Freshly made Lobster Bisque is a delicious start to any summer meal.  This rich and creamy version can be made in minutes using succulent lobster tails.  This saves preparation time, but still lends the same depth of flavor.  Make this appetizer even more interesting by serving the bisque in small shot glasses.

6 servings
Ingredients

2 cups lobster stock (see recipe)
2 cups coarsely chopped cooked lobster meat
4 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
2 shallots, minced
½ cup flour
¼ cup dry sherry
2 tablespoons tomato paste
3 cups half-and-half
¼ teaspoon fresh ground white pepper
1 teaspoon salt
¼ teaspoon paprika
1 dash cayenne pepper
1 cup crème fraîche

Equipment

4 quart saucepan

Preparation

Add the butter to the 4 -quart saucepan and heat on medium high for 2 minutes. Add the chopped onion, garlic and shallots and sauté over medium heat until the onion becomes translucent. Sprinkle the flour a tablespoon at a time into vegetables while also adding small amounts of reserved lobster stock to keep the mixture from becoming too dry to mix.

Whisk the remaining cup of reserved lobster stock into the flour vegetable mixture. Whisk in the sherry and tomato paste and cook over medium heat stirring constantly until thickened.

Reduce the heat to low and whisk in the half-and-half, pepper, paprika and cayenne pepper. Simmer for 10 minutes. Add the lobster and continue to cook the bisque for another 2 minutes until the lobster meat is heated through. Adjust the seasonings to taste.

Service

Spoon the slightly cooled Lobster Bisque into shot glasses or other small cordial size glasses. Place a dollop of the crème fraîche on top and place a piece of lobster meat on top of the crème fraîche. Serve immediately.

Recipe by Lia Soscia

Popovers are dramatic and impressive when brought to a table; as an added bonus, their crisped exterior and elegant pockets of dough and air on the inside make them an ideal platform for presenting cheese.  This batter is wonderful because it can be made as much as one day in advance, and then you simply bake and present.  With the holidays on the horizon, this is one recipe that you can literally tailor to suit your mood, occasion, and pantry contents.

Makes 12 popovers

Ingredients

2 cups all-purpose (unbleached) flour
½ teaspoon fleur de sel
½ teaspoon baking powder
¼ teaspoon freshly ground white, green and red peppercorns
Generous pinch (about 1 heaping teaspoon) finely chopped fresh herbs (If substituting dried herbs, use about ¼ teaspoon.  To release the aromatic qualities, rub the dried herbs between your fingers before adding to the mixture.)
2 cups milk, at room temperature
3 eggs, at room temperature
1 tablespoon butter, melted, plus additional for greasing popover pan (or use vegetable oil)
1 heaping tablespoon cheese chunks, cut into 1/8” dice (see variations below)

Preparation

Preheat the oven to 425° F (see Chef’s Note).  Brush a nonstick popover or large muffin pan with melted butter.  Place the pan in the oven while preheating.

In a large bowl, whisk together the flour, fleur de sel, pepper, baking powder, and herbs.  In a large bowl, beat the eggs with a whisk until pale and foamy, about 1 minute.  In a larger bowl, whisk together the milk and melted butter to combine. Combine the eggs with the milk and butter.

Pour the wet ingredients over the dry ingredients and gently whisk until combined.  Your batter should be the consistency of heavy cream.  Take care not to over-whisk when combining ingredients.  Allow to rest at room temperature for 20 minutes, or up to 1 hour.  Can be made ahead and refrigerated overnight.  Allow to come to room temperature before proceeding.

Pour the batter into the prepared and heated pan to within about 1/4 inch of the rim.  Drop the chopped cheese in the center of each filled cup.

Bake for 20 minutes at 425° F.  Make sure you do not open the oven door during this time or the steam will escape and you will lose the “pop” effect.  Reduce the temperature to 350° F and continue to bake until the popovers are brown, crusty and puffed, about 20 minutes more.

Remove from the oven and serve immediately, or let cool on wire racks and hold at room temperature for up to 4 hours.  When ready to serve, reheat in a 350° F oven for about 10 minutes.

[Chef’s Note: If your oven is accurate, you can push the heat to 450° F for the preheat and initial baking time.  The extra heat will help to create a super-crispy crust.  Watch the popovers carefully, though; the heat may need to be reduced at 15 minutes if your popovers are becoming too browned.  Again, an accurate oven is a must.]

Variations

Gruyère and Spinach: Use walnut oil to coat the muffin or popover pan.  Add 2 tablespoons finely chopped fresh spinach leaves to the batter in place of herbs.  Drop 1 teaspoon of chunks of Gruyère into the center of each cup.

Gruyère and Marjoram: Add 1 heaping teaspoon chopped fresh marjoram to the batter in place of the herbs.  Drop 1 teaspoon of chunks of Gruyère in the center of each cup.

Camembert, Chervil and Warm Plum Compote: Add 1 heaping teaspoon chopped fresh chervil (or finely chopped parsley) to the batter in place of the herbs.  Drop 1 teaspoon of chunks of Camembert in the center of each cup.  While the popovers are baking, prepare the warm plum compote.

Warm Plum Compote:  Halve 3 ripe, black plums and pit.  Slice into wedges.  Place a medium sauté pan over medium heat and add 1 tablespoon butter.  Place plums into the heated sauté pan and add 1 tablespoon sugar.  Cook, while stirring occasionally, until the plums begin to soften and release some of their juices, about 3 minutes.  Add the juice of ½ orange (no more than ¼ cup) to the pan, and allow to simmer over medium heat until plums soften, and juices thicken.  Set aside to keep warm.

When the popovers come out of the oven, place in a warmed serving bowl, and slice the popover open.  Spoon 1 tablespoon of the plum compote into the center of the popover and serve immediately.

Cabrales (blue cheese) with Thyme and Red Onion: Add 1 teaspoon chopped fresh thyme leaves to the batter in place of the herbs.  In a small bowl combine ¼ cup red onion, chopped in a small dice, and about 2.5 ounces of chunks of Cabrales.  Drop about 1 teaspoon of the mixture into the center of each cup.

Cheddar and Dill: Add a scant teaspoon of fresh dill in place of the herbs.  Drop 1 teaspoon of chunks of Cheddar in the center of each cup.

Cheddar and Chives: Add a teaspoon of fresh chopped chives in place of the herbs.  Drop 1 teaspoon of chunks of Cheddar in the center of each cup.

Asiago and Thyme: Add a teaspoon of fresh chopped thyme leaves in place of the herbs.  Drop 1 teaspoon of chunks of Asiago in the center of each cup.

