Almond Tart with Amaretto Shortbread Crust

Almond Tart with Amaretto Shortbread Crust recipe page Yield: 30-36

Ingredients

  • 2.25 cups all purpose flour
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 egg
  • 1/3 cup Amaretto (or other almnod liqueur)
  • . . . . filling . . .
  • 7 ounce package almond paste
  • 1/2 cup all purpose flour
  • 1/2 cup sugar
  • 6 tablespoons butter, diced
  • 2 tablespoons Amaretto
  • 1 cup sliced almonds

Procedure

  1. Use your fingers to combine flour, sugar, and butter into a uniform crumbly mixture.
  2. In the measuring cup, whisk together the egg and Amaretto. Add the mixture and stir with a wooden spoon until a dough forms. Then knead (with your hands) until smooth and shiny.
  3. Preheat oven to 350F.
  4. On a floured counter toll the dough into a circle about 15-inches in diameter. Trim off rough edges. Transfer the dough to a sheet of parchment paper.
  5. Remove the almond paste from the package. Cut into thin slices, like slices of salami. Arrange the slices on the dough, leaving a 1.5 inch border around the edge.
  6. Combine remaining flour sugar and butter with your fingers until you have a crumbly mixture. Sprinkle a few tablespoons of this mixture on top of the sliced almond paste.
  7. Add Amaretto to the crumbly mixture and stir to combine. Add sliced almonds and combine. Sprinkle the almond crumb mixture evenly over the tart.
  8. Take any scraps of dough you trimmed and with your hands make thin logs, like long gummy worms. Arrange these end to end aruond the edge of the dough. Then roll the edges of the dough toward the center of the tart.
  9. Crimp the edge so that the edge holds its shape while baking.
  10. Bake in a preheated 350F oven until the edges begin to turn golden brown, about 40 - 45 minutes.
  11. Cool for 20 minutes then transfer to a serving plate.

Andy Broder - KitchenThink

Kale Pesto

Kale Pesto recipe page Yield: About 2 cups

Ingredients

  • 8 cups water
  • 1 tablespoon kosher salt
  • 4 cups firmly packed, roughly chopped kale
  • 2 cloves garlic, peeled, left whole, and scored
  • 1/2 to 1 lemon juiced (Meyer lemon if available)
  • 1/8 teaspoon fresh grated nutmeg
  • 1/2 cup raw pecans
  • 1/4 cup olive oil
  • salt and pepper to taste

Procedure

  1. Bring water and 1 tablespoon salt to a boil in a medium pot.
  2. Add the kale and garlic cloves.
  3. Boil for 3 to 4 minutes.
  4. Transfer kale and garlic to a food processor or blender. Use a slotted spoon or tongs so that you can use the cooking water to thin the pesto.
  5. Add juice from half a lemon, nutmeg, pecans, and olive oil.
  6. Puree.
  7. Adjust for desired consistency by adding a few tablespoons of the cooking liquid (which will also add salt), and/or olive oil, and/or more lemon juice.
  8. Puree again. Season to taste with salt (or more salted water) and pepper.

Notes

Use lemon juice to taste. Start with juice from half a lemon and then add more if desired. VARIATION: add half a cup of grated hard cheese, such as Parmesan or Asiago.


Andy Broder - KitchenThink

Artichoke-Stuffed Mushrooms

Artichoke-Stuffed Mushrooms recipe page Yield: Makes 24

Ingredients

  • 1 slice proscuitto, cut into very small dice
  • 2 roma tomatoes, peeled, seeded, and diced
  • 1/2 cup chopped marinated artichoke hearts
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup chopped parsley
  • 1/2 cup fresh breadcrumbs (put a piece of fresh soft bread in a food processor to make fresh crumbs)
  • 1/4 teaspoon freshly ground pepper
  • 24 inch to 1.5-inch white or brown mushrooms, stems removed

Procedure

  1. Preheat ovem to 375 F.
  2. Combine all ingredients except mushrooms in a small bowl.
  3. Fill each mushroom with the stuffing.
  4. Bake at 375 F for 18-22 minutes (until mushrooms are cooked through). The sides of the mushrooms should be soft and starting to wrinkle.

Notes

Hold the mushrooms over the bowl of filling when you stuff them, so that the bits that fall out go back into the bowl.


