Romesco-ish Pizza Sauce

Romesco-ish Pizza Sauce recipe page Yield: About 1 1/4 cups (enough for a 12-inch pizza)

Description

This sauce is made with sundried tomatoes, peppadews*, almonds, olive oil, garlic, and anchovies. It's not exactly Romesco, but it's a pizza-friendly Romesco-inspired sauce. It's also nice served as a spread with bread or crackers.

Ingredients

  • 1/2 cup sundried tomatoes packed in oil, drained
  • 6 to 8 peppadew peppers, to taste
  • 1/4 cup toasted almonds
  • 1 large clove garlic, minced
  • 1/2 tin of anchovies, or to taste
  • 2 to 3 tablespoons olive oil
  • fresh ground black pepper, to taste

Procedure

  1. Place tomatoes, peppadews, almonds, garlic, and anchovies in a small food processor fitted with the blade attachment. Pulse until roughly chopped.
  2. Add the olive oil a tablespoon at a time. The amount needed will depend on the moistness of the sundried tomatoes and the number of peppadews. Pulse until you have a very thick sauce that holds a mounded shape for several minutes.
  3. Once you've achieved the desired thickness, season to taste with black pepper.

Notes

Pizza – My Never-the-Same-Twice Favorite Thing to Make for Dinner

Jarred peppadews add a spicy-sweetness to the sauce. They’re not hot like jalapeños.

I used Marcona almonds – but you can use any sort you have on hand. You can also use walnuts.

You can make this sauce 2 days ahead and store covered in the refrigerator.

sauce ingredients


Andy Broder - KitchenThink

A Riff on Socca

A Riff on Socca recipe page Yield: Makes 1 thick 15-inch socca, or 3 thin 10-inch socca

Description

Socca is a sort of pancake made with chickpea flour (aka garbanzo flour). As such, it’s not just a tasty pan sort of cake; it’s also full of protein and fiber. My recipe, which often changes, is not traditional. I’m not against tradition. I keep making socca because I like them. I mess around with ingredients until I make a version that’s identifiable as the original, but that’s also a reflection of my own taste. For me, consistency is the hobgoblin of small chefs.

Ingredients

  • 1 1/4 cups chickpea flour
  • 1 1/3 cups water
  • 3 tablespoons tahini
  • 1/2 lemon, juiced, about 1 tablespoon
  • 1 tablespoon nut oil (toasted pumpkin seed or sesame oils are nice)
  • 2 tablespoons za'atar (or dried thyme)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil (for the pan)
  • 1/2 small leek, white and light green parts, chopped

Procedure

  1. Make the batter. In a medium bowl whisk together the chickpea flour, water, tahini, lemon juice, nut oil, za'atar, salt and pepper. Whisk until smooth. The batter needs to sit for 2 hours at room temperature or overnight in the refrigerator.
  2. Preheat the oven (with the pan inside) to 425 F.
  3. When the pan is hot remove it from the oven and set on a heatproof surface (I use the stove). Switch the oven to maximum broil. Place a rack 4 inches from the broiler element.
  4. Brush the hot pan with olive oil and sprinkle with the chopped leeks. Give the batter a gentle whisk and pour into the pan over the leeks. Use a spatula to smooth to the edges if making one huge socca. If making smaller socca slightly irregular edges are fine.
  5. Return the pan to the oven. Cook until brown spots appear on the top. Remove from the oven and allow the socca to rest for 1 minute, then invert onto a cutting board. Cut in squares and serve.

Notes

You’ll need a wide heavy bottomed pan. I have a 15-inch cast iron pizza pan, which is perfect because it has a thin lip. A large cast iron skillet will work as well.

socca ingredients

socca batter poured over leeks


Andy Broder - KitchenThink

Smoked Trout Salad (with Cantaloupe) and Watermelon Radish #2

Smoked Trout Salad (with Cantaloupe) and Watermelon Radish #2 recipe page Yield: Serves 2 as a main, serves 4 as an appetizer

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 medium to large watermelon radish, thinly sliced
  • 2 cups diced cantaloupe
  • 1/4 cup shredded radicchio
  • 8 ounces smoked trout, skin and bones removed

Procedure

  1. In a small bowl combine the oil, vinegar, salt and pepper.
  2. Arrange radish slices around the edge of a serving bowls.
  3. Toss place the cantaloupe and radicchio in a bowl and toss with half the dressing. Place the cantaloupe mixture in the center of the bowls. Toss the trout with the remaining dressing. Set on top of the cantaloupe.

Notes

To get wavy slices of watermelon radish, slice very thin (on a mandoline of available) and place into ice water. Refrigerate overnight.