Brie and Rosemary with Honeyed Pears: Add ½ teaspoon of fresh chopped rosemary leaves in place of the herbs.  Drop 1 teaspoon of chunks of Brie (with bloomy rind) in the center of each cup.  While the popovers are baking, prepare the honeyed pears.

Honeyed Pears:  Peel and core 2 firm but ripe Bosc Pears, and chop into a 1/4” dice (to yield about 1 cup).  Melt 3 tablespoons of honey in a sauté pan over medium-high heat until the honey bubbles and begins to turn amber.  Add pears and one sprig of rosemary and sauté for about 2 minutes until the pears are well glazed.  Add 1 tablespoon aged balsamic vinegar and allow to cook for 1 additional minute.  Remove from heat and reserve until popovers are ready for service.

When the popovers come out of the oven, place in a warmed serving bowl, and slice the popover open.  Spoon 1 tablespoon of the honeyed pears into the center of the popover and serve immediately.

Manchego with Chives and Roasted Red Pepper: Add a teaspoon of fresh chopped chives and ½ teaspoon fennel seeds in place of the herbs.  Drain a small jar of roasted red peppers and place on paper towels to absorb excess liquid.  Coarsely chop.  Drop 1 teaspoon of chunks of Manchego cheese in the center of each cup along with ½ teaspoon of chopped roasted red peppers.  Serve with a drizzle of aged sherry vinegar.

Sweet Cheese with Lavender and Chocolate: Prepare the sweet cheese:  Combine 2 ounces of cream cheese and 4 ounces of mascarpone cheese (both at room temperature) in a bowl.  Add 2 to 3 tablespoons of confectioners’ sugar (to taste) and mix well to combine.  Set aside.  Coarsely chop 4 ounces of dark (semi-sweet or dark) chocolate and set aside.  When preparing the popover batter, omit the pepper and add ½ teaspoon sugar.  For the milk addition to the batter:  Add 1 teaspoon lavender to cold milk and warm gently (until you see bubbles just starting to appear around the rim of the pan).  Remove from the heat and allow to infuse for 10 minutes.  Strain the lavender from the milk and proceed with the recipe.  When you remove the heated popover tin from the oven, just before filling each cup with batter, sprinkle the inside of the cup with a generous pinch of sugar.  Add the batter.  Drop rounded teaspoons of the sweet cheese into each cup.  Bake as instructed.  When the popovers come out of the oven, place in a warmed serving bowl, and slice the popover open.  Spoon 1 teaspoon of the chopped chocolate into the center of the popover and serve immediately.

Recipe and photo by Donna Marie Desfor

This recipe offers a lovely combination of texture and color, perfect for a first course.  Look for smooth, hard, round beets; a healthy deep red color is an indicator of quality. The surface should be free of bruises and cuts. Avoid beets with soft, moist spots or shriveled, flabby skin. The taproot, which extends from the bulbous part of the beet, should be slender.  Dry-heat cooking locks in nutrients and intensifies the natural sweetness of beets.

Ingredients

For the beets:
1 bunch beets, 3 large (can also substitute canned beets – see Chef Note)
2 cloves garlic, smashed
2 tablespoons olive oil
Kosher salt and fresh ground pepper, to taste
2 tablespoons white wine vinegar

For the filling:
1 clove garlic
2 tablespoons fresh chives
2 tablespoons fresh flat-leaf parsley
1 sprig fresh thyme, leaves removed
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon walnut oil
1 cup mascarpone cheese
10 sprigs fresh chives, for decoration

For garnish:
¼ cup walnuts
12 fresh chives (can substitute parsley sprigs)
4 tablespoons walnut oil, for drizzling

Preparation

Prepare the beets:
Preheat oven to 400° F. Remove all but 1 inch of stems from beets. Wash thoroughly and dry. Place on a sheet of heavy-duty aluminum foil. Drizzle with oil and add garlic. Sprinkle on salt and pepper. Create a packet around beets, leaving a small hole at the top for venting. Bake for about 40 minutes or until beets give to the pressure of a paring knife. Remove from the oven and let cool completely. Remove skins and slice.

[Chef’s Note: If using canned beets, skip this first step.

If using fresh, look for smooth, hard, round beets; a healthy deep red color is an indicator of quality. The surface should be free of bruises and cuts. Avoid beets with soft, moist spots or shriveled, flabby skin. The taproot, which extends from the bulbous part of the beet, should be slender. Dry-heat cooking locks in nutrients and intensifies the natural sweetness of beets.]

Drizzle the 2 tablespoons of white wine vinegar over the sliced beets and let sit while making the filling.

Prepare the filling:
Place garlic, chives, parsley and thyme in small bowl of food processor and pulse to mince. Add salt and pepper, walnut oil and mascarpone cheese and pulse to blend.

Assemble the napoleons:
Remove beets from vinegar (or drain from can) and pat dry with paper towels. Try to keep slices from each beet together to create perfectly matched stacks.

With a butter knife, take a bit of mascarpone cheese filling and spread over the top of each beet slice. Place beets in size order into a stack. You should have 3 or 4 layers. Top with a small dollop of Mascarpone mixture.

[Chef’s Note: You will prevent your hands from turning purple by wearing plastic gloves while handling the beets. In addition, it is a good idea to cover the table you are working on with newspaper or paper towels to catch any drips and make cleanup easier.]

Service

Place beet stack on a serving dish. Place one large piece of walnut in center and decorate with chives or parsley. Place a few chopped walnuts around plate and drizzle with the walnut oil. Serve immediately.

Recipe by Lia Soscia

Tantalize your taste buds with this richly spiced hummus spread.  Roasting large amounts of garlic helps to impart a sweet smooth flavor (and it keeps well for other uses, make extra so you can always have some on hand).  A perfect complement for any summer party or to take along to your favorite picnic spot!

12 Servings

2 15-oz. cans chickpeas, rinsed and drained
1 large red pepper
3 heads fresh garlic
1 cup Italian parsley (large flat leaves)
2 medium green onions, finely chopped
1 tablespoon fresh rosemary, finely chopped
6 tablespoons tahini (sesame paste)
Juice of 3 fresh lemons
½ teaspoon salt, or to taste
½ teaspoon black pepper, or to taste
1 tablespoon tamari or soy sauce
2 teaspoons ground cumin
½ cup good quality, fruity olive oil
1 dash cayenne pepper, or to taste

For the garnish:
Hungarian paprika, hot or smoked, to your preference

Equipment

Food processor
Cookie sheets
Aluminum foil
Plastic storage bag
Container with lid

Preparation

Rinse the chickpeas and set aside.

