Category Archives: Savory

Prosciutto, Fig & Arugula Pizza

Prosciutto, Fig & Arugula PizzaAround this time every year, I draw a bit of a blank when it comes to this blog. I mean, I have plenty of ideas, but they are all autumn-related right now and I am a stickler for seasons. I know it’s getting cooler and the light is changing and all that, but it is technically still summer.Prosciutto, Fig & Arugula PizzaWe still have some berries and decent tomatoes left, but my desire to work with them has waned considerably—the pumpkin tunnel-vision is real, y’all. It doesn’t help that my social media feeds have been loaded with autumnal treats since August 15th. Regardless, I’m holding out on pumpkin and apples until September 21st. Nine more days.Prosciutto, Fig & Arugula PizzaSo, if I’m done with most summer produce and am not ready for fall, what’s left? Figs. So many figs. They are everywhere right now!
Prosciutto, Fig & Arugula PizzaYou know what goes great with fresh figs? Salty prosciutto. And arugula. And gorgonzola. And balsamic vinegar.Prosciutto, Fig & Arugula PizzaI could have taken all of these things and made a salad or something, but instead I threw them all on a pizza and you should, too.Prosciutto, Fig & Arugula PizzaI take great pride in the quality of pizza I make at home. So many homemade pizzas come out on the bready side of things, which is great if that’s what you’re into, but it simply does not appeal to me. Instead, I go for a dough that is simple and stretchy, baking up paper thin in the center and puffy and chewy at the edges. Here it’s covered with a thin layer of tomato sauce and a few ounces of fresh mozzarella, along with prosciutto and some quartered figs.Prosciutto, Fig & Arugula PizzaI let it start in a 500F oven before pulling it out, scattering some crumbled gorgonzola and a few more figs over the top (for variance in texture), and then throwing it under the broiler. I like to let it get a little crispy for a coal-oven-esque flavor.Prosciutto, Fig & Arugula PizzaProsciutto, Fig & Arugula PizzaNext comes a bed of arugula that’s been tossed with olive oil. I love the contrast of these peppery greens with the saltiness of the prosciutto and the jammy figs.Prosciutto, Fig & Arugula PizzaProsciutto, Fig & Arugula PizzaThis pizza gets finished off with a drizzle of balsamic vinegar that’s been reduced to a thick, sweet syrup. Mmhmm.Prosciutto, Fig & Arugula PizzaProsciutto, Fig & Arugula PizzaOh, y’all. This is really good. Like I-ate-half-a-pizza-and-feel-absolutely-no-remorse good.Prosciutto, Fig & Arugula PizzaIt’s a good thing the recipe makes two pizzas. That’s one for you and one for me, okay?!Prosciutto, Fig & Arugula Pizza

Prosciutto, Fig & Arugula Pizza
makes 2 pizzas

1/2 cup balsamic vinegar
1 batch Pizza Dough (2 dough balls)
4-6 tablespoons strained tomatoes, tomato purée, or other sauce, divided
6-8 ounces fresh mozzarella, torn into pieces, divided
4 ounces prosciutto, sliced into bite-sized pieces, divided
8-10 fresh black figs, trimmed and quartered, divided
1/4 cup gorgonzola crumbles, divided (optional)
2 cups baby arugula, packed
2 teaspoons extra virgin olive oil

If you have an in-oven broiler, place one rack about 6 inches from the heating element. Preheat oven to 500F for at least one hour–the entire oven needs to be very hot.

While the oven is heating, reduce the balsamic vinegar. Pour it into a small saucepan and place over medium heat. Simmer 8-10 minutes, or until thickened and reduced to 1/4 cup. Transfer to a small bowl. Aside.

When oven has heated for one hour, flour 2 rimmed baking sheets, tapping out any excess.

Flour your hands. Working with one ball of risen pizza dough at a time, place your hands (palms down underneath the dough, lifting it from the pan it rose on. Moving your hands slowly, let dough stretch with gravity, moving your hands slowly in a circular motion to allow for even stretching. Gently place dough on one of the prepared pans. Stretch further with your fingertips until the desire shape is reached. Pinch the edges to form a crust. Set aside while you stretch and shape the other ball of dough.

Working with one pizza at a time, pour 2-3 tablespoons of sauce in the center. Use a spoon or ladle to spread the sauce in a circular motion, leaving blank space at the crust. Scatter torn mozzarella over the top, followed by 2 ounces of prosciutto and 3 quartered figs (12 quarters). Set aside while you top the other pizza.

