I consider it a huge win when I find something to make that is easy, delicious and visually very appealing. Even better, Valerie’s Roasted Cauliflower Steaks will make both meat lovers and vegans happy.
The “Valerie” in this dish is Valerie Bertinelli. Both an actress and an accomplished home cook, her recipes have proven easy to follow and reliable as well as delicious. Even though I was expecting this to be good, my husband and I were surprised at just how delicious it really was. ANd so pretty!
I made half of her original recipe and eyeballed most of the ingredients. So below is Valerie’s recipe for Roasted Cauliflower Steaks for those who feel most comfortable with exact amounts. This easy-going recipe will work either way. And while I did use the butter for the pine nuts and raisins, you could just as easily use either a buttery vegan spread or a good fruity EVOO to keep this dish vegan-friendly.
2 heads cauliflower (if you use larger heads you will get the 6 servings)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
2 tablespoons pine nuts
1/4 cup golden raisins or raisin medley
1 tablespoon unsalted butter/vegan buttery spread or EVOO
1/4 cup fresh parsley, roughly chopped or torn
Preheat the oven to 425 degrees F. Cut off the cauliflower stems, then place the heads cut-side down and slice into 1/2-inch-thick steaks. Arrange on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper on both sides. Transfer to the oven and bake until golden brown, 20 to 25 minutes, flipping after the first 10 minutes.
Meanwhile, add the pine nuts to a dry medium saute pan and toast over medium heat until golden brown, about 3 minutes. Add the raisins and butter and season with salt. Cook, tossing, until the butter has melted and coats the pine nuts and raisins. Off the heat, stir in the parsley.
Transfer the roasted cauliflower to a serving platter. Pour the pine nut-raisin mixture over the top. Season with salt.
Curried Cauliflower and Potatoes (Aloo Gobi) is a classic Northern Indian dish. The name is a literal translation of the ingredients with “aloo” meaning potato and “gobi” meaning cauliflower. This combination is perfect as part of a vegetarian, vegan or meat meal. And if you just want to add a little spice to an otherwise plain piece of broiled or baked meat or fish, this is just the dish to kick things up a notch. It makes wonderful left-overs too.
Don’t be put off by the list of spices. This is an easy dish to prepare, and uses the classic spices that would be on hand in any kitchen that enjoys either Indian or Middle Eastern cuisine. And you can be in control of the heat, making the curried cauliflower and potatoes (aloo gobi) as spicy – or not – as you like. I do strongly encourage you to grind your own spices. I can’t emphasize enough the difference it will make in your cooking. Using a spice or coffee grinder, this only adds seconds to your prep time, but will immediately transform you into a better cook.
This recipe dates back to a May, 1980 Bon Appetit article on the cuisine of northern India. The chef is Paul Bhalla and his recipes do take some preparation, but they are all well worth the effort. Unfortunately, I have not been successful in finding any of his recipes online….
For a few ideas of putting together a complete Indian meal check out these links.
Yield: About 6 to 8 servings, as part of a complete dinner
About 6 Tablespoons of margarine or vegetable oil
1 pound potatoes, peeled and cut into 1.5-inch cubes (I used red potatoes but Yukon Gold would also be nice)
1 teaspoon black or white whole mustard seeds
1/2 cup chopped yellow onion
1 teaspoon fresh lemon juice
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon ground turmeric
1/2 teaspoon ground cayenne pepper (this makes the dish mildly spicy)
1/2 teaspoon sweet paprika
Pinch of asfetida (Optional, but I have it so add it. Asfetida has a unique flavor and is worth getting if you do Indian cooking)
2 medium tomatoes, cut into 1.5-inch cubes
2 Tablespoons chopped fresh cilantro
2 teaspoons slivered fresh ginger root
2 jalapeno peppers, seeded and chopped (optional)
1 teaspoon kosher salt
About 3 pounds of cauliflower, broken into florets (You can include some tender green leaves if you like. I did not.)
