pan; set aside. Put cream cheese into the clean bowl of an electric mixer fitted with the clean paddle attachment; mix on medium speed until fluffy. Gradually add sugar and flour, mixing until smooth. Mix in sour cream, vanilla, and salt. Mix in eggs, 1 at a time, until just combined; do not overmix.
		6.   Stir 2 cups cream cheese mixture into squash mixture; set aside. Pour remaining cream cheese mixture into prepared pan on top of the crust. Drop dollops of squash–cream cheese mixture on top. Gently swirl with a butter knife.
		7.   Set pan in a large, shallow roasting pan. Transfer to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of cheesecake. Bake until cake is set but still slightly wobbly in center, 50 to 60 minutes. Turn off oven; let stand in oven with door slightly ajar 1 hour. Let cool completely on a wire rack. Refrigerate at least 6 hours or overnight. Run a knife around sides of cake; unmold.

Robiola Pizza

Robiola Pizza

 

Makes 1 twelve-inch pizza

Robiola, a mild and creamy Italian cheese, makes an excellent topping for pizza. This recipe comes to us from chef and restaurateur Pino Luongo.

		Extra-virgin olive oil, for pans and drizzling
200		grams robiola
2		teaspoons white-truffle oil
		Freshly ground pepper
		1.   Preheat oven to 500°. Lightly oil one 14-inch pizza pan; set aside.
		2.   Set one quarter of the dough aside, and cover with plastic wrap for another use. Working on a lightly floured surface, use fingers to flatten and stretch dough into a rough 8-inch circle. Transfer to prepared pan. Continue pressing dough outward until it fits just inside rim of pan.
		3.   Bake for 10 minutes. Poke the dough with a fork to prevent it from inflating. Bake for another 10 minutes. Remove baked dough from oven. Using a bread knife, split dough in half horizontally. Spread the insides of the bread with robiola. Cover with top half of dough. Drizzle with 1 teaspoon truffle oil. Return to oven for 5 minutes
		4.   Remove pizza from oven. Drizzle with remaining 1 teaspoon truffle oil, season with pepper, and serve immediately.

Prosciutto and Arugula Pizza

Prosciutto and Arugula Pizza

 

Serves 4

This recipe was brought to us by chef and restaurateur Pino Luongo.

		Extra-virgin olive oil, for pans and drizzling
6		ounces fresh mozzarella, cut into 1/2-inch cubes
10		very thin slices (about 1/4 pound) prosciutto di Parma
10		leaves arugula (about 1 ounce), well washed and dried
		1.   Preheat oven to 500°. Lightly oil two 14-inch pizza pans; set aside.
		2.   Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it just fits inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4 inch thick. Drizzle with olive oil. Repeat with remaining dough.
		3.   Sprinkle each pizza with half the mozzarella. Transfer both to oven, and bake until golden and crusty, 20 to 25 minutes. Remove from oven, and top with prosciutto and arugula. Drizzle with olive oil. Serve immediately.

Pizza with Ricotta, Artichokes, and Onions

Pizza with Ricotta, Artichokes, and Onions

 

Serves 4; Prep time: 15 minutes; Total time: 45 minutes

1		pound store-bought pizza dough
15		ounces part-skim ricotta cheese (1 2/3 cups)
		coarse salt and ground pepper
1 jar		(10 ounces) marinated artichoke hearts;
1		thinly sliced small red onion
		1.   Preheat oven to 450°. Roll pizza dough into a 10-by- 14-inch oval; transfer to a baking sheet. Spread with ricotta cheese; season with coarse salt and ground pepper.
		2.   Reserve 1 tablespoon oil from 1 jar (10 ounces) marinated artichoke hearts; drain and thinly slice artichokes. Scatter over cheese along with red onion. Drizzle with reserved oil; bake until golden, 25 to 30 minutes.

Pizza Margherita

Pizza Margherita

 

Serves 4

This recipe was brought to us by chef and restaurateur Pino Luongo.

		Extra-virgin olive oil, for pans and drizzling
1		twenty-eight-ounce can Italian plum tomatoes, drained, seeded, and passed through the large disk of a food mill (about 1 cup)
6		ounces fresh mozzarella, cut into 1/4-inch cubes
12		basil leaves, well washed and spun dry
		Coarse salt
		1.   Preheat oven to 500°. Lightly oil two 14-inch pizza pans; set aside.
		2.   Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it just fits inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4 inch thick. Drizzle with olive oil. Repeat with remaining dough.
		3.   Spread 1/2 cup tomatoes on each pizza in a thin, even layer. Sprinkle each round with half the mozzarella. Transfer to oven, and bake until golden and crusty, 20 to 25 minutes. Remove from oven. Top with basil. Drizzle with oil, season with salt to taste, and serve immediately.

Pizza Crackers

Pizza Crackers

Serves 2; Prep time: 15 minutes; Total time: 15 minutes

You can use any of your favorite pizza toppings on these crackers. Try diced deli ham, chopped bell pepper, or pineapple chunks.

8		square whole-wheat crackers
3		tablespoons jarred marinara
3		tablespoons shredded part-skim mozzarella cheese
1		tablespoon thawed frozen chopped broccoli
		1.   Heat broiler (or toaster oven). Place 8 square whole-wheat crackers on a broilerproof (or toaster-oven) baking sheet.
		2.   Dividing evenly, top crackers with 3 tablespoons jarred marinara sauce and 3 tablespoons shredded part-skim mozzarella cheese. Top half of the crackers with 1 tablespoon thawed frozen chopped broccoli.
		3.   Broil until cheese has melted, 2 to 3 minutes.

Pino's Pizza Dough

Pino's Pizza Dough

 

Makes 2 twelve-inch pizzas

This recipe was brought to us by chef and restaurateur Pino Luongo.

