I especially loved this beautiful tart because in addition to being delicious, it is made with a flaky and buttery press-in crust and a cheesecake-like no-bake filling. Nice shortcuts! I topped it with my favorite summer fruit- white nectarines. The original recipe uses peaches which would also be fabulous.
This recipe was adapted from Martha Stewart Living. The chilled temperature and brightness from lemon zest made it very refreshing.
Yield: One 9 or 10-inch tart, about 8 to 10 servings
1 stick plus 3 tablespoons unsalted butter, room temperature
1/3 cup confectioners’ sugar
1 2/3 cups unbleached all-purpose flour
3/4 teaspoon kosher salt, divided
6 ounces cream cheese, room temperature
1 teaspoon grated lemon zest (from about 1/2 of a large lemon), plus 2 tablespoons fresh juice, divided
1/2 cup granulated sugar
2/3 cup heavy cream
2 1/2 to 3 peaches or nectarines (1 pound)
1 cup fresh blueberries
mint leaves, for serving, optional
Preheat oven to 375°F, preferably on convection.
Beat butter with confectioners’ sugar on medium speed until pale and fluffy, about 3 minutes.
Reduce speed to medium-low; add flour and 1/2 teaspoon salt and beat until just combined and crumbly (do not overmix).
Press evenly into bottom and up sides of a 9-inch square tart pan or a 9- or 10-inch round tart pan, with a removable bottom.
Dock bottom at 1-inch intervals with the tines of a fork. Freeze 15 minutes.
Place on rimmed baking sheet or pizza tin, and bake until golden brown and set, 23 to 33 minutes. Let cool completely. (Crust can be kept at room temperature, wrapped in plastic, for up to 3 days.)
Beat together cream cheese, lemon zest, 1 tablespoon juice, and 1/4 cup granulated sugar on medium-high speed until creamy.
With mixer running, slowly add cream and beat until light and fluffy, 1 to 2 minutes. (You should have about 2 cups.)
Spread mixture into crust; refrigerate 1 to 2 hours.
Meanwhile, using a vegetable peeler, peel peaches/nectarines, if desired; cut into 1/2-inch-thick wedges. (I left the peels intact.)
Transfer to a bowl and stir in berries and remaining 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 teaspoon salt.
Just before serving, spoon macerated fruit over tart and drizzle some of juice from bowl over it. (I used all of the juice!)
When I saw these strawberry muffins, I knew that they would be a perfect addition to my tried and true strawberry recipes. They were very tender and minimally sweet- a perfect summer breakfast.
This recipe was adapted from Bake from Scratch, via Cooking with Aunt Juju.com. I incorporated whole wheat flour and modified the topping. The recipe also included a ricotta glaze for the topping which would also be a tasty option (see link above). Nice.
Yield: 16 muffins
1 1/4 cups all-purpose flour
1 cup whole wheat or white whole wheat flour
2 tsp baking powder
1/2 tsp fine sea salt
3/4 cup granulated sugar
2 tsp lemon juice or 1 tsp lemon zest
1 cup whole milk ricotta cheese
2 large eggs
2/3 cup whole milk
1/4 cup vegetable oil
2 tsp vanilla
1 1/4 cups diced fresh strawberries
turbinado sugar, for topping
Preheat the oven to 350 degrees, preferably on convection.
Spray 16 regular muffin wells with cooking spray or use liners.
Whisk the flours, baking powder, salt, and sugar in a large bowl; set aside.
In a medium bowl whisk the ricotta cheese until smooth.
Add the eggs, milk and lemon zest or juice; whisk until smooth.
Add the oil and vanilla and stir until combined.
Add this mixture to the flour mixture and fold in with a spatula; gently fold in the strawberries.
Divide the batter among the 16 prepared wells, filling about three-fourths full.
Sprinkle the top of the batter in each well with turbinado sugar.
Bake for 15-25 minutes, until a cake tester comes out clean. (mine were ready in about 17 minutes.)
Cool in the pans for 5 minutes; remove. Finish cooling on the racks.