Working with one pizza at a time, bake pizza (in the lightly-floured pan) for 6-8 minutes on the floor of your oven. Remove from oven. Lift edges with a spatula to ensure bottom crust is browned. If it isn’t, bake for an additional 1-2 minutes, checking bottom crust after each minute. Repeat process with other pizza.

If you do not have an in-oven broiler, turn off oven and heat broiler for 5-10 minutes, until very hot. If you do have an in-oven broiler, turn it on and proceed immediately.

Scatter 2 tablespoons gorgonzola crumbles and 1-2 more quartered figs (4-8 quarters) over each pizza.

Broil each pizza 1-4 minutes, until crust and cheese are bubbly and a bit charred. Check pizzas after each minute, and every 30-45 seconds after the 2 minute mark. My pizzas broil in 2 1/2-3 minutes. I like to rotate the pans after 1 1/2 minutes for even browning. Let pizzas cool for five minutes in their pans.

In a medium mixing bowl, toss together arugula and olive oil.

Remove pizzas to cutting board(s). Top with arugula and a drizzle of balsamic reduction (you will have leftover reduction). Slice pizzas with a sharp chef’s knife (or pizza cutter) and serve immediately. Wrap any leftovers in foil and refrigerate for up to 2 days. Arugula will wilt over time.Prosciutto, Fig & Arugula PizzaProsciutto, Fig & Arugula Pizza

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Shrimp, Corn & Zucchini Sauté

Shrimp, Corn & Zucchini SautéLast Monday night, I took a picture of a dinner I had made at work that included this simple Shrimp, Corn & Zucchini Sauté, among other delicious things. I have received multiple requests for the recipe and, as it’s so dang easy, I am happy to oblige.Shrimp, Corn & Zucchini SautéThis quick, fresh one-pan meal is one of my summertime staples. It’s made with all sorts of great seasonal produce like corn and zucchini (duh), tomatoes, spinach, and fresh herbs. And shrimp. And a squeeze of lemon.Shrimp, Corn & Zucchini SautéIt’s my favorite meal this time of year.Shrimp, Corn & Zucchini SautéI measured all the ingredients out so I could write the recipe for you, but I usually just make this by feel—it’s that simple.Shrimp, Corn & Zucchini SautéThis dish is the sort of thing that works just as well for a weeknight meal as it does for a party. It can be scaled up and down without any fancy math—a relief after all the math I did last month.Shrimp, Corn & Zucchini SautéYou can adapt this recipe any way you please—take this and make it your own. Don’t care for shrimp? Swap in chicken (but, uh, cook that longer). Halve the amount of corn. Add more zucchini. Nix the tomatoes. Fold in fresh arugula instead of spinach. Use bacon grease instead of butter. Heck, you could even take this in a southwestern direction by adding jalapeño, black beans, cilantro, a dash of cumin and a squeeze of lime! Really, the possibilities are endless.Shrimp, Corn & Zucchini SautéHowever you choose to make this…well, just make this.Shrimp, Corn & Zucchini Sauté

Shrimp, Corn & Zucchini Sauté
makes 3-4 servings

2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 pound peeled, deveined raw shrimp (fresh or thawed frozen)
cloves garlic, minced
1-2 shallots, finely diced (about 1/3 cup)
2 cups diced zucchini (about 2 medium zucchini)
2 cups fresh corn kernels (from about 4 ears of corn)
1 cup grape tomatoes, halved
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
2 packed cups fresh spinach leaves, roughly chopped
juice of 1/2 medium lemon

For serving:
chopped fresh parsley
sliced or torn fresh basil
lemon wedges

Heat a large, heavy-bottomed skillet over medium heat. Add 1 tablespoon each of butter and olive oil, and swirl until the butter is melted and any foaming has subsided. Working in batches, cook shrimp about 2-3 minutes per side, until pink and tightly curled. Set aside.

Add remaining tablespoons of butter and olive oil to the pan, and swirl until butter is melted. Add garlic and shallot and cook, stirring frequently, until fragrant and starting to soften, about 2-3 minutes. Add diced zucchini and cook for 2 minutes. Stir in corn and cook for another minute or two. Stir in halved grape tomatoes, salt and pepper. Fold in half the chopped fresh spinach leaves, followed by the other half. Remove pan from heat. Stir in the juice of half a lemon.

Divide sautéed vegetables among four shallow bowls and top each with 1/4 of the shrimp. Sprinkle chopped fresh parsley and basil over the top of each bowl and serve with lemon wedges.

