Leite's Culinaria» vegetarian

Strawberry Rhubarb Pie with Ginger Crumb Topping

Sam Mogannam | Dabney Gough — Thu, 24 May 2012 14:00:11 +0000

Bi-Rite Market's Eat Good Food | Ten Speed Press, 2011 | Makes one 9-inch pie

The combination of strawberry and rhubarb is a classic for good reason: the sweet, juicy strawberries are perfectly balanced by the tart rhubarb. Our version features a crumb crust on top, which works well with a very juicy fruit filling such as this one, as a traditional pie crust topping would get soggy. The crumb also provides crunchy textural contrast to the soft fruit inside.–Sam Mogannam

LC Penchants & Proclivities Note: We like the notion of pie. Quite a lot, actually. That said, this recipe also turns out quite a nice crumble when you omit the pie crust–perfect for those days when you just don’t have the time nor the inclination to roll out pastry. While we’re on the topic of penchants and proclivities, if you’re the type who doesn’t care for a somewhat thick filling, simply use a little less than the full amount of flour called for in the recipe.

Active time: 30 minutes | Total time: 3 hours (includes chilling)

Strawberry Rhubarb Pie with Ginger Crumb Topping Recipe

Ingredients

| metric conversion

For the crust
1 cup (4 1/2 ounces) all-purpose flour, plus more for the surface
7 tablespoons (3 1/2 ounces) cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon sugar
1/4 teaspoon kosher salt
2 tablespoons ice-cold water, more as needed
1 1/2 teaspoons cider vinegar
For the filling
2 1/2 cups (4 to 5 large stalks) rhubarb, sliced on the diagonal 1/4-inch thick
2 1/2 cups hulled and halved strawberries (if the berries are quite large, quarter them)
2/3 cup packed light or dark brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
For the crumb topping
2/3 cup (3 ounces) all-purpose flour
5 tablespoons (2 1/2 ounces) unsalted butter, cold, cut into 1/2-inch pieces
1/2 cup granulated sugar
3 tablespoons packed dark or light brown sugar
3/4 teaspoon ground ginger
1/8 teaspoon kosher salt

Directions

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Make the crust
1. Place the flour, butter, sugar, and salt in the bowl of a stand mixer and place in the freezer for 20 minutes.
2. Fit the stand mixer with the paddle attachment and mix the chilled ingredients on low speed until the mixture resembles coarse meal, about 2 minutes. Combine the ice water and vinegar in a small measuring cup. With the mixer running, slowly add the vinegar mixture to the flour mixture, adding just enough for the mixture to come together into shaggy clumps. (If you’ve added all the liquid and the dough is still not holding together, add enough cold water, 1 teaspoon at a time, until it does cling together.) Be careful not to overmix the dough, or it will become tough.
3. Turn the dough out onto a large piece of plastic wrap, shape it into a 5-inch disk, and wrap it in plastic. Refrigerate for at least 30 minutes or up to a few days. (If the dough has been in the fridge overnight or longer, let it come to room temperature for 30 minutes prior to rolling, as it needs to have a bit of give. If it has been refrigerated for only a couple of hours, you can roll it out immediately.)
4. On a lightly floured surface, roll the dough into a 12 1/2-inch circle about 1/8 inch thick. Transfer it to a 9-inch pie dish, preferably deep-dish, by either folding the dough into quarters and unfolding it in the dish or rolling the dough around a rolling pin and unrolling it into the dish. Tuck the excess dough under the edges to create a double thickness and a smooth edge. Then pinch the dough every 2-inches to form a decorative border. Refrigerate while you prepare the filling and crumb topping.
Make the filling
5. Preheat the oven to 350°F (176°C) and position a rack in the center of the oven.
6. In a medium bowl, combine the rhubarb, strawberries, sugar, flour, and cinnamon and toss gently but thoroughly to combine.
Make the crumb topping
7. In another medium bowl, combine the flour, butter, sugars, ginger, and salt. Using a pastry blender or two table knives, cut the mixture until the biggest pieces of butter are something like the size of small peas. The crumb topping will still seem very dry and floury looking. That’s okay.
Assemble the pie
8. Spoon the filling into the pie crust, then top with the crumb mixture. Place the pie on a large rimmed baking sheet lined with aluminum foil or parchment paper and bake until the crust is dark golden brown, the filling is bubbling, and some juices are spilling over the edge, about 1 hour to 1 hour and 15 minutes. Let the pie cool completely on a wire rack, if you can stand the wait, before slicing and serving.