Yes! Another sourdough recipe- all so good! I love that this recipe combines two of the most popular items to bake during this period of self-isolation- sourdough and banana bread. 🙂
This recipe was adapted from theperfectloaf.com. I incorporated whole wheat flour, added turbinado sugar to the topping, and baked the loaf in a Pullman loaf pan, adjusting the baking time accordingly. I loved that this version included olive oil for moisture and honey for sweetness. Lovely.
We ate it as-is, but the original recipe recommends spreading full-fat Greek yogurt over the top of each slice.
Yield: One standard or Pullman loaf
240g (2 cups) spelt, whole wheat, all-purpose flour, or a mix
3g (1/2 teaspoon) baking soda
3g (1/2 teaspoon) sea salt
125g (1 cup) chopped walnuts or pecans, divided
126g(1/2 cup or 1 stick) butter, at room temperature
100g (1/2 cup lightly packed) brown sugar
125g (3/4 cup, stirred down) sourdough starter
42g (2 tablespoons) raw honey
3 super ripe medium mashed bananas (almost black and mushy)
28g (2 tablespoons) extra virgin olive oil
4g (1 teaspoon) vanilla
zest of 1 lemon, optional
turbinado sugar, for topping, optional
Preheat your oven to 350ºF, preferably on convection.
Coat a 9×5-inch loaf pan or Pullman loaf pan with cooking oil spray.
In a large mixing bowl combine flour, baking soda, and salt.
In a small bowl, mix a handful of chopped walnuts or pecans and a teaspoon or two of turbinado sugar. Set aside to be used as the topping later.
In the bowl of a stand mixer, cream butter and sugar until fluffy, about 3 minutes.
Add the eggs, one at a time. While mixing, scrape down the sides of the bowl.
Add in sourdough starter, honey, mashed bananas, and olive oil.
Add in the vanilla.
Add the flour mixture slowly, pausing to scrape down the sides if necessary.
By hand, fold in the remaining walnuts or pecans and lemon zest.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Sprinkle on the reserved chopped nuts and sugar.
Bake for 45-50 minutes in a Pullman loaf pan or 55-65 minutes in a standard loaf pan. (It’s better to undercook this than overcook: you want it moist.)
Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.
Note: This banana bread will stay moist for days after baking, but be sure to wrap it tightly in plastic wrap or place in an airtight container to prevent moisture loss.
Happy Belated Easter! We were very lucky to enjoy beautiful weather yesterday. 🙂
I like to bake new Easter breads to serve for our holiday breakfast. This year, I looked through my Ukrainian cookbook collection for a paska (Ukrainian Easter bread) recipe.
My mother-in-law has given me several Ukrainian cookbooks and there were many variations of paska to choose from- all quite different from one another depending upon the region of their origin. Traditionally, a paska or babka is an essential part of an Easter breakfast. Many are beautifully decorated with a cross, braid, or birds. This version is more of a cake, with batter, and did not have dough that could be used to decorate the top.
The recipe was adapted from Festive Ukrainian Cooking by Marta Pisetska Farley. According to the book, this paska recipe, from the northwest province of Podil’ia, is at least a hundred years old! It is a golden paska, reminiscent of the sun, and is similar to a sponge cake. It was very rich and indulgent.
Yield: One 9 or 10-inch cake
1 cup dry white bread crumbs
1/2 cup cake flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cloves
zest of 1 lemon
zest of 1 orange
10 large or extra-large eggs
2 cups granulated sugar
1 tsp pure vanilla extract
2 to 4 T powdered sugar
Line the bottom and sides or a 9, 10 or 12-inch springform pan with parchment paper. (Because I used a 9-inch pan (smaller than the original recipe suggests), I cut 7-inch tall pieces of parchment paper to line the sides of the pan, buttered on the portion lining the walls of the pan and sprayed with cooking spray above the walls of the pan.)
Place a rack in the center of the oven and preheat to 350°F, preferably on convection.
Sift the bread crumbs until fine, then sift again with the flour baking powder, and spices.
Add the grated lemon and orange zest.
Separate the eggs.
In the bowl of a stand mixer fitted with the paddle attachment, mix the egg yolks with the granulated sugar until thick and pale, about 3 minutes.
Add the vanilla and beat again.
Fold the bread crumb mixture into the egg yolk mixture.