4		cups flour (preferably “00”; otherwise, all-purpose), plus more for coating bowl
3/4		ounce fresh yeast
3/4		cup warm water (about 110°), plus more as needed
2		teaspoons coarse salt
1/2		cup extra-virgin olive oil
		1.   Measure flour onto a clean work surface, and make a well in the center. Dissolve yeast in a bowl with 3/4 cup lukewarm water. Place salt, yeast, and 1/4 olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogeneous and elastic.
		2.   Dust a large bowl with flour. Place dough in the bowl. Cover bowl with plastic wrap, and leave it in a warm place until the dough has doubled in size, about 2 hours.
		3.   Oil two 12-inch pizza pans with 2 tablespoons olive oil each. On a lightly floured surface, knead dough until very smooth. Divide dough in half. Using a rolling pin, roll each half, one at a time; transfer to prepared pans. Stretch dough with your hands to form 1/4-inch-thick rounds. You can also form the pizza on a pizza peel and bake it on a preheated pizza stone.

Pesto Pizzas

Pesto Pizzas

 

Serves 4; prep time: 10 minutes; total time: 20 minutes

1/4		cup Basil Pesto (two cubes defrosted)
2		8-inch precooked store-bought pizza crusts
1		sliced plum tomato
2		ounces grated mozzarella cheese
		Coarse salt and ground pepper.
		1.   Preheat oven to 450°. Spread Basil Pesto on each of two pizza crusts.
		2.   Layer each crust with plum tomato; sprinkle with grated mozzarella cheese. (Or, layer with just cheese, using 3 ounces thinly sliced fresh mozzarella.) Season with coarse salt and ground pepper.
		3.   Transfer to a baking sheet; bake until cheese has melted and crust is golden brown, about 10 minutes. Slice, and serve immediately.
		Per serving: 205 calories; 13.2 grams fat; 6.9 grams protein; 18 grams carbohydrates; 1 gram fiber

Perfect Pizza

Perfect Pizza

 

Makes two round pizzas, 12 to 14 inches in diameter

Professional pizza makers always stretch the dough with their hands; if you find the task too daunting, use a rolling pin. Pizza stones and peels are available at kitchen supply stores.

1		cup warm water (100° to 110°)
1/4		teaspoon sugar
1		package active dry yeast
2 3/4		cups to 3 1/4 cups all-purpose flour, plus more for dusting
1		teaspoon salt
		Coarse-grain cornmeal, for dusting
3 1/2		teaspoons olive oil, plus more for bowl
12		ounces fresh mozzarella cheese, thinly sliced
		1.   Heat the oven to 500°, with a 16-inch diameter pizza stone placed on lowest shelf position, for at least 30 minutes.
		2.   Pour warm water into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved and water has turned a tan color. Let yeast stand until foamy, about 10 minutes. In a food processor, use blade to combine the 2 3/4 cups flour and salt, and pulse three to four times. Add yeast mixture and 1 1/2 tablespoons olive oil. Pulse until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead four or five turns into a ball.
		3.   Brush the inside of a medium bowl with olive oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled in size, about 30 minutes.
		4.   Punch down the dough, and transfer to a clean surface. Using a bench scraper or a sharp knife, divide the dough in half, and knead each half four or five turns into a ball. Place one of the dough balls back in the oiled bowl, and cover with plastic wrap. Lightly flour a clean surface, place the remaining dough ball on top, pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Using your fingers, begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly raised border, about a half-inch wide, around entire circumference of pizza dough.
		5.   Sprinkle cornmeal all over the surface of a pizza peel, and set aside. Lift the dough off the surface, and center it on top of your fists. Hold your fists about 1 to 2 inches apart. Begin to rotate and stretch the dough, moving your fists until they are 6 to 8 inches apart and the dough is several inches larger. Then place your fists under the inside of the outer edge, and continue to stretch the dough a little at a time until it reaches about 12 inches in diameter. The dough will drape down over your forearms. At this stage, it is important to keep your fists along the inside of the outer edge and watch that the dough does not get too thin or tear in the center. At the same time, make sure to maintain the slightly raised border on the edges. The dough is surprisingly resilient and will not tear if this step is done carefully and slowly.
		6.   Arrange the pizza dough into a circle on top of the cornmeal-dusted peel. Leaving the raised edge uncovered, pour 9 tablespoons of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce leaving a half-inch border of dough uncovered. Arrange half of the mozzarella slices on top of the sauce.
		7.   Lift the pizza peel and, using a slight jerking motion, slide the pizza about one inch back and forth on the peel to loosen it. Slightly tilt the peel, and place the front tip of peel on the back side of the stone. Slide the pizza off the peel, centering it on the stone. Bake until the crust is golden brown and crisp on the edges and the bottom, 10 to 12 minutes, turning the pizza halfway through baking. While first pizza is baking, shape and assemble a second pizza using remaining dough. Using tongs, lift the edge of the first pizza, and slide the peel all the way under to remove it from the oven. Using a pizza wheel, slice the pizza into eight pieces, and serve immediately.
		Photograph by: Quentin Bacon

Jim¿s Potato Pizza

Jim¿s Potato Pizza

Makes two 8-inch pizzas or one 14-inch pizza

Jim Lahey, owner of the Sullivan Street Bakery in New York City, counts this traditional Italian pizza as one of his favorites.

