Makes 2, 10-servings each
Crust:
1 cup all-purpose flour
1/2 cup cold unsalted butter
1 tablespoon water
Topping:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
3 large eggs, room temperature
1 teaspoon almond extract
Frosting:
2 cups confectioners' sugar
1 tablespoon butter, softened
1 teaspoon almond extract
3 tablespoons heavy whipping cream or whole milk
1. Heat the oven to 350 degrees F. Make the crust. Place the flour and butter in the bowl of a food processor. Pulse until mixture resembles coarse crumbs with some pea-sized pieces. With the machine running, add water and process until the dough is formed. Put dough on a lightly floured surface and shape into a ball. Divide the dough in half. Press each half into a strip about 3 inches wide and 10 inches long on a ungreased baking sheet.
2. Make the topping. Heat the water and butter in a medium sauce pan over medium-high heat until the butter is melted and the liquid is boiling. Add the flour all at once and whisk until a thick paste forms and leaves the sides of the pan. Cook about 1 minute longer, stirring constantly to evaporate excess moisture. Remove from the heat and cool at least 5 minutes to prevent the eggs from cooking when you add them.
3. Using a hand mixer or whisk, beat in the eggs, one at a time, beating well after each egg. Each egg should be completely mixed in before the next egg is added. Stir in almond extract.
4. Spread over the pastry strips, spreading almost to the edges. Bake 50 to 60 minutes or until puffed and golden brown. Cool on wire cooling rack. As the pastry cools, it will collapse. Cool completely.
5. Make the frosting. Mix the confectioners' sugar, butter, almond extract, and 2 tablespoons whipping cream or milk until smooth. Add more whipping cream or milk if needed for spreading consistency. Spread over pastry. Cut into slices before serving.
Recipe reprinted with permission from Pat Sinclair, author of Scandinavian Classic Baking.
Quinoa and Black Bean Salad with Fresh Lime Dressing
Serves 4 to 6
1 cup rinsed quinoa
2 cups water
Dressing:
1 lime
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup sour cream
Salad:
2 medium Valencia or navel oranges
1 medium ripe tomato
5 to 6 sprigs cilantro
5 to 6 sprigs parsley
1 cup cooked black beans, or canned
1 small cucumber
1 bunch fresh mint
1/2 cup chopped, roasted, salted cashews
On your mark...
Place quinoa and water in a 1 1/2 quart saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all the water is absorbed, about 15 minutes. Let the quinoa cool to room temperature. Set the cooked quinoa aside.
To make the dressing, squeeze the juice from the lime into a clean glass jar with a lid. Add the olive oil, salt, pepper, and sour cream. Close the lid, shake well, and refrigerate until you are ready to serve.
Get set...
Wash and peel the oranges. Remove as much of the white outer skin as you can. Cut into 1/4-inch slices. Set the slices aside.
Wash the tomato; cut out the stem circle at the top and discard. Dice into small chunks and place in a large bowl.
Wash the cilantro and parsley, shake to remove excess water, and dry by rolling in paper towels coarsely chop.
Add the quinoa, black beans, cilantro, and chopped parsley to the bowl with the tomatoes.
Shake the dressing again and pour it over the ingredients in the bowl. Toss well to combine and set aside.
Wash, peel, and slice the cucumber into thin slices.
Serve!
Mound the tomato-quinoa combination in the center of the serving platter.
Arrange the orange slices and cucumbers around the edge of the platter.
Wash the fresh mint, shake to remove excess water, and dry by rolling in paper towels coarsely chop; remove leaves from steams and discard stems.
Garnish with mint leaves and cashews. Serve immediately.
Recipe reprinted with permission from Teen Cuisine by Matthew Locricchio.
1 cup rinsed quinoa
2 cups water
Dressing:
1 lime
3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup sour cream
Salad:
2 medium Valencia or navel oranges
1 medium ripe tomato
5 to 6 sprigs cilantro
5 to 6 sprigs parsley
1 cup cooked black beans, or canned
1 small cucumber
1 bunch fresh mint
1/2 cup chopped, roasted, salted cashews
On your mark...
