Roasted Pepper and Garlic Puree Toasts (Really should be a hummus recipe)

This recipe was contributed by Melia Marden to Food and Wine.

I followed the recipe which was easy enough, (I've roasted peppers many times) but once I pureed the peppers and garlic, I admit that I was very confused. I had some much purée and it was so thin that it made no sense how all of it was supposed to get used on 8 pieces of bread, no matter how rustic. I mean, usually recipes try to match everything up so everything is used, unless explicitly said that there is leftover. And there is a lot of leftover, unless of course you use 5 really small peppers. The other issue was that because the purée is so thin, I didn't quite get how you were supposed to "spread" it on the toasts. It just didn't have enough body. Drizzle maybe, but not spread. 

So, I scrapped the presentation as indicated and purchased 4 cans of garbanzo beans and made hummus. That is not a typo. There was so much purée that I used 4 cans of garbanzo beans. I had some tahini already in the fridge and used about a 1 c of tahini. Add some lemon juice, salt and pepper to taste and the roasted red pepper hummus is fantastic!

5 red, orange or yellow bell peppers
4 garlic cloves, unpeeled
1/2 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Four 3/4-inch-thick slices of rustic or sourdough boule (12 ounces), cut in half on the diagonal and toasted
Finely chopped flat-leaf parsley, for garnish

Preheat the oven to 425°. On a large rimmed baking sheet, brush the peppers and garlic all over with 2 tablespoons of the olive oil and season with salt. Roast for about 30 minutes, until softened and browned in spots. Transfer the peppers and garlic to a large bowl, cover with plastic wrap and let steam until cooled, about 30 minutes; peel the garlic.

Peel, stem and seed the peppers. In a food processor, combine the roasted peppers with the roasted garlic and puree until smooth. With the machine on, gradually add the remaining 1/2 cup of olive oil until incorporated. Season the puree with salt. Spread the pepper puree on the toasts, garnish with parsley and serve.

MAKE AHEAD The pepper-garlic puree can be refrigerated for up to 3 days. Bring to room temperature before serving.

Pan-fried Eggplant with Balsamic, Basil, and Capers

This recipe comes from Saveur magazine. It's based on a recipe from a restaurant in Marseille France.

This is a wonderfully simple and tasty recipe. I cheated and used a pre-made Balsamic reduction which makes the prep even easier. I also suggest using breadcrumbs to garnish this for a change of pace.

INGREDIENTS

½ cup balsamic vinegar
1 cup olive oil
2 small eggplant (about 8 oz. each), trimmed and sliced ⅓ thick crosswise
Kosher salt and freshly ground black pepper, to taste
2 tbsp. capers
4 basil leaves, thinly sliced

INSTRUCTIONS

1. Simmer vinegar over medium heat in a 1-qt. saucepan until reduced to a thick syrup, about 15 minutes.

2. Heat half the oil in a 12" skillet over medium-high heat. Working in batches and adding more oil as needed, fry eggplant, flipping once, until golden-brown, 5–7 minutes; transfer to paper towels to drain and season with salt and pepper. Arrange on a platter; drizzle with balsamic; garnish with capers and basil.

White Bean and Sardine Stew

I found this recipe in Saveur. It's not on their website at the time of this post.

The description called this dish a Mediterranean stew which it is, but more specifically, I think it's a Sicilian dish. I cannot confirm that but the breadcrumbs and sardines are the ingredients that make me think that.

Anywho, it's a nice dish, with a different vibe from the typical fish stew. It's more chunky and the carrots and celery add some sweetness to the dish. The sardines really melt into the stew and lend a nice undertone. For me, this dish is well suited as an appetizer or primi rather than a main dish.

3 T olive oil
1/4 c breadcrumbs
4 cloves garlic
2 carrots, grated
2 celery stalks, thinly sliced
salt and pepper to taste
1 14 oz can of cannellini beans, drained
1 15 oz can of whole peeled tomatoes, drained and crushed by hand
1 4 oz can boneless, skinless sardines packed in olive oil, drained

Heat 1 T oil in a large skillet over medium heat. Cook the breadcrumbs until golden, 2-3 minutes, transfer to a bowl.

Add the remaining oil and bump the heat to medium-high. Cook the garlic, carrots, celery, salt and pepper until soft, 1-2 minutes. Add tomatoes, beans and sardines. Cook, stirring to break up sardines until the stew is slightly thick, 8-10 minutes.

Garnish with breadcrumbs and parsley.

Beet Reuben (that shouldn't be called a Reuben but rather a really fancy grilled cheese sandwich with beets)

Todd Ginsberg contributed this recipe to Food and Wine. 

