Salt-Wilted Brussels Sprout Salad With Hazelnuts and Goat Cheese Recipe

Many of the best salads bring together a wide variety of ingredients, each with its own distinct textures and flavors. But sometimes it's fun to play with a single ingredient, using more than one technique to bring out different qualities in it. Such is the case in this shredded Brussels sprout salad, in which half the sprouts are shredded and left raw and the other half tossed with salt until soft and wilted. Together, they're much greater than the sum of their parts.

WHY IT WORKS
Salt-wilting half the Brussels sprouts softens them for a more tender texture; leaving the other half raw helps the salad retain some of their original sturdy crispness.
Toasting skin-on hazelnuts just until the skins take on a light wood-smoke aroma adds depth and complexity to the salad.
Tangerine juice and zest lightly infuse the salad, adding plenty of wintry personality.
SPECIAL EQUIPMENT:
Mandoline slicer
INGREDIENTS
1 3/4 pounds (800g) Brussels sprouts, trimmed and thinly shredded on a mandoline, divided
2 teaspoons (8g) kosher salt, plus more to taste
1 tangerine (about 5 ounces; 150g)
1/2 medium shallot (about 3 ounces; 90g), minced
1 teaspoon (5ml) Dijon mustard
2 tablespoons (30ml) white wine vinegar
6 tablespoons (90ml) extra-virgin olive oil
Freshly ground black pepper
3/4 cup (170g) skin-on hazelnuts
4 ounces (115g) fresh goat cheese, crumbled
DIRECTIONS
1.
In a medium mixing bowl, toss half the shredded Brussels sprouts with the 2 teaspoons salt. Knead and squeeze salted sprouts, softening them and releasing their liquid, about 2 minutes. Juice tangerine, reserving half of peel for zesting later, and add juice to salted sprouts. Toss to coat, cover, then transfer to the refrigerator for at least 15 minutes and up to 4 hours.

2.
In a small bowl, combine shallot, Dijon, vinegar, and the finely grated zest of reserved tangerine peel. Whisk in olive oil, season with salt and pepper, then set aside.

3.
In a small skillet, toast hazelnuts over medium-high heat, stirring and shaking pan constantly, until skins are just beginning to take on a light roasted, campfire smell (being careful not to burn them or darken them to the point of developing an unpleasant flavor), about 4 minutes. Let cool slightly. Transfer nuts to a zipper-lock bag, then gently crush under the weight of a heavy pan or skillet to form large broken chunks.

4.
Remove salted sprouts from refrigerator. Knead and squeeze once more, then drain and squeeze well to remove any excess moisture. Transfer to a serving bowl. Toss with remaining shredded raw Brussels sprouts and toasted hazelnuts. Whisk dressing, then drizzle all over salad. (Add just enough dressing to lightly coat everything in the salad bowl; you may have a small amount left over.) Season with salt and pepper, then add crumbled goat cheese, toss gently to combine, and serve right away.

Read More

Crepe Manicotti With Veal Ragù Recipe

This crepe-style manicotti dish features tender thin pancakes rolled around a rich and creamy veal ragù, layered with tomato sauce, and baked until bubbling and browned.
WHY IT WORKS
Béchamel makes a creamier, richer, and silkier sauce than the ricotta cheese called for by a lot of other recipes.
Crepes made with milk instead of water have a better, more well-rounded flavor.
Browning only half the veal ensures great flavor, while the rest is left soft and tender.
SPECIAL EQUIPMENT:
9- by 13-inch baking dish, 10-inch nonstick pan or crepe pan, hand blender or countertop blender (optional)
NOTES:
The ragù and tomato sauce can both be prepared up to 5 days in advance and kept refrigerated. The entire dish can also be assembled in the baking dish up to 1 day in advance and kept refrigerated until ready to bake; the baking time will be longer if the manicotti is cold from the fridge, so adjust accordingly.

INGREDIENTS
For the Ragù:
3 tablespoons (45ml) extra-virgin olive oil
1 large (9-ounce; 275g) yellow onion, minced
1 medium (5-ounce; 150g) carrot, minced
4 medium cloves garlic, minced
2 fresh rosemary sprigs, stems discarded and needles minced
2 pounds (900g) ground veal, divided
Kosher salt and freshly ground black pepper
1 cup (240ml) dry white wine
1 cup (240ml) whole milk
1 bay leaf
For the Crepes:
2 cups all-purpose flour (10 ounces; 280g)
4 large eggs
2 1/2 cups (600ml) whole milk
Kosher salt
Unsalted butter, for the pan
For the Béchamel:
4 tablespoons (60g) unsalted butter
4 tablespoons (60g) all-purpose flour
2 cups (480ml) whole milk
Kosher salt and freshly ground black pepper
Pinch freshly grated nutmeg
To Assemble:
2 cups (480ml) tomato sauce, such as Quick and Easy Italian-American Red Sauce, Slow-Cooked Tomato Sauce, or Fresh Tomato Sauce, divided
Parmigiano Reggiano, for grating
DIRECTIONS
1.
For the Ragù: In a Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrot, and garlic and cook, stirring frequently, until softened and beginning to turn golden, about 6 minutes. Add rosemary and half of veal and cook, stirring and scraping the bottom of the pot frequently, until well browned, 8 to 10 minutes; make sure to break up veal into tiny bits as you go. Season with salt and pepper.