Roast the pepper:
Slice the red pepper in half and take out seeds. Place the pepper halves on a foil-lined cookie sheet. Roast the halves under a preheated broiler until the skin is blackened. Remove from the broiler and place in a plastic bag to steam and cool. Remove the skin, dice the peppers and set aside.

[Chef's Note: Allowing the peppers to steam in the sealed plastic bag helps to release the skin from the pepper flesh and makes removing the skin a bit easier. Do NOT rinse them under running water, as this will rinse away all the flavor.]

Roast the garlic:
Remove any of the loose skins but leave the heads intact. Cut the top of the garlic head off (about ½” off the top) and drizzle with the olive oil. Season lightly with the salt and pepper. Wrap the garlic heads in foil, leaving a tiny opening at the top for the steam to escape. Place the foil package on a cookie sheet and roast in a 325° degree oven for about 1 hour, or until soft. Let cool and then squeeze the soft garlic out of the papery skins.

Make the hummus:
Place the roasted red pepper, the roasted garlic, parsley, onions and rosemary in a food processor and pulse gently to mince finely. Add the chickpeas, tahini, lemon juice, salt, black pepper, cumin, olive oil, and tamari or soy sauce to the food processor and continue to pulse until a thick paste is formed. If necessary, add more tahini, lemon juice, or olive oil to achieve your desired consistency.

Season the hummus with the cayenne pepper to your desired spiciness. Transfer the roasted garlic hummus to a container with a tight-fitting lid and store in the refrigerator overnight.

[Chef's note: Making the hummus a day ahead allows time for the all the flavors to meld together.]

Service
Spread the roasted garlic hummus to about a ½- inch thickness on a decorative plate. Drizzle with olive oil and sprinkle with the Hungarian paprika for color. Serve with sliced toasted pitas, baguettes or vegetable crudités.
Recipe and photo by Lia Soscia

Summer fruits offer a variety of levels of sweetness from ripening sugars.  In this dish, we capture two distinct but complementary flavors and textures and wrap them together in a spicy, sweet fruit syrup.

Serves 6 as a side dish or appetizer

Ingredients

For the nectarine syrup:
2 ½ cups very ripe nectarines (or white peaches), pitted and chopped
1 dried red chili pepper (or ¼ teaspoon crushed red pepper)
1 tablespoon honey
1 tablespoon freshly squeezed lemon juice
Sea salt and freshly ground pepper (preferably pink peppercorns)

For the timbale:
4 medium-firm, ripe heirloom tomatoes, seeded and diced to about ¼” (about 1 ½ cups)
2 cups nectarines, pitted and diced to about ¼”
1 tablespoon chervil leaves, plus additional leaves for garnish
1 tablespoon fresh lemon thyme, chopped, plus additional leaves for garnish
¼ cup dessicated coconut, or unsweetened
1 teaspoon high quality extra virgin olive oil, divided, plus additional for garnish
Sea salt crystals

Preparation

Place the nectarines (or peaches, if using) in a blender and puree until smooth.  Pour the puree through a mesh sieve placed over a medium saucepan, pressing on the solids to extract as much nectarine liquid as possible.  Add the dried red chili pepper or crushed red pepper.  Bring the mixture to a simmer over medium heat and reduce by about one half.  Remove the chili pepper and strain the liquid through a mesh sieve into a clean glass bowl.  Add the honey and lemon juice and mix to combine.  Chill in the refrigerator for at least 2 hours.  Taste.  Adjust the seasonings by adding salt or pepper.

In a large mixing bowl, combine the diced tomatoes and nectarines, the chervil, thyme, and coconut.  Add just enough of the nectarine syrup to flavor the tomato and nectarine mixture, and gently combine.  The mixture should be thick and hold together.  If necessary, add the olive oil to moisten the mixture and gently toss.

Place a 2” (or larger) diameter round mold on a chilled plate.  Fill the mold with the nectarine tomato mixture.  Carefully remove the mold.  Plate each serving before garnishing.

Service

Once each serving is plated, garnish with additional chervil leaves, thyme, and a drizzle of olive oil.  Crush sea salt crystals between your fingers and lightly sprinkle each timbale with a small bit of the crushed crystals.

Recipe by Donna Marie Desfor
Photo by Kelly Cline

Ceviche is more of a method than a recipe, in which the acid of lemons and limes is used to “cook” seafood. Like many classic preparations of the world, there are as many ways to make ceviche as there are cooks to prepare it; what is paramount is the choice of the freshest possible seafood or fish for the dish. In this case, we’re featuring shrimp, but any fresh seafood or combination of several will work. Red peppers and onions add color and texture, and cilantro that unmistakable bite. Mucho gusto!

4 servings, or 12 hors d’oeuvres servings

Ingredients

1 pound extra large or jumbo shrimp
1 medium red onion, finely diced
1 red bell pepper, ¼-inch dice
½ cup diced jicama or mango
1 cup freshly squeezed lime juice, strained
2 tablespoons freshly squeezed lemon juice, strained
½ teaspoon sugar
½ cup chopped cilantro leaves, plus some whole leaves for garnish

Preparation

Mix the lime juice, lemon juice, sugar, red onions, bell pepper, jicama or mango and cilantro in a large, non-reactive mixing bowl. Clean and devein the shrimp, removing the shells, and place the shrimp in the marinade, then refrigerate. Be sure the shrimp are all submerged in the lime juice. If using whole shrimp, leave in the marinade for about an hour or so, until the shrimp turns opaque and firms up a bit. If you prefer, you may cut the shrimp into smaller pieces. If so, marinade for a shorter period.

[Chef’s Note: As we said above, the general principle of ceviche is using acid to “cook” seafood. The protein will change from translucent to opaque and get firmer. It’s easy to want to err on the side of “cooking” it longer in the marinade, but trust that it will be safe to eat once it firms up and turns opaque, and you will enjoy its tenderness.]

Service

Using a slotted spoon, remove the shrimp and vegetable mixture from the marinade and serve in chilled martini glasses, or for hors d’oeuvres, serve in Chinese soup spoons. Drizzle a little of the marinade over the dish, and garnish with a few cilantro leaves.

Variations

Ceviche can be made with scallops, halibut, lobster, whitefish, etc., or a mixture of several. Feel free to experiment, and to try different vegetables or fruits. One popular way to serve ceviche in many Latin American countries is with thinly sliced jalapeño peppers or aji amarillo (yellow chiles).

Recipe by Mark Tafoya
Photo by Deborah Mele

In my quest for deliciousness via gluten-free goodness, I’ve been experimenting with a lot of international flavors. A friend suggested I begin with the regions of the world where wheat isn’t grown, such as Thailand, and as a huge fan of Thai food, I thought this was a capital idea. One of my favorite dishes is laab, a spicy beef dish (a salad, really) which is normally made with ground pork, beef or chicken. I’m a beef girl, and prefer a sliced steak for texture, so this is my riff on the idea.

