Food & Wine Annual Cookbook 2016 - Dana Cowin (2016)
BREADS, SANDWICHES & PIZZAS
GARLIC KNOTS WITH FRIZZLED HERBS
Garlic Knots with Frizzled Herbs
Active 25 min; Total 1 hr; Serves 4 to 6
Prepared pizza dough makes these tender pull-apart rolls easy to assemble. Brush them with garlic-infused butter as soon as they come out of the oven.
6 Tbsp. extra-virgin olive oil, plus more for greasing and brushing
One 1-lb. ball of pizza dough, thawed if frozen
Canola oil, for frying
6 thyme sprigs
6 small rosemary sprigs
6 Tbsp. unsalted butter
8 garlic cloves, thinly sliced
1/4 cup finely chopped parsley
Kosher salt
1. Preheat the oven to 450° and grease an 8-inch cast-iron skillet with olive oil. Cut the pizza dough into 8 wedges. Stretch each wedge slightly and gently tie into a loose knot, then transfer to the prepared skillet. Lightly brush the knots with olive oil. Cover with plastic wrap and let stand at room temperature for 20 minutes.
2. Remove the plastic and bake the knots for 20 to 25 minutes, until they are puffed and browned.
3. Meanwhile, in a medium saucepan, heat 1/4 inch of canola oil until shimmering. Add the thyme sprigs and fry over moderately high heat until crisp, about 1 minute. Transfer to paper towels to drain. Add the rosemary sprigs to the hot oil and fry until crisp, about 1 minute; drain on paper towels.
4. Pour off the canola oil and wipe out the saucepan. Add the butter and 6 tablespoons of olive oil and cook until the butter is melted. Add the garlic and cook over moderate heat until lightly browned and crisp, 3 to 5 minutes. Stir in the parsley and season with salt. Brush the garlic butter all over the hot knots, top with the frizzled herbs and serve. —Justin Chapple
MAKE AHEAD The frizzled herbs can be stored at room temperature overnight.
Buttery Butternut Squash Rolls
Active 45 min; Total 4 hr 30 min; Makes 36
11/4 cups whole milk
1/2 cup butternut squash puree (see Note)
2 Tbsp. sugar
One 1-oz. packet active dry yeast
1 large egg, beaten
41/4 cups all-purpose flour, plus more for dusting
21/2 tsp. table salt
1 stick unsalted butter, cut into tablespoons, plus 6 Tbsp. melted butter
Canola oil, for greasing
1. In a small saucepan, combine the milk, squash puree and sugar and cook over low heat, whisking, until the milk is lukewarm and the sugar is dissolved. Remove the pan from the heat. Whisk in the yeast and egg; let stand until foamy, 10 minutes.
2. In a stand mixer fitted with the paddle, beat the 41/4 cups of flour and the salt at low speed just to combine. With the machine on, slowly add the milk mixture and beat until incorporated, about 1 minute. Beat in 1 tablespoon of the butter until it’s completely incorporated; scrape down the side of the bowl. Add the remaining 7 tablespoons of butter, 1 tablespoon at a time. Beat the dough until well combined, about 2 minutes.
3. Fit the mixer with the dough hook. Knead the dough at medium speed until smooth, occasionally scraping down the side of the bowl and dusting with 1 to 2 tablespoons of flour if the dough sticks, about 5 minutes. Transfer the dough to a lightly oiled bowl, turn to coat with oil and cover with plastic wrap. Let stand in a warm place until doubled in bulk, about 2 hours.
4. Line 2 baking sheets with parchment paper. Gently press down on the dough; it should be tacky. Divide the dough into 36 equal pieces and cover with plastic wrap. Gently squeeze 1 piece of dough through your thumb and index finger to form a ball; pinch the bottom. Place the ball pinched side down on a prepared baking sheet. Repeat with the remaining pieces of dough, spacing the balls 11/2 inches apart. Loosely cover the rolls with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.
5. Preheat the oven to 400°. Brush the tops of the rolls with the melted butter. Bake for 15 to 18 minutes, until golden and cooked through, shifting the pans from top to bottom and front to back halfway through baking. Serve warm. —Carla Hall
NOTE To make the puree, boil 1 cup of 1-inch-diced butternut squash for 20 minutes, then drain and puree.
Cheddar-Jalapeño Biscuits
Active 30 min; Total 1 hr 15 min Makes about 14
21/4 cups all-purpose flour
2 Tbsp. sugar
21/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 stick cold unsalted butter, cubed
1 cup cold whole milk
1 cup shredded aged cheddar cheese
1/4 cup finely chopped pickled jalapeños
1 large egg, lightly beaten
1. Line a baking sheet with parchment paper. In a large bowl, whisk the flour with the sugar, baking powder, baking soda and salt. Scatter the cubed butter over the dry ingredients and, using your fingers, pinch the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter the size of small peas. Gently stir in the milk, cheddar and jalapeños just until a shaggy dough forms.
2. Turn the biscuit dough out onto a lightly floured work surface and knead gently just until it comes together. Pat the dough out to a 1/2-inch-thick rectangle. Using a 3-inch round biscuit cutter, stamp out 10 to 12 biscuits. Gently press the scraps together and stamp out more biscuits. Arrange on the prepared baking sheet and freeze for 30 minutes.
3. Preheat the oven to 375°. Brush the biscuits with the beaten egg and bake until golden brown, about 15 minutes. Serve hot or warm. —Matthew DeMille
MAKE AHEAD The unbaked biscuits can be transferred to a sturdy plastic bag and frozen for up to 1 week.
Fig-and-Rosemary Focaccia with Pecorino
Active 25 min; Total 4 hr 20 min; Serves 8
New York City chef Marco Canora makes this focaccia with whole-wheat flour. He prefers freshly milled, small-batch versions like those from Cayuga Pure Organics (cporganics.com).
3/4 cup extra-virgin olive oil, plus more for greasing
11/2 cups warm water
21/2 tsp. active dry yeast
11/2 tsp. sugar
33/4 cups whole-wheat flour
2 Tbsp. chopped rosemary
Fine sea salt
12 plump dried Black Mission figs (5 oz.)
Boiling water
Black pepper
1/2 cup freshly grated Pecorino Romano cheese
1. Grease the bottom of a large bowl with olive oil. Pour the warm water into the bowl of a stand mixer fitted with the dough hook. Evenly sprinkle the yeast and sugar over the water. Mix at low speed until combined, about 30 seconds. Add the flour, rosemary, 1/2 cup of the olive oil and 4 teaspoons of salt and mix at medium speed until a dough forms, about 5 minutes; it will be a little sticky. Form the dough into a ball and transfer to the greased bowl. Cover tightly with plastic wrap and let stand at room temperature until it doubles in bulk, about 2 hours.
2. Punch the dough down in the bowl and form it into a loose ball. Cover with plastic wrap and let stand at room temperature for 1 hour.
3. Meanwhile, in a small heatproof bowl, cover the figs with boiling water. Let stand until softened, 1 hour. Drain the figs and slice them 1/4 inch thick.
4. Lightly grease a 9-by-13-inch rimmed baking sheet. Transfer the dough to the prepared sheet and, using your fingertips, press it out to fill the sheet. Cover with plastic wrap and let rise at room temperature for 30 minutes.
5. Preheat the oven to 375°. Arrange the fig slices all over the dough; gently press them in. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Sprinkle the cheese over the top. Bake for 25 to 30 minutes, rotating the sheet halfway through, until golden and firm. Let cool slightly on a rack. Drizzle with the remaining 2 tablespoons of olive oil and serve warm or at room temperature. —Marco Canora
Multilayered Walnut Bread
Active 30 min; Total 3 hr Makes one 10-inch loaf
3 cups plus 2 Tbsp. all-purpose flour
1 cup yogurt
1/2 cup canola oil
1 Tbsp. baking powder
11/2 tsp. kosher salt
1 cup extra-virgin olive oil
21/2 cups coarsely chopped walnuts (10 oz.)