3		cups all-purpose flour
1 1/2		teaspoons salt
3/4		teaspoon sugar
1 3/4		cups cold water
		Vegetable oil, for bowl and pans
1		teaspoon instant dry yeast
2		potatoes, thinly sliced (about 2 cups)
1		tablespoon chopped onion
4		tablespoons extra-virgin olive oil
		1.   Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 3/4 cups cold water. Mix on low speed until ingredients begin to combine. Increase speed to medium high, and continue to mix for about 10 minutes until the dough is smooth and elastic and cleanly pulls away from the sides of the mixing bowl.
		2.   Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size.
		3.   While the dough rests, prepare the potato topping. Slice potatoes very thin using a knife or a mandoline. Then soak them in several changes of ice water to remove excess starch and prevent discoloration. Drain slices in a colander, toss with 1/2 teaspoon salt, and set aside for 10 minutes. Drain any accumulated water. In a medium bowl, combine potatoes, onions, and 1 tablespoon olive oil, and set aside.
		4.   Preheat oven to 440°. Prepare two rimmed baking sheets with vegetable oil. Divide dough in half. Place each piece on its own baking sheet. Using the palms of your hands, flatten dough out to the edges of the pan. Evenly spread potatoes over the surface of the dough up to the very edge, or about 1 inch from the edge if you desire a crust on your pizza. Season with remaining 1/2 teaspoon salt and remaining 3 tablespoons olive oil.
		5.   Bake potato pizza until it has shrunk away from the edges of a pan and the bottom is golden brown, about 30 minutes. Remove from oven, and allow to cool slightly; slice into pieces, and serve. Potato pizza is also delicious served at room temperature.

Grilled Pizza

Grilled Pizza

 

Makes 2 fourteen-inch pizzas

Smoky and delicious grilled pizzas are featured on the menu of Al Forno restaurant in Providence, Rhode Island. According to owners George Germon and Johanne Killeen, the key to a successful grilled pizza is to work quickly. Don’t let the crust sit long enough to burn, and keep the toppings light. The crust is so flavorful, you won’t want to mask the taste with too much sauce or cheese.

		, divided in half
		Olive oil, for brushing
		toppings such as:
		Fontina cheese
		Sliced fresh tomatoes
		Fresh basil leaves
		Fresh flat-leaf parsleyleaves
		Julienned scallions
		Julienned pea pods
		Fresh cornkernels, blanched
		Fresh mint leaves
		Cooked and crumbled sausage
		1.   For best results, use a charcoal grill. Create two sections on the grill—a very hot back section and a cooler preparation section in the front—by putting extra charcoal in the back and less in the front. Place fire bricks on the grill’s surface to divide these 2 sections. Allow the charcoal to burn, then cool a bit before cooking to prevent burning the crust.
		2.   If using a tomato sauce, place in a pot on the grill off to the side, stirring occasionally.
		3.   Place one half of the dough on a lightly oiled flat surface, such as an upside-down cookie sheet; work dough until it stays flat and forms a round or square shape, about 1/4 inch thick. (Tip: Pull dough out, and allow it to snap back. Let it sit for a few moments, then pull it out again. It will hold its shape better this way.)
		4.   Once dough is in desired shape, pick it up and place it directly on the hot section of grill. With tongs, gently rotate dough as it cooks, 2 to 3 minutes, until bottom side is browned and dough holds its shape.
		5.   Remove from hot section with tongs, flip over, and move to cooler section of grill. Brush top (grilled side) of crust with olive oil, and add toppings of your choice. Return to hot side for a few more minutes. Continue to cook until cheese melts and bottom is crisp, approximately 3 to 5 minutes. Repeat with the remaining dough and more toppings. Serve hot.
		Photograph by: Todd Atkinson

Fig Pizzas

Fig Pizzas

 

Makes four 7-inch pizzas

Pizza dough is simple to make, but if you prefer, use frozen pizza or bread dough from the freezer section of the supermarket.

1/2		pound pancetta or bacon, cut into small cubes
2		onions, thinly sliced
2		teaspoons sugar
		Freshly ground black pepper
		Yellow cornmeal, for sprinkling
12		ripe figs, sliced lengthwise 1/4 inch thick
1/2		cup kalamata olives, pitted and coarsely chopped
1/2		cup fresh ricotta cheese
		1.   Heat oven to 400°. Sauté pancetta in a medium skillet over medium heat until golden brown and crisp and most of the fat is rendered, 15 to 20 minutes. Remove pancetta from the skillet, and set aside to drain on paper towels. Pour off all but 3 tablespoons of the fat.
		2.   Add onions to skillet, sprinkle with sugar, and season with pepper; raise heat to medium high. Sauté onions, stirring occasionally, until golden brown and slightly caramelized, 15 to 20 minutes. Remove from heat, and set aside.
		3.   Divide pizza dough into fourths. On a lightly floured surface, roll out each portion to make a 6-to-7-inch rough circle about 1/4 inch thick. Sprinkle two heavy baking sheets with a generous amount of cornmeal. Arrange pizza dough on baking sheets. Prick each circle of dough several times with a fork, leaving a 3/4-inch border.
		4.   Divide the cooked onions among the pizzas, and spread out over dough, leaving a 3/4-inch border between the onions and the edge of the dough. Arrange the sliced figs over the onions, sprinkle with cooked pancetta and olives, and dot the pizzas with ricotta cheese.
		5.   Transfer to oven, and bake until pizza dough is crisp and golden and topping is hot and bubbly, 20 to 25 minutes. Remove from oven, and serve immediately.
		Photograph by: Maria Robledo

Escarole Pizza

Escarole Pizza

 

Serves 8 as an appetizer

If you don’t own a pizza stone, place an inverted baking pan on the oven rack before heating the oven, and cook the pizzas on the hot pan.