Warning: Be careful with fish sauce. The one I buy is from an Asian market, and its ingredients are simply anchovies, salt and sugar. Check the label to ensure there are no wheat derivatives.

Ingredients

1-2 tablespoons toasted Jasmine rice (instructions below)
6 oz. skirt steak
1 teaspoon olive oil
juice of 2 limes, divided
2 tablespoons fish sauce
1-2 teaspoons dried chile peppers, ground, to taste [See Chef's Note]
1 small red onion, thinly sliced
1 cup cilantro, finely chopped
1 medium head of cabbage
Mint sprigs (optional)
Additional cilantro sprigs (optional)

Special Equipment

Mortar & pestle

Preparation

For the toasted rice:
Heat a small skillet and add in rice, swirling occasionally as it begins to toast. Let the rice toast to a golden brown, then transfer to a mortar and pestle. With a twisting motion, grind the rice into very small pieces. If you pound the rice you will end up with one hell of a mess in your kitchen, so be gentle. The toasted rice adds texture to the dish, but is very crunchy, so you don’t want large pieces. Transfer to small dish and set aside.

[Chef's Note: You can grind the chile peppers in the same manner.]

For the beef:
Slice the skirt steak into very thin slices. Add to a bowl along with the juice from one lime. Stir and let sit for 5 minutes. Heat medium-sized skillet over a medium-high flame and add olive oil, heating until the oil shimmers. Add in the beef and stir until just cooked. Remove the beef and its juices to a large bowl.

Assemble the salad:
Add the onions, remaining lime juice, ground chile peppers, fish sauce, cilantro and mint leaves, and half the toasted rice. Stir until well mixed. Serve on a large plate with additional fresh herbs, if desired, and sprinkle some of the remaining toasted rice on top.

Service

Remove the outer leaves from the cabbage and cut in half. Pull away largest outer leaves and serve on a platter with additional mint and cilantro sprigs. To eat, take a large cabbage leaf and spoon some of the beef salad into the center. Add fresh mint or cilantro sprigs if desired. Wrap up into a small bundle and crunch away!

Note: This recipe appears in our Gilded Fork: Entertaining at Home cookbook.

One of the most popular little French cakes, perfect financiers are also one of the most addictive. Beautiful in their simplicity, financiers are typically made from a combination of almonds, powdered sugar, flour, lightly whipped eggs and a generous quantity of melted butter, which the French have named Beurre Noisette. The butter is cooked until golden brown and acquires a wonderful nutty aroma. However, this recipe offers an intriguing twist on the classic, with rosemary infused butter and corn flour. With firm, crusty edges and a luscious rosemary-kissed almond interior, these tender cakes are irrestible.

Makes about 12 large or 24-36 miniature cakes

Ingredients

1/2 cup unsalted butter
2 large sprigs of rosemary, cut in half
1 1/3 cups powdered sugar, sifted
1/2 cup almond flour or finely ground blanched almonds
1/3 cup finely ground corn flour
1/4 teaspoon salt
4 large egg whites

Equipment

Financier baking molds
Handheld or electric stand mixer
Medium non-reactive metal saucepan
Pastry brush or non-stick baking spray for buttering molds
Piping bag
Rubber spatula
Whisk

Preparation

Preheat oven to 400 ° F. Grease the financier molds with melted butter or non-stick baking spray.

Place 1/2 cup butter and rosemary in a saucepan over medium-low heat. Once the butter has melted let it come to a boil; as it boils you will notice that a foam will appear on the surface. Continue to cook the butter, whisking every so often, until it looks clear and the milk solids have dropped to the bottom of the pan. At this point, the butter will begin to take on a nutty aroma as it turns a lovely brown color rather quickly. Whisk continuously to prevent the brown bits from sticking to the bottom of the pan, as these contain most of the flavor, until the desired dark brown color is achieved. Remove the pan from the heat and immediately strain to remove the rosemary. Set aside and let cool to room temperature before using.

[Chef's Note: If you omit the rosemary from this recipe, there is no need to strain the brown butter. Just transfer it into a new bowl to allow for faster cooling.]

In a large bowl, whisk together the corn flour, almond flour, powdered sugar and salt. Place the egg whites in a separate clean bowl and whisk until frothy and light. Fold the lightly beaten egg whites into the dry ingredients and mix until an even paste forms. Using a handheld beater or the whisk attachment of an electric stand mixer, gradually add the browned butter, mixing after each addition on medium speed until the butter is completely incorporated and the batter emulsified.

Transfer the batter to the prepared pans, filling them about 2/3 full. Bake in the preheated oven until the cakes are golden brown and begin to pull away from the edges of the pan, about 10 minutes for miniature molds and 15 minutes for larger cakes. Cool in the pan for about 5-10 minutes, and then serve warm.

Service

A dusting of powdered sugar on the warm cakes is an optional, and lovely, garnish. These are best when served warm from the oven, but will keep fresh for about 3 days when stored in an air-tight container. If they aren’t devoured immediately, that is.

Variations

Cake flour can be substituted for the corn flour; and another nut flour, such as hazelnut, can be substituted for the almond flour. Press a raspberry or blackberry into the center of each mold for a fruity twist. Also try infusing other herbs, spices or vanilla beans in place of the rosemary when making the Beurre Noisette.

Recipe and photo by Monica Glass

Using a popover recipe for a base, we created these dense and savory bread-like bites quite by accident.  Our Test Kitchen was experimenting with ingredient combinations and different types of pans in the hopes of discovering a luscious food platform from which to present cheese.  The mini-muffin pan worked like a charm for this recipe, and yields the perfect finger food for a breakfast, brunch buffet, tea service, or hot hors d’oeuvres.  By dropping chunks of cheese into the batter and allowing it to melt into the batter as it rises, you get subtle but delicious flavor throughout the muffin.

By all means, don’t feel limited by the recipe recommendation with Roquefort cheese; use our handy guide contained in the Savory Cheese Popover recipe for ideas and inspiration.

Makes 1 dozen mini-muffins

Ingredients

1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon freshly ground white, green, and red peppercorns
Generous pinch (about 1 heaping teaspoon) finely chopped fresh herbs (If substituting dried herbs use about ¼ teaspoon.  To release the aromatic qualities, rub the dried herbs between your fingers before adding to the mixture.)
1 cup milk, at room temperature
3 eggs, at room temperature
1 tablespoon butter, melted, plus additional for greasing mini-muffin tins or a mini-popover pan
1 teaspoon chunks of Roquefort cheese, cut into 1/8” dice

Preparation

Preheat the oven to 450° F.  Brush a nonstick mini-muffin or mini-popover pan with melted butter.  Place in the oven while preheating.