Andy Broder - KitchenThink

Juiciest-Ever Wine and Ketchup Glazed Burgers with Swiss Cheese

Juiciest-Ever Wine and Ketchup Glazed Burgers with Swiss Cheese recipe page Yield: 6 full-size servings, 15 sliders

Ingredients

  • 1 1/2 pounds lean ground beef
  • 3 slices bacon, minced fine
  • 4 ounces Swiss cheese, grated or processed to a crumbly consistency
  • 1/3 cup fresh breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons butter
  • 1/2 cup white wine
  • 3 tablespoons ketchup

Procedure

  1. Mix together the ground beef, bacon, cheese, breadcrumbs, salt and pepper. Knead just until the mixture holds together. Do not overwork.
  2. Form 6 patties. If making sliders form 15 patties.
  3. Preheat a large skillet on a medium high burner.
  4. Put the butter, wine, and ketchup into the skillet, and swirl around until the well mixed and sizzling.
  5. Add the burger patties. Cook for 1 minute then turn the burgers over.
  6. Cook covered for 4 minutes then turn over again.
  7. Cook uncovered until all excess liquid has evaporated and burgers are cooked through, about 4 - 5 minutes longer.

Andy Broder - KitchenThink

Arugula Salad with Fresh Peach Vinaigrette

Arugula Salad with Fresh Peach Vinaigrette recipe page Yield: 4 - 6 servings

Description

My favorite dressings almost always include a fruit or vegetable that's been pureed. The end result is a thick dressing with lots of flavor. Because the thickness comes from the peaches (instead of oil or mayo) the dressing has a light quality.

Ingredients

  • 2 large peaches, skins and pits removed
  • 2 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/3 cup cider vinegar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 12 - 16 ounces arugula

Procedure

  1. Combine all ingredients except arugula in a food processor or a blender. As necessary add couple of tablespoons water to thin. Add salt and pepper to taste.
  2. Toss arugula with the dressing just before serving.

Notes

Dressing keeps 3 days in the refrigerator.

Don’t be afraid to use a little water to thin a dressing. Sometimes you’ve got the taste just right, so you don’t want more vinegar or oil. A few tablespoons of water will thin the dressing without changing the balance of flavors.


Andy Broder - KitchenThink

Peach Salsa

Peach Salsa recipe page Yield: about 3 cups

Description

This is a mild, simple salsa. If you like some heat add a couple minced jalapeños. If you like it really hot add a couple of minced serrano chilies.

Ingredients

  • 2 pounds fresh peaches, peeled, pitted, and cut into small dice
  • 1 red bell pepper, small dice
  • 1 pasilla chile, small dice
  • 1/2 cup diced onion
  • juice from 2 limes
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Procedure

  1. Combine all ingredients in a large mixing bowl.
  2. Make up to 8 hours ahead and refrigerate, or make last minute and allow ingredient flavors to blend at room temperature for 30 to 60 minutes before serving.

Andy Broder - KitchenThink

Grilled Chicken with Peach Salsa and Tortillas

Grilled Chicken with Peach Salsa and Tortillas recipe page Yield: 8 servings

Ingredients

  • juice of 2 limes
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon ground dried chipotle pepper
  • 4 boneless, skinless chicken breasts, butterflied
  • canola oil, to brush the grill
  • taco size flour or corn tortillas

Procedure

  1. PREHEAT grill/grill pan over medium high heat.
  2. In a medium bowl whisk together the lime, salt, pepper, and chipotle.
  3. USE TONGS to add the chicken to the bowl. Toss to thoroughly coat.
  4. Brush the grill/grill pan with canola oil. Grill the chicken until it is no longer pink in the center, about 5 minutes per side.
  5. After the chicken rests for 5 minutes (to retain juiciness) slice as thinly as possible. (Try to get at least 15 slices per breast.) While the chicken rests heat the tortillas for 10 seconds on a side, one or two at a time, on the same grill/pan. Stack and keep covered to keep warm.
  6. Fill the tortillas taco-style ... with sliced grilled chicken topped with peach salsa.

Andy Broder - KitchenThink

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Cassoulet – for the Contemporary Cook

Cassoulet – for the Contemporary Cook recipe page Yield: 8 servings

Description

Cassoulet the traditional way takes a full day, if not two to make right. In San Francisco there's a restaurant called Le Central - where the cassoulet has been cooking for years. On my last visit they were up to 19000 days or so. This is my simplified version.