Andy Broder - KitchenThink

Watermelon Radish Hors d’Oeuvre

Watermelon Radish Hors d’Oeuvre recipe page Yield: Makes 15 to 20, depending on the size of the radish

Ingredients

  • 1 medium to large watermelon radish, thinly sliced
  • extra virgin olive oil – to brush
  • sea salt
  • freshly ground black pepper
  • ground sumac
  • fennel pollen, optional

Procedure

  1. Place the radishes on your work surface in a single layer. Brush the tops lightly with olive oil. Sprinkle lightly with salt and pepper.
  2. Sprinkle with the sumac. For a nice appearance sprinkle the sumac in a line, or on just one half. Add a pinch of fennel pollen for an especially nice effect.

Andy Broder - KitchenThink

Smoked Trout Salad with Watermelon Radish #1

Smoked Trout Salad with Watermelon Radish #1 recipe page Yield: Serves 2 as main, 4 as an appetizer

Description

If you slice he watermelon radish super-thin on a mandoline you can use the radish slice as a sort of taco shell. This works with any bound salad.

Ingredients

  • 8 ounces smoked trout, skin and bones removed
  • 1/4 cup shredded radicchio
  • 1/3 cup Greek yogurt
  • salt, to taste (smoked trout tends to be salty so you may need none)
  • black pepper, to taste
  • 1 medium to large watermelon radish, thinly sliced (soaked overnight in ice water for rippled effect)

Procedure

  1. In a medium bowl, combine the smoked trout, radicchio, and yogurt. Stir just until it will hold together. Season to taste with salt and pepper.
  2. Serve the trout salad with the radish as a scoop.

Andy Broder - KitchenThink

All Radish Salad

All Radish Salad recipe page Yield: 4 servings

Description

My all radish salad is made with both watermelon radishes and red radishes. They’re tossed with oil and vinegar seasoned with zaatar (a thyme-based Middle East spice blend) and salt and pepper. Pepitas add some nutty richness.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons zaatar
  • 2 tablespoons red wine vinegar
  • salt and pepper, to taste
  • 1 watermelon radish, quartered and thinly sliced
  • 6 red radishes, halved and thinly sliced
  • 1/4 cup shredded radicchio (about 2 large leaves)
  • 1/4 cup toasted pepitas

Procedure

  1. In a small bowl combine the oil, vinegar, and zaatar. Season to taste with salt and pepper. Allow to sit at room temperature for 10 to 20 minutes.
  2. Place both radishes, radicchio, and pepitas into a medium bowl. Add the dressing and toss to combine.

Andy Broder - KitchenThink

Crèpes

Crèpes recipe page Yield: Makes 18

Ingredients

  • 3/4 cup milk
  • 3 eggs
  • 3 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour, sifted
  • butter for cooking the crèpes

Procedure

  1. In a small bowl whisk together the milk and eggs. Add the melted butter and salt and whisk to incorporate.
    Add the flour and whisk to incorporate. Do not over-mix. Place batter in the refrigerator for 30 minutes to an hour.
  2. While the batter chills, make any fillings and sauces.
  3. After batter has chilled preheat a small nonstick skillet or crèpe pan over medium heat. When the skillet is hot add 1 teaspoon butter and swirl to coat the pan.
  4. Ladle 1/4 cup batter into the center of the pan. Swirl the pan or use the bottom of the ladle to spread the batter into a thin pancake that covers the bottom of the pan.
  5. Cook until the edge of the crèpe begins to turn golden brown and the bottom is set. Turn over and cook other side 20 to 30 seconds. Stack cooked crepes separated by a piece of wax paper.

Andy Broder - KitchenThink

Salad of Peaches and Radish Greens

Salad of Peaches and Radish Greens recipe page Yield: 4 servings

Description

The peaches are perfumed, sweet, and creamy. The radish greens are peppery and textured. The dill is cool. The salad is summer on a plate.

Ingredients

  • 2 large ripe peaches, freestone if available
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons olive oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon malt vinegar (or cider vinegar)
  • salt and pepper, to taste
  • Greens from 2 bunches of radishes, torn

Procedure

  1. Thinly slice the peaches and arrange slices on serving plates.
  2. Combine olive oil, orange juice, and vinegar. Season to taste with salt and pepper. Toss the greens in the dressing. Arrange the greens on the peaches.
  3. Sprinkle with dill and serve.

Notes

Radish Greens

Radish Greens


Andy Broder - KitchenThink

Grilled Shiitakes with Pepper and Sage

Grilled Shiitakes with Pepper and Sage recipe page Yield: 4 Servings

Description

I love a side of mushrooms with steak. I also love them as a stand-alone course. Shiitakes have a dense, meaty flavor that intensifies when they're grilled.