In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold them into the batter until no white streaks can be seen.
Pour into the prepared pan and bake until set or a toothpick comes out clean, about 1 hour. (I was afraid that the cake would fall if I checked it too early- and baked it for 1 hour.)
When fully baked, keep the cake in the oven with the door ajar, and allow to cool slowly. (The cake may fall slightly. Mine did!)
When cool, remove the parchment paper and sprinkle the top with powdered sugar. Serve.
This soup is described as “a lot more interesting than your average vegetable purée” because the broccoli is caramelized before being incorporated in the soup, adding a greater depth of flavor. By only caramelizing one side of each floret, leaving the other side bright green, the broccoli’s sweetness is preserved. It was quite delicious.
This recipe was adapted from Dinner: Changing the Game by Melissa Clark. The soup was inspired by one served by Andrew Feinberg at his former restaurant, Franny’s in Brooklyn. Next time I will make 1 1/2 to 2 times the recipe to have more leftovers! 🙂
Yield: Serves 4 to 6
8 T extra-virgin olive oil, plus more as needed
2 heads of broccoli (about 2 pounds), separated into small florets, stems peeled and diced
2 1/2 tsp Kosher salt, plus more to taste
2 T unsalted butter
1 large Spanish onion, diced
5 to 10 large garlic cloves, chopped
1/2 tsp freshly ground black pepper, plus more for serving
1/4 tsp red chile flakes
8 to 10 oz potatoes, thinly sliced (peeled, if desired)(I used unpeeled Dutch yellow baby potatoes)
1/4 tsp finely grated lemon zest
1 1/2 T freshly squeezed lemon juice, from 1/2 a lemon, plus more to taste
grated Parmigiano-Reggiano cheese, for serving
flaky sea salt, for serving
In a large soup pot, heat 2 tablespoons of olive oil over medium-high to high heat. (I used a large enameled cast iron pot.)
Add about 1/3 of the broccoli, just enough so that it covers the bottom of the pan in a single layer without crowding. Cook the broccoli without touching it- until it is dark brown on one side (leave one side bright green), 3 to 4 minutes.
Transfer the broccoli to a large bowl, and repeat with the remaining broccoli, adding another 2 tablespoons oil for each batch. When all of the broccoli has been browned, season it with 1 teaspoon of salt.
Reduce the heat under the soup pot to medium-low. Add the butter and remaining 2 tablespoons of oil.
When the butter has melted, add the onions garlic, pepper, chile flakes, and 1/2 tsp of salt. Cook the onion-garlic mixture until the onions are soft and translucent, about 4 minutes.
Add the potatoes, 4 cups of water, and the remaining 1 teaspoon of salt. Bring to a simmer, cover the pot, and cook until the potatoes are just tender, 10 to 15 minutes.
Add the broccoli, cover again, and cook until it is tender, another 10 to 15 minutes.
Stir the lemon zest into the soup.
Using an immersion blender (or working in batches in a blender or food processor), coarsely purée the soup, leaving some small chunks for texture, if desired. (I puréed the soup until smooth.)
Stir in the lemon juice.
When serving, finish with grated cheese, a drizzle of olive oil, and a sprinkling of black pepper and flaky sea salt.
After reading the printed version, I received multiple emails from The New York Times about this dish. Sam Sifton was over the moon about this recipe and the book, Toni Tipton-Martin’s Jubilee: Recipes from Two Centuries of African-American Cooking. He described the book as “excellent and invaluable” and noted that this was his favorite recipe in it. I had to try it.
I agreed with Sam Sifton. 🙂 Lemon-caper sauce is incredible! This wonderful dish was prepared very quickly and was packed with flavor. Tipton-Martin learned the sauce technique that elevates these smothered pork chops from restaurateur B. Smith.
I added additional flour to the sauce to make it more of a gravy. We used fresh bread to mop up all of the remaining sauce on our plates. I served the pork chops with sautéed spinach and roasted red and sweet potatoes on the side.
This recipe was adapted from Jubilee: Recipes from Two Centuries of African-American Cooking, via The New York Times, contributed by Sam Sifton. I slightly modified the proportions.