Hungry for more? Chow down on these:

Fresh Strawberry Pie from Baking Bites
Cherry Rhubarb Crisp from Two Peas and Their Pod
The Best Strawberry Shortcake from Leite's Culinaria
Almond Cake with Strawberry-Rhubarb Compote from Leite's Culinaria

Toaster Tarts

Kim Laidlaw — Wed, 23 May 2012 14:00:09 +0000

Williams-Sonoma: Home Baked Comfort | Weldon Owen, 2012 | Makes 12

I’m a child of the 1970s, and though my mom baked fresh bread, made her own yogurt, and had a vegetable garden, there was a certain amount of junk food that my brother and I always asked for. I loved cherry Pop-Tarts as a kid. I haven’t had one in many years, so I thought I’d create a somewhat adult version of the pastry (but don’t put these in the toaster!).

Experiment with your favorite types of jam to re-create a Pop-Tart flavor you loved as a kid. You can embellish the tarts with all sorts of fancy sprinkles, or stir a little food coloring into a portion of the glaze and sling it across the top.–Kim Laidlaw

LC By Toaster Tarts Obsessed Note: Yes, toaster tarts. Even if you weren’t obsessed by Pop Tarts as a kid, we think you’ll swoon over these almost-wholesome, made-from-scratch, choose-your-own-flavor-filling rendition. In fact, one of our recipe testers, who shall remain nameless, made them three times in as many weeks. Three times. (Hey, Kara, how many batches have you made by now?)

Active time: 45 minutes | Total time: 1 hour, 35 minutes

Toaster Tarts Recipe

Ingredients

| metric conversion

For the pastry
2 cups all-purpose flour, plus more for the work surface
1/4 cup confectioners’ sugar, sifted
1/2 teaspoon kosher salt
10 tablespoons unsalted butter, cold, cut into chunks
1 large egg yolk
1/3 cup plus 2 tablespoons whole milk
For the filling
3/4 cup your favorite flavor jam (the author relies on sour cherry; we’re partial to rhubarb)
2 teaspoons cornstarch, mixed with 1 teaspoon cold water
1 large egg, beaten with 1 teaspoon warm water
For the glaze
1 cup confectioners’ sugar, sifted
2 teaspoons whole milk
2 teaspoons corn syrup
1/2 teaspoon vanilla extract
Sprinkles (optional)

Directions

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Make the dough
1. In a food processor, combine the flour, confectioners’ sugar, and salt and process until blended. Add the butter and process again just until the mixture looks like coarse crumbs. Add the egg yolk and milk and process until the dough just comes together. Dump the dough onto a double layer of overlapping sheets of plastic wrap. Press the dough into a disk, wrap it with the plastic wrap, and refrigerate for at least 30 minutes and up to overnight.
Make the filling
2. In a small saucepan over medium heat, cook the jam and cornstarch, stirring quite frequently but not constantly, until slightly thickened and bubbly. Let cool
Assemble the toaster tarts
3. Line 2 baking sheets with parchment paper. On a lightly floured work surface, divide the dough in half and form each portion into a rough rectangle. Roll one rectangle until it measures about 16 by 9 inches. Using a ruler and a pizza cutter, cut the rectangle into 12 small rectangles, each about 3 by 4 inches. Set the rectangles on a baking sheet and refrigerate while you repeat with the remaining dough.
4. Lightly brush half the rectangles with the beaten egg. Place a tablespoon dollop of the filling in the center of each bushed rectangle and use the back of the spoon to spread it evenly over the dough, leaving a border of about 1⁄2 inch. Top each filling-slathered rectangle with a plain rectangle and press the edges together with your fingertips to seal, being careful not to let the filling ooze out the sides. Crimp the edges with the tines of a fork. Place 6 tarts on each baking sheet, spacing them evenly, Prick the tarts all over with the fork. Refrigerate while the oven preheats.
5. Preheat the oven to 375°F (190°C) and position 2 oven racks in the upper and lower third of the oven. Bake the tarts, rotating the pans once halfway through, until golden brown, 15 to 18 minutes. Let cool on a wire rack.
Make the glaze
6. Meanwhile, whisk together the confectioners’ sugar, milk, corn syrup, and vanilla until smooth. Set aside at room temperature until needed.
7. Stir the glaze to recombine. Drizzle or smear the glaze on the cooled tarts. If desired, decorate with sprinkles.

Hungry for more? Chow down on these:

Concord Grape Jelly Tarts from Dinner with Julie
Strawberry Rhubarb Hand Pies from Half-Baked Baker
Chocolate Coconut Macaroon Pies from Leite's Culinaria
Jam Tartlets from Leite's Culinaria

Hummingbird Cake

Sara Foster — Fri, 18 May 2012 14:00:41 +0000

Sara Foster's Southern Kitchen | Clarkson Potter, 2011 | Makes one 3-layer cake that serves 10 to 12

Surely, this most, pecan- and fruit-flecked cake must get its name from the sugary nectar upon which fluttering hummingbirds lunch. The namesake sweet is at least as popular among the birds’ Southern human counterparts. Indeed, it’s Southern Living’s all-time most requested recipe. This is my adaptation of the magazine’s classic rendition.–Sara Foster

LC Breakfast Stack Note: Let’s just be clear about one thing, shall we? Southerners know how to bake. To a faretheewell. As a happy consequence, this cake isn’t just tremendous to behold, it’s sweet almost beyond comprehension. It’s such an abundant stack of sweetness–and a stack of abundant sweetness–that skinny slivers seem sufficient for plating, which means it’s likely you’ll have a slice or three left to look froward to the following day. While we don’t know what transpires in your kitchen come morning, there’s never been a time when cake wasn’t welcome at our breakfast table.