Place quinoa and water in a 1 1/2 quart saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all the water is absorbed, about 15 minutes. Let the quinoa cool to room temperature. Set the cooked quinoa aside.
To make the dressing, squeeze the juice from the lime into a clean glass jar with a lid. Add the olive oil, salt, pepper, and sour cream. Close the lid, shake well, and refrigerate until you are ready to serve.
Get set...
Wash and peel the oranges. Remove as much of the white outer skin as you can. Cut into 1/4-inch slices. Set the slices aside.
Wash the tomato; cut out the stem circle at the top and discard. Dice into small chunks and place in a large bowl.
Wash the cilantro and parsley, shake to remove excess water, and dry by rolling in paper towels coarsely chop.
Add the quinoa, black beans, cilantro, and chopped parsley to the bowl with the tomatoes.
Shake the dressing again and pour it over the ingredients in the bowl. Toss well to combine and set aside.
Wash, peel, and slice the cucumber into thin slices.
Serve!
Mound the tomato-quinoa combination in the center of the serving platter.
Arrange the orange slices and cucumbers around the edge of the platter.
Wash the fresh mint, shake to remove excess water, and dry by rolling in paper towels coarsely chop; remove leaves from steams and discard stems.
Garnish with mint leaves and cashews. Serve immediately.
Recipe reprinted with permission from Teen Cuisine by Matthew Locricchio.
Meatball Sub
Yield: 8 sandwiches with 3 meatballs per sandwich
Tomato Sauce:
2 teaspoons olive oil
2 shallots, diced
4 garlic cloves, minced
2 (28-ounce) cans crushed tomatoes, preferably San Marzano tomatoes
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt
¼ cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped
Meatballs:
½ pound ground beef
½ pound ground pork
1 cup breadcrumbs
1/3 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh, flat-leaf parsley
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 cup olive oil
1/8 cup canola oil
24 cooked meatballs (below)
8 crusty Italian rolls, split lengthwise
16 slices (about 1 pound) mozzarella or sharp provolone cheese
1. Warm oil in a medium pot over medium heat. Add shallots and garlic sauté 2 to 3 minutes or until translucent. Stir in tomatoes, crushed red pepper flakes, and salt. Reduce heat to medium-low. Let sauce lightly bubble for 15 to 17 minutes, or until slightly thickened. Turn off heat. Stir in the fresh herbs.
2. Place meats in a large bowl with breadcrumbs, cheese and parsley. In a small bowl, beat the egg with salt and pepper; add to the meat mixture. Mix the ingredients with your hands until everything is moist and the meat holds together. If it's too dry, add a bit of water or another beaten egg. If it's too moist, add more breadcrumbs. Once the consistency is right, use your hands to roll mixture into 1-1/2-inch balls.
3. Place oils in a large skillet over medium heat. Fit as many meatballs in the skillet as possible without overcrowding. Cook about 2 to 3 minutes until browned; turn and cook another 2 to 3 minutes, until all sides are evenly browned. Place on a paper towel-lined plate to absorb excess oil. Repeat with remaining meatballs.
4. Add meatballs to sauce and warm over medium heat 10 minutes, stirring occasionally.
5. Preheat broiler. One at a time, add 3 meatballs to a roll. Top with sauce and 2 cheese slices. Place on a large baking sheet and repeat with remaining sandwiches. Broil 2 to 3 minutes or until cheese is melted and bubbly and bread is golden. Eat them while they're hot.
Note: Meatballs can also be baked. Preheat the oven to 400 degrees. Shape as above and place them on a tinfoil-lined baking sheet (for easy clean up). Cook for 20 minutes, or until browned.
Variations: Substitute cooked Italian sausage for the meatballs to create a sausage sub.
If you can’t decide, then add sausage to the meatballs for meatball and sausage sub.
Recipe reprinted from The Encyclopedia of Sandwiches by Susan Russo of Food Blogga.