2.
Add remaining veal and cook, breaking it up into small bits while scraping bottom of pot, until just cooked through, about 5 minutes. Add white wine and cook, scraping up any browned bits from bottom and sides of pot, until raw alcohol smell cooks off, about 5 minutes. Add milk and bay leaf, bring to a simmer, then lower heat and cook at a bare simmer, stirring occasionally, until ragù is thick and meat is tender, about 30 minutes. Discard bay leaf and season with salt and pepper; keep warm.

3.
Meanwhile, Make the Crepes: Line a large plate or baking sheet with parchment paper. In a medium bowl, whisk together flour, eggs, milk, and a large pinch of salt until smooth. Heat a 10-inch nonstick or crepe pan over medium-high heat. Add a small pat of butter and cook until melted, swirling to fully coat pan.

4.
Add a ladleful of batter (about 3/4 cup; 175ml) to pan and immediately swirl to form a large, thin pancake. Cook until top of crepe begins to look dry and bottom is starting to brown, about 1 minute. Using a spatula, make sure crepe is free of pan, then flip with a spatula or your fingertips. (You can also toss and catch the crepe if you feel comfortable doing that.) Cook until second side is lightly browned, then transfer to parchment-lined plate or baking sheet.

5.
Continue making crepes with remaining batter, adding more butter to pan each time and stacking crepes as you go. Set aside.

6.
For the Béchamel: In a small saucepan, melt butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.

7.
Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to low and cook, stirring, until sauce is thick enough to coat the back of a wooden spoon, about 4 minutes.

8.
Season with salt and pepper. Add nutmeg. If any lumps form, whisk thoroughly to remove them and smooth out sauce, or use a hand blender or countertop blender if lumps are particularly large or tough. Keep béchamel warm and press plastic wrap against its surface to prevent a skin from forming.

9.
To Assemble: Preheat oven to 350°F (177°C). Mix 1 1/4 cups (300ml) béchamel sauce into veal ragù. In a 9- by 13-inch baking dish, spread 1 cup (240ml) tomato sauce in an even layer.

10.
Working with 1 crepe at a time, set a crepe on a work surface and spoon a generous amount of ragù in a line slightly off center. Roll up crepe to form a stuffed tube and carefully transfer to baking dish. Continue filling and rolling crepes and arranging them alongside each other in baking dish until dish is full. You will likely have several crepes (this recipe intentionally makes extra to allow for a few duds and mistakes) and a small amount of ragù left over, which can be reserved for another use.

11.
Spoon remaining béchamel in an even layer on top of rolled crepes, then top with an even layer of remaining tomato sauce. Grate Parmigiano Reggiano all over.

12.
Bake manicotti in oven until heated through and lightly browned on top, about 25 minutes. Serve.

Read More

Double-Chocolate Cream Pie Recipe

The best desserts are a study in contrast. This recipe delivers at every turn, with a crisp, flaky crust encasing a rich and creamy dark chocolate custard, topped off with a light and fluffy vanilla meringue. Since there are a lot of moving parts to coordinate, I like to break the process into more manageable chunks by making the crust a day in advance, but it can certainly be tackled all in one go if you've got a nice stretch of time to spare.
WHY IT WORKS
Dutch cocoa and dark chocolate create a filling that's rich, thick, and intense.
Holding the custard at a boil denatures a starch-dissolving enzyme found in egg yolks for a no-weep filling.
Topping the custard while warm streamlines the cooling process while also making it easier to raise the core temperature of the meringue, but the exact timing is rather flexible.
Browning at relatively low heat allows the meringue to dry instead of simply crusting over, making it fluffy, not gooey, inside.
SPECIAL EQUIPMENT:
3-quart stainless steel saucier, balloon whisk, large fine-mesh sieve, wire rack, rimmed baking sheet, digital thermometer
NOTES:
The flavor of this pie hinges on Dutch cocoa powder—natural and raw cocoas are simply too acidic. Look for brands like Droste in grocery stores, or Cacao Barry Extra Brute online (ounce for ounce it's more affordable than any supermarket brand).
INGREDIENTS
Old-Fashioned Flaky Pie Dough, prepared as for a Blind Baked Pie
For the Filling:
4 ounces 72% dark chocolate (3/4 cup; 115g), roughly chopped
1/4 ounces vanilla extract (1 1/2 teaspoons; 7g)
9 1/2 ounces sugar (1 1/3 cups; 270g)
3/4 teaspoon Diamond Crystal kosher salt; use half as much if iodized
1/2 teaspoon espresso powder
1 1/2 ounces Dutch cocoa powder (1/2 cup; 45g)
1 1/4 ounces cornstarch (1/3 cup; 35g)
5 ounces egg yolk (shy 1/2 cup; 140g), from about 8 large eggs
24 ounces milk (3 cups; 680g), any percentage will do
For the Topping:
Swiss Meringue
DIRECTIONS
1.
For the Filling: Place chopped chocolate in a medium bowl, add vanilla, and suspend a large, single-mesh sieve over the top. Whisk sugar, salt, espresso powder, cocoa powder, and cornstarch together in a 3-quart stainless steel saucier. Add egg yolks and roughly 1/2 cup of the milk and whisk until smooth before adding the rest of the milk. Cook over medium-low, stirring gently with a whisk until hot to the touch; about 6 minutes.