1 large egg, beaten
Caraway seeds, for garnish
1. In a large bowl, combine the flour with the yogurt, canola oil, baking powder, salt and 1/2 cup of water. Mix with a wooden spoon until a soft dough forms. On a lightly floured work surface, knead the dough until smooth, about 5 minutes. Transfer the dough to a clean bowl, cover with a kitchen towel and let stand at room temperature for 1 hour.
2. Lightly grease a 10-inch round cake pan. Cut the dough into 4 equal pieces. Working with 1 piece at a time, on a lightly floured work surface and using a lightly floured rolling pin, roll out the dough to a 14-inch round. Transfer to a large rimmed baking sheet and brush the dough with 1/4 cup of the olive oil. Scatter one-fourth of the walnuts on top in an even layer. Arrange another dough round on top and brush with 1/4 cup of the oil; scatter one-fourth of the nuts on top. Repeat the layering with the remaining pieces of dough, olive oil and walnuts. Roll up tightly into a long log.
3. Transfer the log to the prepared cake pan, forming a big spiral. Press gently to flatten, then brush with the beaten egg and sprinkle with caraway seeds. Let stand for 20 minutes.
4. Preheat the oven to 350°. Bake the bread for 50 to 60 minutes, until golden and cooked through. Transfer to a rack to cool. Serve warm or at room temperature. —Scott Conant
MAKE AHEAD The bread can be stored in an airtight container at room temperature for up to 3 days.
Pain d’Épices
Active 20 min; Total 2 hr Makes one 9-by-4-inch loaf
“This pain d’épices is a staple goûter (teatime) dish for my family,” says French blogger Mimi Thorisson of her hearty, spiced bread. “When the kids come home from school, they devour a whole loaf.”
4 Tbsp. salted butter, melted and cooled, plus more for greasing
1 cup honey
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
Pinch of saffron threads
1 cup whole-wheat flour
1/2 cup all-purpose flour
1/2 cup buckwheat flour
1 tsp. baking powder
1 tsp. baking soda
1. Preheat the oven to 400°. Lightly butter a 9-by-4-inch loaf pan.
2. In a small saucepan, combine the honey, cinnamon, ginger, cloves, nutmeg, saffron and 3/4 cup of water and bring to a simmer, whisking until smooth. Remove from the heat and let stand for 15 minutes.
3. In a large bowl, whisk the three flours with the baking powder, baking soda and melted butter. Add the honey mixture and whisk until smooth. Scrape the batter into the prepared pan and bake for about 30 minutes, until the loaf is deeply browned and a cake tester inserted in the center comes out clean. Transfer the loaf to a rack and let cool to room temperature, about 1 hour. Unmold and serve. —Mimi Thorisson
MAKE AHEAD The loaf can be stored in an airtight container at room temperature for 3 days or refrigerated for 1 week.
DIY RYE BREAD
Master baker LIONEL VATINET of La Farm Bakery in Cary, North Carolina, shares his recipe for the ultra-crusty, extra-flavorful, Scandi-style rye bread his family loves.
Scandivanian Rye Bread
Active 35 min; Total 5 hr 45 min Makes one 9-by-5 inch loaf
1/2 cup rye berries, rinsed and drained
51/4 cups warm water
1/2 cup millet, rinsed and drained
1 envelope (1/4 oz.) active dry yeast
4 cups whole-grain rye flour
1 cup bread flour
2 Tbsp. fine sea salt
11/4 cups rolled oats
Vegetable oil, for greasing
MAKE THE DOUGH
1. In a small saucepan, cover the rye berries with 2 cups of the water and bring to a boil. Simmer gently over moderately low heat until all of the water has been absorbed and the rye berries are al dente, about 40 minutes. Spread the rye berries on parchment paper and let cool completely.
2. Meanwhile, in another small saucepan, cover the millet with 1 cup of the water and bring to a boil. Reduce the heat to moderately low and simmer until all of the water has been absorbed and the millet is halfway to tender, about 12 minutes. Spread the millet on parchment paper and let cool completely.
3. In the bowl of a stand mixer fitted with the paddle, mix the yeast with the remaining 21/4 cups of water and let stand until foamy, 10 minutes. Add both of the flours and the salt and mix at low speed for 5 minutes. Increase the speed to medium and mix for 2 minutes. Mix in the cooled rye berries and millet along with 3/4 cup of the rolled oats. Scrape the dough into a greased large bowl and cover with plastic wrap. Let stand in a warm spot until doubled, about 2 hours.
SHAPE AND BAKE THE BREAD
4. Scatter the remaining 1/2 cup of oats on a work surface and scrape the dough onto them. Roll the dough until coated with the oats, then pat into a large brick shape. Transfer the dough to a greased 9-by-5-inch loaf pan and cover with a damp kitchen towel. Let stand in a warm spot until slightly risen, about 11/2 hours.
5. Preheat the oven to 450°. Bake the bread for 55 minutes to 1 hour, until lightly browned on top and an instant-read thermometer inserted in the center registers 200°. Transfer to a rack and let cool for 30 minutes. Unmold the bread and let cool completely.
MAKE AHEAD The bread can be kept wrapped in plastic at room temperature for up to 5 days.
BREAD-MAKING TUTORIAL
Vatinet uses heirloom whole-rye flour from Carolina Ground (carolinaground.com). Here’s how he turns it into rye bread.
COOK THE GRAINS and then spread them out to cool to prevent gumminess.
ROLL THE DOUGH in oats. As the bread bakes, the oat crust gets crisp.
MIX THE DOUGH INGREDIENTS, adding the cooled cooked whole grains at the end.
UNMOLD AND COOL THE BREAD completely before slicing into the loaf.
PULL-APART SALT-AND-PEPPER BISCUITS
Pull-Apart Salt-and-Pepper Biscuits
Active 15 min; Total 1 hr; Makes 14
21/2 cups all-purpose flour
4 tsp. baking powder
1 Tbsp. freshly ground black pepper
1 tsp. kosher salt
1 stick plus 2 Tbsp. cold unsalted butter, cubed, plus melted butter for greasing and brushing
11/4 cups buttermilk
1. Preheat the oven to 350°. In a large bowl, whisk the flour with the baking powder, pepper and salt. Using your fingertips, blend in the cubed butter until pea-size pieces form. Stir in the buttermilk just until a dough forms. Pat the dough into a 1-inch-thick round.
2. Grease a 12-inch cast-iron skillet with melted butter. Using a 2-inch-round biscuit cutter, stamp out dough rounds and arrange them almost touching in the skillet. Gather and pat out the scraps and stamp out the last few biscuits. Brush the tops with melted butter and bake for 40 minutes, until golden. Transfer to a rack to cool slightly before serving. —Kay Chun
Spicy Thai Coconut Mini Biscuits
Active 20 min; Total 40 min Makes about 4 dozen
23/4 cups all-purpose flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 stick plus 2 Tbsp. cold unsalted butter, cubed
11/4 cups unsweetened coconut milk
One 4-oz. jar Thai red curry paste
1. Preheat the oven to 350°. Line a baking sheet with parchment paper. In a large bowl, whisk the flour with the baking powder, baking soda and salt. Using your fingertips, blend in the butter until pea-size pieces form. Stir in the coconut milk and curry paste just until a dough forms.
2. On a lightly floured surface, pat the dough into a 7-inch square. Cut the dough into 1-inch square biscuits and transfer to the baking sheet. Bake for 20 minutes, until cooked through. Transfer to a rack to cool slightly before serving. —Kay Chun
Ten-Grain Porridge Bread
Active 1 hr; Total 6 hr plus 2 days soaking and fermenting Makes two 10-inch round loaves
9 oz. Bob’s Red Mill 10 Grain Hot Cereal (13/4 cups)
31/2 cups all-purpose flour
1/4 tsp. active dry yeast
41/4 cups bread flour
1 Tbsp. fine sea salt
1. In a large bowl, cover the cereal with 3 inches of water. Cover the bowl with cheesecloth or a kitchen towel and let stand at room temperature for 48 hours. Drain through a cheesecloth-lined sieve; reserve 11/2 cups of the soaking water.