Yield: Serves 4 to 5
4bone-in pork chops (about 8 ounces each) (I used 5 boneless pork chops)
Kosher salt and freshly ground black pepper, to taste
1/2tsp dried thyme leaves
2 T olive oil
4 T unsalted butter, divided
1very small shallot, minced (about 1 tablespoon)
3garlic cloves, minced (about 1 teaspoon)
2 T all-purpose flour
1cup dry white wine
1 1/2cups chicken stock
2T drained capers
2 T minced fresh parsley, plus more for garnish
1tsp freshly grated lemon zest, plus 2 T freshly squeezed lemon juice
hot sauce, optional
Dry the chops with paper towels, and season aggressively with salt, pepper and the thyme.
Swirl the olive oil into a large skillet, and heat over medium until the oil begins to shimmer.
Add chops, and cook until well browned on each side and cooked through, about 5 minutes per side. Transfer chops to a plate, and cover to keep warm.
Drain most of the fat from the skillet, then melt 2 tablespoons of butter in it over medium heat until sizzling.
Add the shallot and garlic, and sauté until the aromatics soften, reducing the heat if necessary, about 1 minute.
Sprinkle in the flour, and cook, stirring, for 2 minutes.
Whisk in the wine and chicken stock, raise heat to high and bring the liquid to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat to medium-high and cook, uncovered, until the liquid is reduced by half, 7 to 10 minutes.
Stir in the capers, parsley, lemon zest and juice and hot sauce to taste (if you’re using it)(I omitted it), and simmer for 1 to 2 minutes.
Stir in the remaining 2 tablespoons of butter until it’s melted and the sauce looks smooth.
Nestle the pork chops into the sauce, and allow them to warm up for a couple of minutes, then serve, pouring sauce over each pork chop to taste.
This healthy, hearty, and tasty vegetarian dish is from one of Bon Appétit’s “healthy-ish” issues. It initially had a mixed reception from the meat lovers in my house because the sauce closely resembled meat sauce in appearance and texture- but not in taste, of course. They gobbled it up in the end. 😉
This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I increased the amount of garlic, used freshly grated Parmigiano-Reggiano, and reserved pasta water to adjust the consistency of the sauce (and to reheat leftovers). I served it with roasted asparagus. Yum.
Yield: 6 servings
12 oz mushrooms, such as shiitake or crimini, stems removed
1 medium head of cauliflower (about 2¼ lbs), broken into florets
6 T extra-virgin olive oil, plus more for drizzling
4 T unsalted butter, divided
1 large onion, finely chopped
6 to 10 garlic cloves, thinly sliced
1 chile, such as serrano, Holland, or Fresno, thinly sliced, or ½ tsp crushed red pepper flakes
1 T finely chopped rosemary
⅓ cup double-concentrated tomato paste
1 lb rigatoni
2 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
3 T finely chopped parsley
freshly grated zest of 1/2 to 1 lemon
Pulse mushrooms in a food processor until finely chopped. Transfer to a small bowl. Wipe out food processor bowl.
Working in 3 batches, pulse cauliflower in food processor until pieces are about the size of a grain of rice (some smaller and some larger ones are fine), transferring to a medium bowl as you go.
Heat ¼ cup oil and 2 T butter in a large heavy pot over medium-high.
Add mushrooms and cook, stirring occasionally, until golden brown, 4–6 minutes.
Add onion and 2 T oil to pot. Cook, stirring occasionally, until onion is very soft and golden brown, 6–8 minutes.
Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes.
Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes.
Add cauliflower and cook, yes, still stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, 6–8 minutes.
Season with salt, then keep warm over low heat.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost al dente, about 1 minute less than package directions. Reserve 2 cups of pasta water.
Using a slotted spoon, transfer pasta to pot with sauce.
Add Parmesan, remaining 2 T butter, and 1 1/2 cups pasta cooking liquid. Increase heat to medium and cook, stirring occasionally, until pasta is al dente and sauce is clinging to pasta, about 3 minutes.
Remove from heat and stir in parsley.
Taste and adjust seasoning with salt (it’ll probably need another pinch or two).
Finely zest lemon over pasta and toss once more.
Divide pasta among bowls. Top with more Parmesan, then drizzle with oil.