Don't make this recipe if you want a Reuben. It's a really good sandwich. I even like beets and this one does not disappoint in terms of having good strong flavors that all somehow work together. The sour nuttiness of the swiss cheese, the sweetness of the Russian dressing, the vinegar vibe from the sauerkraut all toasted together with what should be salted meat. That was my problem. Instead of corned beef, I got beets which are really nothing like corned beef. Once I was able to put that expectation aside and just let myself taste the sandwich for what it was, I liked it. I would make it again. Actually, I will make it again, but I can't call it a Reuben. 

If you want to make this a little healthier, use olive oil for the butter and use greek yogurt for the mayonnaise.

1 large beet (about 14 ounces)
1 tablespoon extra-virgin olive oil, plus more for brushing
Kosher salt
Freshly ground pepper
1/2 teaspoon coriander seeds, finely crushed
Smoked salt, for sprinkling
1/4 cup mayonnaise
1 tablespoon ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
8 slices of rye bread
Softened unsalted butter, for brushing
1/2 cup sauerkraut, drained and warmed
6 slices of Swiss cheese

Preheat the oven to 350°. Brush the beet with olive oil and season with kosher salt and pepper. Wrap the beet in foil and roast for about 1 hour and 15 minutes, until tender; let cool slightly. Peel the beet and slice crosswise 1/4 inch thick. Transfer the slices to a plate and drizzle with the 1 tablespoon of olive oil, then sprinkle with the coriander and smoked salt.

In a bowl, whisk the mayonnaise with the ketchup, relish and lemon juice. Season the Russian dressing with salt and pepper.

Preheat the broiler. Arrange the bread on a large baking sheet and brush with butter. Broil 6 inches from the heat until lightly toasted, 1 to 2 minutes. Transfer 4 slices of the bread to a work surface. Flip the remaining 4 slices on the baking sheet and top with the beet slices, sauerkraut and cheese. Broil 6 inches from the heat until the cheese is melted. Close the sandwiches, cut in half and serve.

MAKE AHEAD The sliced roasted beet and the Russian dressing can be refrigerated separately overnight.

Crispy Salmon with Fennel Slaw

Hugh Acheson also contributed this recipe to Food and Wine. It's important to get the fennel and onion really thin. I wish I had a good mandoline. Marinating the slaw cuts down on the sharpness of the onion  and the thinner the slices the better that process operates. I loved the crispy skin of the salmon with the slaw together in one bite. It's really good.

1 large fennel bulb—halved lengthwise, cored and very thinly sliced crosswise
1/4 cup very thinly sliced red onion
3 tablespoons fresh lemon juice
2 tablespoons finely chopped dill
2 1/2 tablespoons extra-virgin olive oil
Kosher salt
Four 6-ounce salmon fillets with skin

In a bowl, toss the fennel with the onion, lemon juice, dill and 2 tablespoons of the oil; season with salt. Let stand at room temperature for 45 minutes.

Preheat the oven to 350°. Season the salmon with salt. In an ovenproof skillet, heat the remaining 1 1/2 teaspoons of oil until shimmering. Add the salmon fillets skin side down and, using a spatula, gently press the fillets to flatten. Cook over moderately high heat until the skin is crisp and the salmon is rare within, 5 minutes. 

Transfer the skillet to the oven and bake until the salmon is nearly cooked through, 2 minutes; transfer to plates, skin side up. Serve with the fennel slaw.

Baked Rigatoni with Broccoli, Green Olives and Pancetta

Hugh Acheson cooked up this recipe and shared it via Food and Wine. It's a nice riff on the baked ziti class of Italian casseroles. The broccoli and green olives are a change of pace from the typical spinach that seems to be in every Italian casserole. Don't get me wrong, I like spinach, but it's refreshing to use something else.

2 tablespoons unsalted butter, plus more for greasing
1 1/2 pounds plum tomatoes, halved lengthwise
3 garlic cloves, crushed
2 thyme sprigs
1/2 cup torn basil leaves, plus 1 basil sprig
3 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 1/2 pounds broccoli, cut into small florets and stems reserved for another use
One 4-ounce slice of pancetta, finely diced
1 large onion, very finely chopped
1 cup pitted green olives, such as Castelvetrano, halved
1 pound rigatoni
2 cups fresh ricotta cheese
3/4 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 425° and butter a 9-by-13-inch ceramic or glass baking dish. 

On a rimmed baking sheet, toss the tomatoes, garlic, thyme and basil sprigs with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 20 minutes, until softened and browned in spots; let cool. Discard the thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices.