Sauté is best the day it is made, but may be refrigerated for up to three days. I like to reheat the vegetables by themselves and then stir in the shrimp cold, so as not to overcook them.Shrimp, Corn & Zucchini Sauté Shrimp, Corn & Zucchini Sauté

Tomato Pesto Tart

Tomato Pesto TartI can’t believe it’s taken me so long to post this Tomato Pesto Tart. I’ve been thinking about it for years!Tomato Pesto TartI always intend to bake something savory during the summer, but I inevitably become consumed with berries and cherries and peaches, and before I know it, I’m cracking open a can of pumpkin. I’m in my third year as a blogger and I’m pretty sure that this is my very first savory, summery baked main course!Tomato Pesto TartThis Tomato Pesto Tart is basically everything you love about caprese salad, wrapped up in crazy-flaky Rough Puff Pastry and baked until bubbly.Tomato Pesto TartThere’s a layer of basil pestoTomato Pesto Tarta layer of torn fresh mozzarella cheese…Tomato Pesto Tartand a layer of sliced fresh tomatoes.Tomato Pesto TartI used some vine-ripened tomatoes that looked good at the green market, but feel free to use heirloom tomatoes, cherry tomatoes, or any other variety you like! Just make sure to drain them on paper towels so they don’t make the tart too wet.Tomato Pesto TartDrizzle the tart filling with olive oil and give it a good sprinkle of salt and pepper before baking for about half an hour. You’ll know it’s ready when the filling is a little bubbly and the crust is golden.Tomato Pesto TartLet the tart cool for a few minutes before slicing it up. Add a side salad and you’ve got a great weeknight meal! This would also be a good dinner party option.Tomato Pesto TartTomato Pesto TartOooh, or a garden party! I don’t have a garden, nor do I throw very many parties, but I could see this being absolutely perfect for a garden party.Tomato Pesto TartI also don’t know anyone who throws garden parties (because New York), but if you have a garden and want to throw a party in it (or if you are buddies with the garden party queen, Ina Garten) please make this tart and invite me so I can live out my Tomato Pesto Tart fantasy, okay? Okay.Tomato Pesto Tart

Tomato Pesto Tart
makes one tart, about 6-8 servings

Rough Puff Pastry:*
1 cup all-purpose flour
1/4 teaspoon Kosher or sea salt
5 ounces unsalted European-style butter, very cold, cut into small pieces
1/4 cup water or milk, very cold

For assembly:
5-6 vine-ripe tomatoes, 1/4-inch slices
1/2 cup Basil Pesto (homemade or prepared)
8 ounces fresh mozzarella, torn
1 tablespoon olive oil
freshly cracked black pepper, to taste
pinch of Kosher or sea salt, optional
1 large egg
1 teaspoon water
torn fresh basil, for garnish (optional)

Make Rough Puff Pastry. In a large mixing bowl, whisk together flour and salt. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Fold dough in thirds, and give it one quarter turn. Roll into an 8×10″ rectangle again, fold, and turn. Repeat rolling, folding, and turning until it has been done six times total. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Make the tart. Place an oven rack in the center position. Preheat oven to 400F. Line a rimmed quarter-sheet pan or jelly roll pan with parchment.

Drain tomatoes. Place tomato slices on triple-layers of paper towels. Let sit 10 minutes before gently flipping. Let sit another 5-10 minutes, or until you are ready to use them. Do not skip this step.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Transfer dough to the prepared pan. Trim any overhang to 1 inch. Dock center of the dough with a fork. Refrigerate for 15 minutes if dough becomes too sticky.

Spread basil pesto over the docked dough. Scatter torn mozzarella over the top. Remove tomato slices from paper towels and arrange them over the mozzarella, slicing them to fit, if necessary. Drizzle olive oil over the top and sprinkle with salt and pepper. Fold overhang over the edges of the filling. Refrigerate for 15 minutes if dough becomes too sticky.

Make an egg wash. In a small bowl, use a fork to whisk together egg and water. Use a pastry brush to apply egg wash over any exposed crust.

Bake 28-30 minutes, until edges are puffed and golden brown. Large bubbles may form during baking. Pop them with a fork or sharp knife, as needed.

Let tart cool completely in the pan on a rack. Use parchment to remove tart to a cutting board. Remove parchment. Scatter with torn fresh basil, if desired. Slice tart into pieces. Serve immediately.

Tart is best eaten the day it’s made, but may be refrigerated for up to three days. If stacking slices, use wax paper as a barrier.

Note:

If you do not wish to make the Rough Puff Pastry, you may use one sheet of frozen all-butter puff pastry that you have thawed according to package directions.

Tomato Pesto TartTomato Pesto Tart

Roast Chicken with Schmaltzy Onions

Roast Chicken with Schmaltzy OnionsIt has come to my attention that a shocking amount of my friends and acquaintances have never attempted to roast a chicken. In fact, some have admitted to being terrified of the process. Not intimidated. Terrified.