2.
Increase heat to medium and continue whisking gently until thick and bubbly, about 5 minutes (if it's not bubbling by then, feel free to crank up the heat). When you see that first bubble, set a timer and continue whisking exactly 90 seconds. Immediately pour into the sieve, pressing with a flexible spatula until custard passes through. Fold until chocolate has melted into the custard, and cover with a heavy towel.

3.
For the Topping: Adjust oven rack to lower-middle position and preheat to 375°F. Prepare Swiss Meringue as directed. Pour custard into the prepared crust, and dollop meringue over top. Gently spread it edge to edge with the back of a fork, using the tines to sculpt it into a pretty design. Place on a wire rack set inside a 13- by 18-inch rimmed baking sheet and bake until well browned, about 15 minutes (this set-up minimizes heat transfer to the custard). 
4.
To Serve: Cool 1 hour at room temperature, then cover loosely in plastic and refrigerate to an internal temperature of 60°F, about 3 1/2 hours. Cut with a wet chef's knife, rinsing the blade clean with cold water between each slice. Wrapped in plastic, leftovers can be refrigerated up to a week.

Read More

Spinach and Ricotta Manicotti Recipe

Spinach and ricotta manicotti is one of those dishes that are edible—dare I say, enjoyable—even under the most inauspicious of circumstances (think: cafeteria steam tables). So how great would it be if you optimized every ingredient and served it fresh from the oven?
WHY IT WORKS
Using fresh pasta sheets instead of dried manicotti shells makes for easier stuffing and better texture.
Combining the spinach with arugula and draining it very well gives the filling more flavor.
Drying the ricotta on towels before combining it with the spinach ensures that the filling doesn't become too watery as it bakes.
SPECIAL EQUIPMENT:
9- by 13-inch baking dish, salad spinner
NOTES:
Look for ricotta cheese that contains no gums or thickeners. The ingredients should include only milk, salt, and either vinegar or a starter culture. Our favorite widely available brand is Calabro.  
INGREDIENTS
1 pound (450g) high-quality ricotta cheese (see note above)
Kosher salt
1 pound fresh homemade or store-bought lasagna noodles, cut into twelve 4- by 4-inch squares, or 6 sheets no-boil dry lasagna noodles
8 ounces (225g) fresh spinach, washed
8 ounces (225g) fresh arugula, washed
12 ounces (340g) shredded low-moisture mozzarella cheese, divided
4 ounces (120g) grated Parmigiano-Reggiano, divided
1 large egg
1 medium clove garlic, minced
1 teaspoon freshly grated nutmeg
Freshly ground black pepper
2 cups (480ml) tomato sauce, such as Quick and Easy Italian-American Red Sauce, Slow-Cooked Tomato Sauce, or Fresh Tomato Sauce, divided
Small handful minced fresh parsley or basil leaves
DIRECTIONS
1.
Adjust oven rack to center position and preheat oven to 375°F (190°C). Line a large plate or a rimmed baking sheet with a triple layer of paper towels or a clean kitchen towel. Spread ricotta on top and cover with more paper towels or another clean kitchen towel. Let drain for 5 minutes, then remove towels and transfer ricotta to a large bowl. (You may need to use a spatula to scrape all of the ricotta off the towels.) Set aside.

2.
If Using Fresh Pasta: Bring a large pot of salted water to a boil over high heat. Working in batches, add pasta squares to boiling water, 6 at a time. Cook for 30 seconds, then, using tongs, transfer to a clean kitchen towel to drain, laying them out in a single layer. Repeat until all pasta squares are cooked, reserving boiling water for step 4. Set aside, keeping squares separated from each other. Continue with step 4.

