Marbled Pumpkin Gingersnap Tart

Marbled Pumpkin Gingersnap TartONE 9-INCH TART, SERVES 8

Crust
4 ounces (115 grams) gingersnap cookies (about 16 cookies), coarsely broken
3 ounces (85 grams) graham crackers (five and a half 2 1⁄2-by-4 7/8-inch graham-cracker sheets)
4 tablespoons (55 grams or 1⁄2 stick) salted butter, melted

Cheesecake Batter
4 ounces (115 grams) cream cheese, well softened
3 tablespoons (40 grams) granulated sugar
1 large egg yolk

Pumpkin Batter
1 large egg
1 large egg white
1 1⁄4 cups (10 1⁄2 ounces or 300 grams, about 1⁄2 to 3⁄4 of a 15-ounce can) pumpkin purée
1⁄4 cup (50 grams) granulated sugar
1⁄4 cup (50 grams) brown sugar
1⁄2 teaspoon table salt
3⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground ginger
1⁄4 teaspoon ground cloves
Few fresh gratings of nutmeg
1 cup (235 ml) heavy cream

DIRECTIONS

Crust
[1] Preheat your oven to 425 degrees. Remove any children sensitive to loud noises from the premises, and finely grind the gingersnaps and graham crackers in a food processor (yielding 11⁄2 cups).

[2] Add the melted butter, and process until the cookie-crumb mixture is moistened.

[3] Press the mixture firmly into the bottom and up the sides of a 9-inch-diameter tart pan with removable bottom. (I like to use the bottom and outer side of a measuring cup to help pack the crumbs into the base and neatly up the walls of my crumb crusts.)

[4] Place pan on rimmed baking sheet. Cheesecake Batter

[5] Mix together the ingredients in a small bowl until smooth.

Pumpkin Batter
[6] Beat the egg and the egg white lightly in a large bowl.

[7] Whisk in the pumpkin, sugars, salt, cinnamon, ginger, cloves, and nutmeg. Gradually whisk in the cream.

Assemble Tart
[8] Pour the pumpkin batter into gingersnap-graham crust.

[9] Dollop the cheesecake batter over pumpkin batter, then marble the two together decoratively with a knife. Try not to pierce the bottom crust as you do.

[10] Bake for 10 minutes, then reduce temperature to 350 degrees and bake for another 30 to 40 minutes, or until a knife or toothpick inserted into the centre comes out clean.

To Serve
Cool the tart completely on a rack, or in the fridge if you, like me, prefer it cold. Serve immediately, and refrigerate any leftovers. Theoretically, it keeps for several days, but the crumb crust will get a little soft on the bottom after day one.

Excerpted from Smitten Kitchen.  Copyright © 2012 Deb Perelman.  Published by Appetite by Random House, which is a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Italian Roast Chicken with Bell Peppers & Olives

Italian Roast Chicken with Bell Peppers and OlivesSERVES 4-6

1 chicken (approx. 3 pounds, or slightly more), preferably organic and corn-fed
1 unwaxed lemon, cut in half
4 sprigs rosemary
3 leeks, washed and trimmed
2 red bell peppers
1 orange bell pepper
1 yellow bell pepper
2⁄3 cup pitted oil-cured black olives
1⁄4 cup olive oil
kosher salt and pepper, to taste

DIRECTIONS

[1]  Preheat the oven to 400°F. Untruss the chicken, sit it in a roasting pan, and put the lemon halves and 2 of the rosemary sprigs into the chicken’s cavity.

[2]  Cut each leek into 3 logs, then slice lengthwise and add to the pan. Now, remove the core and seeds of the bell peppers and slice them into strips, following their natural curves and ridges, and add these to the pan.

[3]  Tumble in the olives, and now pour the olive oil, mostly over the vegetables but a little over the chicken, too. Add the remaining rosemary sprigs to the vegetables, along with some salt and freshly ground pepper, to taste, and, using a couple of spoons or spatulas, gently toss the vegetables about to help coat them with the oil and make sure everything’s well mixed up.

