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.