Coarsely chopped parsley or cilantro
Melt the margarine (or heat the oil) in a large, heavy skillet over medium heat. Add the potatoes and saute just until lightly browned. Remove the potatoes to a bowl and set aside.
Return the oil to hot and add the mustard seeds, shaking the pan until they begin to pop. This only takes about 30 seconds. Add the onion and brown lightly. Reduce the heat and add the dry spices and blend well with the onion.
Add the tomatoes, cilantro, ginger, jalapenos (if used) and salt. If your tomatoes are not particularly juicy, you will want to add about 2 Tablespoons of water so things don’t become too dry. Now add the cauliflower and potatoes, and turn them to coat well with the spices.
Reduce the heat to low, cover tightly and cook for about 15 minutes. You want the vegetables to be firm but tender. Garnish when ready to serve.
We eat a LOT of salads in our house. They can be a complete lunch or dinner with some crusty bread and a glass of wine. Or they can be the myriad and varied salatim that are an essential part of any Middle Eastern meal. The Apple, Goat Cheese and Pecan Salad is another entry from Adeena Sussman’s Sababa cookbook.
It can be made with persimmons or peaches instead of the apple. You also can vary the flavor palate depending on the type of goat cheese that you choose as well. What cannot change is the freshness of the produce, the quality of the pecans and goat cheese and the brightness of the lemony dressing. This is a very satisfying salad and is visually quite appealing. So the next time you want to dress things up a bit, give this Apple, Goat Cheese and Pecan salad a try. It is an especially nice accompaniment to the Za’atar Roasted Chicken over Sumac Potatoes and would be great with any fish dish.
Yield: Serves 4 to 6 as a side salad
1/2 cup fruity EVOO
1/4 cup freshly squeezed lemon juice
1.5 Tablespoons Dijon mustard
1.5 teaspoons date syrup (silan) (double the honey if you don’t wish to use silan)
1.5 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper or more, to taste
For the salad
1 large head if butter lettuce, torn into bite sized pieces (You could use another soft, flavorful lettuce if butter lettuce isn’t available.)
1 large, firm persimmon, peach or crisp apple (I like Honeycrisp or Pink Lady)
1/2 small red onion, thinly sliced
1/2 cup toasted pecans – whole or coarsely chopped
4 ounces of a soft goat cheese (I used one with vegetal ash, but you could use an herbed or good plain goat cheese.)
Mix the dressing ingredients in a jar until emulsified and creamy. Set aside until just ready to serve.
Arrange the salad ingredient in a shallow bowl or platter in an attractive arrangement. When you are ready to serve, give the dressing a good stir or shake and drizzle over the salad. You do not want to drown the salad and any extra can be refrigerated for another salad. You can also serve some additional dressing on the side after the initial drizzle so that people can add more if they wish. Now eat!
What is bright and tart with lemon, silky and unctuous with a hint of pecans? Perfect Lemon Chess Pie! This easy dessert is so delicious that you have to close your eyes with the first bite and simply sigh. And every bite afterwards. It’s just THAT good.
What is lemon chess pie and where does the name originate? “Chess” is really a colloquial or mispronunciation of “cheese.” In this case, the cheese is actually lemon curd – a beautiful curd that develops as the pie bakes. For a chess pie that is an old variation on a pecan pie, check out the recipe for Thomas Jefferson’s Chess Pie. It is also delicious but quite different from this perfect lemon chess pie by Gale Gand. I made a couple of tweaks, including adding some chopped pecans. Don’t get put off by the amount of sugar in this recipe. The finished pie is not overly sweet thanks to the amount of fresh lemon juice and zest. It is really just perfect.
Refrigerated, the pie will last for several days, although it is best to bring it to room temperature to eat – assuming you have the will power to wait!