[4]  Sprinkle some salt over the chicken and put it in the oven for about 1–11⁄4 hours, by which time the chicken should be cooked through, and its juices running clear when you cut into the flesh with a small sharp knife at the thickest part of the thigh joint. The vegetables should be tender by now, too, and some of the leeks will be a scorched light brown in parts.

[5]  Remove the chicken to a cutting board and, while it rests (for about 10 minutes), pop the pan of veggies back in the oven, switching the oven off as you do so.

[6]  Cut the chicken up chunkily, transferring the pieces to a large warmed platter. Now take the pan back out of the oven and, with a slotted spoon or spatula, remove the vegetables to the large platter and when all is arranged to your aesthetic delight, pour over it all the bronze, highly flavored juices that have collected in the pan.

Excerpted from Nigellissima.  Copyright © 2013 Nigella Lawson.  Published by Knopf Canada, an imprint of the Knopf Random Canada Publishing Group, which is a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Mustard Milanese With An Arugula Fennel Salad

Mustard MilaneseSERVES 4

For the Chicken
2 boneless, skinless chicken breasts
Table salt
Freshly ground black pepper
1⁄2 cup (65 grams) all-purpose flour
1 large egg white
2 tablespoons (45 grams) smooth Dijon mustard
2 garlic cloves, minced
1 teaspoon dried oregano
1⁄2 teaspoon freshly grated lemon zest
1 1⁄2 cups (80 grams) coarse, lightweight breadcrumbs, such as panko (see cooking note)
Mix of vegetable and olive oil, for frying

For the Salad
3 tablespoons (45 ml) freshly squeezed lemon juice (from 1 large lemon)
2 tablespoons (30 grams) whole-seed or coarse Dijon mustard
1 tablespoon smooth Dijon mustard
1⁄4 cup (80 ml) olive oil
5 ounces (140 grams) baby arugula leaves
Small fennel bulb (5 ounces or 140 grams)

DIRECTIONS

[1]  On a cutting board with a very sharp knife, butterfly your chicken breasts, and slice them all the way through, so that you end up with four thin cutlets. With a meat pounder (not a tenderizer), pound your cutlets out between two pieces of plastic wrap to 1⁄4-inch thickness. Season the chicken on both sides with salt and pepper.

[2]  Grab three big plates, and line them up on your counter. Pour the flour into the first one. In a small dish, whisk together the egg white, smooth Dijon, garlic, oregano, and lemon zest. Pour half of this mixture into the bottom of the second plate. In the third plate, spread out the breadcrumbs. Dredge each piece of chicken lightly in flour, then heavily in the egg-white– mustard mixture, and generously in the breadcrumbs.

[3]  Repeat with second piece of chicken, then refill egg-white–mustard plate, and repeat with final two pieces of chicken. Arrange the breaded cutlets on a large tray, and chill them in the fridge for 1 hour, or up to 1 day (covered with plastic wrap). This helps the coating set.

[4]  Preheat your oven to 175 degrees.

[5]  Pour 1⁄2 inch of oil—use a mixture of olive and vege- table oil, or the frying oil of your choice—in a large pan, and heat over medium-high heat. Test the heat with a flick of water—if it hisses, you’re good to go. Cook the chicken until golden brown on both sides, about 3 to 4 minutes on the first and 2 to 3 minutes on the second. Remove the chicken from heat, and salt and pepper on both sides while draining on paper towels. Once it’s drained, transfer the chicken to a tray to keep in the warm oven. Repeat with additional oil and remaining pieces of chicken.

[6]  In a small bowl, whisk lemon juice and mustards together, then whisk in olive oil in a thin stream. Pour three-quarters of this into a large bowl. Add arugula to bowl. Thinly shave your fennel bulb on a mandoline, or cut it as thinly as you can with a sharp knife, and add this to the arugula.