Tomato Sauce:
2 teaspoons olive oil
2 shallots, diced
4 garlic cloves, minced
2 (28-ounce) cans crushed tomatoes, preferably San Marzano tomatoes
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt
¼ cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped
Meatballs:
½ pound ground beef
½ pound ground pork
1 cup breadcrumbs
1/3 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh, flat-leaf parsley
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 cup olive oil
1/8 cup canola oil
24 cooked meatballs (below)
8 crusty Italian rolls, split lengthwise
16 slices (about 1 pound) mozzarella or sharp provolone cheese
1. Warm oil in a medium pot over medium heat. Add shallots and garlic sauté 2 to 3 minutes or until translucent. Stir in tomatoes, crushed red pepper flakes, and salt. Reduce heat to medium-low. Let sauce lightly bubble for 15 to 17 minutes, or until slightly thickened. Turn off heat. Stir in the fresh herbs.
2. Place meats in a large bowl with breadcrumbs, cheese and parsley. In a small bowl, beat the egg with salt and pepper; add to the meat mixture. Mix the ingredients with your hands until everything is moist and the meat holds together. If it's too dry, add a bit of water or another beaten egg. If it's too moist, add more breadcrumbs. Once the consistency is right, use your hands to roll mixture into 1-1/2-inch balls.
3. Place oils in a large skillet over medium heat. Fit as many meatballs in the skillet as possible without overcrowding. Cook about 2 to 3 minutes until browned; turn and cook another 2 to 3 minutes, until all sides are evenly browned. Place on a paper towel-lined plate to absorb excess oil. Repeat with remaining meatballs.
4. Add meatballs to sauce and warm over medium heat 10 minutes, stirring occasionally.
5. Preheat broiler. One at a time, add 3 meatballs to a roll. Top with sauce and 2 cheese slices. Place on a large baking sheet and repeat with remaining sandwiches. Broil 2 to 3 minutes or until cheese is melted and bubbly and bread is golden. Eat them while they're hot.
Note: Meatballs can also be baked. Preheat the oven to 400 degrees. Shape as above and place them on a tinfoil-lined baking sheet (for easy clean up). Cook for 20 minutes, or until browned.
Variations: Substitute cooked Italian sausage for the meatballs to create a sausage sub.
If you can’t decide, then add sausage to the meatballs for meatball and sausage sub.
Recipe reprinted from The Encyclopedia of Sandwiches by Susan Russo of Food Blogga.
Grilled Peaches Stuffed with Mascarpone Cheese and Rosemary
Makes 4 servings
2 large ripe peaches
Olive oil for brushing peaches
About 2 ounces mascarpone cheese
Zest of 1/4 lemon
1/2 teaspoon lemon juice
1/4 teaspoon minced fresh rosemary, plus some for garnish
A few shakes of salt and freshly ground black pepper
1. Slice the peaches in half and discard the pits. Brush the flesh with a little bit of olive oil. Heat a grill to medium or place a grill pan over medium-high heat on the stove top. Grill for 3 to 4 minutes or until the flesh begins to caramelize and light grill marks appear.
2. Meanwhile, in a small bowl, combine mascarpone cheese, lemon zest, lemon juice, rosemary, and salt and pepper. Stir until combined. Divide filling evenly among the four peach halves. Serve.
Recipe created by Susan Russo of Food Blogga.
2 large ripe peaches
Olive oil for brushing peaches
About 2 ounces mascarpone cheese
Zest of 1/4 lemon
1/2 teaspoon lemon juice
1/4 teaspoon minced fresh rosemary, plus some for garnish
A few shakes of salt and freshly ground black pepper
1. Slice the peaches in half and discard the pits. Brush the flesh with a little bit of olive oil. Heat a grill to medium or place a grill pan over medium-high heat on the stove top. Grill for 3 to 4 minutes or until the flesh begins to caramelize and light grill marks appear.
2. Meanwhile, in a small bowl, combine mascarpone cheese, lemon zest, lemon juice, rosemary, and salt and pepper. Stir until combined. Divide filling evenly among the four peach halves. Serve.
Recipe created by Susan Russo of Food Blogga.