Yield: 8 servings
2 cups sugar
1 Tablespoon flour
1 Tablespoon fine yellow cornmeal
1/4 teaspoon kosher salt
4 large or extra large eggs
1/4 cup milk (1% milk worked fine)
1/4 cup (1/2 stick) of unsalted butter, melted
Grated zest of 3 medium lemons (about 2+ Tablespoons)
1/3 cup fresh lemon juice
1/2 cup of coarsely chopped pecans
1 9-inch unbaked pie shell
Preheat the oven to 375 degrees F.
Combine the sugar, flour, cornmeal and salt in a large bowl. Add the eggs and mix well.
Add the milk and mix. Then stir in the melted butter, pecans, lemon zest and lemon juice until everything is well distributed. Pour into the unbaked pie shell. Cover the rim carefully with foil or a pie shield, which I highly recommend getting if you are into baking pies. Bake for 30 minutes and then carefully remove the pie shield. Continue baking until the pie filling is well-browned and barely jiggles. The original recipe said for a total baking time of 45 minutes, but mine took closer to an hour. Ovens vary so watch it. The finished pie forms a very brown, slightly sugary crust.
Allow to cool completely before cutting. Refrigerate left-overs.
Sababa, an Arabic word, has come to mean “cool” or “awesome” in Hebrew slang. The Za’atar Roasted Chicken over Sumac Potatoes included in the 2019 cookbook Sababa by Adeena Sussman, is the perfect Shabbator Sunday dinner. It’s not difficult to make and is a wonderful change from the typical roast chicken. I can attest that it is truly Sababa! The resulting chicken is incredibly moist and juicy and loaded with flavor.
I find it amusing that all of a sudden Middle Eastern food is “in.” Every time I open a newspaper to the food section, another Middle Eastern dish, restaurant or chef is being lauded. It is wonderful that this rich and varied cuisine is receiving its due, but many of us happily been enjoying it for years.
Like this Za’atar Roasted Chicken over Sumac Potatoes, many of the dishes rely on fresh foods livened by a liberal use of herbs and spice mixtures. Za’atar can be found already mixed in many grocery stores these days and is easily available online. You can, of course, make your own if you wish. It is originally a blend of the Biblical hyssop, sesame and salt. Wild thyme is often used in place of the hyssop. Sumac, which was cultivated in Mishnaic times is high in vitamin C and lends a wonderful citrus flavor to foods as well as a lovely almost saffron color.
This dish is simple to create and I paired it with a tomato basil bisque and a lovely salad. For dessert I made tahini cookies, which can be easily whipped up and will last for days in an airtight container – that is, if you can resist eating them all!
Yield: Serves 4 to 6
1 roasting chicken, approx. 4 pounds
5 to 6 smallish red potatoes, scrubbed and quartered
4 medium shallots, peeled and quartered
4 Tablespoons EVOO
2 Tablespoons ground sumac
Kosher salt and freshly ground black pepper to taste (If you are using Kosher chickens, you will probably want less added salt.)
1 small lemon
5 Tablespoons Za’atar Spice blend
1/4 teaspoon dried red pepper flakes
2 to 3 large garlic cloves
6 fresh thyme sprigs
Preheat the oven to 425 degrees F.
Place the potatoes and shallots in a rectangular baking dish large enough to hold everything (about 9 x 13). Toss the potatoes and shallots with 1 Tablespoon of the EVOO, all of the sumac and about 3/4 teaspoon of salt and some generous cracks of black pepper.
Rinse and pat dry the chicken, being sure that there are no giblets inside. (If there are giblets, remove them and freeze them for soup.) Season the inside and outside of the chicken with salt and pepper.
Zest the lemon into a bowl and then halve the lemon and set the pieces aside. Add the remaining EVOO to the lemon zest along with 4 Tablespoons of the za’atar and the red pepper flakes. Mix gently.
Place the chicken, breast side up, on top of the potatoes and shallots. Stuff the lemon halves (I could only get one half in so saved the other half for another use), garlic and thyme sprigs into the cavity of the chicken. Tie the legs together with some kitchen twine.