3/4		cup warm water(110°)
1		package active dry yeast
2		cups all-purpose flour, plus more for dusting
2		tablespoons extra-virgin olive oil
1/2		teaspoon salt
2		teaspoons yellow cornmeal or semolina
2		tablespoons currants
2		tablespoons golden raisins
1		small red onion, cut into thin wedges
1		head escarole, roughly chopped
1		tablespoon balsamic vinegar
1		cup coarsely grated Gruyère cheese
		Freshly grated nutmeg, for sprinkling
2		tablespoons finely grated Parmesan cheese
2		tablespoons sliced almonds
		Olive-oil cooking spray
		1.   Place warm water in a large bowl; sprinkle with yeast. Let yeast dissolve, about 2 minutes. Add flour, oil, and salt; combine.
		2.   Turn out dough onto a clean work surface, and knead until smooth and elastic, about 4 minutes. Coat a large bowl with cooking spray. Place dough in bowl; cover with plastic wrap. Set bowl in a warm place; let dough rise until doubled in size, about 30 minutes.
		3.   Place a pizza stone in oven; heat to 400º. Dust a pizza peel or a baking sheet with 1 teaspoon cornmeal. On a lightly floured work surface, roll out one half of dough into a 12-inch circle. Transfer dough to peel, cover with plastic wrap, and let rest 15 minutes. Roll out second piece of dough; transfer to a baking sheet lined with parchment paper and dusted with remaining teaspoon cornmeal. Cover with plastic, and let dough rest 15 minutes.
		4.   Place currants and raisins in a small bowl. Cover with 1/4 cup warm water; set aside. Coat a wide 6-quart saucepan with cooking spray; set over medium-high heat. When hot, add onion; cook until translucent, about 2 minutes. Add escarole and vinegar; cook until escarole has wilted, 2 to 3 minutes. Drain currants and raisins; add to escarole mixture. Remove pan from heat; set aside.
		5.   Remove plastic from the dough on peel. Sprinkle half of Gruyère over the dough, leaving a 1-inch border. Sprinkle nutmeg over cheese, and cover with half of escarole mixture. Top with 1 tablespoon grated Parmesan and 1 tablespoon sliced almonds. Transfer pizza to stone in oven; cook until crust is golden and crisp, 15 to 20 minutes. Transfer to a wire rack to cool slightly.
		6.   Slide remaining dough onto peel; repeat Step 5. Cut each pizza into 4 wedges; serve.
		Per serving: 250 calories, 10 g fat, 13 mg cholesterol, 32 g carbohydrate, 212 mg sodium, 9 g protein, 4 g dietary fiber.
		Photograph by: Anna Williams

Dessert Pizza Recipe

Dessert Pizza Recipe

 

Serves 10 to 12

		All-purpose flour, for work surface
8		ounces (1 package) cream cheese, room temperature
1/2		cup confectioners' sugar
2		teaspoons fresh lemon juice
1		cup seedless strawberry preserves
1/4		cup small fresh mint leaves, for garnish
		1.   Preheat oven to 375°. On lightly floured surface, roll out dough to 15-inch circle, about 1/4 inch thick. Fit into 12-inch pizza pan. Trim edges to 11/2-inch overhang; fold under and pinch. Prick bottom all over with a fork. Freeze 15 minutes.
		2.   Cut 15-inch round of parchment; place in cold crust. Fill with pie weights; bake 10 minutes. Remove weights and parchment; bake 10 minutes more. Cool on wire rack.
		3.   Stir cream cheese, sugar, and lemon juice in large bowl. Whisk preserves in small bowl until smooth. Spread half the cream cheese mixture onto tart shell. Spread preserves on top (do not mix layers). Drop dollops of remaining cream-cheese mixture on top; spread into rounds with a small offset spatula to make “cheese slices.”
		4.   Bake tart until preserves are bubbling, 20 to 23 minutes. Let cool slightly on a wire rack. Serve, sprinkled with mint.

CORNMEAL PIZZA CRUST

CORNMEAL PIZZA CRUST

 

Makes 4 seven-inch pizzas

The dough can be made the night before and then formed into rounds just before the party. Set out a variety of toppings in bowls, and let guests assemble their own pizzas before baking them. We particularly like roasted tomatoes with fresh mozzarella cheese, and thinly sliced baby artichokes and eggplant with grated Asiago cheese. Puréed butternut squash, caramelized red onions, grated fontina cheese, and toasted pumpkin seeds make for an unexpected but perfectly delicious autumnal pie. This recipe can be easily doubled or tripled.

2		teaspoons active dry yeast
		Pinch of sugar
2/3		cups warm water
1 2/3		cups all-purpose flour, plus more for work surface
1/4		cup cornmeal, plus more for pizza peel or baking sheet
1 1/2		teaspoons coarse salt
2		tablespoons extra-virgin olive oil, plus more for bowl
		1.   In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.
		2.   Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.
		3.   Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.
		4.   Preheat oven to 500° with a pizza stone on lowest rack. Stretch dough into 6- or 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cover with toppings, as desired.
		5.   Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes. Remove from oven; serve immediately.

اینم چندتا پیتزا

Artichoke Pizza

 

Serves 4

This recipe was brought to us by chef and restaurateur Pino Luongo.

1/4		cup extra-virgin olive oil, plus more for pans
10		baby artichokes, trimmed and quartered
1		small shallot, finely chopped
1/2		cup dry white wine
1/2		cup water
2		teaspoons marjoram leaves
		Coarse salt and freshly ground pepper
		Pizza Dough
6		ounces fresh mozzarella, cut into 1/2-inch dice
1/4		cup freshly grated Parmesan
		1.   Preheat oven to 500°. Lightly oil two 14-inch pizza pans. Set aside. In a medium skillet, heat 1/4 cup oil over high heat. Add artichokes, and cook, stirring, for about 1 minute. Add shallot, and cook, stirring, 1 minute more. Add wine and 1/2 cup water; bring to a boil. Cover, and lower heat to simmer. Cook until artichokes are tender when pierced with the tip of a knife, 8 to 9 minutes. Add marjoram, and stir to combine. Season with salt and pepper. Set aside.
		2.   Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it just fits inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4 inch thick. Drizzle with olive oil. Repeat with remaining dough.
		3.   Sprinkle each round with half the mozzarella. Transfer to oven, and bake for 10 minutes. Remove from oven. Divide artichokes evenly between pizzas, and sprinkle each with 2 tablespoons Parmesan. Return to oven until crusty and golden, 10 to 15 minutes more. Serve immediately.