[Chef’s Note:  Feel free to substitute vegetable oil for the butter to prepare the pans, even though you will most likely use a non-stick pan.  Conventional wisdom suggests that non-stick surfaces when exposed to high heat emit potentially harmful fumes, UNLESS there is something applied to the surface to absorb the heat — in this case, the fat.]

In a large bowl, whisk together the flour, salt, pepper, and herbs.  In a large bowl, beat the eggs with a whisk until pale and foamy, about 1 minute.  In a larger bowl, whisk together the milk and melted butter to combine. Combine the eggs with the milk and butter.

Pour the wet ingredients over the dry ingredients and gently whisk together until just combined.  Your batter will be thick and heavy.  Allow to rest at room temperature for 20 minutes, or up to 1 hour.  Can be made ahead and refrigerated overnight.  Allow to come to room temperature before proceeding.

Pour the batter into the prepared and heated pan to within about ¼ inch of the rim.  Place the chopped cheese in the center of each filled cup.

Bake for 20 minutes at 450° F.  Make sure you do not open the oven door during this time or the steam collecting inside the pan and batter will escape and you will lose the “pop” effect.  Reduce the temperature to 350° F and continue to bake until the mini-popovers are brown, crusty and puffed, about 15-20 minutes more.

Remove from the oven and serve immediately, or let cool on wire racks and hold at room temperature for up to 4 hours.  When ready to serve, reheat in a 350° F oven for about 10 minutes.

Recipe and photo by Donna Marie Zotter

With bites of tangy blue cheese between little nibbles of tart apples, and a sweetly scented orange honey to round out the palate, bread elevates from standard to sensational. A little sweet, a little savory and full of delicate, yet rich flavor and textures. This simple, unfussy tartine is perfect for a light lunch, hearty snack or even an alternative to a cheese course.

Psst…this recipe is a featured star in our Gilded Fork Cookbook.

Serves 6

Ingredients

6 nicely-sized slices of country bread
2 tablespoons butter, room temperature
2 tablespoons honey (if you can, try orange blossom honey)
1 teaspoon orange blossom water
1 Granny Smith or other tart apple
6 ounces mild blue cheese, room temperature
1/4 cup walnuts or pecans, toasted and coarsely chopped
1 orange, zest only
Freshly cracked black pepper, to taste
Extra honey for drizzling

Equipment

Mandolin or very sharp knife
Zester

Preparation

Preheat the oven to 350 F.

In a small bowl, mix together the butter, honey and orange blossom water. Spread the mixture over one side of each slice of bread. Toast the bread, butter side up, in the preheated oven until golden and crispy, 5-7 minutes.

Cut the apple in half and slice very thinly using a mandolin or sharp knife. Top the toasted bread with a neatly arranged a layer of about 6-8 slices of apple, covering completely. Crumble the blue cheese and nuts over the apple slices, dividing evenly between the six slices of bread. Lightly zest the orange over each slice tartine, and then season with black pepper to taste.

[Chef's Note: If not using apples immediately, squeeze some lemon juice over the slices to prevent oxidation.]

Service

Serve the tartine immediately, cold and drizzled with the remaining honey, or warm the tartine under a preheated broiler for 1-2 minutes, just until the cheese is gooey, and then drizzle with honey. Pair with soup or salad for a lovely lunch or dinner, or savor alone as a hearty snack.

Variations

Goat cheese or camembert would be a delicious alternative to blue cheese. Try pears instead of apples. Use a new variety of an artisanal honey.

Recipe by Monica Glass / Photo by Jaden Hair

We presented this recipe earlier as a great marinade for chicken or meat, but it’s equally delicious on roasted vegetables, especially fennel, which has a crisp brightness.  The sweetness of the honey and balsamic vinegar bring out the aroma of the lavender, and create a lovely brown glaze.

Makes about 1 cup of marinade

Ingredients

1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon lavender
½ cup honey
1 ½ teaspoons marjoram
1 garlic clove, minced
1 shallot, minced
¼ cup aged balsamic vinegar

Vegetables suitable for grilling or roasting: Fennel, red peppers, corn, potatoes, or other root vegetables

Equipment

Non reactive mixing bowl
Pastry brush
Roasting pan

Preparation

Combine all marinade ingredients in a non-reactive bowl and stir thoroughly.

Preheat the oven to 350° F or prepare an outdoor grill. If using fennel, trim the fronds and shave off the bottom of the root end. Slice into wedges, but leave the root intact in the bottom of each piece to keep them together. If using other vegetables, cut into large pieces. If oven roasting, you may marinate the pieces in advance. Place in a roasting pan at roast for 20 minutes.

After 20 minutes, baste the vegetables with the lavender honey marinade every 5 minutes or so for an additional 20 minutes or until completely cooked.

[Chef’s Note: If you are roasting in the oven, feel free to marinade the veggies before hand. If grilling over flame or charcoal, do not marinate, but rather drizzle lightly with extra virgin olive oil, and grill, basting the vegetables near the end of cooking so as not to burn the marinade.]
Recipe and photo by Mark Tafoya

These luscious ravioli combine the delicate flavors of lobster and shiitake mushrooms with the decadence of vanilla and white wine. Made with wonton wrappers instead of fresh pasta dough, they are as easy as they are delicious. And although they may seem like they are only meant for special occasions, you’ll want to enjoy them any day of the year.

Makes about 5 servings

Ingredients

For the lobster shitake filling:
3 small cooked lobsters, meat removed
3/4 lb shiitake mushrooms thinly sliced
4 teaspoons butter
2 shallots, chopped
½ cup crème fraîche
Salt and black pepper to taste
2 teaspoons chopped chives
1 package round wonton wrappers

For the vanilla butter sauce:
2 tablespoons butter plus 1 cup diced chilled butter
3 shallots, diced
1 cup dry white wine
½ teaspoon vanilla extract
Salt and pepper to taste
1 vanilla bean, split lengthwise

Preparation

Prepare the filling:
Dice the lobster meat rather finely. Melt 4 teaspoons butter in a large saucepan. Sweat the shallots over medium heat until translucent. Add the mushrooms and cook over high heat until lightly browned, about 7 minutes. Mix in the crème fraiche, salt and pepper to taste, and allow the mixture to simmer for a few minutes or until slightly reduced. Stir in the cooked lobster meat and set aside.