Rub the za’atar mixture all over the outside of the chicken and a bit under the breast skin if you like.
Roast the chicken for 15 minutes and then reduce the heat to 350 degrees F. Continue roasting for 1 hour and 20 minutes more or until the juices run clear and the leg jiggles easily when pulled. Remove the chicken from the oven and allow it to rest for 10 minutes before carving. Cut the chicken right over the potatoes so that the juices run over the vegetables.
Preparing Indian cuisine does take some time and lots of spices. But the rewards are worth the trouble. This lamb korma at home recipe comes from the same source as the oven-baked chicken tandoori that I posted previously.
What is korma and how does it differ from curry? Korma is a mild curry made with yogurt and nuts and includes lots of coriander. It is rich in flavor and texture with many layers.
As I have mentioned before, while Indian recipes call for lots of spices, the same ones are used often in both Indian and Mediterranean cuisines. I like to buy the whole spice and grind them as needed, which takes only minutes if you use and inexpensive coffee or spice blender. The difference from the pre-ground spices that you buy in stores is huge and will make or break these dishes. Once you get in the habit of grinding your own spices you may never go back to buying them ground again.
As with many cuisines, organizing your ingredients before you actually begin to cook is essential. Things get added quickly and there is no time to suddenly start chopping or blending ingredients once the cooking commences. Preparing these recipes with someone else to help makes short work, but they can be done by one person.
For some ideas of how to put together a complete Indian meal, check out the suggestions I give on my post for tandoori chicken. And always be sure to have some good naan, roti or other bread and basmati rice to soak up the delicious sauces. Even if you only serve the lamb korma at home with a simple rice and a veg, you won’t be disappointed.
Yield: About 6 to 8 servings as part of a full Indian meal
2 ounces of garlic cloves (about 8 large)
2 ounces of fresh ginger root, peeled and cut into small pieces
1/2 cup of milk
2 ounces of raw cashews
2 teaspoons poppy seeds
1/2 cup butter or ghee
1/4 cup of Canola or vegetable oil
1 pound (about 1 large) onion, finely chopped
2 pounds of lean lamb, cut into 1/5 inch cubes
2 teaspoons ground coriander
1.5 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground green cardamom
1/4 teaspoon ground cinnamon
1/2 pound tomatoes, cut into 1/2-inch pieces
1/2 cup plain whole-milk yogurt
Puree the garlic and ginger in a processor or blender and set aside.
Combine all of your spices and the salt and set aside.
Mix the milk with the cashews and poppy seeds in a blender and process until smooth. (I found that this worked best if I first ground the cashews and poppy seeds in my spice grinder.)
Melt the butter or ghee in a large, heavy skillet over medium heat. Add the onion and saute until lightly browned. Increase the heat to high and add the garlic/ginger puree. Brown lightly.
Reduce the heat to medium and add the lamb pieces. Saute until lightly browned on all sides, turning as needed. This takes about 8 minutes. Scrape the skillet as necessary to prevent sticking. You can add a few drops of water to loosen any brown bits, but I found that the butter and oil was sufficient.
Add the spices and mix well being sure to coat all of the lamb pieces. Reduce the heat to low and cook for 10 minutes until the lamb is nicely glazed.
Add the tomatoes, yogurt and cashew, poppy seed milk mixture and stir through.
Serve garnished with chopped cilantro, if desired.
Now anyone can make delicious Oven-Baked Tandoori-Style Chicken at home. If you follow my blog it’s easy to tell that my favorite cuisines are Indian and Mediterranean. Both are incredibly varied, complex and have some huge regional differences. That said, however, these cuisines are lively with spices and use lots of vegetables and pulses. The spices are similar, albeit in different combinations and quantities. The meals are accompanied by salads and pickles and both have wonderful flat breads. And its easy to feed both vegetarians and omnivores since there are so many great non-meat options.