2. Meanwhile, in another large bowl, mix the all-purpose flour with the yeast and 1 cup of water until the dough starts to come together. Turn the dough out onto a work surface and knead until a smooth ball forms, about 3 minutes. Wipe out the bowl and return the dough to it. Cover the bowl with plastic wrap and refrigerate the dough for 48 hours. This is the pâte fermentée.
3. In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sea salt, pâte fermentée, reserved soaking water and 2 cups (1 pound) of the soaked cereal; there may be some soaked cereal left over. Knead at low speed until the dough starts to come together, about 3 minutes. Cover with a kitchen towel and let stand for 20 minutes. Knead again at low speed for 5 minutes, until the dough is moist and smooth. Transfer the dough to a lightly greased bowl, cover and let rise at room temperature until doubled in bulk, about 2 hours.
4. Line 2 large bowls with kitchen towels or dust generously with flour. Divide the dough into 2 equal pieces and form each into a ball. Set the balls seam side up in the prepared bowls. Cover with kitchen towels and let stand at room temperature until doubled in bulk, about 2 hours.
5. Preheat the oven to 450°. Line 2 baking sheets with parchment paper. Place another baking sheet on the bottom of the oven and pour in 2 cups of water. Turn the dough rounds out onto the prepared sheets and bake for about 40 minutes, rotating and shifting the sheets halfway through baking, until the loaves are deep golden and crisp. Transfer to a rack to cool. —Zakary Pelaccio
MAKE AHEAD The loaves can be stored in an airtight container overnight, then refrigerated for 1 week.
Mexican Street Corn Drop Biscuits
Active 25 min; Total 1 hr 25 min Makes about 3 dozen
In a nod to Mexican street corn, F&W’s Kay Chun packs these chunky biscuits with corn, cheese, cilantro and lime zest.
21/2 cups all-purpose flour
4 tsp. baking powder
1/2 tsp. kosher salt
1 stick plus 2 Tbsp. cold unsalted butter, cubed
2 cups grated Cotija cheese (7 oz.)
2 cups corn kernels
1/2 cup chopped cilantro
1 tsp. finely grated lime zest
11/4 cups heavy cream
1. Preheat the oven to 350°. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with the baking powder and salt. Using your fingertips, blend in the butter until pea-size pieces form. Stir in the cheese, corn, cilantro, lime zest and heavy cream just until a soft dough forms. Spoon heaping 2-tablespoon mounds of dough onto the prepared baking sheets about 1 inch apart. Refrigerate for 30 minutes.
2. Bake the biscuits for 30 minutes, until golden. Transfer to a rack to cool slightly before serving. —Kay Chun
MAKE AHEAD The biscuits can be stored in an airtight container at room temperature overnight and reheated before serving.
Corn-Studded Corn Muffins with Honey Mascarpone
Active 20 min; Total 50 min; Makes 12
F&W’s Justin Chapple keeps his corn muffins light and moist by using buttermilk in the batter.
1 cup all-purpose flour
1 cup finely ground cornmeal
1/2 cup sugar
1 Tbsp. baking powder
Kosher salt
2 large eggs
1 cup buttermilk, at room temperature
1 stick unsalted butter, melted
1 cup fresh corn kernels (from about 11/2 ears)
1/2 cup mascarpone cheese
11/2 Tbsp. honey
1. Preheat the oven to 350° and line a 12-cup muffin tin with paper or foil liners. In a medium bowl, whisk the flour with the cornmeal, sugar, baking powder and 1 teaspoon of salt. In a large bowl, beat the eggs with the buttermilk and melted butter. Whisk in the dry ingredients, then fold in the corn kernels.
2. Spoon the batter into the prepared muffin cups. Bake for 15 to 18 minutes, until a toothpick inserted in the center of the muffins comes out clean. Let the muffins cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.
3. In a small bowl, whisk the mascarpone with the honey and a pinch of salt. Serve with the muffins. —Justin Chapple
MAKE AHEAD The corn muffins can be stored in an airtight container for up to 3 days.
SALT-AND-PEPPER BUTTER CRACKERS WITH PIMENTO CHEESE
Salt-and-Pepper Butter Crackers with Pimento Cheese
Active 1 hr; Total 2 hr 45 min; Serves 12
TV chef Carla Hall makes her own buttery, crisp crackers to serve with her version of the classic Southern cheese spread.
CRACKERS
2 cups all-purpose flour, plus more for dusting
2 cups whole-wheat pastry flour
2 Tbsp. baking powder
2 Tbsp. sugar
11/2 tsp. table salt
Pepper
10 Tbsp. unsalted butter, cubed and chilled, plus 3 Tbsp. melted butter
6 Tbsp. canola oil
2/3 cup plus 2 Tbsp. cold water
PIMENTO CHEESE
2 garlic cloves, crushed
1 jarred roasted red bell pepper, chopped
8 oz. sharp cheddar cheese, shredded (2 cups)
8 oz. Monterey Jack cheese, shredded (2 cups)
4 oz. cream cheese, at room temperature
1/2 cup mayonnaise
1 tsp. cayenne
1 tsp. kosher salt
1. Make the crackers In a food processor, pulse both flours with the baking powder, sugar, table salt and 1/4 teaspoon of pepper. Add the cubed butter and the oil and pulse until the mixture resembles coarse meal. Add the water and pulse just until the dough comes together. Transfer to a lightly floured work surface and knead several times. Divide the dough in half and form into two 1-inch-thick squares. Wrap in plastic and refrigerate for 1 hour.
2. Line 2 baking sheets with parchment paper. On a lightly floured work surface, using a lightly floured rolling pin, roll out 1 piece of dough to an 1/8-inch-thick square. Using a fluted pastry cutter, cut the dough into twenty-four 21/2-inch squares. Arrange the crackers on the prepared baking sheets, spaced 1/2 inch apart. Poke 4 rows of holes in the center of each cracker. Freeze the crackers until firm, 30 minutes.
3. Preheat the oven to 400°. Brush the crackers with half of the melted butter; sprinkle with pepper. Bake for 12 to 15 minutes, shifting the pans halfway through. Transfer the crackers to a rack to cool. Repeat Steps 2 and 3 with the remaining cracker dough.
4. Meanwhile, make the pimento cheese In a food processor, pulse the garlic until finely chopped. Add all of the remaining ingredients and pulse until well blended. Scrape the pimento cheese into a large bowl and refrigerate for at least 1 hour before serving with the crackers. —Carla Hall
MAKE AHEAD The pimento cheese can be refrigerated for 1 week. The crackers can be kept in an airtight container overnight.
Leek-and-Scallion Fry Breads
Active 1 hr; Total 1 hr 30 min; Makes 6
Malin Elmlid, the Berlin-based founder of The Bread Exchange barter site and blog, learned to make these crispy Afghani fry breads on a trip to Kabul. She serves them with a bright cilantro-walnut sauce for dipping.
2 cups all-purpose flour
Kosher salt and pepper
3/4 cup warm water
2 medium leeks, white and light green parts only, halved lengthwise and cut crosswise 1 inch thick
11/2 Tbsp. extra-virgin olive oil
6 scallions, chopped
11/2 cups lightly packed cilantro leaves
1/3 cup walnuts
3 Tbsp. fresh lime juice
1 Tbsp. honey
1 garlic clove
Vegetable oil, for frying
1. Preheat the oven to 400°. In a large bowl, whisk the flour with 11/2 teaspoons of salt. Make a well in the center of the flour and pour in the warm water. Using a fork, mix the water into the flour until a stiff, shaggy dough starts to come together. Turn the dough out onto a work surface and knead until smooth, about 10 minutes. Wrap the dough in plastic and let rest at room temperature for 30 minutes.