Prepare the sauce:
Melt 2 tablespoons of butter in a small saucepan. Add the shallots and cook on medium-high heat until the shallots are translucent. Add the white wine and scrape the seeds from the vanilla bean into the sauce and whisk until evenly distributed. Allow to simmer until the mixture reduces to about 3 tablespoons. Remove the sauce from the heat and add the vanilla extract and the remaining chilled butter, whisking until it is melted and the sauce thickens. Strain the sauce into a clean container, applying pressure to it so that the vanilla and shallots go through. Keep warm until service.

Prepare the ravioli:
Lay one wonton wrapper down flat. Place one tablespoon of the lobster and mushroom filling in the center, and brush the edges with water. Place another wrapper on top to cover, and seal with your fingers. Press down on all of the edges, being sure to get any air out from inside the ravioli.

[Chef’s Note: You may be tempted to overfill these ravioli, but when working with filled pasta or wonton wrappers (or even empanadas or turnovers, for that matter), it is best to use less filing than you think necessary, to avoid them splitting open when cooked. The key here is to squeeze any extra air out of the ravioli before sealing the edges.]

Bring a stockpot of salted water to a boil. When the water reaches a rolling boil, drop in the lobster ravioli and cook until they begin to float, about 4 minutes. Remove the cooked ravioli from the surface with a slotted spoon, carefully draining away any water pooled on the surface.

Service

Place 3 ravioli on each plate, spoon a few teaspoons of the vanilla butter sauce over the ravioli, and garnish with finely chopped chives. Serve immediately.

Recipe by Sandra Di Capua
Photo by Mark Tafoya

Artichokes are immensely satisfying, partly because enjoyment of the sweet tender flesh from the hearts is the result of a lot of hard work! But it doesn’t have to be difficult to prepare artichokes; this simple classic is so satisfying, and here we explain the basic technique for preparing artichokes for any recipe. The accompanying herbed mayo is refreshingly tart thanks to the addition of lemon zest and juice, and is especially resplendent when tarragon is used.

4 servings

Ingredients

4 large artichokes
2 lemons, 1 zested
1 tablespoon fresh herbs (parsley, chives, tarragon, or chervil), minced
1 cup mayonnaise
Salt and freshly ground pepper, to taste

Equipment

Sharp knife, kitchen scissors, spoon, pot with steamer insert

Preparation

Fill a pot with a steamer insert with about 1-2 inches of water and set it to boil, covered. Meanwhile, fill a bowl with very cold water and the juice of one of the lemons. Have this ready before prepping the artichokes so you can immediately plunge them into the acidulated water to prevent discoloration. Reserve the squeezed lemon halves and put them in with the hot water.

Prepare the artichokes:
Working with one artichoke at a time, and using a very sharp knife, trim the bottom of the stem of each artichoke, and trim the outer skin of the stalk. Leave as much of the stalk as possible, since the tender inner part is edible and quite good. Next, cut the top ½”-1” off each artichoke, being sure to remove the spiny tips. Remove the outermost leaves, and then with kitchen scissors snip the spiny tips from the remaining leaves.

Gently loosen the tightly packed inner leaves to get at the inner leaves and the choke. Using a spoon, gently dig into the center and scrape inward, pulling out the choke. Be sure to scrape away all the hairy fibers, as they are inedible and irritating.

[Chef’s Note: An alternative way to clean the artichokes, depending on the needs of your recipe, is to first snip off the spiny tips, then to quarter them while still whole and scrape out the choke from each quarter.]

Rinse the artichoke to remove any last fibers from the choke and immediately plunge into the acidulated water. Repeat the process with the remaining artichokes.

Place the artichokes in the steamer basket stem-side up so they fit snugly. Cover and steam for 25-30 minutes, until an outer leaf pulls away easily and the stalk is knife tender.

Prepare the herbed mayonnaise:
While the artichokes steam, prepare the mayonnaise by adding the minced herbs, lemon zest and juice to the mayonnaise and mixing thoroughly to combine. Season with salt and pepper to taste.

Service

To serve hot, drain the artichokes upside down for a minute or two, then plate with a small bowl of herbed mayonnaise on the side for dipping. The outer leaves can be pulled off and dipped into the mayo, then the fleshy bit at the bottom of each leaf eaten by scraping with the teeth. Once the outer leaves have been removed, the heart and bottom can be eaten with a knife and fork.

The artichokes can also be served chilled or at room temperature. To store, place cut-side down in an airtight plastic container.

Recipe by Mark Tafoya

This gorgeous dish comes to us courtesy of Bun Lai, owner of Miya Sushi in New Haven, CT. Chef Lai says, “I wanted to create a salmon dish that the average person afraid of raw fish would like – a salmon dish for the masses -therefore called hoi polloi salmon. I like to see this dish as sashimi with a Mexican-Italian twist because Mexicans are closely related to the Japanese – they were only separated from one another towards the end of the last Ice Age!”
4 servings

Ingredients

14 ounces freshest salmon (make sure all bones, skin and fat are removed), cut into small dice
½ cup tomato, small dice
½ cup Spanish onion, small dice
1/3 cup capers
2 tablespoons of the caper juice
juice of 1 lemon
1/3 cup red pepper, small dice
1 pinch cayenne pepper
¼ cup extra virgin olive oil
Salt and black pepper, to taste
4 flour tortillas
Vegetable oil, for frying

Equipment

Fryer, or a small heavy-bottomed saucepan for frying the tortillas

Preparation

Prepare the salmon:
Combine all ingredients (except tortillas and vegetable oil) in a large bowl and mix well. Season with salt and pepper to taste. Cover and set the mixture aside in the refrigerator to keep chilled.

Prepare the tortilla cups:
Preheat the vegetable oil to 350° F in a fryer or in a small, heavy-bottomed saucepan. Using a small knife, cut triangles toward the center of each tortilla, leaving eight (8) 1-inch long points.

Place tortillas In 350° F oil, and using a 2 ounce ladle, press down on the center of the tortilla. Fry for 2 minutes, allowing the tortilla to form a cup, then remove and place on a paper towel to drain.

Service

Place a very small amount of cooked rice in the center of the plate to hold the tortilla cup in place. Once the tortilla cup is on the plate, add a equal amount of the salmon mixture to each tortilla cup.

[Chef’s Note: Use a slotted spoon to remove excess liquid from the mixture so the tortilla remains crisp.]

To garnish, slice three thin rounds of cucumber, then slice them in half, leaving three half-rounds. Fan them out evenly and place them on top of the salmon mixture in the tortilla cup, then finish with a dollop of salmon caviar and finely sliced scallions around the tortilla cup.

Copyright © 2007 Bun Lai. Photograph by Edgar Cardenas. Reprinted with permission. All rights reserved.