Meanwhile, on another rimmed baking sheet, toss the broccoli florets with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 15 minutes, or until crisp-tender. Leave the oven on.

Meanwhile, in a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned and nearly crisp, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the olives, tomatoes and garlic and the 2 tablespoons of butter; keep warm.

In a pot of salted boiling water, cook the rigatoni until al dente. Drain, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet along with the reserved cooking water, broccoli, ricotta, torn basil and 1/2 cup of the Parmigiano. Season with salt and pepper. 

Transfer the pasta to the prepared baking dish. Sprinkle the remaining 1/4 cup of Parmigiano on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving.

MAKE AHEAD The baked pasta can be refrigerated overnight.

Roasted Leeks with Yogurt and Shaved Toasted Walnuts

Chef Viet Pham came up with this side dish and it comes to the masses via Food and Wine. I say don’t worry about the microplane. Chopping the nuts will give you fine enough bits for garnish as a home chef. 

1 cup plain Greek yogurt
1 1/2 teaspoons finely grated lemon zest
1 teaspoon minced marjoram
1 teaspoon sugar
Kosher salt
Freshly ground pepper
1/4 cup walnut halves
6 very fresh leeks, white and light green parts only, trimmed and halved lengthwise
Extra-virgin olive oil, for drizzling
2 tablespoons fresh lemon juice

Preheat the oven to 375°. In a small bowl, blend the yogurt with the lemon zest, marjoram and sugar. Season with salt and pepper and mix well.

Spread the walnuts in a small cake pan and toast in the oven for 7 to 8 minutes, until browned and fragrant. Transfer to a plate to cool.

Spread the leeks on a baking sheet in a single layer. Drizzle with 3 tablespoons of olive oil and the lemon juice and season with salt and pepper; rub to coat the leeks thoroughly. Roast for about 20 minutes, tossing occasionally, until the leeks are tender, golden and crispy in spots.

Transfer the leeks to a platter or plates.

Coarsely chop half of the walnuts. Using a Microplane, finely shave the rest of the walnuts over the leeks. Drizzle with olive oil and serve with the yogurt sauce.

MAKE AHEAD Refrigerate the yogurt sauce for up to 2 days.

Swordfish Skewers with Salsa Verde

This is another Chef Chad Colby recipe courtesy of Food and Wine. I really liked it, although my wife did not. It was really easy to make and I didn't even use a grill. (You can use the broiler with a grill pan which is what I did). If for some reason you can't get swordfish, mahi-mahi works as a substitute even though it's not as solid as the swordfish. I would get a 2nd zucchini to make sure you have enough pieces. I don't have a professional mandoline and I can never get the slices thin enough. The fresh bay leaves are a great touch.

1 cup flat-leaf parsley leaves
10 garlic cloves, crushed
1 teaspoon crushed red pepper
1/2 cup extra-virgin olive oil
Salt
Freshly ground black pepper
28 fresh bay leaves (1 cup)
1 1/2 pounds swordfish, cut into 1 1/2-inch pieces
1 medium zucchini, very thinly sliced lengthwise on a mandoline
2 lemons, halved crosswise

In a blender or mini food processor, pulse the parsley, garlic, crushed red pepper and olive oil to a thick puree. Season with salt and pepper and transfer to a bowl.

Onto each of 4 long skewers, alternately thread a bay leaf, a piece of fish, a bay leaf and a slice of zucchini, repeating until each skewer has 3 pieces of fish, 3 slices of zucchini and 7 bay leaves. Season the skewers with salt and pepper and brush all over with the parsley sauce. Cover and refrigerate for 1 hour.

Light a grill or preheat a grill pan. Grill the skewers over moderate heat, turning, until the fish is lightly browned and cooked through, about 6 minutes. Transfer to a platter. Meanwhile, grill the lemon halves, cut side down, until charred, about 2 minutes. Serve the skewers with the grilled lemons. Discard the bay leaves.

Sautéed Cauliflower with Bagna Cauda

Chef Chad Colby created this dish for a restaurant called Chi Spaca. Food and Wine did us a solid by publishing the recipe.

Don't be scared off by the anchovies. By "melting" them into butter or oil, you get a softer flavor that isn't as intense as people expect from anchovies. The other thing you can do is to use white anchovies (packed in olive oil) which are more like sardines and not nearly as pungent as black anchovies only because of the way they are processed. The white anchovies will not completely melt into the oil like the black ones do. 

This recipe works great with Brussel Sprouts as well.