[7]  When you’re ready to serve it, toss the salad. Arrange one piece of chicken from the warm oven on a plate. Drizzle a few drops of the reserved salad dressing directly onto the chicken (you’ll thank me when you try it), and pile the salad on top. Season with salt and pepper, and eat immediately.

Cooking Note

Can’t find panko breadcrumbs? Here’s how I fake it when I run out:

[1]  Preheat your oven to 350 degrees.

[2]  Tear one or two slices of soft, crustless white bread into 1-inch pieces, and pulse them in the food processor until they are coarsely ground. This will make a generous 1⁄2 cup.

[3]  Transfer the crumbs to a rimmed baking sheet, and bake them until they are golden brown and dry, for about 15 minutes, stirring occasionally. Cool the breadcrumbs before using them.

Excerpted from The Smitten Kitchen Cookbook.  Copyright © 2012 Deb Perelman.  Published by Appetite by Random House, which is a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Frittata with Summer Veg and Goat Cheese

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SERVES 4 to 6

14 ounces / 400g new potatoes
Sea salt and freshly ground black pepper
About 10 ounces / 300g mixed vegetables, such as asparagus, green beans, shelled young fava beans, shelled fresh peas or frozen peas (defrosted), and broccoli
2 tablespoons canola or olive oil
2 bunches of green onions, trimmed and coarsely chopped
A good handful of chives and/ or flat-leaf parsley, chopped
7 large or 8 medium eggs
About 21/2 ounces / 75g medium-strong goat cheese (hard or soft, it doesn’t matter)

DIRECTIONS

[1] Preheat the oven to 350°F / 180°C, or preheat the broiler.

[2] Cut the new potatoes into 1/4-inch / 6mm slices. Put them into a large saucepan, cover with plenty of water, add salt, and bring to a boil. Meanwhile, if using green beans and asparagus, cut them into 11/2-inch / 4cm lengths; if using broccoli, cut it into small florets.

[3] When the potatoes come to a boil, add the green vegetables. Once the water has returned to a boil, lower the heat and simmer for 3 or 4 minutes, by which time all the vegetables should be just tender. Drain well.

[4] Heat the oil in a large nonstick ovenproof frying pan (about 11 inches / 28cm) over medium heat. Add the green onions and sweat for about 5 minutes, until soft. Add the drained vegetables and herbs and toss with the onions. Turn the heat to medium-low.

[5] Beat the eggs together with plenty of salt and pepper and pour over the veg in the pan. Cook gently, without stirring, until the egg is about two-thirds set, with a layer of wet egg still on top. Crumble or coarsely chop the cheese and scatter over the surface of the frittata, then transfer the pan to the oven or broiler and cook for a further 4 to 5 minutes, until the egg is all set and the top is starting to color.

[6] Leave to cool slightly, then slide the frittata out onto a plate or board. Serve warm or cold, cut into wedges.

Excerpted from River Cottage Veg. Copyright © 2013 Hugh Fearnley-Whittingstall. Published by Appetite by Random House, which is a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Carmalized Onion Tart with Roast Chicken

067_Huss_9780449015612_art_r16 SERVINGS

Pastry

21⁄2 cups flour
2 tsp cracked black pepper pinch of salt
1 tsp sugar 1 cup unsalted cold butter, cut into small cubes
3 Tbsp cold water
1 egg

Topping

1⁄2 cup olive oil
8 medium onions, sliced thinly
4 cloves garlic, sliced
salt and pepper
1 Tbsp sugar small handful of fresh thyme (leave some to garnish)
2 Tbsp sumac plus extra to coat the chicken
3 chicken breasts, on the bone
olive oil
salt and pepper
fresh pomegranate seeds
1⁄2 cup toasted pine nuts

DIRECTIONS

[1] In a bowl put the flour, black pepper, salt and sugar and mix.

[2] Put in the cold butter cubes and using your fingers rub the butter into the flour to make a crumbly consistency.

[3] Make a well in the center and pour in the water and egg.