Active time: 25 minutes | Total time: 1 hour, not including cooling

Hummingbird Cake Recipe

Ingredients

| metric conversion

For the cake
3 1/2 cups all-purpose flour, plus more for the pans
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg
1 cup canola or other mild vegetable oil, plus more for the pans
3 large eggs, lightly beaten
2 cups mashed ripe bananas (about 4)
1 8-ounce can (1 cup) crushed pineapple packed in juice, undrained
1 tablespoon vanilla extract
1 cup chopped pecans, untoasted
For the frosting
1 pound cream cheese, softened
1/2 pound (2 sticks) unsalted butter, softened
2 1/2 to 6 cups confectioners’ sugar, sifted
1 tablespoon bourbon
2 teaspoons vanilla extract
For the assembly
1 cup chopped pecans, lightly toasted

Directions

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Make the cake
1. Preheat the oven to 350°F (176°C) and adjust the oven rack to the center position. Lightly oil and flour three 8- or 9-inch round cake pans.
2. Combine the flour, sugar, baking powder, salt, cinnamon, baking soda, and nutmeg in a large bowl.
3. In a separate bowl, whisk together the oil and eggs until combined. Add the bananas and pineapple (including the pineapple juice) and stir to combine.
4. Stir the egg mixture into the flour mixture with a spatula or wooden spoon just until combined. Stir in the vanilla and pecans. Divide the batter evenly among the pans, smoothing the tops.
5. Bake the cakes for 25 to 30 minutes, until a skewer inserted in the center comes out clean. Let the cakes cool in their pans on a wire rack for about 10 minutes. Run a slender knife around the edges of the pans and turn the cakes out onto the racks, then turn them again so they’re right side up. Let cool completely before frosting.
Make the frosting
6. While the cakes cool, beat the cream cheese and butter in a large bowl with a standing or an electric mixer until light and fluffy. Slowly add the confectioners’ sugar, as much as desired according to your level of sweet tooth, and beat until incorporated. Beat in the bourbon and vanilla just until combined.
Assemble the cake
7. When the cakes have cooled completely, use a long serrated knife to slice off the rounded top of each one, creating a flat, even surface. (Reserve the trimmings for nibbling or crumbling in a parfait.)
8. Place one cake layer, cut side down, on a cake stand or a large plate. Spread the top of each cooled cake evenly with about 1/3 of the frosting and sprinkle with about 1/3 of the toasted pecans. Repeat with the remaining cake layers, frosting, and pecans. (If not serving the cake within 2 hours, carefully transfer it to the refrigerator. Be sure to remove the cake from the icebox about 1 hour before slicing to allow it to come to room temperature.)

Hungry for more? Chow down on these:

Banana, Coconut and Pineapple Cake from My Colombian Recipes
Carrot Cake from Rasa Malaysia
Blueberry Tea Cake from Leite's Culinaria
Drunken Apple Cake from Leite's Culinaria

Pureed Pea Soup with Mint

Mona Talbott — Tue, 15 May 2012 14:00:46 +0000

Zuppe: Soups from the kitchen of the American Academy in Rome | The Little Bookroom, | Serves 6

English peas come in fast and we make a feast of them in the early days of spring. This sweet creamy soup is exactly the same color as the Bass Garden outside the kitchen window. Adding the parsley and mint at the end not only intensifies the flavor, but accentuates the brilliant spring green color. Avoid the temptation to make this soup out of season with frozen peas—it’s just not the same.–Mona Talbott

LC Fresh Not Frozen Peas, Please Note: Trust us, you’ll want to rely on freshly shelled peas–and their spent pods–so as to achieve the fullness of this soup’s sweet, sweet goodness. Those bags of little green orbs languishing atop your fridge, the ones that are probably freezer burnt? Save ‘em for another day, preferably as ice packs.