Y’all, that’s sort of ridiculous. If you fall into this category, let me be the one to tell you that roast chicken is one of the easiest things in the world to make.

It’s chicken, not rocket science.

Roast Chicken with Schmaltzy OnionsHere’s everything you’ll need to make a quality roast chicken: salt and pepper, olive oil, garlic, rosemary (or thyme), a lemon, a lot of onions, and a whole chicken.

Roast Chicken with Schmaltzy OnionsFirst things first—slice up the onions and layer them in the pan. You want at least two layers of thick onion slices.

Roast Chicken with Schmaltzy OnionsDry off your chicken with paper towels and lay it on that bed of onions. You want it breast-side up, meaning that the neck and tail will be down. Grease the inside and outside of your bird with olive oil and give it a good massage with salt and pepper.

Roast Chicken with Schmaltzy OnionsRoast Chicken with Schmaltzy OnionsTuck the wingtips under the breast. This helps the chicken to cook more as a cohesive unit and keeps the wings from drying out. They may move as they cook—that’s okay.

Roast Chicken with Schmaltzy OnionsStuff the lemon, garlic, and rosemary (or thyme) in the cavity, and slide the chicken into a 475F oven. Yes, 475F. This initial burst of high heat helps the skin turn golden. As the cooking time moves on, the heat will be turned down to 450F and finally 400F. This keeps the chicken from burning or drying out throughout the long roasting time.

Roast Chicken with Schmaltzy OnionsWhen you finally remove the chicken from the oven, it’ll be golden and beautiful. When I roast chickens, I nearly always get comments on how aesthetically pleasing they look.

Roast Chicken with Schmaltzy OnionsRoast Chicken with Schmaltzy OnionsBut who cares about looks—it’s all about flavor! And this chicken has plenty of it. The skin is crispy, the meat is moist, and everything is well seasoned.

Roast Chicken with Schmaltzy OnionsRoast Chicken with Schmaltzy OnionsRoast Chicken with Schmaltzy OnionsAnd that’s to say nothing of the soft roasted onions that are coated in rendered chicken fat (aka schmaltz). Seriously, if you’ve never tasted a sweet onion that’s been cooked in chicken fat, you’ve been deprived.

Roast Chicken with Schmaltzy OnionsBetter make up for lost time.Roast Chicken with Schmaltzy Onions

Roast Chicken with Schmaltzy Onions
makes one 5 pound chicken

2 tablespoons olive oil, divided
2-3 pounds sweet onions, peeled and cut into 1/2-inch slices
1 1/2-2 teaspoons Kosher or sea salt
1/2 teaspoon freshly cracked black pepper
1 5-5.5 pound raw whole chicken, giblets removed
1 lemon, sliced in half equatorially
1 small-medium head of garlic, sliced in half equatorially
2 sprigs fresh rosemary or 10 sprigs fresh thyme

***Make sure your oven is fairly clean before starting. The high heat in this recipe can cause smoke if there is any significant grime on the walls or floor of your oven.***

Place an oven rack in the center position. Preheat oven to 475F.

Grease the bottom of a 9×13-inch casserole dish (or other large high-sided pan) with 1 tablespoon of olive oil. Top with layers of onion slices. Set aside.

In a small bowl, mix together salt and pepper.

Use paper towels to blot chicken to remove excess moisture—make sure to do this inside the cavity, too. Place chicken, breast-side up, on the bed of onions.

Coat chicken inside-and-out with remaining tablespoon of olive oil. Massage salt and pepper onto chicken, including the cavity. Stuff the cavity with the lemon, garlic, and rosemary (or thyme).

Put pan in the oven. Roast for 90 minutes, reducing the heat to 450F at the 30 minute mark and 400F at the 60 minute mark.

Chicken is done when a thermometer inserted in the thickest part of the thigh (not touching bone) reads 165F. Juices should run clear.

Remove chicken from oven and tent loosely with foil. Let rest for 20-30 minutes.

Uncover pan. Lift chicken and pour any excess liquid from the cavity. Place chicken on a cutting board and remove lemon halves, garlic, and thyme/rosemary. Carve chicken (here’s a tutorial).

Use tongs or a wooden spoon to stir onions together with rendered chicken fat (aka schmaltz). Serve chicken and onions together, spooning schmaltz over the top as desired.

Leftovers will keep in the refrigerator for up to five days.

Roast Chicken with Schmaltzy Onions

Chorizo Cornbread {Gluten-Free}

Chorizo Cornbread {Gluten-Free}I repeat recipes so infrequently that this is only the third time I’ve made this Chorizo Cornbread since discovering it three years ago. It came to be during a late-January snowstorm that was billed as the storm of the century (as all of them are), but was wholly unremarkable.