[4] Bring the flour gradually together and mix quickly to make a smooth dough.

[5] Flatten slightly into a disk and cover with plastic wrap. Refrigerate for 1 hour until ready to use.

[6] Preheat the oven to 375°F.

[7] Roll out the pastry to fit two 13- x 4-inch tart pans with a removable bottom.

[8] Prick the base with a fork. Chill in the fridge for 20 minutes.

[9] Line the pastry with parchment paper (or foil), fill with dried beans to prevent it from rising and blind bake for 15 minutes.

[10] Remove the beans and paper, turn down the oven temperature to 350°F and bake for an additional 15 minutes until they have a light golden color.

[11] Cool the pastry completely.

[12] Remove from the pan, place on flat serving platters and set aside.

[13] Put the olive oil in a large heavy-based pot. On medium heat sauté the onions and garlic.

[14] Sprinkle in the salt, pepper and sugar. Stir to coat the onions well and turn down the heat to low.

[15] Add the fresh thyme.

[16] Cook gently, stirring, taking care not to burn them. The onions will caramelize and sweeten as they cook. This will take about 40 minutes.

[17] When they are meltingly soft, remove from the heat and stir in the sumac. They will turn a pinkish color.

[18] Pour into a colander sitting in a bowl to drain the excess oil.

[19] Preheat the oven to 375°F. Coat the chicken with olive oil, salt, pepper and sumac. Roast for about 30–40 minutes. When done, remove, cover lightly with foil and leave to rest.

[20] To assemble the tart, spread the caramelized onions on the pastry.

[21] Remove the chicken from the bones, thinly slice and place on top of the onions.

[22] Garnish with pine nuts and a few fresh thyme sprigs and pomegranate seeds.

Excerpted from Modern Flavors of Arabia.  Copyright © 2012 Suzanne Husseini.  Published by Appetite by Random House, which is a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Amelia’s Jambalaya

Amelia's Jambalaya
SERVES 8

2 tablespoons good olive oil
1 1⁄2 pounds andouille or kielbasa sausage, sliced diagonally 1⁄2 inch thick
8 chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 1⁄2 cups yellow onion, chopped (1 large)
2 red bell peppers, seeded and large-diced
2 cups celery, large-diced (3 large stalks)
1 (28-ounce) can whole peeled plum tomatoes, drained and medium-diced
2 tablespoons minced seeded jalapeño peppers (2 peppers)
1 tablespoon minced garlic (3 cloves)
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried thyme
1⁄2 teaspoon ground cayenne pepper
1 cup dry white wine, such as Pinot Grigio
5 cups chicken stock, preferably homemade
3 cups extra-long-grain white rice, such as Carolina
3 bay leaves
1 pound (16- to 20-count) shrimp, tails on, peeled and deveined
1⁄2 cup chopped fresh flat-leaf parsley, plus extra for garnish
1⁄2 cup sliced scallions, white and green parts, plus extra for garnish
1⁄4 cup freshly squeezed lemon juice (2 lemons)

DIRECTIONS

[1]  Heat the olive oil in a very large (13-inch) Dutch oven or stockpot, add the sausage, and cook over medium heat for 8 to 10 minutes, turning the pieces until browned.

[2]  Remove the sausage to a bowl with a slotted spoon. Meanwhile, pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper.

[3]  Add the chicken to the pot, skin side down, and cook over medium-high heat for 5 minutes, until browned. With tongs, turn and cook for another 5 minutes, until browned.

[4]  Remove to the bowl with the sausage and set aside. Don’t be tempted to cook both together; they won’t brown properly.

[5]  Add the butter to the oil in the pot, then add the onions, bell peppers, celery, 1 tablespoon salt, and 1 teaspoon black pepper and cook over medium to medium-high heat for 10 minutes, until the onions are translucent.

[6]  Add the tomatoes, jalapeño peppers, garlic, tomato paste, oregano, thyme, cayenne, and 1- teaspoons salt, and cook for another 2 minutes.