Because spices are at the heart of these cuisines, I have relatively recently started grinding my own as I use them. It is incredibly simple and quick to do with a coffee grinder and the difference is incomparable. Smell freshly ground coriander versus store bought and you won’t even recognize them as the same spice. And while the spice list may appear long in many Indian dishes, if you do this kind of cooking, they are spices that I always have on hand in my pantry. If you purchase the whole spice or seed – only grinding what you need – the fragrance and flavor will last longer too.
But I digress. My husband and I have found that eating out is very expensive and often a less than totally satisfying experience. And, of course, I enjoy cooking and my husband and family are such an appreciative audience that I have chosen to learn how to prepare many of our favorite foods at home. And the aromas! There is nothing like walking into a house where the air is redolent of spices or the smell of fresh bread.
All of this is by way of introducing Oven-Baked Tandoori-Style Chicken at home. This recipe dates back to a May, 1980 Bon Appetit article on the cuisine of northern India. The chef is Paul Bhalla and his recipes do take some preparation, but they are all well worth the effort. I hopefully will be blogging his recipe for Lamb Korma and Alu Gobi in the coming weeks. The only change I have made in the Tandoori Chicken recipe is to reduce the quantity. This can easily be doubled. The other slight change is that my oven unfortunately shuts down if I try to heat it to 500 degrees F. So I have slightly reduced the temperature to 475 degrees F. at the beginning of the cooking time and will zap it under the broiler at the end to get that caramelized look.
For a complete Indian meal, check out some of these ideas:
Be sure to have plenty of naan, roti or one of the other many Indian breads on hand for all of the wonderful sauces and dips. If you cannot locate these breads easily and don’t feel like making them, the ubiquitous pita and wheat flour tortillas are acceptable substitutes. And definitely cook up basmati rice.
Recipe for Oven-Baked Tandoori-Style Chicken at Home
Yield: 4 servings
1 whole chicken, cut-up and skinned
1/2 teaspoon saffron threads
1 Tablespoon boiling water
4 large garlic cloves
4-inch piece of fresh ginger, peeled and cut into about 8 pieces
1/2 cup plain yogurt (I do not use Greek yogurt here. Find a good plain, whole milk yogurt to use instead like a Bulgarian yogurt.)
1/4 cup beetroot color extract (See note)
A couple of drops of red vegetable food coloring (optional)
Juice of 1/2 lemon
Rounded 1/2 Tablespoon ground coriander
Rounded teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon whole cumin seed
1/4 cup (1/2 stick) unsalted butter, melted
Lemon or lime wedges and lettuce leaves and sliced onions.
Remove the skin from the chicken. I find it helps to use a paper or cloth towel to gran and pull off the skin in one piece. Cut 4 to 5 slits (almost to the bone) in the thighs and breasts. Place in a glass or stainless bowl.
Soak the saffron in the water for about 5 minutes. I heat the water and saffron in the microwave for about 20 seconds or you can simply boil water and then add the saffron. Brush the mixture generously over the chicken pieces on both sides and into the slits. Cover and allow to stand for 20 minutes at room temperature.
In a blender, puree the garlic, ginger and then add the yogurt, beet extract and spices. Continue pureeing until you have a smooth liquid. Using a pastry brush, generously paint the chicken pieces with the spice mixture, making sure that it gets into the slits. You can also just place everything in a heavy duty plastic freezer bag. Massage the chicken pieces once you have gotten out as much air as possible and the bag is sealed. Refrigerate for at least 12 hours or overnight.
Remove the chicken from the fridge about an hour before cooking. Heat your oven to 500 degrees F if you can or 450 to 475 degrees F if your oven doesn’t go that high.
