Ingredients

1 tablespoon butter
1/4 cup sugar (and a little more for ramekin)
1 large egg
6 tablespoons half and half
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/2 cup raspberries
Vanilla ice cream (or a flavor of your choice)

Directions

1. Heat toaster oven to 400 degrees. Butter two 5 1/2-inch oval gratin dishes and dust with sugar.
2. Whisk egg until frothy and add sugar, half and half, and vanilla extract; mix to combine.
3. Add the all-purpose flour and whisk very well.
4. Divide the raspberries into the baking dishes and pour the batter over the berries.
5. Bake for 20 to 30 minutes until golden brown and the middle is set.
6. Serve with a scoop of ice cream.

Serves 2.

print recipe

Ingredients

1 (1 pound) seedless cucumber
1/2 cup whole flat-leaf parsley leaves
1 to 2 tablespoons white-wine vinegar
3 tablespoons plus 1 teaspoon olive oil
Coarse salt and ground pepper
1 can (15.5 ounces) chickpeas, drained and rinsed
1/3 cup raisins
1 teaspoon ground ginger
1 teaspoon ground coriander
1 1/2 pounds chicken tenders
1/2 cup couscous

Directions

1. Make salad: Quarter cucumber lengthwise; slice quarters 3/4 inch thick diagonally. In a medium bowl, combine cucumber, parsley, vinegar, and 1 tablespoon oil. Season with salt and pepper; toss to coat. Set aside.
2. Make couscous: In a small saucepan, combine chickpeas, raisins, 1 teaspoon oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (at least 5 minutes) while cooking chicken. Fluff couscous gently with a fork before serving.
3. Make chicken: In a medium bowl, combine ginger, coriander, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add chicken and toss to coat.
4. Cook chicken in two batches: Heat 1 tablespoon oil in a large skillet over medium-high; add half the chicken, and cook until browned, 2 to 3 minutes per side. Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous.

Serves 4.

print recipe

Ingredients

For the dough:
1 (8-ounce) package cream cheese, room temperature
6 tablespoons butter, room temperature
1-1/4 cups all-purpose flour
1/4 teaspoon salt
For the filling:
5 slices bacon, cooked until crisp, drained and crumbled (drippings reserved)
1-1/2 pounds fresh spinach leaves, washed
1/3 cup minced onion
4 cloves garlic, minced
1 cup cottage cheese, farmer's cheese, or ricotta cheese
Salt
Freshly ground black pepper
Pinch ground nutmeg
1 egg, lightly beaten

Directions

1. In the bowl of a standing electric mixer using the paddle attachment, beat the cream cheese and butter on high speed until very smooth, pausing to scrape down the sides of the bowl, as necessary. Reduce the mixer speed to low, add the flour, little by little, and the salt, and process until just combined. Turn the dough out onto a slightly floured surface and knead lightly. Form the dough into a disk, cover with plastic wrap and refrigerate for at least 3 hours and up to overnight.
2. Heat 1 teaspoon of the reserved bacon drippings in a medium nonstick skillet and, when hot, add the spinach. Cook, stirring frequently, until the spinach is wilted and has released its liquid, 2 to 3 minutes. Transfer the spinach to a colander to drain. When the spinach has cooled enough to handle, squeeze to release any excess water, then transfer to a cutting board and finely chop. Set aside.
3. Add 2 more teaspoons of the bacon drippings to the same skillet, then add the onion and garlic and cook, stirring, until soft but not browned, 2 to 3 minutes. Add the reserved spinach, crumbled bacon, cottage cheese, salt and pepper to taste and nutmeg and mix thoroughly. Transfer to a mixing bowl and allow to cool thoroughly. Taste and adjust seasoning, if necessary.
4. Preheat the oven to 450 degrees F and lightly grease a baking sheet.
5. Remove the dough from the refrigerator and, working on a lightly floured work surface, roll the dough to a thickness of about 1/8-inch thick. Using a small bowl or saucer as a guide, cut the dough into as many 5-inch circles as possible. Gather the scraps of dough together and knead lightly to reform the dough into a disk. Roll out as before and again cut as many rounds as you can. You should be able to get 10 to 12 rounds. Divide the spinach filling evenly among the dough circles. Using your fingers, lightly moisten the edges with some of the beaten egg, then fold 1 side over so that the edges meet, and press to seal. Crimp the edges using the tines of a fork and transfer to the prepared baking sheet. Repeat until all of the empanadas are assembled. Brush the tops of each empanada with some of the beaten egg and bake uncovered until golden, 12 to 15 minutes.
6. Serve either warm or at room temperature.

Makes 10 to 12 empanadas.

print recipe

Ingredients

2 tablespoons olive oil
1 package refrigerated pizza dough (about 1 pound)
Flour for the work surface
1 16-ounce can refried beans
1 1-pint container fresh salsa
1 8-ounce package shredded Cheddar
Sour cream (optional)

Directions

1. Heat oven to 400° F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface.
2. On half of each round, spread some of the beans, then top with 1½ tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet.
3. Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired. (Perfect complement: the salad of avocado, red onion, cilantro, and lime juice pictured here.)

Serves 6.

Nutritional Information Per Serving: Calories 485, Fat 20g, Fiber 6g, Protein 21g, Saturated Fat 9g, Sodium 1482mg

print recipe

Ingredients

2 tablespoons coarse salt, plus more for seasoning
4 garlic cloves, thinly sliced
6 tablespoons extra-virgin olive oil
2 fresh Anaheim chiles, cut into 1/4-inch rounds
2 cups dry white wine
2 tablespoons unsalted butter
1 pound bay or small gulf shrimp, peeled and deveined
10 ounces spaghettini
1 bunch arugula, washed, spun dry, and chopped into ribbons (2 cups)

Directions

1. Bring 6 quarts of water to a boil and add about 2 tablespoons salt.
2. In a 12-inch saute pan, saute the garlic in the olive oil over moderate heat until lightly brown, about 1 minute.
3. Add the chiles and continue cooking about 30 seconds longer. Add the wine and butter and boil over high heat for 3 minutes.
4. Add the shrimp, stirring until just cooked, about 4 minutes. Season to taste with salt and remove from heat.
5. Add the spaghettini to the boiling water and cook according to package instructions, until tender but still al dente.
6. Drain the pasta and add the spaghettini to the saute pan with the shrimp. Place the saute pan back over medium heat. Stir gently until the spaghettini is coated with sauce, then toss in the arugula. Stir quickly until combined and arugula just wilted, about 30 seconds. Check the seasoning and transfer the pasta to a large serving bowl. Serve immediately.

Serves 4.

print recipe

Ingredients

1/2 cup walnut pieces
One 8-ounce wheel of ripe Camembert in its wooden box, at room temperature
1 tablespoon walnut oil
3/4 pound wild mushrooms, trimmed, caps thinly sliced
Salt and freshly ground pepper
1 shallot, minced
2 tablespoons chopped flat-leaf parsley
2 large sage leaves, minced
Sourdough toasts, for serving

Directions

1. Preheat the oven to 350°. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°.
2. Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
3. Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage; season with salt and pepper.
4. Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.

Serves 4.

print recipe