Ingredients

  • 8 ounces shiitakes, stems removed
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 teaspoons rubbed sage
  • 1 teaspoon white pepper
  • 1 teaspoon ground coriander

Procedure

  1. Lightly brush both sides of the mushrooms with olive oil.
  2. Combine salt, pepper, sage, and coriander. Sprinkle liberally on both sides of the mushrooms.
  3. Preheat a grill or grill pan. Grill the mushrooms over medium high heat until browned on both sides.

Notes

shiitakes prepped to grill

shiitakes prepped to grill

 

Shiitake Spice Rub

Shiitake Spice Rub


Andy Broder - KitchenThink

Duqqa

Duqqa recipe page Yield: Makes about 1.5 cups

Description

I was leafing through a few cookbooks the other day and came across a reference to duqqa. I had no clue what that meant so I looked it up online. It's been around since the pyramids were new, and somehow I'd missed it. To remedy my remiss I decided that I had to whip up a batch. As with most things that have been around for a while, there were seemingly infinite variations. I read as many duqqa and dukkah recipes as I could find. Then I made up my own recipe based on an amalgamation of the ingredients that suited me. It's nice sprinkled on a salad or rice. It's nice spinkled on a schmeer of greek yogurt spread on my morning toast. It's just plain nice.

Ingredients

  • 1/3 cup sesame seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 tablespoon dried thyme
  • 2 tablespoons dried marjoram
  • 3 tablespoons olive oil
  • 1 cup almonds (toasted, or dry roasted)
  • 1/2 cup cashews (toasted, or dry roasted)

Procedure

  1. Preheat a small skillet over medium heat. When hot add 2 tablespoons olive oil and the sesame seeds. Stir constantly until toasted. Transfer to a mortar.
  2. In the same skillet toast the coriander, cumin, mustard, peppercorns, and red pepper flakes in the remaining olive oil. Transfer to the mortar.
  3. Add the thyme and marjoram to the mortar and grind as finely as possible.
  4. Transfer to contents to a food processor fitted with the blade attachment. Add the almonds and cashews. Pulse until the dukkah resembles coarse meal. Add more salt and pepper to taste.
  5. Store in a sealed container at room temperature. Keeps several months.

Notes

Want to know more?  Click here.

Duqqa Ingredients – Mise en Place
dukkha ingredients

 


Andy Broder - KitchenThink

Roquefort and Caramelized Tomato Baguette

Roquefort and Caramelized Tomato Baguette recipe page Yield: 6 to 8 servings

Description

There are times when you need a really good sandwich; picnics, patios, and tailgating come to mind. In addition to making the tomatoes in the oven, now I do it in dehydrator (actually Sandy's ... hers is super delux and she lets me use it whenever I want)... In addition to tomatoes you can roast (for the sandwich or otherwise) bell peppers, whole cherry tomatoes, onions and leeks.

Ingredients

  • 2 tablespoons butter
  • 2 shallots, minced
  • 1/4 cup pine nuts
  • 8 to 10 ounces Roquefort cheese, room temperature
  • 4 ounces Greek yogurt, room temperature
  • 1 baguette (French or sourdough bread)
  • 1 recipe oven roasted caramelized tomatoes

Procedure

  1. Heat a small skillet over medium heat. Add the butter and minced shallot. Stir often for 3 minutes. Add the pine nuts and stir until they turn golden brown. Remove from heat and transfer to a bowl to keep the pine nuts from burning .
  2. In a small bowl blend the Roquefort and yogurt with a fork.
  3. Cut the baguette in half lengthwise. Spread the Roquefort mixture on both sides of the baguette. Top one side of the baguette with the tomatoes.
  4. Sprinkle the tomatoes with the nuts and shallots.
  5. Fold the top of the baguette over, and press down.
  6. Cut into triangles or slices to serve.

Notes

Stilton or gorgonzola cheese also work with this recipe.


Andy Broder - KitchenThink

View recipe page to see sub-recipes

Quesadillas with Endive, Chorizo, and Peanuts

Quesadillas with Endive, Chorizo, and Peanuts recipe page Yield: 4 quesadillas

Ingredients

  • 2 heads Belgian endive, chopped
  • 4 ounces soy chorizo, chopped or crumbled
  • 2 tablespoons sweet chili sauce
  • 1/4 cup chopped peanuts
  • 4 10-inch tortillas
  • 4 ounces Dubliner cheese, thinly sliced
  • olive oil for brushing

Procedure

  1. Preheat a large griddle or a large skillet over medium heat.
  2. In a small bowl combine endive, chorizo, sweet chili sauce and peanuts.
  3. Set the tortillas on your work surface. Use half the cheese to cover 1/2 of each tortilla. Divide the endive mixture equally on top of the cheese. Top with the remaining cheese. Fold the uncovered half of the tortilla over the covered half, like a book.
  4. Brush both sides of the folded tortilla with olive oil.
  5. Cook over medium heat until golden on both sides.* Cut into wedges to serve.