2. Meanwhile, on a large baking sheet, toss the leeks with the olive oil and season with salt and pepper. Bake for 30 to 35 minutes, stirring once or twice, until the leeks are lightly charred and tender. Let cool, then toss the leeks with the scallions and season with salt and pepper.
3. In a food processor, puree the cilantro with the walnuts, lime juice, honey and garlic until smooth. Generously season the sauce with salt and pepper.
4. Cut the dough into 6 pieces and roll into balls. On a lightly floured work surface, roll out the balls to 6-inch rounds, a scant 1/8 inch thick. Spoon 2 packed tablespoons of the leek-scallion filling on half of each round. Brush the edges with water, then fold the dough over to form half-moons. Flatten the breads to press out the air and pinch the edges to seal.
5. In a large saucepan, heat 2 inches of vegetable oil to 350°. In 2 batches, fry the breads until browned and crisp, about 5 minutes per batch. Transfer the fry breads to paper towels and sprinkle with salt. Serve warm with the cilantro sauce. —Malin Elmlid
Armenian Beef Flatbreads with Garlicky Yogurt
Total 30 min; Serves 4
4 flat pita breads
1/4 lb. ground beef
1/2 small white onion, grated
1/2 small red bell pepper, minced
1 tsp. tomato paste
2 Tbsp. chopped unsalted pistachios
2 Tbsp. chopped parsley
1/2 tsp. ground cumin
1/4 tsp. dried oregano
1/8 tsp. allspice
4 garlic cloves, minced
Kosher salt
1/2 cup plain Greek yogurt
1 tsp. fresh lemon juice
Pickled vegetables, for serving
1. Preheat the oven to 425°. Arrange the pita breads on a parchment paper-lined baking sheet. In a medium bowl, combine the ground beef, onion, bell pepper, tomato paste, pistachios, parsley, cumin, oregano, allspice, half of the garlic and 1/4 teaspoon of salt. Spread the meat mixture on the pitas in an even layer and bake for about 8 minutes, until the meat is browned in spots and cooked through.
2. In a small bowl, mix the yogurt with the lemon juice and remaining garlic. Season with salt. Serve the flatbreads with the garlicky yogurt and pickled vegetables. —Ana Sortun
WINE Lively, earthy southern French red: 2013 Château Massiac Les Sentinelles Minervois Rouge.
At Jon & Vinny’s in L.A., chefs Jon Shook (left) and Vinny Dotolo crank out stellar wood-fired pies. They top their Supreme Pizza with mortadella and mustard greens.
The Supreme Pizza
Active 25 min; Total 40 min Serves 6 to 8
This is one of the star pizzas at Jon & Vinny’s in Los Angeles. Chefs Jon Shook and Vinny Dotolo top the wood-fired pie with provolone, mortadella, mozzarella and mustard greens. For their sauce, they use excellent Bianco DiNapoli canned tomatoes from California.
All-purpose flour, for dusting
Two 8-oz. balls of pizza dough, thawed if frozen
1/4 cup extra-virgin olive oil, plus more for brushing
2/3 cup crushed tomatoes
1 packed cup coarsely chopped mustard greens
1 cup shredded provolone piccante cheese (3 oz.)
4 thin slices of mortadella (3 oz.), chopped into 1-inch pieces
1/4 small red onion, thinly sliced
3 oz. fresh mozzarella cheese, thinly sliced
1 Tbsp. crushed red pepper
Grated Grana Padano cheese, for garnish
1. Preheat the oven to 475°. On a lightly floured work surface, using a lightly floured rolling pin, roll out each ball of dough to a 10-inch round. Transfer each round to a separate baking sheet. Brush the dough with olive oil, then spread the crushed tomatoes on top, leaving a 1/2-inch border. Top with the mustard greens, provolone, mortadella, onion and mozzarella. Bake on the middle and bottom racks of the oven for about 15 minutes, shifting the sheets halfway through baking, until golden brown and cooked through.
2. In a small bowl, stir the crushed red pepper with the 1/4 cup of olive oil. Drizzle the pizzas with some of the red pepper oil and garnish with Grana Padano. Pass the remaining red pepper oil at the table. —Jon Shook and Vinny Dotolo
WINE Full-bodied Napa white: 2013 Forlorn Hope Sihaya Ribolla Gialla.
Tomato, Zucchini and Salami Pizzas
Active 50 min; Total 2 hr 45 min Makes two 12-inch pizzas
DOUGH
11/2 Tbsp. extra-virgin olive oil, plus more for greasing
3/4 cup warm water
3/4 tsp. active dry yeast
21/2 cups all-purpose flour, plus more for dusting
Kosher salt
SAUCE
1 Tbsp. extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped
One 15-oz. can diced tomatoes
1 cup tomato puree
Pinch of crushed red pepper
Pinch of sugar
10 large basil leaves, torn
Kosher salt and black pepper
PIZZAS
8 slices of provolone cheese (6 oz.)
20 thin slices of spicy salami (4 oz.)
1/2 lb. baby zucchini with flowers (flowers optional)—zucchini thinly sliced, flowers halved lengthwise and pistils snipped off
1/2 lb. cherry tomatoes
Kosher salt and pepper
Dried oregano and extra-virgin olive oil, for serving
1. Make the dough Grease a large bowl with olive oil. In a small bowl, whisk the water with the yeast and let stand until foamy, about 5 minutes. In another large bowl, whisk the 21/2 cups of flour with the salt. Make a well in the center of the flour and pour in the yeast mixture and the 11/2 tablespoons of olive oil. Stir with a fork until the dough just starts to come together. Turn the dough out onto a generously floured work surface and knead until very smooth, about 5 minutes. Transfer the dough to the greased bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
2. Meanwhile, make the sauce In a large saucepan, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until just softened, about 4 minutes. Add the diced tomatoes, tomato puree, crushed red pepper, sugar and basil and bring to a boil. Simmer over moderately low heat, stirring occasionally, until thickened and reduced to 2 cups, about 18 minutes. Season the sauce with salt and black pepper.
3. Make the pizzas Preheat the oven to 450° for at least 30 minutes. Grease a large rimmed baking sheet. Cut the pizza dough into 2 pieces. On a lightly floured work surface, roll or stretch out 1 piece of the dough to a 12-inch round; transfer to the prepared baking sheet. Spread half of the sauce over the dough and top with half of the cheese, salami, zucchini and tomatoes. Season with salt and pepper. Bake the pizza for 15 to 18 minutes, until the crust is browned. Garnish with dried oregano and a drizzle of olive oil. Repeat with the remaining dough and toppings. Serve hot. —Katie Quinn Davies
WINE Fruity, refreshing Italian sparkling wine: NV Drusian Brut Prosecco.
SCALLOP-AND-BACON PIZZA
Scallop-and-Bacon Pizza
Active 20 min; Total 40 min; Serves 4
A quick-to-make garlicky béchamel stands in for crème fraîche and cheese in this luxurious white pizza.
3 garlic cloves, crushed
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1/4 cup all-purpose flour, plus more for dusting
11/2 cups whole milk
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 Tbsp. fresh lemon juice
Kosher salt and pepper
Cornmeal, for dusting
1 lb. pizza dough
4 slices of thick-cut bacon (5 oz.)
4 sea scallops (5 oz.), sliced crosswise 1/4 inch thick
1 cup baby arugula
1. Preheat the oven to 475°. In a medium saucepan, cook the garlic in 1/4 cup of the olive oil over moderately low heat until it starts to sizzle, about 3 minutes. Whisk in the 1/4 cup of flour until smooth and cook, whisking, until light golden, about 3 minutes. Slowly whisk in the milk and cook, whisking, until the béchamel is smooth and thickened, 2 to 3 minutes. Whisk in the cheese. Stir in 1 tablespoon of the lemon juice and season with salt and pepper. Transfer the béchamel to a small bowl. Discard the garlic.
