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.