[7]  Add the white wine and scrape up the browned bits in the pot.

[8]  Add the stock, rice, sausage, chicken, and bay leaves and bring to a boil. Cover the pot, reduce the heat to low, and simmer for 20 min- utes.

[9]  Stir in the shrimp and simmer covered for 5 more minutes.

[10]  Off the heat, stir in the parsley, scallions, and lemon juice. Cover and allow to steam for 10 to 15 minutes, until the rice is tender and the shrimp are fully cooked.

[11]  Discard the bay leaves, sprinkle with extra parsley and scallions, and serve hot.

To make in advance, remove the lid to cool before refrigerating or the jambalaya will keep cooking.
To reheat, add 1⁄2 cup water and reheat with the lid on over very low heat on top of the stove. Stir occasionally.

Excerpted from Barefoot Contessa Foolproff. Copyright © 2012 Ina Garten. Published by Clarkson Potter. Reproduced by arrangement with the Publisher. All rights reserved.

Braised E-Fu Noodles with King Oyster Mushrooms

Braised E-Fu Noodles with King Oyster MyushroomsMAKES 4 SERVINGS

1 carrot, peeled and julienned
1 package (7 oz/200 g) “fried noodles” (e-fu noodles)
3 tbsp (45 mL) canola oil
1 cup (250 mL) vegetable broth
1 tbsp (15 mL) vegetarian “oyster” sauce or vegetarian mushroom-flavoured stir-fry sauce
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) granulated sugar
4 king oyster mushrooms, trimmed and julienned
1 tbsp (15 mL) Shaoxing rice cooking wine
8 oz (225 g) snow peas, trimmed
1 tsp (5 mL) mushroom-flavoured dark soy sauce
1 tsp (5 mL) sesame oil

DIRECTIONS

[1]  In a large wok or pot of boiling water, cook the carrot for 30 seconds. Using a slotted spoon, remove the carrot to a bowl.

[2]  Add the noodles to the water and cook for 1 minute, stirring and pushing the noodles under the water with a wooden spoon. Drain well. Lay the noodles out on a large baking sheet to prevent them clumping and breaking. Drizzle with 1 tbsp (15 mL) canola oil.

[3]  In a small bowl, stir together the broth, vegetarian “oyster” or stir-fry sauce, regular soy sauce and sugar. Set aside.

[4]  Heat the wok or a large non- stick skillet over medium-high heat, and add the remaining 2 tbsp (30 mL) canola oil. Add the mushrooms, and cook, stirring, for 2 minutes. Add the cooking wine, and cook, stirring, for 30 seconds.

[5]  Add the cooked noodles and the broth mixture to the wok, tossing with tongs until the noodles are well coated with the sauce.

[6]  Add the carrot and snow peas, and stir-fry for 1 minute. Stir in the mushroom soy sauce and sesame oil, and toss well. Transfer the noodles to a serving platter and serve immediately.

Excerpted from Toronto Star Cookbook.  Copyright © 2013 Jennifer Bain.   Published by Appetite by Random House.  Reproduced by arrangement with the Publisher. All rights reserved.

Deviled Fried Chicken

Deviled Fried Chicken

MAKES 4 SERVINGS

2 cups buttermilk
1⁄4 cup Dijon mustard
2 tablespoons onion powder (with green onion and parsley)
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1⁄2 teaspoons ground black pepper
1 (3- to 3 1⁄4-pound) chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups peanut oil, for frying

Special equipment: Deep-fry thermometer

DIRECTIONS

[1] In a 1-gallon resealable plastic bag, mix the buttermilk, mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 tea- spoon dry mustard, 1 teaspoon cayenne, and 1 teaspoon pepper. Add the chicken pieces. Seal the bag, eliminating air. Turn the bag to coat the chicken evenly. Refrigerate at least 1 day and up to 2 days, turning bag occasionally.