2. Lightly dust a baking sheet with cornmeal. On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough to a 12-inch round. Transfer to the prepared baking sheet. Brush the remaining 2 tablespoons of olive oil all over the dough and spread the béchamel evenly on top, leaving a 1-inch border around the edge. Bake on the bottom rack of the oven for about 18 minutes, until the dough is almost cooked through.
3. Meanwhile, in a medium nonstick skillet, cook the bacon slices over moderate heat, turning, until golden and crisp, 7 to 8 minutes. Transfer the bacon to paper towels to drain, then chop it.
4. Top the pizza with the scallops and drizzle with olive oil. Bake for about 3 minutes, until the béchamel is golden and bubbling and the scallops are just opaque.
5. In a small bowl, toss the arugula with the remaining 1 tablespoon of lemon juice. Top the pizza with the bacon and arugula and serve hot. —Kay Chun
WINE Succulent, pear-scented Chenin Blanc: 2014 A.A. Badenhorst Secateurs.
GRILLED PIZZA WITH GREENS AND EGGS
Grilled Pizza with Greens and Eggs
Total 45 min; Serves 4
New York floral designer Sarah Ryhanen tops her easy grilled pizza with fresh ricotta, eggs and spigarello, a leafy green that tastes like broccoli—she says it’s like eating green velvet. Spigarello is available at farmers’ markets and from some greengrocers; Tuscan kale is a fine substitute.
1 Tbsp. extra-virgin olive oil, plus more for brushing and drizzling
6 oz. spigarello, chopped
2 garlic cloves, minced
1 tsp. crushed red pepper
Kosher salt and black pepper
1 lb. store-bought pizza dough, thawed if frozen
1 cup fresh ricotta cheese
4 large eggs
Grated pecorino cheese, for serving
1. In a large skillet, heat the 1 tablespoon of olive oil. Add the spigarello, garlic and crushed red pepper and cook over moderately high heat, stirring, until the spigarello is just wilted, about 3 minutes. Season with salt and black pepper.
2. Light a grill. On a lightly floured work surface, stretch the pizza dough out to a 15-inch-long oval and brush with olive oil. Oil the hot grill grate. Drape the dough on the grate oiled side down. Grill over moderately high heat until marks appear on the bottom and the dough is slightly puffed, about 3 minutes. Turn the dough over onto a lightly floured cookie sheet and brush with olive oil. Dollop the ricotta over the dough, leaving a 1-inch border. Scatter the spigarello on top. Crack 1 egg into a small bowl, then carefully slide it onto the pizza. Repeat with the remaining 3 eggs. Season the pizza with salt and pepper.
3. Slide the pizza back onto the grill. Close the grill and cook over moderate heat until the crust is browned and the egg whites are firm, about 5 minutes. Transfer the pizza to a carving board. Top with grated pecorino, drizzle with olive oil, cut into pieces and serve. —Sarah Ryhanen
WINE Lively, slightly herbal Italian white: 2013 ColleStefano Verdicchio di Matelica.
Alsatian Pizza
Active 30 min; Total 1 hr Serves 8 to 10 as an appetizer
This Canadian twist on a traditional Alsatian tarte flambée is topped with cheddar and smoky speck (a cured meat similar to prosciutto).
1 lb. pizza dough
All-purpose flour, for dusting
2/3 cup crème fraîche
Kosher salt and pepper
Freshly grated nutmeg
2/3 cup shredded aged cheddar cheese
4 oz. thinly sliced speck
1 medium Vidalia onion, thinly sliced (1 1/3 cups)
1. Set a pizza stone on the bottom rack of the oven and preheat to 500° for 30 minutes.
2. Cut the pizza dough in half and roll into balls. On a lightly floured surface, roll out each ball of dough to an 11-inch round. Transfer each round to a sheet of parchment paper. Spread half of the crème fraîche over 1 dough round and season with salt, pepper and nutmeg. Top with half of the cheddar, speck and onion. Slide the parchment paper onto the hot pizza stone and bake until the pizza is crisp, about 10 minutes. Transfer to a work surface, cut into wedges and serve hot. Repeat with the remaining dough round and toppings. —David Mattachioni
WINE Minerally white Alsace blend: 2013 Marcel Deiss Alsace Blanc.
Époisses Grilled Cheese and Pepper Jelly Sandwiches
Total 25 min; Makes 4
1/2 cup pecan halves
1 Tbsp. canola oil
1 tsp. kosher salt
4 Tbsp. unsalted butter, softened
Eight 1/2-inch-thick slices of sourdough bread
4 Tbsp. hot pepper jelly
1 chilled round of Époisses cheese (8.8 oz.), cut into 1/4-inch slices
1. Preheat the oven to 350°. In a pie pan, toss the pecans with the oil and salt. Bake for 8 minutes, or until toasted. Let the pecans cool, then coarsely chop.
2. Spread 1/2 tablespoon of butter on one side of each slice of bread. Spread 1/2 tablespoon of pepper jelly on the other side of each slice. Arrange the Époisses on the jelly side of 4 slices of bread and top with the pecans. Cover each sandwich with another slice of bread, butter side facing out.
3. Heat a large cast-iron skillet over moderate heat. Add 2 sandwiches and grill for about 4 minutes. Flip the sandwiches and cook until golden brown on the bottom and the cheese is melted, 4 minutes more. Transfer to a work surface and cook the remaining 2 sandwiches. —Vivian Howard
Tuna Banh Mi
Total 20 min; Serves 4
15 oz. tuna in olive oil, drained
1/4 cup fresh lime juice
2 Tbsp. Asian fish sauce
1 jalapeño, minced
Kosher salt and pepper
One 24- to 32-inch soft baguette, split and toasted
Mayonnaise, mint leaves, julienned carrots and sliced dill pickles, for serving
In a medium bowl, toss the tuna with the lime juice, fish sauce and jalapeño. Season with salt and pepper. Spread the cut sides of the baguette with mayonnaise and fill with the tuna salad, mint, carrots and pickles. Close, cut into 4 sandwiches and serve. —Justin Chapple
BEER Fresh, grassy India pale ale: Founder’s All Day IPA.
Chicken Caesar Sandwiches with Garlic Dressing
Active 45 min; Total 2 hr 30 min; Makes 4
1/2 cup plus 3 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice plus 2 lemons halved crosswise
2 Tbsp. finely chopped rosemary
1 garlic clove, minced, plus 1 head of garlic, halved crosswise
8 skinless, boneless chicken thighs (21/2 lbs.)
1 slice of white sandwich bread, cut into 1/4-inch dice
1/2 cup crème fraîche
1/4 cup freshly grated Parmigiano-Reggiano cheese
5 oil-packed anchovy fillets, minced
Kosher salt and pepper
8 romaine lettuce leaves
4 brioche buns, split and toasted
2 Tbsp. large capers, rinsed
1. In a large bowl, stir 2 tablespoons of the olive oil with the lemon juice, rosemary and minced garlic. Add the chicken thighs, turn to coat and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
2. Preheat the oven to 425°. Wrap the head of garlic in foil, then set on a foil-lined baking sheet and bake for 40 minutes. Arrange the lemon halves cut side down on the baking sheet and bake for 10 minutes more. In a small bowl, toss the bread cubes with 1 tablespoon of the olive oil and spread on the baking sheet; bake until toasted, about 8 minutes. Let the garlic, lemon halves and croutons cool for 5 minutes.
3. To make the dressing, squeeze the garlic cloves from their skins into a small bowl and mash until smooth. Squeeze the flesh from the roasted lemons into the bowl and add any juices from the baking sheet. Add the remaining 1/2cup of olive oil, the crème fraîche, cheese and anchovies and stir until smooth. Season with salt and pepper.
4. Light a grill or heat a grill pan over moderately high heat. Season the chicken thighs with salt and pepper and grill, turning once, until cooked through, 12 to 14 minutes. Transfer the chicken to a plate and let rest for 10 minutes.