Miya
68 Howe Street
New Haven, CT
(203) 777 9760
www.myspace.com/miyassushi

Fresh figs are already sweet and delicious on their own. However, we prefer to roast them under the broiler with a light coating of sugar to enhance their richness and make them easier to blend with other luscious ingredients. This fig spread can be served with an assortment of crackers and toast points as well as over slices of roasted pork or a succulent grilled steak.

4 servings

Ingredients

8 fresh figs, stemmed and halved
1 medium sweet onion, sliced thinly
4 tablespoons sugar, divided
2 tablespoons good-quality balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon salt

Equipment

2 baking sheets lined with foil
Food processor

Preparation

To roast the figs and onions:
Preheat the broiler. Gently clean the figs with a damp paper towel. [Chef’s Note: Do not wash figs under running water, as they will become mushy and soak up too much additional liquid.] Remove the stems and slice the figs in half. Place the cut figs on one of the baking sheets, cut side up. Sprinkle about 2 tablespoons of the sugar over the cut sides. Place the baking sheet in the oven about 6” away from the broiler element and broil the figs for about 4 minutes or until the sugar is caramelized and the figs are softened. Remove the figs from the broiler and let cool.

Place the sliced onions on the second baking sheet and place under the broiler about 6” away from the broiler element and broil for about 4 minutes or until onions are soft and lightly browned. Watch them carefully as they might burn easily. Remove from the broiler and let cool.

To prepare the spread:
Place the figs and onions in the bowl of the food processor fitted with the chopping blade. Add the remaining ingredients and pulse until slightly smooth but still a bit chunky.

Service
This delicious fig spread can be served immediately or can be stored in a tightly sealed container in the refrigerator for about a week.

Variations
Caramelized Fig Spread is a perfect accompaniment to a platter of fine cheeses, fruits and assorted crackers. We’ve also been known to enjoy this rich spread smoothed over a slice of pumpernickel bread that is topped with a piece of softened brie cheese and melted under the broiler for about 1 minute. Delicious!

Recipe and photo by Lia Soscia

Pan de higo is a traditional way to preserve figs for the cold winter months. The artisanal fig cake is a specialty of Jaen in Andalusia, and as it contains no flour, the cake will last a long time. This is such a traditional and amazing recipe we haven’t given it our usual twist – we’re just presenting it in its delicious simplicity. Pan de higo travels well, and is perfect for a Spanish-themed picnic; pack along with chorizo, manchego or garrotxa cheese, some crusty bread, and a bottle of Spanish wine.

8 servings

Ingredients

1 pound dried figs
½ cup Marcona almonds
¼ teaspoon ground cloves
2 tablespoons sesame seeds
½ teaspoon anise seeds
Cinnamon, to taste
1 tablespoon honey
Brandy, as needed to bring the mix together

Equipment

Food processor

Preparation

Toast the almonds and grind them in the food processor, pulsing gently until the almonds are chopped, but stop before they turn to a paste. They should be of varying sizes.

Clean the dried figs, removing the stems, and mince them in the food processor.

Mix the almonds with the figs, the ground cloves, the sesame seeds, anise seeds and a dash of cinnamon, to taste. Add the honey and just enough brandy to hold the mixture together, mixing well to evenly distribute the seeds and the liquid.

Lightly flour a clean counter and form the cake into a loaf shape or log shape. Place the pan de higo in a container with a weighted plate on top to compress it, and let stand in a cool dry place for several days to dry it out.

Service

Slice the pan de higo and serve with slices of manchego cheese, or serve drizzled with honey. It’s also lovely with a glass of sherry.
Recipe and photo by Mark Tafoya

Artichokes and spinach are perfectly paired with pepper jack cheese in this rich and spicy dip, which is Chef Lia’s spin on a classic party favorite. Serve it on top of your favorite crackers, crostini, breadsticks or even vegetable chips made from cucumbers, carrots and zucchini. Use your imagination to spice up your next cocktail party.

8 servings

Ingredients

2 tablespoons extra virgin olive oil
1 ½ cups yellow onion, minced
1 jalapeño pepper, seeds and ribs removed, finely minced
½ cup sweet red bell pepper, finely diced
1 cup artichoke hearts, chopped
1 ½ cups half-and-half
3 ¾ cups pepper jack cheese, grated
1 cup tomatoes, finely diced
½ cup frozen spinach, thawed and squeezed dry

Equipment

Medium saucepan

Preparation

Heat the extra virgin olive oil in a medium saucepan over medium- high heat, and lightly sauté the onions, jalapeño pepper and red bell peppers until the onion is translucent and soft. Add the chopped artichoke hearts and continue to sauté for about 2 minutes.

Add the half-and-half and bring to a boil. Lower the heat to medium and slowly add the grated pepper jack cheese and continue to stir until the cheese is smooth and completely melted. Remove the pan from the heat and mix in the tomatoes and spinach, stirring well to mix completely. Allow to cool to room temperature and serve.

Service

This simple dish can be stored, covered, in the refrigerator until ready to serve.

Variation

For an added touch, place the dip in an oven-safe dish, sprinkle some of the cheese on top and place under the broiler until cheese is melted (pictured above).

Recipe by Lia Soscia
Photo by Kelly Cline

You may know us for our more refined recipes, but we love pizza here as well!  There’s a reason it’s the most popular food in America.  However, we have to put our own imprint on every recipe, so this sweet and savory pizza will satisfy your craving for a spicy, licorice flavor.  The honeyed apples stay crisp enough to give the pizza some texure, while the ooey-gooey melted cheese blends with the anise seeds to satisfy.

Yields 1 12-inch or 2 8-inch pizzas

Ingredients

For the crust:
½ cup warm water (105 F to 115 F)
½ cup warm milk
1 teaspoon honey
1 envelope dry yeast
2 ½ cups bread flour
1 ½ teaspoons olive oil
1 ½ teaspoons salt
1 teaspoon anise seeds, slightly crushed

Olive oil for greasing bowl
A few teaspoons cornmeal for sprinkling on the pizza stone or baking dish

For the topping:
2 Granny Smith apples, cored, quartered and thinly sliced
2 Tablespoons olive oil
2 shallots, thinly sliced
2 teaspoons anise seeds, divided
¼ cup walnuts, chopped
¼ cup honey
1 cup Gruyère, shredded
A pinch of salt
A pinch of pepper
Honey for drizzling

Equipment

Kitchen stand mixer
Pizza stone or large round baking sheet
Pizza cutter

Preparation

Prepare the crust:
Combine the warm water, milk and honey in a small bowl. Sprinkle the yeast over the liquid; let stand until the yeast dissolves and the liquid begins to appear foamy, about 8-10 minutes. In the bowl of an electric mixer fitted with a dough hook, combine the flour, salt and anise seed. Add the oil and yeast mixture, and mix on low speed until incorporated. Increase the speed to medium and continue to mix, kneading the dough until smooth and it pulls away from the sides of the bowl, about 5 minutes.

