BLTs with Avocado and Spicy Mayo
From Every Day with Rachael Ray magazine
1 large garlic clove, crushed
1/2 teaspoon coarse salt
2 teaspoons chili powder
2 tablespoons fresh lime juice, plus more for sprinkling
1/2 cup light mayonnaise
One 12-ounce package center-cut bacon
8 slices of hearty, white farmhouse bread
1 large or 2 small ripe Hass avocados
2 medium tomatoes, thinly sliced
8 lettuce leaves, torn into pieces
8 dill pickle spears
- Chop the crushed garlic with the salt and press it with the side of the knife until mashed.
- Scrape the garlic into a small bowl and stir in the chili powder, 2 tablespoons of lime juice and the mayonnaise.
- In a large skillet, cook the bacon in 2 batches until crisp. Pour off the fat between each batch. Drain the bacon on paper towels.
- While the bacon cooks, toast the bread. Slice the avocado and sprinkle the slices with a few drops of the lime juice.
- Spread 1 side of each piece of toast with the spicy mayo. Arrange the avocado slices on 4 of the toasts, pressing them firmly against the mayo. Arrange the bacon, tomatoes and lettuce on the avocado slices. Top the sandwiches with the remaining toast. Cut the sandwiches in half on the diagonal and serve with the dill pickle spears.
Serves 4.
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7-Layer Tortilla Pie
From Campbell's Kitchen
2 cans (about 15 oz. each) pinto beans, drained
1 cup hot or medium salsa
2 cloves garlic, minced
2 tbsp. chopped fresh cilantro
1 can (about 15 oz.) black beans, drained
1 small tomato, chopped
7 flour tortillas (8-inch)
2 cups shredded Cheddar cheese
- Mash pinto beans. Stir in 3/4 cup salsa and garlic.
- Mix remaining salsa, cilantro, black beans and tomato.
- Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2" of edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layers twice more.
- Top with remaining tortilla and spread with remaining pinto bean mixture. Cover with foil.
- Bake at 400°F. for 40 min. or until hot. Uncover. Top with remaining cheese.
- Cut into wedges. Serve with additional salsa and sprinkle with additional cilantro if desired.
Serves 6.
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Beginner Trifle
From Everyday Food magazine
1/3 cup sweetened flaked coconut
1/4 cup dry sherry
2 packages frozen raspberries (12 ounces each), thawed
2 teaspoons grated lemon zest
2 cups heavy cream
1/4 cup sugar
1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices
1/3 cup sliced almonds, coarsely chopped
- Preheat oven to 350.
- Spread coconut on a baking sheet; toast until browned, about 6 minutes.
- Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside.
- In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.
- Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.
- Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.
Serves 12.
Expert Trifle
From Gourmet magazine
For cake
1/2 cup all-purpose flour plus additional for dusting
1 1/2 cups sugar
1/2 cup unsalted shelled pistachios
1/2 teaspoon salt
8 large egg yolks
3 tablespoons whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 large egg whites
For assembling trifle
Sherry syrup, recipe below
Vanilla custard, recipe below
Rhubarb purée, recipe below
For topping
1 cup chilled heavy cream
1 tablespoon sugar
1 tablespoon light Fino Sherry
2 tablespoons unsalted shelled pistachios, chopped
Special equipment: a 15- by 10- by 1-inch baking pan; parchment paper; a 3- to 3 1/2-qt glass trifle or soufflé dish
- Make cake: put oven rack in middle position and preheat oven to 350°F. Butter baking pan, then line bottom with parchment paper and butter paper. Dust pan with flour, knocking out excess.
- Pulse together 1/2 cup flour, 1 cup sugar, pistachios, and salt in a food processor until pistachios are very finely ground (mixture will resemble a slightly grainy flour). Transfer mixture to a large bowl and whisk in yolks, milk, and extracts.
- Beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they hold soft peaks.
- Reduce speed to low, then add remaining 1/2 cup sugar, a little at a time. Increase speed to high and beat until whites hold stiff, glossy peaks.
- Fold one third of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
- Pour batter into baking pan, spreading evenly, and rap pan against counter to release any air bubbles.
- Bake cake until golden and springy to the touch, 20 to 25 minutes.
- Cool cake in pan on a rack 20 minutes.
- Remove pan (with cake) from rack and cover rack with a sheet of parchment, then invert rack over cake and flip cake onto rack. Carefully peel off parchment from bottom of cake and cool completely.
- Assemble trifle: slide cake (on parchment) onto a work surface and arrange with a long side nearest you. Trim cake with a serrated knife to make a 12- by 9-inch rectangle, reserving trimmings, then brush cake and trimmings with Sherry syrup.
- Halve cake crosswise, then cut each half into thirds first lengthwise and then crosswise to total 18 (3- by 2-inch) pieces. Halve each piece diagonally to form triangles.
- Spoon 1/2 cup custard into bottom of trifle dish. Arrange half of triangles over custard in 2 layers, pressing short ends of triangles against side of dish (there should be small spaces in between slices for custard to run through).
- Arrange half of trimmings in the center, cutting them as needed to fit. Spread 1 1/2 cups custard over cake, then spread 1 cup rhubarb purée over custard.
- Cover with remaining cake and trimmings in same manner, then spread remaining custard over. Spread remaining rhubarb purée over custard, leaving a 1-inch border around edge. Chill, covered tightly with plastic wrap, at least 8 hours.
- Make topping just before serving: beat cream with sugar and Sherry using cleaned beaters until it just holds soft peaks.
- Spoon cream over top of trifle, then sprinkle with pistachios.
Serves 8.
Make ahead: trifle can be chilled up to 2 days.