5. To serve, arrange 2 romaine leaves on the bottom half of each toasted bun. Top each with 2 chicken thighs. Spoon the dressing generously over the chicken and then sprinkle the croutons and capers on top. Close the sandwiches and serve immediately with more dressing on the side. —Bill or Beak
WINE Bold, lemony Sonoma County Chardonnay: 2013 Lioco.
California BLTs
Total 45 min; Serves 4
To ensure that there’s bacon in every bite of his BLT, F&W’s Justin Chapple weaves uncooked strips of bacon into a tight lattice, then bakes until crisp.
12 slices of bacon, halved crosswise
1/2 cup mayonnaise
1 Tbsp. finely chopped tarragon
1 Tbsp. fresh lemon juice
Kosher salt and pepper
8 slices of multigrain sandwich bread, toasted
1 Hass avocado—peeled, pitted and sliced
2 Persian cucumbers, thinly sliced on the diagonal
1 medium tomato, thinly sliced
4 small Bibb lettuce leaves
1/2 cup mixed sprouts, such as radish, sunflower and alfalfa
1. Preheat the oven to 400°. Line a large rimmed baking sheet with parchment paper or foil. For each lattice, weave 6 strips of bacon, 3 in each direction, on the prepared baking sheet.
2. Set an ovenproof rack upside down on the bacon to keep it flat. Bake for 15 to 20 minutes, until browned and crisp. Remove the rack, then transfer the bacon lattices to paper towels to drain.
3. Meanwhile, in a small bowl, whisk the mayonnaise with the tarragon and lemon juice. Season with salt and pepper.
4. Spread the tarragon mayonnaise on each slice of toast. Arrange the sliced avocado, cucumbers and tomato on 4 slices of the toast and sprinkle with salt and pepper. Top with the bacon lattices, Bibb leaves and sprouts. Close the sandwiches and serve. —Justin Chapple
Chicken-Cashew Tea Sandwiches with Shallot Gremolata
Total 25 min; Serves 2 to 4
A piquant mix of shallots, lemon zest and herbs punches up these chicken salad sandwiches. Rinsing the shallots before mixing them into the gremolata softens their oniony flavor.
3/4 cup diced cooked chicken breast
1/4 cup extra-virgin olive oil
1/4 cup mayonnaise
1/4 cup Champagne grapes or quartered small green grapes
3 Tbsp. finely chopped roasted cashews
2 tsp. minced chives, plus chopped chives for garnish
1 tsp. fresh lemon juice
3 Tbsp. minced shallots, rinsed and drained
1 Tbsp. minced chervil
Kosher salt and pepper
Finely grated zest of 1/2 lemon
2 slices of rye bread
1. In a medium bowl, mix the chicken, olive oil, mayonnaise, grapes, cashews, minced chives, lemon juice and two-thirds each of the shallots and chervil; season with salt and pepper. In a small bowl, mix the remaining shallots and chervil with the lemon zest.
2. Spread the chicken salad on the rye bread and cut the sandwiches into halves or quarters. Sprinkle the gremolata on top, garnish with chopped chives and serve. —Ben Mims
Tea Sandwiches » 3 Ways
Radish Tea Sandwiches with Miso Yogurt
Serves 2 to 4
In a bowl, mix 1/2 cup fat-free plain Greek yogurt with 11/2 Tbsp. white miso. Spread on 4 small crustless slices of pumpernickel bread. Thinly slice 8 radishes and arrange on the bread. Garnish with radish sprouts and toasted sesame seeds. —Justin Chapple
Smoked Salmon and Preserved Lemon Tea Sandwiches
Serves 2 to 4
In a skillet, toast 1 tsp. mustard seeds over moderately high heat, 2 minutes. In a bowl, whisk 1/4 cup fromage blanc with the mustard seeds, 11/2 Tbsp. minced preserved lemon, 1 tsp. minced brined green peppercorns, 1/2 tsp. dry mustard powder, 1/4 tsp. smoked paprika and a pinch of crushed saffron threads. Season with salt and pepper. Arrange 4 slices of smoked salmon on 2 slices of crustless buckwheat or spelt bread. Cut and top with a dollop of thefromage blanc and a few cilantro leaves. —Ben Mims
Spicy Avocado and Pea Tea Sandwiches
Serves 2 to 4
In a bowl, whisk 2 Tbsp. canola oil with the finely grated zest of 1/2 lime, 1 Tbsp. fresh lime juice, 1 tsp. chopped mint, 1/2 tsp. chopped tarragon and 1 minced seeded red Thai chile. Stir in half of a diced Hass avocado, season with salt and pepper and let stand for 10 minutes. Mash one-third of the marinated avocado on 4 small slices of whole-grain bread. Stir 2 Tbsp. of thawed frozen peas into the remaining avocado and spoon on top of the sandwiches. Garnish with chopped mint and tarragon. —Ben Mims
PROVENÇAL TUNA SANDWICHES WITH FENNEL MAYO
Provençal Tuna Sandwiches with Fennel Mayo
Total 40 min; Makes 4
2 tsp. fennel seeds
3/4 cup mayonnaise
1/4 cup crème fraîche
1 garlic clove, finely chopped
1 medium fennel bulb, shaved paper-thin, plus 2 Tbsp. chopped fronds
1 Tbsp. finely grated lemon zest plus 3 Tbsp. fresh lemon juice
Kosher salt and black pepper
1/4 cup finely chopped red onion
1/4 cup pitted Niçoise olives, chopped
2 Tbsp. capers, chopped
1 tsp. crushed red pepper
Two 6-oz. jars tuna packed in olive oil, drained and flaked
2 Tbsp. extra-virgin olive oil
1 baguette, halved lengthwise
2 cups arugula (2 oz.)
2 medium tomatoes, thinly sliced
1/2 English cucumber, thinly sliced
12 white anchovy fillets
1. In a small skillet, toast the fennel seeds over moderately low heat until golden, 3 minutes. Finely crush them in a mortar.
2. In a food processor, mix the fennel seeds with the mayonnaise, crème fraîche, garlic, fennel fronds, 2 teaspoons of the lemon zest and 1 tablespoon of the lemon juice; puree. Season with salt and black pepper.
3. In a bowl, mix the onion, olives, capers, crushed red pepper and the remaining 1 teaspoon of lemon zest and 2 tablespoons of lemon juice. Fold in the tuna and olive oil.
4. Spread the fennel mayo on the cut sides of the baguette. Arrange the arugula on the bottom baguette and top with the shaved fennel and the tuna. Layer the tomatoes, cucumber and anchovies on top. Close the baguette and cut into 4 sandwiches. —Curtis Stone
MAKE AHEAD The fennel mayonnaise can be refrigerated for 3 days. The sandwiches can be wrapped in parchment paper and kept in the fridge for 4 hours.
WINE Strawberry- and herb-scented Provençal rosé: 2014 Les Valentines.
Shrimp and Chorizo Tortas
Total 30 min; Serves 4
2 Tbsp. canola oil
3/4 lb. shelled and deveined medium shrimp
1/2 lb. fresh Mexican chorizo, casing removed and meat crumbled
3/4 cup finely chopped red onion
1 garlic clove, minced
2 Tbsp. fresh lime juice
Kosher salt and pepper
Toasted kaiser rolls, mayonnaise, lettuce and thinly sliced tomato and avocado, for serving.
In a large skillet, heat the oil. Add the shrimp, chorizo, onion and garlic and cook over high heat, stirring occasionally, until browned and the shrimp and chorizo are cooked through, about 8 minutes. Stir in the lime juice and 2 tablespoons of water and season with salt and pepper. Serve on toasted kaiser rolls with mayonnaise, lettuce and sliced tomato and avocado. —Justin Chapple
WINE Robust, full-bodied rosé: 2014 Edmunds St. John Bone Jolly.