Ingredients

  • 4 slices bacon, cut into 1-inch pieces
  • 1 medium onion, diced
  • 4 boneless chicken thighs, skinned, and cut into 1/2-inch dice (Duck is traditional) (Options - Use instead one whole roasted chicken, or 8 drumsticks)
  • 1 pound sausage links (with Mediterranean flavors, or breakfast sausage)
  • 4 cloves garlic, minced
  • 1 can diced tomatoes
  • 2 bay leaves
  • ½ teaspoon freshly ground black pepper
  • 3 sprigs fresh thyme
  • 3 tablespoons chopped fresh sage
  • 2 sprigs fresh rosemary
  • 3 cans (15 ounces each) cannellini beans, drained
  • 4 cups low sodium beef or chicken stock
  • 2 or 3 cups water, as necessary
  • 1 1/2 cups fresh breadcrumbs
  • 1/3 cup chopped parsley
  • salt and pepper

Procedure

  1. Heat an 8 quart Dutch oven over medium heat. When hot, add bacon. Stir for 1 minute, and add onion. Stir to coat with bacon fat. Stir occasionally until the onion is translucent, about 5 minutes.
  2. Add diced chicken, and stir occasionally for 5 minutes.
  3. Add sausage and garlic, and cook, stirring occasionally for 3 or 4 more minutes.
  4. Add tomatoes and their juices, bay leaves, pepper, thyme, sage, and rosemary. Stir to incorporate.
  5. Preheat oven to 325 F.
  6. Pour the beans over the ingredients in the pot.. Do not stir.
  7. Pour the beef stock over the top. There should be enough liquid so that the beans on the top have liquid touching them. The liquid should not be more than 1/4 inch over the beans. Add water if more liquid is necessary.
  8. Bring the pot to a gentle boil on the stove. Remove from the heat. Toss the breadcrumbs and parsley together. Sprinkle over the top.
  9. Cover the pot and bake in the preheated oven for 1 hour. Remove the cover and bake until top is browned, about 10 minutes more. Gently stir the pot before stirring.
  10. Season to taste with salt and pepper.

Andy Broder - KitchenThink

Zucchini Caponata

Zucchini Caponata recipe page Yield: 10-12 servings

Description

My Aunt gave me a caponata recipe over 20 years ago. Someplace along the way I lost the scrap of yellow paper with the list of ingredients. I continued to make it from memory, and it morphed over time. This is the current version.

Ingredients

  • 1/2 cup pinot grigio or similar white wine
  • 1/3 cup light brown sugar
  • 1/2 cup golden raisins
  • 1/4 cup pine nuts
  • 1/3 cup olive oil
  • 1 large red onion, diced
  • 3 cloves garlic, minced
  • 1 red or yellow bell pepper, small dice
  • 3 tablespoons balsamic vinegar
  • 6 zucchini, small dice (a mix of zucchini and yellow squash is also nice.
  • 1/2 cup green olives, or Kalamata olives, rinsed and then minced
  • 3 tablespoons capers, rinsed
  • 1/2 teaspoon kosher salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 baguette, sliced and toasted

Procedure

  1. Place pinot grigio and sugar in a small pot. Heat over high, stirring occasionally, until sugar has melted and wine comes to a boil. Add the raisins, and reduce heat to lowest setting. Cook raisins uncovered for 12 to 15 minutes stirring occasionally.
  2. While raisins steep in the wine heat a large deep skillet over medium heat. When hot add pine nuts and stir constantly until they are nicely toasted. Transfer to a cool bowl and return the skillet to the burner.
  3. Add the olive oil and onion. Stir occasionally for 5 minutes.
  4. Add garlic and red bell pepper. Stir occasionally for 4 to 5 more minutes.
  5. Add balsamic vinegar and increase heat to medium high. Stir constantly until most of the excess liquid has evaporated, about 2 minutes.
  6. Add zucchini, olives, capers, salt and pepper. Stir to combine.
  7. Cook uncovered until zucchini is very soft, but still holds its shape, about 8 to 10 minutes.
  8. Add the raisins and their cooking liquid. Stir to combine and season to taste with salt and pepper.
  9. Stir in pine nuts just before serving on toasted bread.

Andy Broder - KitchenThink

Green Chile Pork

Green Chile Pork recipe page Yield: 6 servings

Ingredients

  • 1 1/2 pounds pork loin roast, cut into 2-inch cubes – or leftover cooked pork
  • 3 tablespoons olive oil
  • 4 Anaheim chilies, seeded and diced
  • 1 small jalapeño chili, seeded and minced, or more to taste
  • 1 small onion, cut into julienne slices
  • 2 cloves garlic, minced
  • 8 tomatillos, diced
  • 1 lime juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 12 corn tortillas

