Read The Epicurious Cookbook Online
Authors: Tanya Steel
The Epicurious Cookbook (52 page)
Duck Pizza with Hoisin and Scallions
duck pizza
with hoisin and scallions
with hoisin and scallions
This fusion pizza was inspired by one that Wolfgang Puck created years ago. Traditional Asian ingredients—Chinese five-spice powder, hoisin sauce, scallions, and black sesame seeds—are an excellent change of pace from your usual pizza seasonings. Bonus: At fewer than 150 calories per serving, these mini pizzas, or pizzettes, are a low-fat alternative to traditional tomato and cheese pies. Just 3 inches across, they are designed to be canapés or hors d’oeuvres, but you can, of course, easily bake one large pizza for a family-style meal.
YIELD: MAKES 8 SERVINGS
1 duck (or chicken) breast, fat trimmed
½ teaspoon Chinese five-spice powder
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 teaspoon olive oil
½ pound whole-wheat pizza dough
3 tablespoons hoisin sauce
1 cup baby spinach, chopped
½ cup shredded part-skim mozzarella
½ red bell pepper, cored, seeded, and diced
4 green onions, thinly sliced
2 tablespoons black sesame seeds
1.
Preheat the oven to 400°F. Sprinkle the duck with five-spice powder, salt, and pepper. Heat the oil in an ovenproof medium skillet over high heat. Cook the duck until browned, 4 to 5 minutes per side, then transfer the skillet to the oven. Bake the duck until the outside is cooked but inside is rare, 8 to 10 minutes. Cool 4 to 5 minutes. Thinly slice the duck on the diagonal into 8 pieces, then cut each in half. Set aside.
Preheat the oven to 400°F. Sprinkle the duck with five-spice powder, salt, and pepper. Heat the oil in an ovenproof medium skillet over high heat. Cook the duck until browned, 4 to 5 minutes per side, then transfer the skillet to the oven. Bake the duck until the outside is cooked but inside is rare, 8 to 10 minutes. Cool 4 to 5 minutes. Thinly slice the duck on the diagonal into 8 pieces, then cut each in half. Set aside.
2.
Form the pizza dough into 8 even balls, then flatten to form 3-inch disks and place on an ungreased baking sheet. Spread hoisin sauce on the crusts with a pastry brush. Top with the spinach, cheese, bell pepper, and duck. Bake until the cheese is melted and bubbly, 20 to 25 minutes. Remove and garnish with onions and sesame seeds.
Form the pizza dough into 8 even balls, then flatten to form 3-inch disks and place on an ungreased baking sheet. Spread hoisin sauce on the crusts with a pastry brush. Top with the spinach, cheese, bell pepper, and duck. Bake until the cheese is melted and bubbly, 20 to 25 minutes. Remove and garnish with onions and sesame seeds.
“Made this for a cocktail party with the small pizzas cut into quarters … I prepared all the ingredients the night before, and assembled the pizzas immediately before the party. I coated the bell peppers with high-quality olive oil and roasted them ahead of time. These were easy, unusual, and a huge hit with guests.”
A cook, San Francisco, California
caramelized-onion dip
with cilantro-garlic pita chips
with cilantro-garlic pita chips
Too often chips and dip are left out as a makeshift hors d’oeuvre at cocktail parties. Here’s a deliciously unconventional version of an entertaining favorite. The dip highlights the rich flavors of sweet caramelized Vidalia or Maui onions with cinnamon-like garam masala and tangy crème fraîche or sour cream. Homemade pita chips are cooked in extra-virgin olive oil infused with garlic and cilantro.
YIELD: MAKES 8 SERVINGS
FOR DIP
2 tablespoons vegetable oil
3 cups chopped sweet onions, such as Vidalia or Maui (about 2 medium)
1½ teaspoons garam masala
1 (8-ounce) container crème fraîche or sour cream (1 cup)
Chopped fresh chives, for serving
FOR PITA CRISPS
½ bunch fresh cilantro
¼ cup extra-virgin olive oil
2 garlic cloves, crushed
6 pita breads
MAKE DIP
1.
Heat the oil in heavy large skillet over medium heat. Add the onions and sauté until slightly softened, about 5 minutes. Reduce the heat to medium low and cook until the onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes.
Heat the oil in heavy large skillet over medium heat. Add the onions and sauté until slightly softened, about 5 minutes. Reduce the heat to medium low and cook until the onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes.
2.
Add the garam masala; stir 1 minute. Transfer to a small bowl and cool completely. Mix in crème fraîche and season to taste with salt and pepper. Cover and refrigerate at least 2 hours.