Active time: 30 minutes | Total time: 45 minutes

Pureed Pea Soup With Mint Recipe

Ingredients

| metric conversion

4 1/2 pounds English peas in pods
3 slender spring onions (we’re talking true spring onions, although you can substitute scallions)
1 stalk green garlic
1 leek
3 sprigs fresh parsley, leaves separated from stems
3 quarts (12 cups) cold water
1/4 cup olive oil
Salt
1/4 cup Arborio rice
3 sprigs fresh mint, leaves only
Black pepper, to taste
Extra-virgin olive oil, for drizzling

Directions

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1. Shell the peas, reserving the pods.
2. Rinse the spring onions, green garlic, and leek. Peel off the outer layers and cut off the roots, reserving the trimmings.
3. Toss the pea pods, the trimmings from the onion, garlic, and leek, and the parsley stems into a large pot. Add the cold water and bring to a boil. Skim any foam that collects on the surface, then reduce the heat and simmer gently for 10 to 15 minutes to create a light pea pod broth. Strain the broth, discarding the solids. You should have about 2 1/2 quarts (10 cups) of broth.
4. Meanwhile, thinly slice the spring onions, green garlic, and leek. Place them in a large pot along with the olive oil and place over medium heat. Season with a generous pinch of salt and stir. Add the rice and about 3/4 of the shelled peas and stir again to coat with the oil. Add another generous pinch of salt and about 7 cups of the pea broth if you prefer a thicker consistency, slightly more broth if you want a thinner consistency. Bring the soup to a boil, then reduce to a simmer and let it burble until the rice is fully cooked and the peas are very tender, 12 to 15 minutes.
5. Toss the parsley and mint leaves into the soup and puree with an immersion blender or let cool slightly and puree in a blender, processing just until the soup is creamy. Add as much of the remaining pea broth or, if necessary, cold water to achieve the desired consistency. Avoid over-pureeing the soup or you’ll end up with a gummy texture.
6. Pour the puree into the pot, add the reserved peas, and simmer oh-so-gently just until the peas are tender. Taste and season accordingly if necessary. Serve with freshly ground black pepper and a drizzle of extra-virgin olive oil.

Hungry for more? Chow down on these:

Chilled Pea Soup with Shrimp from Inspired Taste
Black-Eyed Pea Soup with Tomatoes and Spices from Lisa's Kitchen
Carrot and Lentil Soup from Leite's Culinaria
Green Gazpacho from Leite's Culinaria

Mommom’s Chocolate Bourbon-Spiked Banana Bread

Joy Wilson — Thu, 10 May 2012 14:00:44 +0000

Joy the Baker Cookbook | Hyperion, 2012 | Makes one 9-by-5-inch loaf

Dear Mommom,

I love your banana bread. It’s moist and uncomplicated, full of banana bits and supreme comfort. I’ve enjoyed your banana bread for as long as I can remember. Dad makes a low-fat version of your banana bread but come on! I just can’t get behind that. Your recipe reigns supreme. Just one thing though, I added chocolate and bourbon to your classic. What can I say—I’m young and reckless.

Love, Your Dear and Darling Granddaughter,

–Joy Wilson

LC Not Your Grandma’s Banana Bread Note: Is it just us being behind the times or is the notion of stirring chunks of chocolate into banana bread batter a relatively recent thing? And why did no one say anything to us sooner?! Regardless, no matter what its title, this eat-it-by-the-loaf recipe isn’t exactly your grandma’s banana bread. It’s better. And a little different. “This banana bread has wayyyy more in common with cake than any banana bread I’ve ever eaten,” one of our recipe testers expressed upon making–and tasting–this little life-changer of an approach. “Not that that’s a bad thing.” Not a bad thing at all, we think. Although those hoping to get a buzz off the bourbon, please note that its function here is as a fundamental flavor enhancer. Much like vanilla extract. If you crave a harder hit, you’ll need to keep that bottle by your side. Shot glass optional.

Active time: 25 minutes | Total time: 1 hour, 30 minutes

Chocolate Bourbon-Spiked Banana Bread Recipe

Ingredients

| metric conversion

2 cups all-purpose flour, plus more for the pan
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
1 cup granulated sugar
2 large eggs
1 1/2 cups (about 3) mashed ripe bananas
1 teaspoon fresh lemon juice
3 tablespoons bourbon, plus more for the baker
1 cup coarsely chopped walnuts
1 cup (6 ounces) semisweet chocolate chips or chopped dark chocolate

Directions

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1. Preheat the oven to 350°F (176°C) and place a rack in the center of the oven. Butter and flour a 9-by-5-inch loaf pan, tapping out any excess flour.
2. In a medium bowl, sift together the flour, baking powder, and salt.
3. In the bowl of an electric stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating for 1 minute between additions. Stop the mixer and scrape down the sides of the bowl. Add the bananas, lemon juice, and bourbon and beat with the paddle until well incorporated. The mixture may look curdled, but that’s okay.
4. Turn the mixer to low, add the flour mixture all at once, and beat until almost completely incorporated. Stop the mixer, add the walnuts and chocolate, and stir by hand with a spatula or wooden spoon just until incorporated. Spoon the mixture into the prepared loaf pan.
5. Bake for 45 minutes to 1 hour, until a skewer inserted in the center of the loaf comes out clean. Let the loaf cool in the pan for 20 minutes before inverting it onto a wire rack and letting it cool completely, if you can manage to keep your hands off it for that amount of time. The banana bread will keep for up to 5 days, well wrapped, at room temperature. [Editor's Note: Hah! Good luck making it last 5 hours. As if...]