Turn the dough out onto a clean work surface, and knead by hand until smooth and firm, about 2 to 3 minutes. Grease a medium bowl with the extra olive oil. Transfer the dough to the bowl, turning to coat in the oil, and cover with a clean, damp kitchen towel. Place bowl in a warm spot, and let rise until doubled in volume, about 1 ½ hours.

Chill the dough in the refrigerator for several hours or up to two days.

Prepare the pizza:
Preheat the oven to 450 F.

Remove the dough from the refrigerator about 20 minutes before you are ready to bake. Punch the dough down and lightly form the dough into a ball again and then stretch it out, first, by holding it vertically by one edge and turning it in your hands. Sprinkle some cornmeal evenly over the pizza stone or baking sheet, lay the dough on top and then work the dough into a rough circle, starting by pressing from the center. Be careful not to tear or poke holes in the dough. If the dough springs back, let it rest for a few minutes, then continue to stretch it out to about 1/3 to ½ inch thick. Cover the dough with a damp towel and let rest for 15 to 20 minutes while you prepare the topping ingredients.

Pour the honey into a large bowl and toss with the apples.

Spread the 2 Tablespoons of olive oil over the surface of the pizza crust, then sprinkle with salt and pepper, 1 teaspoon of the anise seeds, and scatter the shallot slices and half of the walnuts on top. Bake for about 5 minutes in the preheated oven. Remove pizza from the oven after 5 minutes and sprinkle ½ cup of the cheese over the shallots; neatly arrange the apple mixture on top of the cheese, layering the apples starting from the outer edge working inward in a circular fashion, then finish by topping with the rest of the cheese, walnuts, and 1 teaspoon anise seeds. Return to the oven, and bake another 10-12 minutes, until the crust starts to brown and the cheese is melted and bubbly.

[Chef’s Note: Keeping the dough in the refrigerator overnight is only an optional step. You can make the pizza after the first rising, but we prefer to let the dough mature in the refrigerator, ripening and relaxing the gluten to obtain the perfect chewy yet crispy crust. The dough also becomes less sticky, easier to stretch, and usually has a better flavor after refrigeration, too. Feel free to substitute store-bought fresh pizza dough if you lack the time to make your own.]

Service

To serve, let the pizza rest for 5 minutes after removing from the oven. If using a pizza stone, slide the pizza onto a cookie sheet or transfer it with spatulas to a cutting board. Cut into even wedge-shaped slices with a pizza wheel, drizzle with extra honey and serve immediately.

Recipe and photo by Monica Glass

This simple dish showcases the beauty of bell peppers. Unlike the overly cooked, soggy meat-filled stuffed bell peppers we may have grown up with, these peppers are like little boats of tender crisp summer vegetables, accented with the savory tang of Halloumi cheese.

4 servings

Ingredients

5 red or yellow bell peppers
1 zucchini (or any other seasonal vegetable)
4 tablespoons olive oil (you may use garlic or herb flavored oil)
1 ½ cups Halloumi cheese
4 tablespoons pine nuts

[Chef’s Note: Halloumi cheese is a product of Cyprus, and is a sheep’s milk cheese which has been preserved in brine. It is known as “the cheese that grills” because it browns nicely when grilled or fried. If you can’t find Halloumi in your local specialty market, you may substitute Ricota salata, a firm aged Asiago, or any other cheese you really love!]

Equipment

Broiler pan

Preparation

Preheat the oven to 425° F.

Cut 4 of the bell peppers in half and take out the seeds and the white ribs, but leave the stems on. Seed and chop the remaining pepper along with the zucchini. Place on a baking sheet and fill the pepper “boats” with the mixed vegetables, drizzling with half the olive oil, and bake for 25 minutes or until the edges of the peppers begin to char.

Dice the Halloumi cheese and mix in with the chopped vegetables. Sprinkle pine nuts on the top and drizzle with the remaining oil. Return to the oven and bake for 15 more minutes, until the Halloumi starts to melt and the tops are nicely browned. If necessary, place under the broiler or salamander for a few minutes to brown the top.

Serve warm.

Recipe by Mark Tafoya

O-Hitashi is a traditional dish served in Japan. The term refers to any fresh vegetable that has been lightly boiled and made into a salad. This version is simple, yet elegant in its presentation, topped with toasted sesame seeds. Long leaf Japanese spinach works best, but you may use baby spinach.

4 servings

Ingredients

2 pounds tender spinach or baby spinach
3 tablespoons tamari soy sauce
2 tablespoons dashi stock or mirin
2 tablespoons sesame seeds
Salt, to taste

Preparation

Toast the sesame seeds:
Put the sesame seeds in a dry sauté pan and stir or toss constantly just until they are toasted and start to pop. Remove from the heat and set aside on a plate until ready to use.

Boil the spinach:
Prepare a pot of lightly salted boiling water, and have a “spider” or slotted spoon ready. If using long-leaf spinach, hold the leafy part and place the stems in the boiling water first. After 15 seconds, drop in the leaves and cook for another 20 seconds. If using baby spinach, place all in the pot at once and boil for only 15 seconds. Lift the spinach out with a spider and immediately place under cold running water to stop the cooking. Squeeze out all the excess water by hand, and form into a large ball.

Mix the soy sauce and dashi, then pour over the spinach. Mix well and leave to macerate.

[Chef’s Note: Dashi is a staple stock in Japan, made with dried konbu kelp and shaved bonito flakes. While not difficult to make, it can be rather difficult to find the ingredients outside of specialty stores or Asian markets, but a powdered dashi mix is widely available, and will work well in a pinch. If you can’t find dashi powder, you may substitute water or mirin.]

Drain the spinach and squeeze out the excess liquid with your hands. Form the spinach into a log shape about 1 ½ inches in diameter, twisting the stems a little so the whole mass stays together. Using a very sharp knife to achieve a flat edge, cut into 2 ½- inch cylinders and form again into rounded mini-towers, squeezing them together again to make them firm and hold together. Sprinkle lightly with salt, to taste, and dip one cut edge into the plate of sesame seeds, pressing firmly to adhere. Place standing up on plates (seeded side up) and serve.

Variations

As O-Hitashi is a general technique, you may use any vegetables or fresh greens, such as arugula, watercress, or deep green lettuce.

This dish may also be served simply and more casually in a dish, without forming into towers.

Recipe by Mark Tafoya