3.
If Using No-Boil Lasagna Noodles: Bring a large pot of salted water to a boil over high heat. Place noodles in a 9- by 13-inch casserole dish. Using a ladle, transfer just enough boiling water from the pot to cover noodles. (Keep remaining boiling water to boil spinach and arugula in step 4, adding more if water level gets too low.) Let pasta sit, agitating occasionally, until pliable but not mushy, about 5 minutes. Drain pasta, then dry on a clean kitchen towel. Cut each noodle in half crosswise to make twelve 4- by 4-inch squares of pasta. Set aside, keeping them separated from each other to avoid sticking. Wipe casserole dish dry.

4.
Add spinach and arugula to boiling water and cook just until wilted, about 20 seconds. Drain greens into the bowl of a salad spinner set in the sink. Run under cold water until thoroughly chilled, then spin in salad spinner to dry.

5.
Spread greens over a clean kitchen towel or a double layer of paper towels and roll into a tight tube, pressing to remove excess moisture. Transfer to a cutting board and roughly chop.

6.
Add greens to bowl with ricotta. Add half of mozzarella, half of Parmesan, egg, garlic, and nutmeg. Season with a large pinch of salt and a few grinds of black pepper, then fold with a wooden spoon or spatula to combine.

7.
Spread half of tomato sauce in an even layer in casserole dish. Working with 1 square of pasta at a time, place a few tablespoons of ricotta mixture in a row along the center of the square, then roll it up. Place roll, seam side down, in casserole dish. Continue until all of pasta and filling are used up.

8.
Spoon remaining sauce over manicotti, keeping it tidy along the center of each row of rolls. Sprinkle remaining mozzarella cheese over sauce. Sprinkle all over with remaining Parmesan. Cover tightly with foil.

9.
Place in oven and bake for 30 minutes. Remove foil and continue baking until cheese is well browned and bubbly, about 15 minutes longer. Remove from oven and let rest for 10 minutes. Sprinkle with parsley or basil and serve.

10.
Manicotti can be prepared through step 8 and refrigerated for up to 3 days before baking. Bake as directed in step 9.

Read More

Spinach and Artichoke Grilled Cheese Sandwiches Recipe

This cheesy melt is everything you love about spinach and artichoke dip, in crispy, crunchy, cheesy sandwich form. It's a hearty lunch or, paired with a bowl of tomato soup, a full dinner on its own.

WHY IT WORKS
Yellow onion adds depth of flavor and a subtle sweetness that plays up the mellow flavor of artichoke hearts.
Homemade mayo binds the vegetables into a creamy filling.
The creamy tang of Drunken Goat offsets the earthy spinach, for a lighter flavor overall.
SPECIAL EQUIPMENT:
10-inch stainless steel skillet, heat-resistant spatula, griddle or 12-inch cast iron skillet, flexible metal spatula
NOTES:
I like the convenience of frozen spinach, which doesn't need to be washed, but fresh works just as well. Do be sure to use mature spinach rather than baby, which will taste too astringent here. I like the way Drunken Goat cheese melts and stretches, but if you can't find it or don't like the flavor, try Fontina or Havarti instead.

INGREDIENTS
3/4 ounce safflower oil (1 1/2 tablespoons; 22ml), or other neutral oil
1 medium yellow onion, halved and thinly sliced (about 6 ounces; 170g)
10 ounces fresh or frozen spinach (2 cups; 280g) (see note above)
1 large garlic clove, finely minced (not grated)
1/4 teaspoon ground cayenne pepper
1 (14-ounce; 395g) can or jar artichoke hearts, drained
3 1/2 ounces Egg White Mayo or whole-egg mayonnaise (1/2 cup; 100g)
Kosher salt and freshly ground black pepper
8 slices country-style white bread
2 ounces softened unsalted butter (4 tablespoons; 55g), about 70°F (21°C), or more to taste
8 ounces Drunken Goat cheese (2 heaping cups; 225g), coarsely shredded (see note above)
DIRECTIONS
1.
Heat oil in a 10-inch stainless steel skillet over medium heat until shimmering. Add onion and cook, stirring frequently, until softened but not browned, about 5 minutes. Add spinach, cover skillet, and reduce heat to medium-low. Cook, without stirring, until spinach leaves release their water, about 2 minutes. Uncover and continue cooking, stirring occasionally, until most of the water has evaporated, about 10 minutes longer. Add garlic and cayenne pepper and cook, stirring, until garlic's aroma has mellowed, about 2 minutes. Add artichoke hearts and cook until they begin to fall apart, about 5 minutes more. Remove from heat and cool until no longer steaming, then stir in mayo. Season to taste with salt and pepper.