شیرینی لطیفه

مواد لازم :

آرد	4 قاشق سوپخوری
شکر	4 قاشق سوپخوری
تخم مرغ	4 عدد
وانیل	4/1 قاشق چایخوری
خامه زده شده	به میزان لازم

 

---

طرزتهیه:
زرده و سفیده تخم مرغ را از هم جدا کنید. زرده و شکر را با وانیل بزنید تا سفیدو کش دار شود. سفیده را جداگانه بزنید تا فرم بگیرد زرده و سفیده را با هم مخلوط کنید آرد الک شده را به آن اضافه کنید مواد را در حد مخلوط شدن هم بزنید و در قیف با ماسوره ساده بریزید درون سینی فر را کاغذ بیاندازید از مایه به اندازه دلخواه با فاصله معین ( حدود 3 سانت ) بریزید و در فر با حرارت 180 درجه سانتیگراد که از قبل گرم شده است قرار دهید این شیرینی باید کمی طلایی شده و رنگ آن خیلی تغییر نکند از فر خارج کنید بعد از تامل 5 دقیقه از کاغذ جدا کنید و روی پنجره سیمی قرار دهید تا خنک شود شیرینی را به پشت برگردانید و از خامه زده که داخل قیف با ماسوره کنگره دار ریخته اید روی آن بریزید و یک شیرینی دیگر روی آن برگردانید و در ظرف بچینید روی آن را پودرقند بپاشید شیرینی آماده است.

 

شیرینی گردویی

مواد لازم:
مغز گردوی خرد کرده=200 گرم(قطعات گردو باید تقریبا به کوچکی نخودچی باشد)
زرده تخم مرغ=4 تا 5 عدد(بستگی به کوچکی و بزرگی تخم مرغ دارد)
شکر=4 قاشق سوپخوری(100 گرم)
وانیل=نصف قاشق چایخوری
طرز تهیه:
زرده تخم مرغ و شکر و وانیل و مغز گردو را مخلوط کرده،با همزن برقی آنقدر هم می زنیم تا شکر حل شده،زرده سفت و سفید و کشدار شود.زرده آماده شده را در ظرفی لعابی یا استیل کوچک دسته داری می ریزیم.ظرف را در ظرف آبی قرار می دهیم و ظرف آب را روی حرارت ملایم قرار می دهیم هم زدن را ادامه می دهیم تا آب جوش آمده،زرده گرم شود.ظرف زرده را از آب خارج می نمائیم.کف سینی شیرینی پزی را یک ورقه کاغذ روغنی می اندازیم و از مایه با قاشق چایخوری گلوله های کوچکی به اندازه یک فندق با کمی فاصله در روی کاغذ می گذاریم.دقت می کنیم گلوله ها گردو مرتب شود.فر را با حرات 250 درجه فارنهایت و یا 125 درجه سانتیگراد گرم می کنیم.سینی را روی پنجره وسط فر قرار می دهیم.در فر را می بندیم،به مدت 15 تا 20 دقیقه می گذاریم شیرینی در فر بماند تا کاملا خشک و کمی طلایی شود.بعد سینی را بیرون می آوریم.وقتی شیرینی ها سرد شد،آنها را از کاغذ جدا کرده،در ظرف می چینیم.این شیرینی بسیار ترد و لطیف است.می توانیم قبل از طبخ کمی پسته چرخ کرده روی آنها بپاشیم.

 

کرم هلو و موز

کرم هلو و موز

مواد لازم:

 

هلو یا کمپوت هلو             5/0کیلو یا 1 قوطی خورد کرده

موز خورد شده                 250 گرم

زرده تخم مرغ                 4 عدد

شیر                              5/1 پیمانه

شکر                             100 گرم

پودر زلاتین                     2 ق غ

آب برای حل زلاتین            1 لیوان

خامه برای تزئین                50 گرم

وانیل                             2/1 ق چ

 

طرز تهیه:

زرده و شکر و وانیل را خوب می زنیم تا رنگ آن روشن شود شیر را روی حرارت گذاشته تا بجوشد مقدار کمی از شیر را وارد زرده می کنیم و مدام هم میزنیم تا زرده پخته نشودسپس

زرده را به شیر روی حرارت اضافه می کنیم و به زدن ادامه می دهیم و بلافاصله از روی حرارت بر می داریم زلاتین را در کمی آب جوش حل کرده و به مواد شیر اضافه می کنیم مایه را می گذاریم کمی سرد شود و بعد 2/1 هلو و 2/1 موز را درون مواد می ریزیم و با قاشق تمام مواد را مخلوط می کنیم و در قالب مورد نظر ریخته و در یخچال قرار می دهیم و بعد از بسته شدن قالب را در آب گرم فرو کرده و کرم را بر می گردانیم و به طور دلخواه آن را تزئین می کنیم.

 

 

Vegetarian Burger

Vegetarian Burger

 

Serves 8

Millet is a grain available in health-food stores and many supermarkets.