Add the garam masala; stir 1 minute. Transfer to a small bowl and cool completely. Mix in crème fraîche and season to taste with salt and pepper. Cover and refrigerate at least 2 hours.
MAKE PITA CRISPS AND SERVE
1.
Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine the oil and garlic in a heavy small saucepan; cook over medium heat until the oil begins to bubble around the garlic, about 5 minutes. Add the chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain the oil into a small bowl; discard the solids in the strainer.
Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine the oil and garlic in a heavy small saucepan; cook over medium heat until the oil begins to bubble around the garlic, about 5 minutes. Add the chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain the oil into a small bowl; discard the solids in the strainer.
2.
Preheat the oven to 350°F. Cut each pita bread horizontally in half. Cut each round into 6 wedges. Place the pita wedges on 2 rimmed baking sheets; drizzle with the cilantro-garlic oil, and toss gently to coat. Arrange the pita wedges in a single layer; bake 5 minutes. Sprinkle with the chopped cilantro leaves and bake until the pita wedges are crisp and golden, about 5 minutes longer. Cool.
Preheat the oven to 350°F. Cut each pita bread horizontally in half. Cut each round into 6 wedges. Place the pita wedges on 2 rimmed baking sheets; drizzle with the cilantro-garlic oil, and toss gently to coat. Arrange the pita wedges in a single layer; bake 5 minutes. Sprinkle with the chopped cilantro leaves and bake until the pita wedges are crisp and golden, about 5 minutes longer. Cool.
3.
Sprinkle the dip with chives; place on a platter and surround with the pita crisps.
Sprinkle the dip with chives; place on a platter and surround with the pita crisps.
“I loved the recipe and used Vidalia onions but added a bit of cayenne for kick. I also stirred some of the mixture in my eggs and scrambled them, and I really enjoyed it.”
Bhixon, California
do ahead:
The
DIP
can be made 2 days ahead. Keep refrigerated.
The
PITA CHIPS
can be made 1 day ahead. Store airtight at room temperature.
classic spinach and
artichoke dip
artichoke dip
Creamy, tangy, cheesy, and easy, this time-tested recipe for a party dip from Epicurious member
Kristen Warner
of Stamford, Connecticut, might just be the reason pita chips were invented. But it’s just as delicious with salty tortilla chips, which stand up well to the chunky bits of artichoke and deliciously gooey spinach.
Kristen Warner
of Stamford, Connecticut, might just be the reason pita chips were invented. But it’s just as delicious with salty tortilla chips, which stand up well to the chunky bits of artichoke and deliciously gooey spinach.
YIELD: MAKES 8 TO 10 SERVINGS
10 ounces frozen spinach, thawed and drained
1 (14-ounce) can artichoke hearts, drained and cut into quarters
2 cups shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 cup mayonnaise
1 cup sour cream
3 garlic cloves, minced
1 teaspoon freshly ground black pepper
¼ teaspoon salt
Special equipment: 1- to 1½-quart baking dish
1.
Position a rack in the middle of the oven and preheat the oven to 350°F.
Position a rack in the middle of the oven and preheat the oven to 350°F.
2.
Using paper towels, squeeze the spinach to remove as much liquid as possible, then finely chop and place in a large bowl. Add the artichokes, mozzarella, ¾ cup Parmesan, the mayonnaise, sour cream, garlic, pepper, and salt and stir to combine. Transfer to a 1½-quart baking dish. Sprinkle with the remaining ¼ cup Parmesan, and cover snugly with foil. Bake until the top is golden brown, about 30 minutes.
Using paper towels, squeeze the spinach to remove as much liquid as possible, then finely chop and place in a large bowl. Add the artichokes, mozzarella, ¾ cup Parmesan, the mayonnaise, sour cream, garlic, pepper, and salt and stir to combine. Transfer to a 1½-quart baking dish. Sprinkle with the remaining ¼ cup Parmesan, and cover snugly with foil. Bake until the top is golden brown, about 30 minutes.
I love this dish. I’ve been making it since college. It’s super easy; the ingredients are ones you commonly have in your kitchen, it’s quick to make, and it’s always delicious! It also tastes great the next day as leftovers (sometimes I even eat it cold!).