Salmon Sandwiches with Bacon and Apple-Horseradish Mayo
Total 40 min; Serves 4
1/2 cup mayonnaise
1/2 cup finely chopped Granny Smith apple
3 Tbsp. drained prepared horseradish
Kosher salt and pepper
8 slices of bacon
1 Tbsp. canola oil
Four 5- to 6-oz. skinless center-cut salmon fillets
4 brioche burger buns, split and toasted
4 lettuce leaves
1. In a small bowl, whisk the mayonnaise with the apple and horseradish. Season the mayo with salt and pepper.
2. In a large nonstick skillet, cook the bacon over moderate heat, turning occasionally, until browned and crisp, 5 to 7 minutes. Transfer to paper towels to drain.
3. Wipe out the skillet and heat the oil in it. Season the salmon with salt and pepper and cook over moderately high heat, turning once, until just cooked through, 6 to 8 minutes.
4. Spread the apple-horseradish mayonnaise on the buns and top with the salmon, bacon and lettuce. Close the sandwiches and serve. —Justin Chapple
Lobster Salad Sandwiches on Brioche
Active 45 min; Total 1 hr 15 min; Serves 4
Chef Anne Quatrano of Dub’s Fish Camp in Atlanta is a huge lobster roll fan. Between the two major styles of lobster rolls—served warm with butter or cold mixed with mayonnaise—she advocates for the creamy mayo version. She also butters the rolls generously before toasting.
Three 11/4-lb. live lobsters
1/4 cup mayonnaise
1 celery rib, finely chopped
1 Tbsp. fresh lemon juice
1 tsp. minced tarragon
Salt and pepper
4 brioche burger buns, split
Softened butter, for brushing
1. Plunge the lobsters head first into a large pot of boiling water and cook until they turn bright red, about 10 minutes. Using tongs, transfer the lobsters to an ice bath to cool completely.
2. Twist off the bodies of the lobsters from the tails. Using scissors, cut along the underside of the tail shells and remove the meat. Halve the lobster tails, discarding the dark intestinal veins. Remove the meat from the claws and knuckles. In a medium bowl, stir the mayonnaise with the celery, lemon juice and tarragon. Cut all of the lobster meat into bite-size pieces and add to the bowl; season with salt and pepper and mix well. Refrigerate until chilled.
3. Heat a griddle. Brush the cut sides of the buns with butter and grill until toasted. Fill with the lobster salad and serve. —Anne Quatrano
WINE Citrusy, medium-bodied Austrian Grüner Veltliner: 2014 Högl Schön Federspiel.
Beet-Bean Cheeseburgers
Active 1 hr 15 min; Total 2 hr 15 min Serves 4
This stellar veggie burger, created by Dan Barber for his WastED pop-up at Blue Hill in New York City, has a lot of ingredients; each one adds to the taste and texture and makes the recipe exceptional.
BURGERS
3 cups (not packed) beet pulp (from juicing 11/2 lbs. beets)
2 cups (not packed) carrot pulp (from juicing 3/4 lb. carrots)
4 oz. small white mushrooms, quartered
1/2 cup canned kidney beans, rinsed and drained
2 oz. firm tofu, cut into 1/4-inch dice
1 Tbsp. canola oil
1/4 cup cooked spelt or barley
3/4 cup (not packed) celery pulp (from juicing 3/4 lb. celery ribs)
3 large eggs, beaten
1/2 cup finely chopped roasted almonds
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 Tbsp. plain dry breadcrumbs
2 tsp. minced garlic
2 Tbsp. white miso
1 tsp. low-sodium soy sauce
1/2 tsp. Worcestershire sauce
2 tsp. kosher salt
1/4 tsp. pepper
Few dashes of Tabasco
TO FINISH
2 Tbsp. unsalted butter, at room temperature
4 hamburger buns, split
2 Tbsp. canola oil
4 slices of Swiss cheese
Lettuce, sliced tomato and stone-ground mustard, for serving
1. Make the burgers Preheat the oven to 375°. Spread the beet pulp evenly on a parchment paper-lined rimmed baking sheet. Spread the carrot pulp evenly on a second parchment-lined baking sheet. Roast for about 30 minutes, stirring occasionally, until the pulp is dry and browned in spots. Scrape into a bowl and let cool completely. Leave the oven on.
2. On the rimmed baking sheet, toss the mushrooms with the kidney beans, tofu and canola oil. Spread the mixture in an even layer and roast for 30 minutes, stirring occasionally, until browned and dry.
3. In a food processor, pulse the spelt until finely chopped; scrape into a large bowl. Add the mushroom mixture to the processor and pulse until finely chopped; add to the bowl. Add the roasted beet and carrot pulp, the celery pulp and all of the remaining burger ingredients and mix well. Pack the mixture into four 1/2-inch-thick burgers.
4. Finish the burgers Heat a grill pan. Spread the butter on the buns and toast cut side down over moderate heat until golden, about 2 minutes. Transfer the buns to a plate.
5. Brush the grill pan with oil and heat. Add the burgers and cook over moderate heat, turning once, until nicely charred, about 6 minutes. Top each burger with a slice of cheese, cover and cook until the cheese is melted, about 2 minutes longer. Set the burgers on the buns. Top with lettuce and tomato, spread mustard on the top buns and serve. —Dan Barber
WINE Spiced, black cherry-scented Oregon Pinot Noir: 2014 Mouton Noir O.P.P.
Italian Grinders with Garlic Aioli
Total 45 min; Serves 4
2 large egg yolks
11/2 Tbsp. fresh lemon juice
2 garlic cloves, minced
1/3 cup vegetable oil
3/4 cup extra-virgin olive oil
Kosher salt and pepper
Four 8-inch light hoagie rolls, split lengthwise
1/4 cup chopped pickled hot cherry peppers
12 thin slices of mortadella
16 thin slices of Genoa salami
8 thin slices of prosciutto cotto
12 thin slices of provolone cheese
3 tomatoes, thinly sliced
1 tsp. dried oregano
2 cups finely shredded iceberg lettuce
1/4 cup red wine vinegar
1. Preheat the oven to 375°. In a bowl, whisk the egg yolks with the lemon juice and garlic. Very gradually whisk in drops of the vegetable oil until starting to thicken, then gradually whisk in the remaining vegetable oil and 1/2 cup of the olive oil until thick. Season the aioli with salt and pepper.
2. Bake the closed hoagie rolls for 3 minutes, until warm. Spread the aioli on the cut sides. Top the bottom halves with the peppers, meats and cheese. Bake for 5 minutes, until the cheese melts. Top with the tomatoes and oregano and season with salt and pepper. Pile the lettuce on top, drizzle on the vinegar and remaining 1/4 cup of olive oil and serve. —Todd Ginsberg
BEER Toasty, lightly hoppy English-style brown ale: SweetWater Georgia Brown.
Soppressata Sandwiches with Tomato Jam and Camembert
Active 20 min; Total 3 hr 15 min; Makes 4
TOMATO JAM
8 medium tomatoes (31/2 lbs.), cut into 6 wedges each
6 Tbsp. extra-virgin olive oil
6 thyme sprigs
5 garlic cloves, crushed
2 tsp. kosher salt
2 tsp. sugar
SANDWICHES
8 slices of sourdough bread, cut from a round loaf
Extra-virgin olive oil, for drizzling
8 oz. sliced soppressata
6 oz. chilled Camembert cheese, thinly sliced
4 cups torn frisée
1. Make the tomato jam Preheat the oven to 325°. Line a rimmed baking sheet with foil. Combine all of the ingredients on the foil and toss to coat the tomato wedges. Bake for about 3 hours, stirring occasionally, until the tomatoes are deeply caramelized. Discard the thyme and garlic; let cool.
2. Make the sandwiches Arrange the bread on a baking sheet and drizzle with olive oil. Toast until golden, about 8 minutes. Spread some of the tomato jam on half of the toasts and top with the soppressata, cheese and frisée. Close the sandwiches and serve. —Wesley Genovart
BEER Sour golden Belgian ale: Backacre Golden Ale.