1		medium (8-ounce) sweet potato
1		cup millet(Millet is a grain available in health-food stores and many supermarkets)
3 1/2		teaspoons salt
1		medium carrot, peeled and cut into 1/2-inch pieces
1		celery stalk, peeled to remove strings and cut into 1-inch pieces
1		small onion, peeled and quartered
3		medium garlic cloves, peeled
2		tablespoons sesame oil
1		cup shelled fresh peas(about 1 pound unshelled) or frozen
1		cup canned chickpeas
1		teaspoon ground coriander
1		teaspoon ground cumin
1		teaspoon ground fennel
1/4		teaspoon cayenne pepper
1/4		cup whole-wheat flour
1/4		cup sunflower seeds, toasted
1 1/2		tablespoons fresh lemon juice
1/4		cup chopped chives
1/4		cup finely chopped fresh flat-leaf parsley
1/4		teaspoon freshly ground black pepper
8		ounces buckwheat, radish, or alfalfa sprouts
		Tahini Sauce
		Olive oil for buns
		1.   Heat oven to 400°. Scrub sweet potato, and prick with a fork. Bake until tender, about 40 minutes. Remove from oven, and peel when cool enough to handle. Transfer to a large bowl, mash, and set aside.
		2.   Meanwhile, rinse millet. Bring 2 1/2 cups water to a boil; add millet and 1 teaspoon salt. Cover, reduce heat to medium low, and simmer until all the water is absorbed, about 15 minutes. Remove from heat, and add to mashed sweet potato; mix to combine.
		3.   Place carrot and celery in a food processor; pulse to chop finely. Transfer from processor to a small bowl. Pulse onion and garlic until finely chopped, and add to carrot and celery. Heat 2 teaspoons sesame oil in a skillet over medium-low heat. Add garlic, onions, celery, and carrots; cook until onions are translucent, about 7 minutes. Add to millet mixture; stir to combine.
		4.   Bring a small saucepan of water to a boil. Add 1 teaspoon salt and peas; cook until tender but still firm, about 3 minutes. Drain; transfer peas to a bowl of ice water for 1 to 2 minutes. Drain again, and combine with chickpeas in a food processor; pulse to chop medium-fine. Add to millet mixture.
		5.   Add coriander, cumin, fennel, cayenne, flour, sunflower seeds, lemon juice, chives, parsley, remaining 1 1/2 teaspoons salt, and pepper. Mix well, and form into 8 patties.
		6.   Heat 2 teaspoons sesame oil in a nonstick skillet over medium heat. Add four patties, and cook until golden brown and heated through, 7 to 8 minutes per side. Keep warm in a low oven; repeat with remaining 2 teaspoons oil and patties.
		7.   Serve immediately with sprouts and tahini sauce on buns brushed with olive oil and toasted.
		Photograph by: Stephen Lewis

Turkey Burger

Turkey Burger

 

Serves 4

If the burgers brown too quickly, cover them with a heat-proof metal bowl. This will help them to cook them to cook more quickly on the inside. Use tongs or a heavy potholder to remove the hot bowl from the grill.

1		tablespoon unsalted butter
1		tablespoon olive oil, plus more for buns
2		large onions(about 1 3/4 pounds), sliced into 1/4-inch rounds
1		teaspoon sugar
2		teaspoons salt
3/4		teaspoon freshly ground black pepper
2		teaspoons fresh thymeor 1 teaspoon dried thyme (optional)
1 1/2		pounds ground turkey
1		medium shallot, peeled and finely minced
2		scallions, white parts only, minced
1		teaspoon Tabasco Sauce
2		teaspoons Worcestershire sauce
4		whole-grain or white hamburger buns
		Sliced tomato, for garnish
		Lettuce, for garnish
		1.   To make the caramelized onions, heat butter and 1 tablespoon oil in a large skillet over medium-low heat. Add onions, cover, and cook until they begin to soften, stirring occasionally, about 10 minutes. Add sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and raise heat slightly. Cook, uncovered, until onions are golden brown, stirring occasionally, 25 to 30 minutes. Stir in thyme, and set aside.
		2.   Meanwhile, combine turkey, shallot, scallions, Tabasco, Worcestershire, remaining 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl; mix very lightly to combine.
		3.   Heat a grill or grill pan to medium high. Form four equal patties, and cook them through, about 7 minutes per side on the grill, or 8 minutes on the grill pan.
		4.   To toast the buns, brush the cut sides lightly with olive oil, and toast, cut side down, on the grill, until lightly golden, 20 to 30 seconds. Top burgers with the caramelized onions, and garnish with slices of tomato and lettuce leaves. Serve.
		Photograph by: Petrina Tinslay

Cheddar Cornmeal Waffle BLT

Cheddar Cornmeal Waffle BLT

 

Serves 5

8		ounces sliced bacon
1 1/2		cups all-purpose flour
1 1/2		cups yellow cornmeal
2		tablespoons baking powder
2		teaspoons salt, plus more for tomatoes
3		tablespoons sugar
4		large eggs, separated
2		cups milk
8		tablespoons (1 stick) unsalted butter, melted, plus 2 tablespoons for tomatoes
1 1/2		cups sharp cheddar cheese, grated
1 1/4		pounds green tomatoes, sliced into 1/2-inch-thick rounds
		Freshly ground pepper
3		tablespoons Homemade Mayonnaise or prepared
1		small head red-leaf lettuce
		1.   Preheat oven to 400º. Place bacon on a rimmed baking sheet, and bake until browned, 12 to 15 minutes. Set aside on paper towels.
		2.   Preheat a waffle iron. Reduce oven heat to 200º. Into a large bowl, sift together flour, cornmeal, baking powder, salt, and sugar.
		3.   In a medium bowl, whisk together egg yolks, milk, and melted butter. Add the liquid ingredients to the dry mixture, and stir until combined. Stir in grated cheese.
		4.   In a medium bowl, beat egg whites with a hand-mixer until stiff but not dry. Fold into the batter.
		5.   Ladle about 1/3 cup batter onto each section of the waffle grid; spread batter almost to the edges. Close lid; bake until no steam emerges from waffle iron, 3 to 5 minutes.
		6.   Transfer cooked waffles to a baking sheet; place in an oven set to low heat, about 200º, while using remaining batter.
		7.   In a medium skillet, heat remaining 2 tablespoons butter on medium high. Season tomato slices with salt and pepper; sauté until lightly browned on the edges, about 1 1/2 minutes on each side. Set aside.
		8.   Spread waffles with mayonnaise, then layer half the waffles with the bacon, tomatoes, and lettuce. Sandwich together, and serve.
		Photograph by: Anna Williams

Lobster Roll

Lobster Roll

 

Makes 4

This New England favorite tastes best on hot-dog buns that have been grilled or toasted until lightly charred.