Notes

* After I turn the tortilla the first time I like to drizzle a few tablespoons of water onto the griddle, on the metal, not the quesadillas. Then I cover the quesadillas and lower the heat. After 3 or 4 minutes I remove the cover, and flip the quesadillas. The steam heats the fillings thoroughly, and keeps things moist. Another minute or two on each side gives me a crisp, flaky tortilla on the outside.

Endive and Soy Chorizo for Quesadiallas   Dubliner Cheese for Quesadillas


Andy Broder - KitchenThink

Plum Shrub

Plum Shrub recipe page Yield: About 2 cups

Description

I've been charmed by a shrub, or shrubs in general. I don't mean short leafy garden plants, although they can be charming ... I mean a sugared vinegar infused with fresh fruit. I bought a bottle of Spiced Apricot Shrub at a farmers market, and have been shrubbing ever since.

Ingredients

  • 1 pound ripe plums, pitted and roughly chopped
  • 3/4 cup granulated sugar
  • 3 whole cloves
  • 2 teaspoons kosher salt
  • 3/4 cup cider vinegar (or white vinegar)

Procedure

  1. Combine all ingredients in a non-reactive pot. Set over medium heat and cover. When mixture comes to a boil remove from heat and use a potato masher to crush the plums.
  2. Transfer to a non-reactive bowl, and allow to come to room temperature uncovered.
  3. Cover and refrigerate for 24 hours.
  4. Pour through a strainer into a glass jar. Use a spatula to press the solids against the strainer and extract as much liquid as possible. Discard the solids. Store the shrub in the refrigerator for up to a month.

Notes

Non-reactive means that it does not react adversely with acidic ingredients. Glass and stainless steel are non-reactive.


Andy Broder - KitchenThink

Bacon, Arugula and Tomato Quesadillas

Bacon, Arugula and Tomato Quesadillas recipe page Yield: Makes 4

Description

This recipe began with me looking for a way to make a simple dinner without going to the store. I decided on a BLT in a tortilla, but didn't have tomatoes. I did have tomato jam, shishito peppers, and manchego cheese. Then I had dinner.

Ingredients

  • 4 flour tortillas
  • 8 ounces bacon, cooked
  • 4 tablespoons tomato jam
  • 4 shishito peppers, minced (jalapeños can be substituted, but are hotter, so only use 1 or 2)
  • 4 ounces arugula, chopped
  • 4 ounces manchego cheese, thinly sliced or grated
  • olive oil for brushing

Procedure

  1. Set the 4 tortillas on your work surface. Spread 1 tablespoon of jam over each.
  2. Place 1/8 of the cheese on half of each tortilla. Top with 1/8 of the bacon, 1/8 of the shishitos, and 1/8 of the arugula. Repeat - so that the ingredients are layered and evenly distributed.
  3. Fold the tortillas in half. Press down to compact the ingredients. Brush tops and bottoms with olive oil.
  4. Heat a large skillet or griddle (or grill pan) over medium heat. When hot add the quesadillas. Turn over after 4 minutes and cover. If the pan does not have a cover use a sheet of foil, or a cookie sheet. After 4 minutes turn over again, and cover. Turn once more, and finish uncovered. Transfer to serving plates

Notes

Assembly of the Quesadillas – just before folding them in half.

bacon, arugula, tomato quesadillas assembly


Andy Broder - KitchenThink

Kumquat Infused Vodka

Kumquat Infused Vodka recipe page Yield: 2 cups

Description

Kumquats are sweet and sour. I like to add a tablespoon of kumquat vodka to a straight-up (no vermouth) martini for a pleasant twist. Garnish with a twist, or sliced fresh kumquats.

Ingredients

  • 8 to 10 kumquats
  • 2 cups boiling water
  • 2 cups vodka

Procedure

  1. Rinse Kumquats. Place them in the boiling water for 30 seconds. Immediately transfer to a colander and rinse in cold running water.
  2. Thinly slice the kumquats, removing the seeds as you find them. Thinner is better.
  3. Place the kumquats and vodka in a mason jar. Allow the kumquats to steep in the vodka for about a week. Transfer to the refrigerator.

Notes

I tend to keep the sliced kumquats in the vodka indefinitely. When I’m down to the last inch of vodka I’ll add another cup and get a second batch…


Andy Broder - KitchenThink