Procedure

  1. Preheat oven to 325 F.
  2. Heat a small covered casserole or Dutch oven over medium heat. Add the 2 tablespoons oil and pork. Stir occasionally to brown the pork. This will take 8 to 10 minutes. Transfer the pork to a bowl.
  3. Add the remaining tablespoon of oil, Anaheim chili, jalapeño, and onion to the same casserole. Cook over medium heat until onion is translucent, about 4 to 5 minutes. Add the garlic and stir for 1 minute.
  4. Return the pork to the casserole. Add the tomatillos, lime juice, salt, and pepper. Stir to combine, cover, and transfer to the preheated oven. Cook until pork is fork tender, about 2 hours. Check the pork avery 30 minutes and gently stir. As necessary add a half cup of water to keep it moist.
  5. Cool slightly, and shred with 2 forks, and adjust seasoning with salt and pepper.
  6. Serve with warm tortillas.

Notes

For a little extra lime flavor toss the juiced lime halves into the pot as well. Discard them before serving.


Andy Broder - KitchenThink

Bourbon-Beef Sweet Tomato Chili

Bourbon-Beef Sweet Tomato Chili recipe page Yield: 8 servings

Description

I wanted chili that was about as sweet as meat with BBQ sauce. But, I wanted something that wasn't smoky-sweet, and didn't use vinegar. This chili is great with sourdough bread and a side of Sizzled Greens.*

Ingredients

  • 3 tablespoons olive oil
  • 1 small onion, roughly chopped, about 3/4 cup
  • 2 cloves garlic, minced
  • 3 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 chipotle in adobo sauce, minced
  • 1/2 cup bourbon
  • 1 1/2 pounds diced tri tip roast (or similar cut)
  • 1/3 cup dark brown sugar
  • 10 Roma tomatoes, seeded and roughly chopped
  • 2 cups beef or chicken stock
  • 2 tablespoons balsamic vinegar

Procedure

  1. Preheat a Dutch oven over medium heat. When hot add the oil and onion. Stir occasionally for 5 minutes.
  2. Add the garlic, chili powder, cumin, and chipotle in adobo sauce. Stir constantly for 2 minutes.
  3. Turn the burner off. Add the bourbon and then reset the burner to medium high. Cook, stirring occasionally until the liquid has reduced by 3/4.
  4. Add the beef. Stir frequently until the beef has browned.
  5. Add the brown sugar, tomatoes, chicken stock, and balsamic vinegar. Stir to incorporate. When the chili begins to bubble reduce heat to low and cook, stirring occasionally until he meat is very tender -- about 1 hour
  6. Season to taste with salt and pepper.

Notes

* Sizzled Greens


Andy Broder - KitchenThink

Bruleed Figs

Bruleed Figs recipe page Yield: 24 pieces

Ingredients

  • 12 fresh figs, halved
  • 2 - 3 tablespoons granulated sugar

Procedure

  1. Preheat broiler, and set rack 3 inches below top element.
  2. Place the halved figs cut side up on a cookie sheet.
  3. sprinkle the top of each fig with a little granulated sugar.
  4. Broil until the tops are brown and bubbly - about 4 - 6 minutes.
  5. Cool for 5 - 10 minutes and serve.

Notes

For some added richness brush the cut side of the figs with a little melted butter before sprinkling with sugar.


Andy Broder - KitchenThink

Apple and Rhubarb Tart with Puff Pastry Crust

Apple and Rhubarb Tart with Puff Pastry Crust recipe page Yield: 1 tart

Ingredients

  • 1 sheet puff pastry dough
  • 1/4 cup unsalted butter
  • 1 1/2 pounds cooking apples, such as Granny Smith, peeled, cored, and thinly sliced
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 cup water
  • 1 cup brown sugar
  • 6 stalks rhubarb, cut into 1-inch chunks

Procedure

  1. Preheat oven to 400 F.
  2. Spray 10-inch springform pan with vegetable oil.
  3. Roll out pastry sheet to 13 inches square. Place the pan on top of the dough and cut off corners so that you have a circle 13-inches in diameter. Line the pan with the dough, and place in the freezer while preparing the filing.
  4. Heat a large skillet over medium heat. When hot add the butter, apples, allspice, nutmeg, and ginger.
  5. Stir occasionally until the apples begin to soften. Transfer apples to a cool bowl.
  6. Place the water, sugar, and rhubarb into a small covered pot. Place on burner set on medium high until the contents boil. Continue to cook covered for 5 minutes. Remove the cover and cook until the rhubarb is very tender and most of the liquid has evaporated, about 10 minutes.
  7. Place half of the apples on top of the crust. Top with all but 3 tablespoons of the rhubarb. Toss the remaining apples with the reserved rhubarb, and then arrange apples decoratively on top of the rhubarb.
  8. Bake in 400 F oven for 15 minutes. Lower heat to 325 F until apples are very tender and dough is golden brown, about 35 to 45 more minutes.
  9. Cool on a rack for at least an hour before removing from the pan.