Hungry for more? Chow down on these:

Chocolate Bread Pudding Cupcakes from Cupcake Blog
Sweet Potato Mascarpone Bourbon Bread from She Simmers
Gluten-Free Banana Bread from Leite's Culinaria
Carrot-Zucchini Bread with Candied Ginger from Leite's Culinaria

Rigatoni with Artichokes, Garlic, and Olives

Gino D'Acampo — Tue, 08 May 2012 14:00:43 +0000

Pasta Italiana | Kyle Books, 2012 | Serves 4

I have always found artichokes a little bit like Marmite—you love them or you hate them! In my case, I absolutely adore them. If you have never tried them, please have a go at this pasta dish—you won’t be disappointed.

Never ever buy artichokes that are preserved in brine because they aren’t worth eating.–Gino D’Acampo

LC Simple Is As Pasta Does Note: Simple is as simple does…or, in this case, simple is as pasta does, given how a handful of ingredients can come together so well. Subtly, but well. What that means is that each ingredient essentially and effectively has the potential to throw the delicate balance out of wonk if not carefully chosen. Although it’s tweakable to your palate’s content, what we find what works best here are artichokes tinned straight-up in oil, no potpourri-like dried herbs included. Err on the side of using less pasta so as to maximize the lovely sauce. And if you have everything in your pantry except that orange, don’t hesitate to use lemon in its place, as we hear it works without anything seeming amiss. And if you like things with a little zing, shave a little Parmigiano-Reggiano over the pasta at the end. We’re also wondering how some nice, plump, mild Cerignolas would be in place of Kalamatas, but that will have to wait for another day.

Active time: 20 minutes | Total time: 30 minutes

Rigatoni with Artichokes, Garlic, and Olives Recipe

Ingredients

| metric conversion

12 to 16 ounces rigatoni
2 tablespoons salted butter
6 tablespoons olive oil
2 garlic cloves, peeled and finely chopped
2 tablespoons finely chopped fresh rosemary
1/2 cup pitted Kalamata olives, halved
6 artichoke hearts in oil, drained and cut into quarters
1/3 cup plus 1 tablespoon dry white wine
Finely grated zest of 1/2 orange (or, if you prefer, the zest of a small lemon)
Salt and freshly cracked black pepper to taste
Parmigiano-Reggiano (optional)

Directions

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1. Cook the pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, in a large skillet or wok, melt the butter in the pool of oil. Add the garlic, rosemary, olives, and artichokes and sauté over medium heat for 3 minutes, stirring occasionally with a wooden spoon. Pour in the wine and cook until the liquid all but evaporates, or rather reduces quite a lot, about 2 minutes.
3. Add the orange zest to the artichoke concoction, season quite generously with the salt and pepper, and toss. Remove from the heat.
4. Drain the pasta and add to the artichoke mixture. Place the pan over medium-high heat and toss again for 30 seconds or so to evenly coat the pasta. Taste and, if desired, season with more pepper. Pile the pasta on plates, spooning any artichoke mixture that remains in the skillet over the top. Shave some Parmigiano-Reggiano over the pasta, if you please.

Hungry for more? Chow down on these:

Baked Artichoke Squares from Shutterbean
Sun-Dried Tomatoes and Goat Cheese Rigatoni from Inspired Taste
Gnocchetti with Pancetta, Chanterelles, and Mint from Leite's Culinaria
Spaghetti with Wild Garlic and Herbs from Leite's Culinaria

Burrata with Asparagus, Pine Nuts, and Golden Raisins

Chester Hastings — Thu, 03 May 2012 14:00:43 +0000

The Cheesemonger’s Kitchen | Chronicle, 2011 | Serves 4

A thin slice of prosciutto di Parma would be a welcome addition to this dish, simply served alongside or draped over the top, hiding the jewel of a salad hidden beneath.–Chester Hastings

LC Burrata Bling Note: If you’ve stepped inside a cheese shop lately, chances are you’ve witnessed burrata–and America’s crush on it. Those of you who’ve actually had the pleasure of tasting the ridiculously rich, unthinkably creamy kin to fresh mozzarella can understand why we’re crushing. Words can’t quite describe it, you’ll just have to try it. And if you’ll excuse us, we’re going to indulge in some go-weak-in-the-knees burrata bling before we succumb to the ain’t-got-no-burrata blues.