Use some of the melted butter to coat a shallow roasting pan. Add the chicken pieces and drizzle with remaining butter. Roast for 10 to 12 minutes. Reduce the oven temperature to 350 degrees F and continue roasting until the chicken tests done and is a poppy red color – the perfect Oven-Baked Tandoori-Style Chicken. This will take about an additional 25 to 39 minutes. Arrange on a platter with lettuce leaves and the garnishes of your choice. [I did not use the red food coloring and my beets were a bit anemic in color this time, so my chicken was not that lovely poppy red. It does NOT, however have any effect on the taste.
NOTE:To make beet extract, cut in eighths 1 large or quarter 2 to 3 small beets. Combine in a saucepan with 1/2 cup water. Cover and boil until the beet is fork tender, about 15 to 20 minutes. Drain well, reserving the liquid. Use the cooked beets for salad. The reserved liquid is your extract. You can also buy canned beets and use the liquid from the can.
Tarte Citron Mama appeared in the June, 1979 Bon Appetit magazine. It was described as a 14th century French dessert and wasn’t quite like any other dessert I had ever seen or tasted – then or since. I have not been able to find anything like it online, although it does sound as if it may be similar to a recipe found in The Lutece Cookbook. Thankfully I wrote the recipe down years ago because I can no longer locate the magazine in my bookcase….
This is a lemon and almond tarte but without conventional pastry or custard. And while I am not normally a huge fan of meringue, when it is mixed with the ground almonds, I found it transformed. The resulting tarte is just a little bit sticky, a little bit chewy, incredibly moist, bright and light with the fresh taste and fragrance of citrus and almonds. Tarte Citron Mama is theperfect ending to a rich meal.
While it is easy to come by ground almonds these days, I like to grind my own for this recipe. The almonds won’t be quite as fine when I do it, but that is part of their charm. Making this dessert takes a bit of patience, but the steps are easy to follow. And unlike a lemon meringue pie, the meringue here is a relatively thin layer. On the day I made it, there is a little crispness to the meringue and each of the layers is easily discernible, whereas on the second day some magical alchemy takes place and all of the layers meld together. However you enjoy it, this luscious tarte won’t last long.
And while I made use of 21st century appliances, since this dates back to the 14th century it can be made entirely by hand – and with a LOT of elbow grease! So when you have a little time and you want to give your friends or family a delightful and totally surprising dessert, try this 14th century tarte.
I don’t know what lemons were like in the 14th century, but I find that most lemons these days – even organic ones – tend to have thick skins, a lot of pits and pith and not a great deal of fruit. Meyer lemons are sweeter, thinner skinned and less acidic, which is perfect for this recipe. It’s seeking them out if you plan to try this. And I encourage you to do so.
Recipe slightly tweaked by me
Yield: One 9-inch tarte (about 6 generous portions)
3 extra large eggs, separated
1 cup granulated sugar
grated zest of one lemon
1.75 cups raw almonds with skins, finely ground with 2 teaspoons of the sugar
1 Tablespoon of flour
Generous pinch of kosher salt
1/2 teaspoon pure almond extract
Approximately 6 lemons (Meyer lemons work best, in my opinion), with all of the skins and pits removed and cut into thin slices
2 extra large egg whites (Use the left-over yolks in your next omelette)
1/4 teaspoon pure almond extract
For garnish (Optional but really nice)
Strips of lemon peel with all of the white pith removed (I use a boning knife to achieve this) from 1/2 a lemon
1/4 cup granulated sugar
1/4 cup water
2 Tablespoons granulated or castor sugar
Preheat oven to 350 degrees F. VERY generously grease a 9-inch tart pan with a removable bottom. Pay special attention to the inside rim.
Combine the 3 yolks and 3/4 cup of sugar in a large bowl and whisk until the yolks become very pale and will “ribbon” when you lift up the whisk. Add the lemon zest, salt and 1/2 teaspoon of almond extract and mix through.
Blend in 1 cup of the ground almonds and the Tablespoon of flour.
Beat the 3 egg whites until stiff. Stir 1/4 of the whites into the yolk and almond mixture to loosen things up. Then carefully fold in the remainder of the whites.