Andy Broder - KitchenThink

Bacon and Onion Pizza with Creamy Onion Sauce

Bacon and Onion Pizza with Creamy Onion Sauce recipe page Yield: 1 pizza

Description

This is an incredibly rich pizza. I like to serve it 1) cut into small pieces as an hors d'oeuvre - or 2) as a one-slice go-with for a salad course.

Ingredients

  • Dough for a 10 to 12-inch pizza
  • 6 slices bacon, diced
  • 2 medium onions, diced
  • 1 large zucchini, grated
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon black pepper
  • 1/2 cup unsalted pistachio nutmeats

Procedure

  1. Preheat oven to 500 F with pizza stone on rack near bottom of oven. Heat a skillet over a medium flame.
  2. Heat a large skillet over medium high heat. When hot add bacon. Cook, stirring frequently, until bacon is crisp. Remove bacon with a slotted spoon and drain on paper towels.
  3. Pour off all but 3 tablespoons of bacon fat, and return skillet to burner set on medium high heat. Add onion, and cook, stirring occasionally, until onions caramelize, about 10 minutes.
  4. Add zucchini and continue cooking until the zucchini has lost almost all of its volume. It will start to disintegrate.
  5. Add the heavy cream and stir constantly until the mixture is thick and pasty, about 4 or 5 minutes more.
  6. Remove from heat and stir in Parmesan cheese and pepper.
  7. Form pizza dough into a 10 to 12-inch circle. Sprinkle peel with cornmeal and place dough on top (or set dough on parchment paper)
  8. Spread bacon-onion mixture on top of dough. Sprinkle with pistachios.
  9. Slide the pizza onto the hot stone and bake 8 to 10 minutes, or until the bottom is golden brown. Use the peel to remove the pizza.

Notes

If you don’t have a pizza stone the top part of a broiler pan (the pan that comes with the stove that no one uses) works as a pretty good substitute.


Andy Broder - KitchenThink

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Fluffy Frittata with Bacon and Spinach

Fluffy Frittata with Bacon and Spinach recipe page Yield: 6 servings

Description

The key to "fluffy" is separating the eggs and lightly beating the whites before adding them to the rest of the ingredients. It's not exactly a soufflé, but it's got a pleasant, airy texture.

Ingredients

  • 6 slices bacon, cut into 1/2-inch pieces
  • 1 small onion, cut into small dice (about ¾ cup)
  • 8 large eggs, separated
  • 1/2 cup whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 pound bag frozen chopped spinach, wrung dry
  • 1 clove garlic, minced
  • 1/2 cup freshly grated Reggiano Parmesan cheese

Procedure

  1. Preheat broiler, and preheat a 10 to 12 inch non-stick skillet over medium heat.
  2. Cook bacon in skillet until fat has rendered and it is lightly crispy. Remove bacon with a slotted spoon and set on paper towels to drain. Discard all but 3 tablespoons bacon fat in frying pan.
  3. Add the onion to the pan with the bacon fat and cook, stirring frequently, until translucent, about 5 or 6 minutes. While the onion cooks, thoroughly combine the egg yolks, milk, salt, pepper, and spinach.
  4. In a separate bowl beat the egg whites until soft peaks form. Fold the egg whites into the yolk mixture.
  5. Add the garlic to the skillet, and cook for 90 seconds.
  6. Add the egg mixture to the pan, but do not stir. If necessary, gently move bits of the spinach so that it is evenly distributed.
  7. Sprinkle the bacon evenly over the top.
  8. After 3 minutes lower the heat to medium low. Cook for 10 to 12 minutes on medium low. The edges should begin to pull away from the side of the skillet.
  9. Sprinkle the top with the cheese, and place 4 to 5 inches under the broiler until the top is lightly browned, and the cheese is melted, about 2 to 3 minutes.
  10. Allow the frittata to sit in the pan for 1 minute, and then slide onto a serving plate (or serve directly from the skillet.)

Notes

This is one of those recipes where I use frozen spinach instead of fresh. You can use fresh, but you’ll need to blanch it in boiling water followed by shocking it in ice water. Then you’ll need to squeeze out the excess water. Freezing spinach jumps you right to the “squeeze out the water” step.


Andy Broder - KitchenThink