2.
Spread about 1/2 tablespoon (7g) butter onto one side of each slice of bread, then transfer slices, butter side down, to an electric griddle preheated to 350°F (177°C) or a large cast iron skillet preheated over medium heat. (You may need to work in batches.) Divide cheese evenly over bread slices, then top half of them with spinach and artichoke mixture. After about 5 minutes, when cheese has fully melted and bread is golden, close sandwiches with a flexible metal spatula, transfer to a cutting board, and cut diagonally with a chef's knife. Serve immediately.

Read More

Stovetop Butterscotch Pudding Recipe

This rich and silky pudding is best served warm, when you're snuggled down on the couch in your PJs, but it's not half bad all thick and wobbly from the fridge as a midnight snack. In either case, its creamy consistency depends in part on white chocolate; our favorite supermarket brand is Green & Blacks, which has a strong vanilla flavor that doesn't distract from the combination of toasted sugar and malted milk that gives this pudding its butterscotchy character.

WHY IT WORKS
The mellow sweetness and subtle caramelization of toasted sugar are a perfect match for butterscotch.
Malted milk powder adds a rich and vaguely nutty flavor.
White chocolate adds body without making the custard too thick.
SPECIAL EQUIPMENT:
medium bowl, fine-mesh sieve, 3-quart stainless steel saucier
NOTES:
This recipe works great with quick-toasted sugar, but if you have some lightly toasted sugar leftover from blind baking a pie, you can use that too. For a simple variation, this recipe can also be made with a semi-refined cane sugar or a 50/50 blend of white and light brown sugar, for a flavor that's a little more molassesy but lovely in its own way.
INGREDIENTS
2 ounces white chocolate with a strong vanilla flavor, such as Green & Black’s (1/3 cup; 55g)
3 1/2 ounces quick-toasted sugar (1/2 cup; 100g) (see note above)
1 ounce malted milk powder, such as Carnation (1/4 cup; 25g)
1/2 ounce cornstarch (4 teaspoons; 15g)
1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
5 large egg yolks (about 1/3 cup; 3 ounces; 85g yolk)
12 ounces milk, any percentage will do (1 1/2 cups; 340g)
1/4 ounce vanilla extract (1 1/2 teaspoons; 7ml)
DIRECTIONS
1.
Roughly chop white chocolate, place in a medium bowl, and suspend a large single-mesh sieve over the top. In a 3-quart stainless steel saucier, whisk together toasted sugar, malted milk powder, cornstarch, and salt. Add egg yolks and just a splash of the milk. Whisk until no lumps remain, then whisk in the remaining milk.

2.
Cook over medium-low heat, stirring with the whisk until quite warm, about 4 minutes. Increase to medium heat, and gently whisk until the custard thickens, about 3 minutes, then continue cooking and whisking a minute longer. Immediately strain into the prepared bowl, pressing with a flexible spatula until the custard passes through. Add vanilla extract and stir until no longer billowing with steam. Serve warm, or refrigerate up to 1 week in an airtight container; stir before serving cold.

Read More

Kale Salad With Oven-Dried Grapes, Toasted Walnuts, and Blue Cheese Recipe

The blue cheese, dried fruit, and nuts in this kale salad are a classic ingredient combination, but the pairing is made extraordinary here thanks to oven-dried grapes, which remain plumper and juicier than conventional raisins. Oil-rubbing the kale leaves, meanwhile, tenderizes them just enough. The result is a deeply familiar set of flavors, made better.

WHY IT WORKS

All the best parts of a cheese plate...in a salad bowl.

Rubbing the kale leaves with oil helps tenderize them.

Oven-drying fresh grapes produces plump and juicy "raisins" with a lot more character than the conventional kind.

SPECIAL EQUIPMENT:

Rimmed baking sheet

NOTES:

You can make a double or triple batch of oven-dried grapes to maximize your oven usage. Store the cooled dried grapes in a sealed container in the refrigerator for up to a week.

INGREDIENTS

Extra-virgin olive oil, for greasing baking sheet and massaging kale leaves

12 ounces (340g) red seedless grapes (about 1 large bunch; see note above)

12 ounces (340g) kale leaves, hard ribs removed and leaves cut into large pieces

Kosher salt

1 1/4 cups walnut halves (4 ounces; 115g)

4 ounces (115g) creamy, salty-sweet blue cheese, such as Bleu d'Auvergne, Cashel Blue, or Maytag Blue, crumbled

1 recipe Simple Vinaigrette

Freshly ground black pepper

DIRECTIONS

1.