2		one-and-a-half-pound live lobsters
1		tablespoon snipped chives
1		tablespoon chopped fresh tarragon
2		tablespoons Homemade Mayonnaise , or prepared
1		tablespoon fresh lemon juice
		Freshly ground black pepper
2		tablespoons unsalted butter, melted
1		bunch arugula
		1.   Bring a large pot of salted water to a boil. Plunge lobsters in headfirst. Allow water to return to a simmer, and cook for 5 minutes. Remove pot from heat. Leave lobsters in hot water for 3 more minutes. Remove lobsters, and let cool. Split lobsters lengthwise, and crack claws, allowing water to drain. Remove meat from shells, and cut into large chunks.
		2.   In a small bowl, combine herbs with mayonnaise, lemon juice, and pepper to taste. Add lobster meat, and mix well.
		3.   Brush insides of buns with melted butter. Grill or broil until brown and crisp.
		4.   To assemble lobster rolls, line each bun with arugula, and top with lobster salad.
		Photograph by: Todd Atkinson

Mediterranean Melt

Mediterranean Melt

 

Makes 4 sandwiches

When using focaccia to make this melt, try grilling the entire sandwich in a hot skillet over medium-high heat until both sides are golden brown.

3		lemons
8		baby artichokes
1/2		cup oil-cured black olives, pitted and coarsely chopped
1/4		cup olive oil
1		small clove garlic, minced
		Salt and freshly ground black pepper
1		cup loosely packed fresh flat-leaf parsleyleaves, roughly chopped
4		ripe plum tomatoes, sliced 3/4 inch thick
4		rustic-style rolls, or Focaccia , cut in quarters
1/2		pound Taleggio or fontina cheese, sliced 1/4 inch thick
		1.   Slice 2 lemons in half, and squeeze juice into a bowl of cold water. Add lemon halves to bowl.
		2.   Trim tips and outer leaves from artichokes; slice thinly, lengthwise; submerge in the lemon water. Combine olives with 1 tablespoon oil in a small bowl, and set aside.
		3.   Heat 1 1/2 tablespoons oil in a skillet over medium heat; add garlic. Sauté until fragrant, about 30 seconds. Pat artichokes dry; add to skillet. Sauté until golden, about 5 minutes. Squeeze juice of remaining lemon over artichokes; season with a pinch of salt and pepper, and add 1/2 cup chopped parsley; toss. Transfer to a small bowl; cover with foil.
		4.   Return skillet to heat; add remaining 1 1/2 tablespoons oil. Arrange tomatoes in skillet. Season with salt and pepper; sprinkle with remaining 1/2 cup parsley. Cook until golden around edges, about 5 minutes. Turn over, and sauté 1 to 2 minutes more.
		5.   Slice rolls or focaccia open; scoop out bottom, creating a cavity for the filling; spread with olive mixture. Mound the artichoke mixture over olives. Arrange tomatoes over the artichokes. Arrange cheese over tomatoes. Place sandwich halves and the tops, crumb side up, on baking sheet; broil until cheese melts and bread is golden, about 2 minutes. Close sandwiches. Serve.
		Photograph by: Maria Robledo

Crispy Pan Seared Falafel

Crispy Pan Seared Falafel

 

Serves 6

Use canned chickpeas to save time; rinse well under cool water, and drain.

2 1/2		cups cooked (14 ounces) chickpeas
1/4		cup chopped onion4 ounces
2		tablespoons freshly squeezed lemon juice
1/4		cup peeled and grated zucchini
		Pinch cayennepepper
1/2		teaspoon ground cumin
1/4		teaspoon ground coriander
1/2		teaspoon baking soda
1/2		teaspoon salt
1/8		teaspoon freshly ground black pepper
1/2		cup medium-chopped mixed fresh herbssuch as parsley, mint, and cilantro
6		whole-wheat pitas
4 1/2		ounces romaine or Bibb lettuce(about 12 leaves)
1 1/2		pounds tomatoes, sliced into 1/4-inch rounds
1		small onion, peeled and sliced into 1/8-inch rounds
1/3		cup fresh mint leaves
		Olive-oil cooking spray
		Tzatziki
		1.   Combine half the chickpeas, the onion, lemon juice, 4 teaspoons water, zucchini, cayenne, cumin, coriander, baking soda, salt, and pepper in a food processor. Process until smooth. Transfer mixture to a large bowl. Add remaining chickpeas to processor, and pulse just until lumpy (should still have some texture), six to eight pulses. Stir into chickpea mixture. Stir in the herbs.
		2.   Use your hands to pat the mixture into twelve 2-inch patties, each weighing about 1 1/2 ounces. Place each on a waxed-paper-lined baking sheet. Cover with plastic wrap, and transfer to refrigerator for 30 minutes.
		3.   Spray a nonstick skillet with cooking spray. Place skillet over medium heat, and cook three to four patties at a time, until golden brown, 3 to 5 minutes on each side. Transfer cooked patties to a heatproof plate to keep warm in a 200° oven, if necessary.
		4.   To serve, toast pitas, and split them open. Arrange lettuce, tomato, and red-onion slices on each. Place two of the cooked patties on each pita. Sprinkle each with mint leaves. Serve with Tzatziki.
		Per serving: 309 calories, 4 g fat, 0 mg cholesterol, 59 g carbohydrate, 667 mg sodium, 13 g protein, 9 g dietary fiber.
		Photograph by: Gentl & Hyers

Fig and Prosciutto Sandwiches

Fig and Prosciutto Sandwiches

 

Makes 32

Mascarpone cheese is available at Italian groceries; if you can’t find it, substitute cream cheese.

8		thin slices whole-grain bread
1		cup mascarpone cheeseor cream cheese
8		ripe green figs, stemmed
8		thin slices prosciutto(about 9 ounces), trimmed of fat and torn into quarters
32		fresh mint leaves
		1.   Remove crusts from bread, and cut each slice into four squares. Spread mascarpone or cream cheese on each square.
		2.   Cut each fig lengthwise into four slices. Place a folded prosciutto slice on each square. Top with a mint leaf and a slice of fig.
		Photograph by: Victoria Pearson

Ham and Brie Sandwich

Ham and Brie Sandwich

 

Makes three 6-inch sandwiches

1		eighteen-inch-long baguette
1/4		cup mustard
8		ounces good-quality ham, such as black forest
4		ounces brie cheese, sliced 1/4 inch thick
		1.   Slice baguette horizontally, and spread both sides with mustard. Layer one side with ham and brie, and top with the other half of the loaf. Slice the baguette into three 6-inch sandwiches.