Active time: 30 minutes | Total time: 30 minutes

Burrata with Asparagus, Pine Nuts, and Golden Raisins Recipe

Ingredients

| metric conversion

2 tablespoons golden raisins or sultanas
8 ounces slender spring asparagus
2 tablespoons pine nuts
1/2 cup best-quality extra-virgin olive oil
6 saffron threads (optional)
Salt and freshly cracked black pepper
1/4 cup fresh bread crumbs
2 balls (roughly 6 ounces each) burrata cheese

Directions

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1. Soak the golden raisins or sultanas in enough warm water to cover for at least 5 minutes. Drain the plumped fruit and pat dry.
2. Cut the woody ends off the asparagus spears and discard. Fill a large bowl halfway with ice water. Bring a pot filled with plenty of salted water to a boil. Plunge the asparagus into the boiling water and cook just until the spears are tender and barely beginning to give when pinched where the tip begins, 2 to 4 minutes, depending on the thickness of the spears. Be careful to not overcook the asparagus. Plunge the asparagus into the ice water to stop the cooking. Drain the asparagus and pat thoroughly dry. Cut the asparagus on the angle into pieces roughly resembling penne pasta.
3. In a large, dry skillet over low heat, warm the pine nuts until lightly toasted and fragrant, shaking the pan occasionally. Transfer the pine nuts to a plate to cool.
4. Heat 1/4 cup of the olive oil in the skillet over medium heat. Add the bread crumbs and cook, shaking the pan vigorously, until the crumbs are light golden and crisp, about 1 minute. Transfer the crisped bread crumbs to a plate to cool.
5. In a large bowl, combine the drained plumped fruit, the asparagus, pine nuts, saffron, if using, and 2 tablespoons of the olive oil. Season with salt and freshly cracked black pepper.
6. Cut each burrata ball in half and place one half on each of 4 plates, cut side down. Strew the asparagus mixture on top of the burrata, sprinkle with the crisped bread crumbs, and drizzle with the remaining extra-virgin olive oil. Serve cold or at room temperature.

Hungry for more? Chow down on these:

Pasta with Corn, Burrata, Pancetta, and Chilies from Gastronomy
Squash Blossom and Burrata Pizza from Turntable Kitchen
Torn Figs and Burrata Cheese from Leite's Culinaria
Asparagus and Pecorino Salad from Leite's Culinaria

Easy Rhubarb Jam

Amy Pennington — Wed, 02 May 2012 14:00:30 +0000

Urban Pantry | Skipstone Press, 2010 | Makes about 5 pints

This pretty pink rhubarb jam is a total winner. Rhubarb is among the first produce available in spring, making it a great choice for kicking off canning season. It’s quite tart, so I add more sugar than I normally would during preserving. I choose long, thin stalks and I don’t peel the rhubarb, as I don’t mind whole pieces intact in the jam. The jam is delicious alongside roast pork, replacing the more typical applesauce.–Amy Pennington

LC Canning Catchall Note: Curious to learn how to can jam? Then this, dear reader, is the recipe for you. The jam itself is lovely and essentially foolproof, although the carefully worded instructions are an added boon. Novices, you may wish to take a peek just below the recipe for author Amy Pennington’s Canning 101, which consists of even more of the author’s articulate, easy peasy techniques, tactics, and tricks. More experienced canners, you won’t want to miss this jam. Besides, you never know what you may learn in Amy’s canning recap.

Active time: 45 minutes | Total time: 1 hour

Easy Rhubarb Jam Recipe

Ingredients

| metric conversion

4 pounds rhubarb, trimmed, rinsed, and cut into small chunks
4 cups sugar
1 1/2 cups water
1 lemon, halved and juiced, seeds reserved in a cheesecloth pouch or tea ball

Directions

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1. Sterilize the jars for canning by boiling them and their lids. Place a small plate in the freezer.
2. To make the rhubarb jam recipe, place the fruit, sugar, water, and lemon juice, spent halves, and seeds (they provide the necessary pectin) in a large bowl and set aside at room temperature for 1 hour.
3. Pour the contents of the bowl into a large pot and bring to a boil over medium-high heat. Continue to cook, stirring the jam constantly, for about 15 minutes. Skim the foam from the surface as the jam cooks.
4. Drop the heat to medium. Hold the jam at a constant simmer, checking frequently to make sure the jam isn’t scorched at the bottom of the pot. After 15 minutes, check to see if your jam has set by placing a small spoonful of jam on the plate from the freezer. The rhubarb jam is set when it holds its shape on the cool plate. If it seems loose, continue cooking over medium-low heat until set.
5. Remove the seed bag and lemon halves and compost them. Place the rhubarb jam in sterilized jars, filling them to the bottom-most ring. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 5 minutes if using pint jars, 10 minutes if using quart jars. Remove the containers with tongs and let cool on the counter. When the jam is cool, remove the metal rings, check for proper seals, and label with the date and contents. Store the rhubarb jam in a cool, dark cupboard until ready to use for up to 1 year.