—Kristen Warner
Warm Tofu with Spicy Garlic Sauce
warm tofu
with spicy garlic sauce
with spicy garlic sauce
Chances are if you’ve ever eaten at a Korean restaurant, you’ve already had a variation of this specialty served to you as one of the
banchan,
or small dishes that accompany your meal. Traditionally, the tofu is lightly fried, but gentle simmering preserves the soft tofu’s smooth delicacy. Using firm tofu won’t yield the same texture, but the slices will maintain their shape a bit better. Considering how easy this dish is to prepare, it’s amazing that such complex tastes abound. Serve with a hot bowl of rice for a simple meal.
banchan,
or small dishes that accompany your meal. Traditionally, the tofu is lightly fried, but gentle simmering preserves the soft tofu’s smooth delicacy. Using firm tofu won’t yield the same texture, but the slices will maintain their shape a bit better. Considering how easy this dish is to prepare, it’s amazing that such complex tastes abound. Serve with a hot bowl of rice for a simple meal.
YIELD: MAKES 8 SERVINGS
1 (14- to 18-ounce) package soft tofu (not silken)
1 teaspoon chopped garlic
¼ cup chopped green onions
2 teaspoons sesame seeds, toasted and crushed with side of a heavy knife
3 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 teaspoon coarse Korean hot red pepper flakes
½ teaspoon sugar
1.
Carefully rinse the tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
Carefully rinse the tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
2.
Meanwhile, mince and mash the garlic to a paste with a pinch of salt. Stir together with the remaining ingredients.
Meanwhile, mince and mash the garlic to a paste with a pinch of salt. Stir together with the remaining ingredients.
3.
Just before serving, carefully lift the tofu from the saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over the tofu and serve warm. Serve remaining sauce on the side.
Just before serving, carefully lift the tofu from the saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a small plate. Spoon some sauce over the tofu and serve warm. Serve remaining sauce on the side.
“I served the tofu over lightly sautéed bok choy seasoned with a bit of mirin. Instead of rice, I made quinoa in a miso broth; once it had cooked up, I tossed in some soaked hijiki seaweed (which had been tossed with a bit of sesame oil and soy sauce). Looked good on the plate and made for a lovely light dinner.”
A cook, Oakland, California
do ahead:
The
SAUCE
can be made 1 day ahead and chilled. Bring to room temperature before using.
The
TOFU
can be kept warm up to 4 hours.
winter squash soup
with gruyère croutons
with gruyère croutons
While this recipe calls for the common butternut and acorn squash, you can also use other varieties, such as kabocha, delicata, and pumpkin—just avoid stringy spaghetti squash. If you aren’t comfortable peeling uncooked squash with a paring knife, just cut the squash into quarters, drizzle with some olive oil, toss with a few garlic cloves, and roast until soft enough to scoop out the flesh. Lastly, don’t forget the croutons, which make the soup a standout.
YIELD: MAKES 8 SERVINGS
FOR SOUP
¼ cup (½ stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 (14½-ounce) cans low-sodium chicken broth
4 cups (1-inch) cubed peeled butternut squash (about 1½ pounds)
4 cups (1-inch) cubed peeled acorn squash (about 1½ pounds)
1¼ teaspoons minced fresh thyme
1¼ teaspoons minced fresh sage
¼ cup heavy whipping cream
2 teaspoons sugar
FOR CROUTONS
2 tablespoons butter
24 (¼-inch-thick) baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage
MAKE SOUP
1.
Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until tender, about 10 minutes. Add the broth, squash, and herbs. Bring to a boil, reduce the heat, cover, and simmer until the squash is very tender, about 20 minutes.
Melt the butter in a large pot over medium heat. Add the onion and garlic and sauté until tender, about 10 minutes. Add the broth, squash, and herbs. Bring to a boil, reduce the heat, cover, and simmer until the squash is very tender, about 20 minutes.
2.
Working in batches, purée the soup in a blender. Return the soup to the pot. Stir in the cream and sugar. Bring to a simmer and season with salt and pepper.
Working in batches, purée the soup in a blender. Return the soup to the pot. Stir in the cream and sugar. Bring to a simmer and season with salt and pepper.
MAKE CROUTONS AND SERVE SOUP
1.
Preheat the broiler. Butter one side of each bread slice. Arrange the slices, buttered side up on a baking sheet. Broil until golden, about 1 minute. Turn over; sprinkle with cheese, then thyme and sage. Sprinkle with salt and pepper. Broil until the cheese melts, about 1 minute.
Preheat the broiler. Butter one side of each bread slice. Arrange the slices, buttered side up on a baking sheet. Broil until golden, about 1 minute. Turn over; sprinkle with cheese, then thyme and sage. Sprinkle with salt and pepper. Broil until the cheese melts, about 1 minute.
2.
Ladle the soup into bowls. Top each with croutons and serve.
Ladle the soup into bowls. Top each with croutons and serve.
“I’ve been known to accidentally slip a tablespoon of bourbon into the recipe; it adds just a little more personality. Wonderful soup for parties or cold rainy days.”
Akdale, Soldotna, Alaska
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