Rigatoni with Cauliflower, Saffron, and Raisins

Rigatoni with Cauliflower, Saffron, and Raisins

 

Serves 4

1/2		cup golden raisins
4		cloves garlic, peeled and minced
3		tablespoons olive oil
1/2		teaspoon crushed red-pepper flakes
7		anchovy fillets, minced
3		tablespoons capers(optional)
2		pinches saffron threads
1		cup Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat, or white wine
1		medium head cauliflower, rinsed and trimmed to 1-inch pieces
		Salt and freshly ground pepper
1		pound dried rigatoni
10		fresh basil leaves
1/2		cup pine nuts, lightly toasted
		1.   Cover raisins with warm water in a bowl. Cook garlic and oil in a skillet over medium-low heat until garlic begins to brown, 2 to 4 minutes. Add pepper flakes, anchovies, capers, saffron, and stock. Stir, cook until combined, 2 to 3 minutes. Stir in cauliflower and raisins; season with salt and black pepper. Cook, covered, 10 to 12 minutes, until cauliflower is tender. Uncover; let liquid reduce slightly over high heat, 1 to 2 minutes.
		2.   Meanwhile, cook rigatoni in salted boiling water until just tender. Drain; toss into warm cauliflower mixture. Just before serving, tear basil leaves, and toss into pasta along with pine nuts.
		Photograph by: Quentin Bacon

Cappellaci con Zucca

Cappellaci con Zucca

 

Serves 6 as a main course or 10 to 12 as an appetizer

1		tablespoon olive oil
1		butternut squash (3 1/2 to 4 pound), halved lengthwise and seeded
1 1/4		cups freshly grated Parmigiano-Reggiano cheese, plus more for garnish
2		amaretti cookies, preferably Lazzaroni, finely crushed
		Freshly ground black pepper
		Pinch freshly ground nutmeg
1 1/4		pounds pasta sheets
1/2		cup (1 stick) unsalted butter
		Coarse salt
12		slices prosciutto, thinly sliced
1/4		cup hazelnuts, roasted, peeled, and finely chopped
		1.   Heat oven to 350°. Rub a baking sheet with olive oil. Place squash, cut side down, on baking sheet, and bake until tender but not brown, about 45 to 60 minutes. Remove from oven, and let cool.
		2.   Peel squash, discarding skin. Transfer squash to a colander. Top squash with a plate and a heavy object to weight, and refrigerate until it no longer gives off any liquid, about 5 hours.
		3.   Measure 2 cups squash. Reserve any remaining squash for another use. Transfer squash to a medium bowl. Using a fork, mash squash to remove lumps. Add cheese, cookies, pepper, and nutmeg. Mix to combine. Reserve 1/4 cup filling; you will need this to make the sauce.
		4.   Lay a sheet of pasta on work surface. Using a spray bottle, spray with a light mist of water. Cut pasta into 3-inch squares with a knife or pizza wheel. Top each square with one teaspoon filling. Fold each square into a triangle to enclose filling, and press edges lightly to seal. With the apex of the triangle pointing away from you, gently pick up the triangle, and wrap the two points around your index finger. Stretch the triangle just enough so that the two ends form a cross. Press two ends together with your thumb to secure. Transfer to a parchment-lined baking sheet. Repeat with remaining pasta. If not cooking immediately, refrigerate on a lightly floured baking sheet for up to 2 days.
		5.   Prepare a bain-marie. In a small bowl, combine butter and 1/4 cup water. Place bowl over bain-marie. When butter has melted, add reserved filling, and whisk to combine thoroughly to form an emulsion. Keep warm.
		6.   Bring a large pot of salted water to a boil. Add cappellacci, and cook until centers are soft and folded sections are al dente. Remove with a strainer to a large bowl. Add sauce, and stir gently with a wooden spoon to combine. If sauce is watery, reduce in the top of a double boiler. Stir until thickened.
		7.   Place a 2 slices prosciutto on each of six plates. Top each with twelve to sixteen cappellacci. Sprinkle with nuts, additional cheese, and pepper. Serve immediately.

Garden Linguine with Ricotta

Garden Linguine with Ricotta

 

Serves 4

2		tablespoons coarse salt, plus more to taste
1		pound fresh fava beans, shelled
1		pound fresh or frozen peas, shelled
1		pound linguine
1		cup ricotta cheese
1/2		cup grated Parmesan cheese
1/4		cup coarsely chopped mint leaves, plus more leaves for garnish
1/4		teaspoon freshly ground pepper, plus more to taste
2		tablespoons extra-virgin olive oil
		1.   Fill a large stockpot with water, add 1 tablespoon salt, and bring to a boil; meanwhile, prepare an ice-water bath. Place fava beans in a sieve, and lower into water. Let water return to a boil, about 1 minute; blanch beans, 1 minute more. Remove sieve from water, and place beans in ice-water bath. Transfer to a colander; drain. Peel and discard tough skins; set beans aside.
		2.   Using same blanching water and sieve, blanch peas until just tender and bright green, 2 to 3 minutes. Remove sieve from water; place peas in ice-water bath. Transfer to a colander, drain, and set aside.
		3.   Discard blanching water; fill stockpot with fresh water. Bring to a boil, and add 1 tablespoon salt. Add pasta, and cook until al dente.
		4.   Meanwhile, in a large bowl, combine ricotta, Parmesan, chopped mint, and 1/4 teaspoon pepper. Just before pasta has finished cooking, add 1 cup cooking water to cheese mixture; stir to combine.
		5.   Drain pasta, and transfer to a serving bowl. Add olive oil, and toss. Add cheese mixture, reserved fava beans, and reserved peas; toss to combine. Season with salt and pepper, sprinkle with mint leaves; serve.
		Photograph by: Dana Gallagher