Pour the batter into the prepared pan and bake for 30 minutes or until the cake is lightly browned.
Remove the base of the tarte from the oven, but leave the oven on to maintain the temperature.
Cover the top of the tarte base with the lemon slices, overlapping them slightly.
Beat the remaining 2 egg whites until soft peaks form, Gradually add the remaining 1/4 cup of sugar and 1/4 teaspoon of almond extract. Continue beating until stiff peaks form. Gently fold in the remaining ground almonds.
Using a spatula dipped in cold water, carefully spread meringue evenly over the top, covering the lemon slices completely.
Return the tarte to the oven for about 20 to 25 minutes or until the meringue becomes golden.
Remove the tarte from the oven and allow it to cool for at least 20 minutes before trying to remove it from the tart ring. Don’t worry if the meringue cracks. When completely cooled you can add the garnish to the tarte.
Make a simple syrup by combining equal parts sugar and water in a small pot on a medium heat until the sugar dissolves. Add the thin strips of lemon peel and cook on a low heat for about 10 minutes. The peel should have softened.
Remove the peel from the syrup and roll the pieces in the granulated or castor sugar. Spread the sugared peel on a piece of waxed paper to dry. This same process can be used to candy orange peel. The remaining flavored simple syrup can be refrigerated to use later in a variety of mixed drinks or even added to homemade lemonade.
After seeing four separate blog posts come up on my Google feed for Tomato Tarte Tatin, I figured I had to try one of them. The caramelized corn and tomato tarte tatin simply was too pretty not to try it. And as farmer’s markets and grocery stores are stocking a bounty of tomatoes and corn, this recipe seemed a natural to make.
The most difficult part of the recipe for me was lifting the heavy cast iron pan to turn out the finished tarte. My husband had to perform that task. But everything else really only took minutes to prepare and none of the ingredients is hard to find. Of course, I had to tweak it to my tastes. This particular version called for Everything Bagel Spice and I preferred to use Za’atar. You can make your own or buy very good ready-made versions online and in many grocery stores. It is a Middle Eastern spice mix that can be used in so many ways that I really recommend keeping it on hand. Lately I have been having farmer’s cheese on brown rice cakes with halved grape tomatoes liberally sprinkled with za’atar for breakfast and I’m not tired of it yet.
Next time you have pita or naan, brush it with some EVOO and sprinkle on za’atar. Pop in the oven for a couple of minutes and enjoy. It’s also great on grilled meats, over eggs and on yogurt.
The tarte is best eaten warm from the oven. And if it sits too long, the pastry will get a bit soggy from the tomato juices. It makes a great appetizer or summer luncheon or dinner with a green salad. The flavor is both sweet from the corn and tomatoes and savory from the cheese and spices. The corn lends a nice bite to each mouthful. This simple preparation is loaded with umami.
My husband and I did get distracted and we left my tarte in the pan too long before inverting so the tomatoes continued to cook. If you turn it out after only 5 minutes the result will be brighter looking than my finished product. It was, however, still delicious.
If you are looking for another wonderful use of summer’s bounty, check out the tomato and plum galette. This recipe seemed like a surprising combination to me and yet it worked perfectly. After all, tomatoes are fruits.
1 tablespoon fresh thyme leaves, plus more for serving
2 tablespoons balsamic vinegar or Pomegranate Molasses
1 tablespoon honey
2 ears yellow corn, kernels removed from cob
1/2 cup shredded Havarti or provolone cheese
1 sheet frozen puff pastry, thawed
2 tablespoons Za’atar
Preheat oven to 400 degrees F.
In a 10-inch heavy duty oven-proof skillet set over medium heat, add olive oil. When the oil shimmers, add the tomatoes, shallots, thyme, and a pinch each of salt and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Add the balsamic vinegar and honey and continue cooking another 1-2 minutes until the sauce thickens a bit. Remove from the heat and gently push the tomatoes into an even layer, covering the surface of the skillet. Sprinkle the corn over the tomatoes and then add the cheese.