Preheat oven to 225°F/107°C (or 200°F/93°C if using convection). Very lightly grease a rimmed baking sheet with olive oil, then scatter grapes all over. Cook in oven, checking periodically for doneness, until grapes are nicely shriveled and semi-dried but still slightly plump, about 3 hours. Let cool. Use a thin metal spatula to free any grapes that are stuck to the baking sheet.

2.

Meanwhile, in a large bowl, drizzle kale leaves with just enough olive oil to coat very lightly, then season with salt. Using your hands, massage kale leaves all over with oil, making sure to coat all surfaces and kneading with your hands to help break down the tougher pieces, about 2 minutes.

3.

In a medium skillet, heat walnuts over medium-high heat, tossing frequently, until lightly toasted, about 3 minutes. Alternatively, toast nuts in the microwave following these directions. Let cool, then crumble roughly in your hands.

4.

When ready to serve, toss kale with oven-dried grapes, walnuts, and cheese. Drizzle with just enough Simple Vinaigrette to lightly coat, tossing to combine. Season with salt and pepper and toss in more vinaigrette if desired. Serve.

Read More

Pizza With Zucchini, Feta, Lemon, and Garlic Recipe

The secret to great zucchini pizza is to remove as much liquid from the zucchini as possible before topping the pizza. Our technique gives you a nice crunch along with fresh, sweet, caramelized zucchini flavor.

WHY IT WORKS

A zucchini pizza that really works.
Salting the zucchini and squeezing it rids it of the excess moisture that can lead to a watery pizza.
SPECIAL EQUIPMENT:
wood and metal pizza peels, Baking Steel, pizza cutter (see note above)
NOTES:
For best results, bake pizza using a KettlePizza and Baking Steel setup.
INGREDIENTS
1 recipe Neapolitan Pizza Dough, or 2 pounds store-bought pizza dough
1 large zucchini (about 12 ounces), thinly sliced and cut into 1/4-inch-thick matchsticks
8 medium cloves garlic (2 minced, 6 thinly sliced), divided
1 teaspoon kosher salt, plus more for sprinkling
1 pound fresh mozzarella, torn into rough chunks and drained
1 lemon, very thinly sliced, seeds removed
8 ounces goat or sheep's milk feta cheese, roughly crumbled into 1/2-inch pieces
4 tablespoons extra-virgin olive oil, for drizzling, divided
1/2 cup thinly sliced scallions, white and light green parts only
DIRECTIONS
1.
Divide dough into four equal parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking.

2.
Combine zucchini and minced garlic in a medium bowl. Add 1 teaspoon kosher salt and toss to coat. Transfer to a strainer and set over the bowl. Let rest for 30 minutes. Squeeze zucchini with your hands to remove all excess moisture. Transfer zucchini to a paper towel–lined plate and set aside until ready to use.

3.
Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert.

4.
When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

5.
Preheat broiler to high. Spread 1/4 of mozzarella over pizza, followed by a few lemon rings, 1/4 of zucchini, 1/4 of feta, and 1/4 of thinly sliced garlic. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil.

6.
Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.

7.
Sprinkle with scallions, slice, and serve immediately.

8.
Repeat steps 4 through 7 for remaining pizzas.

Read More

Pizza With Hot Soppressata, Mozzarella, Chilies, and Honey Recipe

Spicy salami and sweet honey are perfect partners on this Neapolitan-style pizza with fresh mozzarella and sliced chilies.

WHY IT WORKS

Spicy salami and sweet honey are perfect partners.
Sweet and spicy flavors are in perfect balance.
SPECIAL EQUIPMENT:
wood and metal pizza peels, pizza cutter, baking stone or Baking Steel (see note above)
NOTES:
For best results, bake your pizza using a KettlePizza and Baking Steel setup.
INGREDIENTS
1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough
1 (14-ounce) can whole peeled San Marzano tomatoes
Kosher salt
12 ounces fresh mozzarella, torn into rough chunks and drained
4 ounces grated Parmesan cheese
6 to 10 ounces sliced hot soppressata or salami
1 small serrano chili, thinly sliced
12 to 15 fresh basil leaves
4 tablespoons extra-virgin olive oil
4 tablespoons honey
DIRECTIONS
1.
Divide dough into four equal parts and place each in a covered quart-sized deli container or a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Transfer tomatoes to a medium bowl and roughly crush by hand. Season to taste with salt and set aside.

2.
Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert.

3.
When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

4.
Preheat broiler to high. Spread a thin layer of crushed tomatoes over the pizza, leaving the 1-inch border around the edge. Spread 1/4 of mozzarella over pizza, followed by 1/4 of Parmesan, 1/4 of sliced soppressata, 1/4 of chilies, and 1/4 of basil leaves. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil.

5.
Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone or steel for remaining pizzas.