[2] Whisk the flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne, and 11⁄2 teaspoons pepper in a 13 by 9-inch glass dish. With marinade still clinging to the chicken pieces (do not shake off excess), add the chicken to the flour mixture, turning to coat thickly. Let the chicken stand in the flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.

[3] Pour the oil to a depth of 11⁄4 inches into a 10- to 11-inch pot. Attach a deep-fry thermometer. Heat the oil over medium-high heat to 350°F. Add 4 pieces of chicken, skin side down. Reduce the heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280° and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn the chicken over. Fry 7 minutes. Turn the chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using the same spoons, transfer the chicken to a large rack set on a baking sheet.

[4] Reheat the oil to 350°F. Repeat frying with the remain- ing 4 pieces of chicken. Serve the chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.

Excerpted from The Epicurious Cookbook.  Copyright © 2012 Tanya Steel and the Editors of Epicurious.com.  Published by Appetite by Random House, which is a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Chicken Avocado Sandwiches with Lime Mayo

Chicken Avocado Sandwiches
MAKES 32 PIECES

Dress up these sammies for a party with frilly picks and a little pickle or olive.

¼ cup lime juice
¼ cup olive oil
½ tsp each salt, pepper and hot pepper flakes
4 boneless skinless chicken breasts (about 6 oz/170 g each)
16 slices white sandwich bread or whole wheat sandwich bread
2 ripe avocados

Lime Mayo:
⅔ cup light mayonnaise
½ tsp grated lime zest
2 tbsp lime juice
¼ tsp each hot pepper flakes, ground cumin and salt

DIRECTIONS

[1]  In shallow dish, stir together lime juice, oil, salt, pepper and hot pepper flakes; add chicken, turning to coat.
Cover and refrigerate for 2 hours.

[2]  Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, 15 to 20 minutes. Let cool. (Cover and refrigerate for up to 8 hours.) Cut crosswise into ¼ inch (5 mm) thick slices. Set aside.

Meanwhile prepare the Lime Mayo
[3]  Stir together mayonnaise, lime zest, lime juice, hot pepper flakes, cumin and salt; spread on bread slices.

[4]  Peel, pit and thinly slice avocados; sandwich avocado and chicken slices in bread, pressing lightly. Trim off crusts. Cut each sandwich into 4 squares or triangles; secure each with toothpick.

Excerpted from Canadian Living: The Appetizer Collection. Copyright © 2013 Canadian Living.  Published by Transcontinental. Reproduced by arrangement with the Publisher. All rights reserved.

Buffalo Chicken Wings

Buffalo Chicken Wings
SERVES 4

Neutral-tasting oil, such as safflower, for frying
3 pounds chicken wings
2/3 cup hot sauce, such as Frank’s Red Hot
4 tablespoons (1/2 stick) butter, melted
Blue Cheese Dipping Sauce, for serving (recipe follows)
Celery sticks, for serving

DIRECTIONS

[1]   Preheat oven to 200°F. Fill a large, deep skillet with 1 inch of oil; heat over medium-high until it returns to 375°F on a deep-fry thermometer. Working in batches, fry chicken until golden brown and cooked through, 6 to 7 minutes per side. Transfer to a paper towel–lined baking sheet in oven to keep warm. Adjust heat so oil returns to 375°F between batches.

[2]   In a large bowl, stir together hot sauce and melted butter. Add chicken and toss to coat. Serve wings with dipping sauce and celery sticks.

Blue Cheese Dipping Sauce
1 cup sour cream
2 tablespoons mayonnaise
2 tablespoons milk
1/2 teaspoon coarse salt
1 1/3 cups crumbled blue cheese (5 to 6 ounces)

DIRECTIONS

[1]  In a small bowl, stir together sour cream, mayonnaise, milk, and salt. Stir in blue cheese. Refrigerate, covered, until ready to serve, up to 2 days.

Excerpted from Martha Stewart’s Martha’s American Food. Copyright © 2012 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publisers. Reproduced by arrangement with the Publisher. All rights reserved.