Canning 101

Preparing Jars
Be sure to set up your jars and workspace before making the jam so you can establish a rhythm. Wash your jars and lids in hot soapy water and set them to dry completely on a rack or on a clean dish towel. Sterilize jars by placing them in a canning pot, filling it with water, and bringing it to a simmer. Hold jars in water or in a 225° F (107°C) oven until ready to use. (This latter oven trick is not recommended by the USDA, but I’m still alive to give you the option.)
Filling Jars
All canned goods need headspace to allow for expansion of the food and to create a vacuum in cooling jars. As a general rule, leave 1/4 inch of headspace on all jams and jellies. When placing lids and rings on canning jars, do not overtighten the rings. Secure just until rings have tension and feel snug. Overtightening will not allow for air to vent from the jars—a crucial step in canning.
Processing Jars
Fill a canning pot or a deep stockpot half full of water and bring to a low boil. Hold the liquid at a very low boil until ready to use. If using a canning pot, place prepared jars of food on the rack in the canner. If using a deep stockpot, best only for small-batch preserving, line the bottom of the pot with a dish towel and place jars on top. This helps them from clanging around on the bottom of the pot or tumbling over onto their sides. This form of canning is not universally recommended or endorsed by the USDA, although I have seen plenty of farmers and European country folk use this old-school technique, and I’ve adapted their laissez-faire ways. Do not stack the jars, as you need to allow for the circulation of water for proper sealing. Lower jars into the pot and add enough hot water to cover the jar tops by an inch or more. Cover the pot and return to a boil. Processing times begin once the canning pot water is brought back to the boil. This can take as long as 15 minutes, so be sure to keep an eye on your pot and a timer nearby.
Removing Jars
Using a jar lifer or a set of kitchen tongs, remove jars from the canner when the processing time has elapsed. Set them aside on a folded towel to cool. Make sure you do not press on the tops and create an artificial seal.
Knowing When Jars are Properly Sealed
You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Once the jars are cool, check the seal by removing the outer ring an lifting the jar by holding only the lid. If it stays intact, you have successfully canned your food. If the seal is loose or broken, you may reprocess in the water bath within 24 hours. Be sure to replace the lid and check the jar rim for cracks or nicks and replace if necessary. Alternatively, you can refrigerate the jar immediately and use within three weeks.

Hungry for more? Chow down on these:

Rhubarb-Berry Jam from David Lebovitz
Rhubarb Recipes from Punk Domestics
Homemade Strawberry Jam from Leite's Culinaria
Portuguese Tomato Jelly from Leite's Culinaria

Salt-Roasted Potatoes

Mourad Lahlou — Wed, 18 Apr 2012 14:00:40 +0000

Mourad: New Moroccan | Artisan, 2011 | Serves 6

The same technique I use to make salt-roasted Thai snapper works with small potatoes. Salt-roasting cooks them evenly, so they’re moist and creamy inside, and the spices and seasonings in the salt crust add just a hint of subtle flavor and mystery. Smashed and browned in oil, as described below, the potatoes make a nice passed appetizer when topped with crème fraiche and caviar. The salt-roasting technique can also be used for carrots, parsnips, turnips, and beets.–Mourad Lahlou

LC Boring? Note: And you thought potatoes were boring. Hah.

Active time: 40 minutes | Total time: 1 hour, 25 minutes

Salt-Roasted Potatoes Recipe

Ingredients

| metric conversion

12 ounces (about 2 cups) 2-inch new potatoes or 2-inch fingerlings
3 1/2 cups kosher salt
1/4 cup fennel seeds
1/4 cup coriander seeds
2 star anise
10 green cardamom pods, shelled and seeds reserved
1/2 orange, preferably a blood orange, preferably organic
1/4 large grapefruit, preferably organic
1/2 lemon, preferably organic
3 large egg whites
Grapeseed or canola oil (if sautéing the potatoes)
Rosemary leaves (optional)
Extra virgin olive oil, for finishing (optional)
Crunchy sea salt (optional)