6.
Drizzle pizza with 1 tablespoon honey, slice, and serve.

7.
Repeat steps 3 through 6 for remaining pizzas.

Read More

Pizza With Cherry Tomatoes, Halloumi, Olives, and Mint Recipe

                         

This pizza hits all the right notes, with briny olives and halloumi, fresh sweet cherry tomatoes, mozzarella cheese, and some fresh mint added right at the end.

SPECIAL EQUIPMENT:

wood and metal pizza peels, pizza cutter, baking stone or Baking Steel (see note above)

NOTES:

For best results, bake your pizza using a KettlePizza and Baking Steel setup.

INGREDIENTS

1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough

1 pound fresh mozzarella cheese, torn into small chunks, drained

12 ounces halloumi cheese, cut into small cubes

1 quart cherry tomatoes, halved

1/2 cup green olives, roughly chopped

1/2 cup thinly sliced scallions, light green and white parts only

Kosher salt

4 tablespoons extra-virgin olive oil

1/4 cup roughly torn fresh mint leaves

DIRECTIONS

1.

Divide dough into 4 equal parts and place each in a covered quart-sized deli container or a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking.

2.

Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert.

3.

When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

4.

Preheat broiler to high. Spread 1/4 of mozzarella over pizza, followed by 1/4 of halloumi, 1/4 of tomatoes, 1/4 of olives, and 1/4 of scallions. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil.

5.

Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Sprinkle with 1/4 of mint, slice, and serve. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.

6.

Repeat steps 3 through 5 for remaining pizzas.

Read More

Pizza With Mushrooms, Mozzarella, and Truffle Recipe

Double up on mushroom flavor with sliced fresh mushrooms and a rich mushroom duxelles, made with shallots, thyme, and cognac. Go over the top with a drizzle of good-quality truffle oil for a triple-mushroom threat.

WHY IT WORKS
Double the mushroom, double the flavor.
Read the Whole Story
Doubling the mushroom with a cooked duxelles and sliced mushrooms means more mushroom flavor in every bite.
SPECIAL EQUIPMENT:
food processor, wood and metal pizza peels, pizza cutter, Baking Steel (see note above)
NOTES:
For best results, bake pizza using a KettlePizza and Baking Steel setup.
INGREDIENTS
1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough
1 pound mushrooms (button, cremini, shiitake, portobello, or a mix), cleaned and trimmed
6 tablespoons extra-virgin olive oil, divided
1 medium shallot, minced (about 2 tablespoons)
2 teaspoons freshly minced thyme leaves, plus 1 tablespoon picked whole thyme leaves
1/4 cup cognac or other brandy or barrel-aged spirit, such as bourbon
2 teaspoons soy sauce
Kosher salt and freshly ground black pepper
6 cloves garlic, thinly sliced
1 pound fresh mozzarella, torn into rough chunks and drained
Truffle oil (optional), for drizzling
DIRECTIONS
1.
Divide dough into 4 equal parts and place each in a covered quart-sized deli container or in a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking. Meanwhile, make mushroom mixture.

2.
Place a large plate in the freezer. Place half the mushrooms in the bowl of a food processor and pulse until very finely chopped, about 10 short pulses, scraping down sides and redistributing mushrooms with a spatula as necessary. Transfer to a bowl. Thinly slice remaining mushrooms and set aside until assembling pizzas.

3.
Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until shimmering. Add chopped mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallot and minced thyme and cook, stirring frequently, until softened, about 2 minutes.

4.
Add cognac or brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add soy sauce and stir to combine. Season to taste with salt and pepper and transfer mixture to the chilled plate. Spread into a thin, even layer and refrigerate until fully cooled, about 10 minutes.

5.
Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert on an outdoor grill.

6.
When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

7.
Preheat broiler to high. Dollop 1/4 of mushroom mixture over the surface of the pizza, followed by 1/4 of mozzarella pieces. Scatter 1/4 of sliced mushrooms over pizza and scatter with 1/4 of whole thyme leaves and 1/4 of sliced garlic. Season with salt and drizzle with 1 tablespoon olive oil.

8.
Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.