Place the pastry over the top of everything and press down gently to secure, tucking the sides of the pastry under the tomatoes as best you can. Brush the top of the pastry lightly with water and sprinkle with Za’atar spice. Using a sharp knife, make 3 small cuts in the center of the pastry.
Transfer to the oven and bake for 30 minutes or until the pastry is golden brown. Remove from the oven and allow to rest in the pan for 5 minutes and then place a serving plate over the skillet. Carefully invert the skillet and allow the tarte tatin to fall out onto the plate. Garnish with thyme. Slice, and serve warm. Enjoy!
Lumpy. Bumpy. Chewy. Deeply chocolaty with an undertone of spice. And easy – so easy.
As anyone who reads my blog knows, I am not a vegan. However, I always like to have some good vegan recipes – especially desserts – in my back pocket. Whether you keep kosher or eschew dairy products for ethical reasons or because of food allergies, vegan desserts can be a wonderful option.
However, I will not serve a vegan dessert unless it is just as good as a non-vegan one. I came across this recipe and after a few tweaks, the result is a delicious cookie that chocolate lovers will adore. The hint of exotic spices gives a Mediterranean flavor that marks it as unique.
This recipe comes together quickly and requires no special equipment or techniques – and I had everything on hand in my pantry. Do use a really good quality unsweetened Dutch Processed cocoa like Droste or Valrhona when making these. Chocolate and cocoa powders each have their own unique flavor profile so find one that you like and use it in all of your recipes.
I confess that I made my cookies with unsalted real butter, but they absolutely will not suffer if they are made with a buttery vegan solid such as Earth Balance.
My husband and I tried the cookies still slightly warm from the oven and after a day in an airtight tin. While both were good, we agreed that the flavors and texture were at their peak after sitting overnight. The cookies will easily keep for a week, if stored properly, and are luscious with a glass of milk (dairy or non), a cup of coffee or with a sweet dessert wine.
Because the cookies are such a deep, dark brown, it can be difficult to tell when they are fully baked. I made three batches and baked each one for a different amount of time – from 14 minutes to 20 minutes. All worked, but the one that baked for 14 minutes was the best. The dough does not spread during baking so however the cookies go onto the baking sheet is pretty much how they will come out at the end. Try one of these deeply satisfying and not overly sweet cookies soon.
Yield: 3 dozen cookies
1/2 cup of unsalted, solid vegan buttery margarine or unsalted real butter (1 stick)
2/3 cup unsweetened Dutch Processed Cocoa
2 cups light or dark brown sugar
1/4 cup water
1/4 cup strong coffee (the liquid and NOT granules!)
2.5 cups whole wheat flour
1.5 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon kosher salt
1 cup coarsely chopped, lightly pan-toasted blanched almonds or walnuts
1 cup of raisins tossed with 1 teaspoon of flour
Preheat oven to 350 degrees F. Line baking sheets or pans with parchment paper or a non-stick silicone mat like Silpat.
Combine first five ingredients in a medium saucepan over medium/low heat. Allow the mixture to melt until it resembles chocolate syrup. Do not allow it to boil. Remove from the heat and cool slightly.
Combine the flour with the baking powder, spices and salt in a large bowl.
Pour the melted chocolate mixture into the flour mixture and stir to combine until no flour is visible. Add the almonds and raisins and work through the batter so that everything is evenly distributed.
Lightly spray a 1 Tablespoon cookie scoop or measuring spoon with a non-stick spray. Scoop out slightly rounded Tablespoonfuls and place on the prepared baking pan. The cookies do not spread during baking so they can be fairly close together.
Bake for 14 minutes, turning once if your oven bakes unevenly like mine!
Remove from the oven and allow to cool for 3-5 minutes before transferring the cookies to a cooling rack. Allow the cookies to cool completely before storing.