Directions

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1. Rinse and scrub the potatoes and then pat them dry. Place the salt in a large bowl and place a piece of parchment paper or aluminum foil on your work surface.
2. Combine the fennel, coriander, star anise, and cardamom seeds in a large skillet or pan and set it over medium heat. Let it warm, occasionally tilting the pan to toss or swirl or scuttle the spices around so they toast evenly, until the spices are fragrant, 2 to 3 minutes. Tip the spices onto the parchment paper or foil and let cool.
3. Grab the edges of the paper or foil and tilt half the cooled spices into a spice grinder. Coarsely grind them and pour them into the bowl of salt. Repeat with the remaining spices.
4. Finely grate the zest from the orange, grapefruit, and lemon, preferably using a microplane. You should have about 1 generous tablespoon total of zest. Use your fingertips to mix it into the salt mixture.
5. Preheat the oven to 400°F (204°C).
6. Beat the egg whites until they’re just beginning to hold their shape, then fold them into the salt mixture.
7. Line a 9-inch square baking dish with parchment paper or aluminum foil. Pour enough of the salt mixture into the dish to create a 1-inch-thick bed. Arrange the potatoes on the salt in a single layer. Cover with the remaining salt mixture. The potatoes should be completely encased with salt and spice.
8. Roast until the potatoes are tender, about 30 minutes for 1-inch potatoes or 35 minutes for 2-inch potatoes. Remove from the oven and let rest for 10 minutes.
9. For potatoes served whole, dump them in a bowl, toss with fresh rosemary leaves, if desired, and drizzle with olive oil.

For thin, chip-like potatoes, place the potatoes between pieces of parchment paper lightly brushed with oil and press a meat pounder or a heavy skillet against them to flatten. Heat a generous film of oil in a nonstick skillet over medium-high heat and sauté the potatoes on both sides to brown, about 2 1/2 minutes per side. Drain on the paper towels. Add some rosemary leaves to the oil and fry and crisp them for about 30 seconds. Arrange the potatoes on a plate and sprinkle with crunchy sea salt and the rosemary. (The potatoes can be stored in olive oil in the fridge for up to 3 days.)

Hungry for more? Chow down on these:

Salt-Roasted Peanuts from David Lebovitz
Roasted Lemon Chutney from 101 Cookbooks
Salt-Baked Red Snapper from Leite's Culinaria
Roasted Sweet Potato and Feta Salad from Leite's Culinaria

Semolina Pizza Dough

Brigit Binns — Mon, 16 Apr 2012 05:45:59 +0000

Pizza: And Other Savory Pies | Touchstone, 2008 | Makes 2 crusts

Semolina is a protein-rich flour that makes this dough resilient and gives the baked crust a hearty chew and tooth-sinking texture.–Brigit Binns

LC Astoundingly Accurate Adjective Note: It’s not every day that we hear of a pizza crust being described as having a “tooth-sinking” texture, as author Brigit Binns describes it. But you know what? That odd little turn of the phrase is an astoundingly accurate adjective. You may wish to consider adding it to your lexicon, just as you may wish to add this pizza crust–and the accompanying mammoth meatball monstrosity of a topping–to your repertoire.

Active time: 20 minutes | Total time: 2 hours, 15 minutes

Semolina Pizza Dough Recipe

Ingredients

| metric conversion

1/4 cup warm water [120°F (49°C)]
1 teaspoon sugar
1 package (2 1/2 teaspoons) active dry yeast
1 cup room-temperature water, plus more as needed
1 tablespoon olive oil, plus more for the bowl
2 cups plus 2 tablespoons fine semolina flour
1 cup plus 7 tablespoons all-purpose flour, plus more for the work surface
1 tablespoon salt

Directions

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1. In a measuring cup or small bowl, stir together the warm water and the sugar. Sprinkle with the yeast and let stand until it starts to foam, about 5 minutes.
2. Add the room-temperature water and the olive oil to the foaming yeast concoction. Set aside for a moment.
3. In a food processor, combine the semolina and all-purpose flours and the salt. With the motor running, add the yeast mixture in a steady stream and then pulse until the dough comes together in a rough mass, about 12 seconds. (If the dough does not form a ball, sprinkle with 1 to 2 teaspoons of cold water and pulse again until a rough mass forms.) Let the dough rest in the processor bowl for 5 to 10 minutes.
4. Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form it into a smooth ball. Place the dough in a large oiled bowl, turn the dough to coat with oil, and cover the bowl with plastic wrap. Let the dough rise in a warm place until doubled in size and spongy, about 1 1⁄2 hours.
5. Turn the dough out onto a lightly floured work surface, gently punch it down, and shape it into a smooth cylinder. Divide the dough into 2 equal portions. Shape each portion into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes before proceeding with your pizza recipe. (You can freeze the balls of dough in gallon-size zipper-lock bag, being sure to squeeze as much of the air as possible out of the bag, for up to 2 months. Thaw the frozen dough for 3 to 4 hours at room temperature.)

Hungry for more? Chow down on these:

Seeded Flatbread from 101 Cookbooks
Gluten-Free Pizza Crust from Gluten Free Goddess
Crispy Herbed Flatbread from Leite's Culinaria
Ricotta Calzones with Sausage and Broccoli Rabe from Leite's Culinaria