DIY SPIRALIZED HOT DOGS
JUSTIN CHAPPLE, star of F&W’s Mad Genius Tips videos, reveals his crazy-smart method for spiral-cutting hot dogs using a sharp knife and a wooden skewer. This trick ensures that the hot dogs crisp up and cook evenly, and can hold more of his bold toppings.
Cutting hot dogs into a spiral isn’t just fun—it makes the hot dog better, because it gets crispier on the grill and condiments like relish and mustard fall into the meaty grooves. To start, insert a skewer lengthwise through the center of each hot dog. With a small knife, cut at an angle all the way down to the skewer while rolling the hot dog away from you. (The skewer prevents the knife from cutting all the way through the meat.) Slide the hot dog off the skewer and stretch out the spirals. The hot dog is now ready to grill.
HOT DOG toppings
1. Chicago-Style Salsa
In a bowl, toss 1 finely chopped Persian cucumber with 1/2 cup celery leaves, 1/2 cup quartered cherry tomatoes, 1/4 cup thinly sliced peperoncini, 1/4 cup thinly sliced red onion, 1/4 cup sweet pickle relish and 2 Tbsp. olive oil. Season with salt and pepper; serve on hot dogs.
2. Apricot Mostarda
In a saucepan, combine 1/2 cup each of apple cider vinegar and water with 1 cup chopped dried apricots, 2 Tbsp. sugar, 1 minced shallot and 1 minced garlic clove. Bring to a boil, then simmer over moderate heat, stirring occasionally, until the apricots are soft and coated in a light syrup, 7 to 10 minutes. Stir in 2 Tbsp. whole-grain mustard and 1 Tbsp. Dijon mustard. Season with salt and let cool; serve on hot dogs.
3. Pickled Pepper Slaw
In a bowl, toss 1 cup sliced sweet and/or hot pickled peppers with 1/2 cup shredded romaine, 2 Tbsp. olive oil and 1/4 cup each chopped parsley and dill. Season with salt and pepper; serve on hot dogs.
STEP-BY-STEP
SLICE Cut at an angle while rolling the hot dog away from you.
STRETCH Remove the skewer, stretch out the spirals, then grill the hot dog.
GARNISH Spiralized hot dogs have lots of crevices that you can fill with chunky condiments like salsa, relish, chopped onions and pickled peppers.
BLACK BEAN AND SHIITAKE BURGER
Black Bean and Shiitake Burgers
Active 45 min; Total 1 hr 30 min; Serves 6
1 oz. dried shiitake mushroom caps (about 12)
Boiling water
11/2 cups lightly packed parsley leaves
1 large shallot, chopped
3 garlic cloves, chopped
1/2 tsp. finely grated lemon zest plus 3 Tbsp. fresh lemon juice
1 tsp. soy sauce
1 tsp. agave nectar
1/2 cup textured vegetable protein (see Note)
Two 15-oz. cans black beans, drained and rinsed
2 Tbsp. flaxseed meal
2 tsp. kosher salt
Oil, for grilling
6 brioche buns, split and toasted
Banana Pepper Mustard (recipe follows), mayonnaise, lettuce and tomato, for serving
1. In a medium heatproof bowl, cover the shiitake caps with boiling water and let stand until softened, about 25 minutes. Drain well, then coarsely chop and transfer to a food processor. Add the parsley, shallot, garlic, lemon zest and lemon juice and pulse until the parsley is finely chopped.
2. Meanwhile, in another medium heatproof bowl, combine 1/2 cup plus 2 tablespoons of boiling water with the soy sauce and agave. Stir in the TVP and let stand until rehydrated and tender, about 15 minutes. Stir in the shiitake-parsley mixture, black beans, flax meal and salt. Using a fork, lightly mash half of the beans against the side of the bowl and stir to combine.
3. Using moistened hands, form the mixture into six 3/4-inch-thick patties; pack tight. Transfer to a parchment paper-lined baking sheet.
4. Light a grill or heat a grill pan; oil the grate or the pan. Grill the burgers over moderately high heat until charred on the bottom, about 5 minutes. Using a spatula, carefully flip the patties and cook until lightly charred and heated through, 3 to 5 minutes longer. Serve the burgers on the buns with the Banana Pepper Mustard, mayonnaise, lettuce and tomato. —Tim Byres
NOTE Textured vegetable protein (TVP) is available at large supermarkets and specialty food shops; look for the Bob’s Red Mill brand.
WINE Fragrant, medium-bodied Sonoma Pinot Noir: 2013 Banshee Sonoma County.
BANANA PEPPER MUSTARD
Active 30 min; Total 1 hr; Makes 11/4 cups
1/4 lb. yellow banana peppers—stemmed, seeded and chopped
1/2 yellow bell pepper, seeded
1/2 small yellow onion, finely chopped
2 Tbsp. minced peeled fresh ginger
1/3 cup water
1/4 cup apple cider vinegar
11/2 tsp. sugar
1/8 tsp. ground turmeric
1/2 cup plus 2 Tbsp. Dijon mustard
Kosher salt
In a medium saucepan, combine everything except the mustard and salt and bring to a boil. Simmer over moderate heat until the peppers and onion are soft, about 5 minutes. Transfer to a blender and puree until very smooth. Add the Dijon and puree until just incorporated. Season the mustard with salt. Transfer to a bowl and let cool completely, then refrigerate until well chilled, about 30 minutes. —TB
Kentucky Hot Brown
Active 30 min; Total 1 hr 10 min Makes 8 sandwiches
The Hot Brown originated in 1926 at the Brown Hotel in Louisville, Kentucky. Chef Bobby Flay adapted the open-face hot turkey sandwich for his New York City bistro, Bar Americain.
SAUCE
21/4 cups whole milk
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
2 cups shredded sharp white cheddar cheese (6 oz.)
1/4 cup freshly grated Parmigiano-Reggiano cheese
Pinch of freshly grated nutmeg
Few dashes of hot sauce
Kosher salt and pepper
SANDWICHES
16 slices of thick-cut bacon
2 tomatoes, cut into eight 1/4-inch-thick slices
1 Tbsp. canola oil
Kosher salt and pepper
Eight 1/2-inch-thick slices of day-old white sandwich bread
4 Tbsp. unsalted butter, cut into pieces
2 lbs. roast turkey breast, sliced 1/4 inch thick
11/2 cups shredded sharp white cheddar cheese (41/2 oz.)
1/2 cup freshly grated Parmigiano-Reggiano cheese
Chopped chives and chopped parsley, for garnish
1. Make the sauce In a small saucepan, bring the milk to a simmer. In a medium saucepan, melt the butter. Add the flour to the butter and whisk over moderate heat for 1 minute. Gradually whisk in the hot milk and bring to a boil. Cook, whisking, until thickened, about 5 minutes. Remove the pan from the heat and whisk in both cheeses until melted. Stir in the nutmeg and hot sauce and season with salt and pepper.
2. Make the sandwiches Preheat the oven to 425°. Arrange the bacon on a rack set over a baking sheet. Cook until golden and crisp, about 30 minutes.
3. Preheat the broiler. Arrange the tomato slices on a baking sheet, drizzle with the canola oil and season with salt and pepper. Broil 6 inches from the heat until lightly charred, 1 to 2 minutes per side; keep warm.
4. Arrange the bread on a foil-lined baking sheet and spread each slice with 1/2 tablespoon of the butter; season with salt and pepper. Broil until lightly toasted, about 2 minutes. Flip the bread and toast for 1 minute. Top each toast with some turkey and a slice of tomato. Spoon the sauce on top and sprinkle on both cheeses. Broil until the cheese is melted and golden brown, 2 to 3 minutes. Transfer the sandwiches to plates and top with the bacon. Garnish with chopped chives and parsley and serve hot. —Bobby Flay