9.
Drizzle with truffle oil (if using) and serve immediately.

10.
Repeat steps 6 through 9 with remaining pizzas.

Read More

Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe

 The Spicy Spring from Prince Street Pizza, with its thick, olive oil–infused crust; spicy tomato sauce; mozzarella and Pecorino Romano cheese; and crisp-edged pepperoni, is an insanely good pizza with only one real problem: It doesn't exist anywhere else. No longer. Here's how to make that pizza anywhere in the world.
WHY IT WORKS
A spicy, cheesy square pizza with crispy chalices of pepperoni.
Read the Whole Story
Using the food processor for dough very rapidly builds up an elastic gluten network for good texture.
Letting the dough rise in a pan coated with olive oil ensures that it doesn't stick while baking and that it acquires a crunchy, golden-brown crust.
Layering the cheese under the sauce prevents the crust from getting soggy.
Natural-casing pepperoni curls as it bakes, giving you textural contrast from the crispy edges.
SPECIAL EQUIPMENT:
Food processor (recommended), rimmed baking sheet, pizza wheel
NOTES:
All dough quantities are given in mass measurements (ounces, not fluid ounces). For best results, I strongly recommend using a precise scale, set to either ounces or grams, to weigh out dough ingredients. If using a food processor, you can place the food processor bowl directly on the scale and tare it, then add the ingredients directly to it. To get pepperoni that curls as it bakes, look for a high-quality natural-casing, stick-style pepperoni and slice it yourself. Check out our taste test for recommended brands.
INGREDIENTS
For the Dough (see note above):
17.5 ounces bread flour (500g; about 3 1/2 cups)
1/2 ounce salt (14g; about 1 tablespoon)
1/4 ounce instant or rapid-rise yeast (6g; about 1 1/2 teaspoons)
0.35 ounce extra-virgin olive oil (20g; 2 tablespoons), plus 1/4 cup olive oil (60ml; 40g) for the pan
11.5 ounces room-temperature water (325g; about 1 cup plus 7 tablespoons)
For the Sauce:
2 tablespoons (30ml) extra-virgin olive oil
9 medium cloves garlic, roughly chopped
1 tablespoon (about 4g) dried oregano
2 teaspoons (about 3g) dried red pepper flakes, or more to taste
1 (28-ounce; 800g) can whole peeled tomatoes
1 teaspoon (about 4g) sugar
Kosher salt
To Assemble and Bake:
1 pound (450g) sliced deli-style mozzarella cheese
12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch slices (see note above)
4 ounces (115g) ground Pecorino Romano cheese
DIRECTIONS
1.
To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.

2.
To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.

3.
To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.

4.
Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

5.
For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.

6.
Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.

7.
To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.

8.
Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.

Read More

Mornay and Mushroom Duxelles Burger With Crispy Shallots Recipe

Loaded with intensely flavored mushroom duxelles, a flood of Mornay sauce, and crispy fried shallots, this French-inspired burger is sexy enough to make Escoffier blush.

WHY THIS WORKS:

Using 80-precent lean ground beef guarantees juicy, flavorful burgers.
Handling the ground beef as little as possible and only seasoning the exterior creates a patty with a perfect hamburger texture that isn't tight like meatloaf.
Mushroom duxelles add an intense mushroom flavor, and stay put on the burger more easily than sliced sautéed mushrooms do.
SPECIAL EQUIPMENT:
Food processor
INGREDIENTS
3 medium shallots, roughly chopped
20 ounces cremini mushrooms, roughly chopped
4 1/2 tablespoons unsalted butter, divided
1 tablespoon loosely packed fresh marjoram leaves, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 tablespoons all-purpose flour
1 cup milk
3/4 cup grated Gruyere cheese (about 4 ounces)
1 1/2 pounds freshly ground beef chuck, preferably about 80 percent lean, formed into 4 (4 1/2 inch wide) patties
4 onion rolls, split and toasted
1 recipe Fried Shallots
DIRECTIONS
1.
In a food processor, process shallots until minced, then scrape into a small bowl. Add mushrooms and process until minced, scraping down sides as necessary. Heat 3 tablespoons butter in a medium pot over medium-high heat until foaming. Add shallots and cook, stirring, until tender, about 3 minutes. Add mushrooms and cook, stirring, until water has released and evaporated, about 3 minutes. Continue to cook mushrooms, scraping up browned bits from bottom frequently, until darkened and fragrant, about 8 minutes. Stir in marjoram, season with salt and pepper and cook mushroom duxelles for 1 minute longer. Set aside.

2.
In a small saucepan, heat remaining 1 1/2 tablespoons butter with flour over medium-high heat until butter has melted and formed a paste with flour. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisk in milk until smooth and cook, whisking, until sauce comes to a simmer and begins to thicken slightly. Lower heat to low and cook, stirring, until sauce is thick enough to coat back of a wooden spoon, about 3 minutes. Whisk in cheese until smooth, moving saucepan on and off heat to keep it hot enough to melt cheese but not so hot that it bubbles rapidly. Season Mornay sauce with salt and pepper and set aside.

3.
Season patties generously with salt and pepper. Cook to desired doneness on a hot grill or in a skillet on the stovetop, 125°'F for medium rare or 135°'F for medium. Transfer to a plate and allow to rest for 5 minutes.
4.
Rewarm mushroom duxelles and Mornay sauce if necessary. Spread mushroom on bottom bun halves, top with patties, then spoon sauce on top. Sprinkle fried shallots all over, close hamburgers, and serve immediately.

Read More