4 tablespoons unsalted butter
5 garlic cloves, finely chopped
10 anchovy fillets in oil, drained and finely chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 teaspoons freshly grated lemon zest
Salt
Freshly ground black pepper
1 head of cauliflower (2 1/2 pounds), halved lengthwise and sliced through the core into 6 wedges
1 tablespoon chopped parsley

In a small saucepan, melt the butter. Add the garlic, anchovies, 1/4 cup of the olive oil and 1 teaspoon of the lemon zest and cook over moderately low heat, stirring occasionally, until the garlic is softened and the anchovies are melted, about 10 minutes. Season with salt and pepper. Remove the bagna cauda from the heat and keep warm.

Meanwhile, in a large pot of boiling salted water, blanch the cauliflower wedges until crisp-tender, about 3 minutes. Drain the cauliflower and transfer it to a paper towel–lined plate; pat thoroughly to dry.

In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the cauliflower and cook over moderately high heat, turning once, until cooked through and golden brown on both sides, 10 minutes. Season with salt and pepper. Transfer the cauliflower to plates and spoon some of the bagna cauda on top. Top with the parsley and the remaining 1 teaspoon of lemon zest and serve with the remaining bagna cauda.

Red Lentil Soup with Cumin and Fried Onions

Reem Acra contributed this recipe to Food and Wine. Overall, it was much better the second day. And I admit that I wasn't really paying attention when I skimmed the recipe to decide if I wanted to make it because I didn't realize until about half way through the process that the soup was basically pea soup made with red lentils. Don't get me wrong, it tasted good, and the second day was better as I said. 

2 things: use an immersion blender if you have one. And add some bacon crumbles for garnish. (You could go crazy and use a nice piece of ham hock in the stock base.)

Some other notes: If you are like my little family, we eat brown rice for the most part, which never cooks the same as recipes like this. So, don't worry about it and cook the brown rice like you would normally and add it at the end before you need to blend. As a consequence, you don't need to add the 2 cups of water when boiling the lentils. I added a cup of water during the blending.

2 cups red lentils (12 ounces), rinsed
1/4 cup short-grain rice, rinsed
3 medium onions—1 thinly sliced, 2 finely chopped
6 cups chicken stock
2 cups water
2 teaspoons ground cumin
1/4 teaspoon ground allspice
Kosher salt
1/4 cup vegetable oil
4 ounces rustic bread, torn into bite-size pieces

Preheat the oven to 375°. 

In a large saucepan, bring the red lentils, rice, sliced onion, chicken stock, water, cumin and allspice to a boil. Add a generous pinch of salt, cover and simmer over moderately low heat, stirring, until the lentils and rice are tender, about 20 minutes.

In a blender, puree the soup in batches until very smooth. Return the soup to the saucepan and season with salt. Add more water for a thinner consistency, if desired.

Meanwhile, in a large skillet, heat the oil until shimmering. Add the chopped onions and a generous pinch of salt and cook over moderate heat, stirring occasionally, until golden, 15 minutes. Remove from the heat.

Spread the bread on a rimmed baking sheet. Bake for 10 minutes, until nearly crisp; let cool slightly. Reheat the soup, if necessary. Ladle the soup into shallow bowls, top with the fried onions and croutons and serve.

Spicy Honey-Glazed Parsnips

What is a parsnip you ask? It's sort of like a carrot but it has some radish vibes too. It has a sort of nutty flavor but it's very subtle. Overall it's a hugely under-rated vegetable in my opinion, and this recipe from Dawn Perry via Bon Appetit is a great way to make an introduction. 

I made this recipe true to the letter of the law, and I really must say that I think you could easily replace the butter in the glaze with olive oil. The honey and the spice really dominate the flavor and the honey I used dominated the texture as well. As long as the oil does not have a strong flavor of its own, it should work just fine and be a little healthier. :)

INGREDIENTS

2 pounds parsnips, peeled, cut into 3” lengths, halved, or quartered if large
¼ cup olive oil
Kosher salt and freshly ground black pepper
2 chiles de árbol, crushed, or ¾ tsp. crushed red pepper flakes
2 tablespoons unsalted butter
1 tablespoon apple cider vinegar
1 tablespoon honey

PREPARATION

Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper. Roast parsnips, tossing occasionally, until tender and deep golden brown in spots, 35–40 minutes.

Meanwhile, heat chiles de árbol, butter, vinegar, and honey in a small saucepan over medium heat, stirring occasionally, until butter is melted.

Drizzle chile-honey butter over parsnips and toss to coat.