Chorizo Cornbread {Gluten-Free}Except for the cornbread. That part was pretty memorable. Especially the near-perfect breakfast sandwich I made with the leftovers.

Chorizo Cornbread {Gluten-Free}But I’m getting ahead of myself.

Chorizo Cornbread {Gluten-Free}Before we talk about leftovers or magnificent fried egg sandwiches, let’s talk about how good salty, savory chorizo is when it’s enveloped in a barely-sweet piece of cornbread. Because it’s really, really good.

Chorizo Cornbread {Gluten-Free}It’s easy too—this recipe takes just about an hour from the time you start browning the chorizo to the time you pull the finished cornbread from the oven. You won’t need a mixer or anything more than a bowl and a silicone spatula either 🙂

Chorizo Cornbread {Gluten-Free}Start by browning eight ounces of raw chorizo and sautéing some diced onion and minced garlic in the rendered fat.

Chorizo Cornbread {Gluten-Free}Mix together some yellow cornmeal, baking powder, salt, and a couple of tablespoons of sugar. I don’t usually add sugar to my cornbread, but I like the way it balances the salty chorizo here.

You may also notice a complete lack of flour, making this recipe gluten-free 🙂

Chorizo Cornbread {Gluten-Free}Chorizo Cornbread {Gluten-Free}Toss the chorizo, onion, and garlic with the dry ingredients. This allows some of the baking powder to adhere to the meat and keeps it from sinking to the bottom of the finished cornbread.

Chorizo Cornbread {Gluten-Free}Add some milk, sour cream, and eggs…

…followed by some melted butter.

Chorizo Cornbread {Gluten-Free}Spread it all into a parchment-lined pan…

Chorizo Cornbread {Gluten-Free}…and bake until browned and a little, uh, dimply.

Chorizo Cornbread {Gluten-Free}Chorizo Cornbread {Gluten-Free}Slice it into pieces while it’s still warm. I like my Chorizo Cornbread served alongside a kale salad or with a vegetable soup or even just by itself, with or without a pat of butter.

Chorizo Cornbread {Gluten-Free}But like I said, the best way to enjoy this Chorizo Cornbread is to sandwich your slice with a runny egg.

Chorizo Cornbread {Gluten-Free}You can leave it simple (like I did) or jazz it up with cheese and greens and a big hit of sriracha. Either way, it’s basically the best egg sandwich ever.

Chorizo Cornbread {Gluten-Free}Have a great weekend, y’all.Chorizo Cornbread {Gluten-Free}

Chorizo Cornbread
inspired by and heavily adapted from Food52
makes one 9-inch pan

1 tablespoon neutral-flavored oil (I like canola)
8 ounces raw chorizo,* removed from casings (use certified gluten-free chorizo for gluten-free cornbread)
1/2 large white onion, diced small
2 cloves garlic, minced
1 cup milk (not skim or non-fat), room temperature
1/2 cup full-fat sour cream, room temperature
2 large eggs, room temperature
2 1/4 cups yellow cornmeal
2 tablespoons granulated sugar (optional)
1 tablespoon baking powder
1 teaspoon Kosher or sea salt
4 tablespoons unsalted butter, melted

Preheat oven to 400F. Grease a 9-inch square pan. Line with parchment and grease again. Set aside.

Heat a heavy-bottomed skillet over medium-high heat. Add oil and swirl to coat the pan. Brown chorizo, breaking it up into small pieces as it cooks. Once brown, use a spatula to transfer meat to a paper towel-lined plate to drain. Turn heat down to medium. Add onion and cook in the chorizo fat until soft, about 4-5 minutes. Add garlic and cook until fragrant, about 1 minute. Set aside.

Combine milk, sour cream, and eggs in a measuring cup. Set aside.

In a large mixing bowl, whisk together cornmeal, sugar, baking powder, and salt. Add chorizo, onion, and garlic, and toss to coat. Pour in milk mixture and fold together. Fold in butter. Transfer mixture to prepared pan. Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Let cool 15 minutes before removing from the pan. Slice and serve warm, with a runny egg, if desired.

Leftover cornbread will keep in an airtight container in the refrigerator for a few days.

Note:

I find raw chorizo at Brooklyn Fare in Downtown Brooklyn. If you cannot find or don’t wish to use the raw stuff, I recommend dicing 8 ounces of fully-cooked, dried chorizo and letting it brown a bit in oil before proceeding as written. I haven’t tried it, but I think soy chorizo would work, too.

Chorizo Cornbread {Gluten-Free}