Sherry Syrup
1/2 cup water
1/2 cup sugar
6 tablespoons light Fino Sherry
- Bring water, sugar, and Sherry to a boil in a small heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 3/4 cup, about 5 minutes.
- Cool syrup completely before using, about 1 hour.
Makes about 3/4 cup.
Make ahead: syrup can be made 1 week ahead and chilled in an airtight container
Vanilla Custard
3 cups whole milk
8 large egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1 teaspoon vanilla
- Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.
- While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
- Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).
- Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla.
- Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours. Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally.
Makes about 4 cups.
Make ahead: custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days. Special equipment: an instant-read thermometer
Rhubarb Puree
Vegetable oil for greasing pan
2 lb rhubarb stalks, cut into 1-inch pieces
2/3 cup confectioners sugar
- Put oven rack in middle position and preheat oven to 375°F. Lightly oil a large shallow baking pan with vegetable oil.
- Arrange rhubarb in 1 layer in pan and sift confectioners sugar evenly over top. Bake, stirring occasionally, until rhubarb is very tender, 25 to 30 minutes.
- Transfer rhubarb to a food processor and purée until smooth. Force through a medium-mesh sieve into a bowl, discarding solids, and cool completely. Rhubarb purée can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally.
Makes about 2 cups.
Make ahead: rhubarb purée can be made 3 days ahead and chilled in an airtight container.
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Gruyere Thyme Crackers
From Martha Stewart
1 cup all-purpose flour
1 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1 1/2 tablespoons chopped fresh thyme, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Gruyere cheese
1/4 cup plus 1 tablespoon milk
1 large egg white, lightly beaten
- Combine flour, salt, pepper, and thyme in the bowl of a food processor; pulse to combine.
- Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add the milk; process until dough comes together and is well combined.
- Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
- Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices.
- Transfer slices to a parchment-lined baking sheet. Dip a sprig of thyme into egg white, and place in center of a cracker slice; repeat with remaining thyme and crackers.
- Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool.
- Crackers may be made a day ahead and kept in an airtight container at room temperature.
Makes 20 crackers.
Roast Beef Grissini
From Food and Wine magazine
2 garlic cloves, thinly sliced
2 tablespoons olive oil
1/2 pound thinly sliced rare roast beef, cut into twenty-four 6-by-1 1/2 -inch strips
Salt and freshly ground pepper
24 arugula leaves, stemmed
8 to 10 grissini (about 1/2 inch thick) or breadsticks, broken into 4-inch lengths
Remoulade Sauce, recipe below
- In a small saucepan, cook the garlic in the oil over moderate heat until golden. Using a slotted spoon, discard the garlic slices; let the garlic oil cool completely.
- Spread the roast beef strips on a work surface and lightly brush them with the garlic oil; sprinkle with salt and pepper and cover each beef strip with an arugula leaf slightly larger than the strip.
- Roll 1 beef strip tightly around 1 end of each breadstick.
- Arrange on a platter and serve with the remoulade sauce.
Makes 2 dozen.
Make ahead: the assembled grissini can be refrigerated for up to 1 hour.
Remoulade Sauce
From Food and Wine magazine
1/2 cup mayonnaise
1 hard-cooked egg, finely chopped
2 tablespoons minced gherkins
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon drained finely chopped capers
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped dill
2 teaspoons finely chopped chives
1 teaspoon minced garlic
Freshly ground pepper
In a bowl, combine all of the ingredients and refrigerate until chilled or for up to 1 day.
Makes enough for 2 dozen grissini.
Chicken Breasts Stuffed with Couscous
From Everyday Food magazine
1/2 cup couscous
coarse salt and ground pepper
1/2 cup fresh mint leaves, coarsely chopped
3 tablespoons pine nuts
2 scallions, thinly sliced crosswise
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1/2 lemon)
2 tablespoons olive oil
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- In a small saucepan, bring 3/4 cup water to a boil.
- Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes.
- Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.
- Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.
- In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.
Serves 4.
Chocolate Cake
From Gourmet magazine
For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 tsp. baking soda
3/4 tsp. baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tbsp. sugar
2 tbsp. light corn syrup
1/2 stick (1/4 cup) unsalted butter
Special equipment
two 10- by 2-inch round cake pans
Make cake layers: preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.Make frosting: finely chop chocolate.In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
Serves 12-14.
Salmon Burgers
From O, The Oprah Magazine
1 pound skinless wild salmon fillet
1 Tbsp. Dijon mustard
1 Tbsp. reduced-fat mayonnaise
1 Tbsp. chopped fresh chives
1 Tbsp. soy sauce
1 tsp. Asian sesame oil
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1/3 cup sesame seeds
2 tsp. peanut oil
4 whole wheat buns
4 tomato slices
1 1/2 cups baby greens
- Remove and discard any bones from salmon, then cut into 1-inch pieces. In a food processor, pulse salmon just until finely chopped (do not overprocess).
- Transfer salmon to a medium bowl. Add mustard, mayonnaise, chives, soy sauce, sesame oil, salt, and pepper; stir to combine.
- Form mixture into four 3 1/2-inch patties. Generously sprinkle one side of each patty with sesame seeds.
- Brush peanut oil over bottom of a large nonstick skillet to coat evenly. Place skillet over medium-high heat.
- Place burgers, seed side down, in skillet; cook until sesame seeds brown lightly, 2 to 3 minutes, reducing heat slightly if necessary. With a spatula, gently turn burgers over and cook just until opaque in the center, about 3 minutes.
- Transfer salmon burgers to buns, and top with tomato slices and greens.
Serves 4.
Per serving (with bun): 346 calories (47% from fat); 18 g fat (2.5 g saturated, 7 g monounsaturated, 8.5 g polyunsaturated); 20 g protein; 20 g carbohydrates; 4 g fiber; 60 mg cholesterol; 142 mg calcium
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