Herbed Faux-tisserie Chicken and Potatoes

This is a great recipe from Carla Lalli Music via Bon Appetit. The chicken really and truly tasted like the rotisserie chicken from the super market, which I never buy anymore because I am a food snob. Best of all, it was super easy, although she never mentions what to use to baste the chicken. I used olive oil but I probably should have used the chicken fat drippings. :)


INGREDIENTS

2 teaspoons fennel seeds
1 teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh marjoram; plus 4 sprigs, divided
2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided
1 tablespoon kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
6 tablespoons olive oil, divided
1 3½–4 pound chicken
1 lemon, quartered
1 head of garlic, halved crosswise
2 pounds Yukon Gold potatoes, scrubbed, halved, or quartered if large

PREPARATION

Preheat oven to 300°. 

Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. 

Combine spice mixture, chopped marjoram, chopped thyme, 1 Tbsp. salt, ½ tsp. pepper, and 3 Tbsp. oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.

Toss potatoes with remaining 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 marjoram and 2 thyme sprigs in center; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.

These Damn Nuts

Overall it seems like a better idea than it was in actuality. I have been making roasted nut mixtures for awhile now and I tend to like the savory/salty mixes better than the sweet. My wife concurred and said "It's interesting but not for me."

The recipe is straightforward and easy enough to make. I wish I liked the sweet snacks more.

1 pint raw Spanish peanuts
1 pint raw pumpkin seeds
4 teaspoons olive oil
4 teaspoons Bravas salt (see below)

Preheat your oven to 400°F.

Put the peanuts in one large, ovenproof pan and the pumpkin seeds in another one. Toss with the olive oil and salt, dividing evenly between the two pans.

Bake in the middle of the oven for 5 minutes. Remove both pans, toss or stir nuts and seeds, and return to the oven. Repeat this tossing or stirring every 5 minutes for 15 minutes. At that point you should hear some of the pumpkin seeds popping.

At this point, check on the nuts. Continue tossing or stirring them every 3 minutes or so until they are nicely toasted. It should take about 20 minutes for the peanuts to roast, and 22 for the seeds.

Take the pans out of the oven and combine the nuts and seeds. After they’ve cooled for a few minutes, stir to break them up and help cool them down. Taste and adjust seasoning to your liking. Allow to cool completely before eating.

Bravas Salt

1/4 cup kosher salt
2 tablespoons Spanish smoked sweet paprika
2 tablespoons paprika
1 tablespoon sugar
1 tablespoon ground black pepper
pinch cayenne

Mix it all together.

Sweet and Spicy Bacon Wrapped Chicken Bites

Wow! Just wow! These bites are awesome! And you can make them hotter if you want and/or sweeter if you want.

I'm not sure about some aspects of the recipe though. I used butcher or thick-cut rather than packaged bacon and I can't get 6oz chicken breasts. So I had to amend the recipe a bit.

I would get 1 - 1/3 lbs thick-cut bacon and 1 - 1/3 lbs of chicken breast - 2 pieces. I pounded the breasts for a minute to get a more even thickness and then cut them into 1" pieces. Because the bacon is thicker - I only cut the pieces in half, not thirds. Then because of these modifications I suggest cooking the bites for 40-45 minutes before broiling. The thicker bacon needs more time to get cooked on the bottom.

Other than that, the taste and presentation is awesome. These are a meat lover's and a sriracha lover's match made in heaven.

Ingredients

4 boneless, skinless chicken breast fillets 24oz total
1/2 cup canola oil
2 tablespoons lime juice
2 tablespoons Sriracha sauce
1 lb bacon
1 cup brown sugar

Instructions

Whisk together canola oil, lime juice and Sriracha sauce and pour into a gallon sized plastic bag.

Cut the chicken into 1 inch cubes and add it to the bag. Once all of the chicken pieces are in the bag, turn the bag to coat the chicken with the marinade and place in the fridge for about 1 hour, turning after half an hour.

Take 1 pound of bacon and cut each slice into three pieces. Wrap the bacon around the chicken pieces and secure with a wooden toothpick.

Coat the bacon wrapped chicken in brown sugar and place on a greased broiler rack and pan. For extra heat, brush bacon with Sriracha before coating it with brown sugar.

Bake at 350 degrees for 30-35 minutes rack in the middle position. Then, open the oven door slightly and broil for the bacon chicken bites until the bacon is crispy, turning the chicken ever couple of minutes to prevent burning. I broiled these bacon chicken bites on high, rack in the middle position, for a total of 9 minutes and turned the chicken 3 times. Be sure to watch carefully because ovens vary and food can burn quickly while broiling.